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} | 8ec69480643263ce2fa1833023758e510604e59f223bc07d17cf11bd17630081 | Steamed syrup sponge with custard recipe
An average of 4.0 out of 5 stars from 1 rating Cooking the pudding takes time but it's very easy and satisfying - especially when served with homemade custard. 6 tbsp golden syrup175g/6oz butter, softened175g/6oz soft dark brown sugar1 lemon, zest only1 vanilla pod, split in half lengthways and seeds scraped out4 medium free-range eggs175g/6oz self raising flour1 tsp baking powder 6 tbsp golden syrup 175g/6oz butter, softened 175g/6oz soft dark brown sugar 1 lemon, zest only 1 vanilla pod, split in half lengthways and seeds scraped out 4 medium free-range eggs 175g/6oz self raising flour 1 tsp baking powder 6 free-range egg yolks75g/2½oz caster sugar200ml/7fl oz milk200ml/7fl oz double cream1 vanilla pod, split in half lengthways and seeds scraped out 6 free-range egg yolks 75g/2½oz caster sugar 200ml/7fl oz milk 200ml/7fl oz double cream 1 vanilla pod, split in half lengthways and seeds scraped out Method For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl.Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter.Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours.For the custard, place the egg yolks and sugar in a bowl and whisk until well blended.Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in.Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan.To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside. For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl. For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl. Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter. Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter. Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours. For the custard, place the egg yolks and sugar in a bowl and whisk until well blended. For the custard, place the egg yolks and sugar in a bowl and whisk until well blended. Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in. Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in. Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan. Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan. To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside. Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside. | {
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"title": "Steamed syrup sponge with custard recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Cooking the pudding takes time but it's very easy and satisfying - especially when served with homemade custard. 6 tbsp golden syrup175g/6oz butter, softened175g/6oz soft dark brown sugar1 lemon, zest only1 vanilla pod, split in half lengthways and seeds scraped out4 medium free-range eggs175g/6oz self raising flour1 tsp baking powder 6 tbsp golden syrup 175g/6oz butter, softened 175g/6oz soft dark brown sugar 1 lemon, zest only 1 vanilla pod, split in half lengthways and seeds scraped out 4 medium free-range eggs 175g/6oz self raising flour 1 tsp baking powder 6 free-range egg yolks75g/2½oz caster sugar200ml/7fl oz milk200ml/7fl oz double cream1 vanilla pod, split in half lengthways and seeds scraped out 6 free-range egg yolks 75g/2½oz caster sugar 200ml/7fl oz milk 200ml/7fl oz double cream 1 vanilla pod, split in half lengthways and seeds scraped out Method For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl.Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter.Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours.For the custard, place the egg yolks and sugar in a bowl and whisk until well blended.Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in.Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan.To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside. For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl. For the sponge, butter a 1.2litre/2 pint heatproof bowl then pour the golden syrup into the bottom of the bowl. Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter. Place the butter and sugar into a separate bowl and whisk until light and fluffy. Stir in the lemon zest and vanilla seeds. Add the eggs one at a time, beating between each addition. Fold in the flour and baking powder and mix to form a smooth, thick batter. Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Spoon the sponge mixture into the buttered bowl. Take a large piece of greaseproof paper, then a piece of tin foil on top. Fold a pleat down the middle to allow it to expand when cooking and place over the pudding. Secure around the edge using cooks’ string. Fold a large piece of aluminium foil into a long strip and place under the pudding bowl to use as a handle later. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Place a saucer or small plate upside down into the bottom of a large saucepan. Place the foil covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours. Cover with a lid and bring to a boil. Reduce the heat and simmer for 1-1½ hours. For the custard, place the egg yolks and sugar in a bowl and whisk until well blended. For the custard, place the egg yolks and sugar in a bowl and whisk until well blended. Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in. Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Simmer for a minute, then pour onto the egg mixture and whisk in. Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan. Return to the saucepan and heat slowly, or until the custard has thickened enough to coat the back of the spoon. Strain through a sieve into a clean pan. To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. To serve, remove the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment. Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside. Place a plate on top of the pudding and turn over, tipping out the pudding onto the plate. Cut the pudding into slices, place on plates and pour the custard alongside."
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} | bedeb7281e2ba25001fe4ff248f5b1fedd247677e68772a9bd1d6e571defdf7e | Blueberry steamed sponge pudding recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gs3r7.jpg This steamed pudding is comforting and so simple. What’s more, it’s finished with proper custard. 175g/6oz unsalted butter, softened, plus extra for greasing150g/5½oz golden syrup200g/7oz blueberries175g/6oz golden caster sugar3 free-range eggs175g/6oz self-raising flour1 tsp baking powderpinch salt 175g/6oz unsalted butter, softened, plus extra for greasing 150g/5½oz golden syrup 200g/7oz blueberries 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder pinch salt 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife110g/3¾oz caster sugar6 egg yolks 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife 110g/3¾oz caster sugar 6 egg yolks Method For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries.Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish.Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours.Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Whisk the sugar and egg yolks in a bowl until pale and creamy. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Strain the custard into a clean pan and warm through very gently.When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard. For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries. For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries. Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish. Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish. Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours. Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Whisk the sugar and egg yolks in a bowl until pale and creamy. Whisk the sugar and egg yolks in a bowl until pale and creamy. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Strain the custard into a clean pan and warm through very gently. Strain the custard into a clean pan and warm through very gently. When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard. When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard. | {
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"title": "Blueberry steamed sponge pudding recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gs3r7.jpg This steamed pudding is comforting and so simple. What’s more, it’s finished with proper custard. 175g/6oz unsalted butter, softened, plus extra for greasing150g/5½oz golden syrup200g/7oz blueberries175g/6oz golden caster sugar3 free-range eggs175g/6oz self-raising flour1 tsp baking powderpinch salt 175g/6oz unsalted butter, softened, plus extra for greasing 150g/5½oz golden syrup 200g/7oz blueberries 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder pinch salt 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife110g/3¾oz caster sugar6 egg yolks 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife 110g/3¾oz caster sugar 6 egg yolks Method For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries.Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish.Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours.Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Whisk the sugar and egg yolks in a bowl until pale and creamy. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Strain the custard into a clean pan and warm through very gently.When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard. For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries. For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries. Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish. Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish. Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours. Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours. Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan. Whisk the sugar and egg yolks in a bowl until pale and creamy. Whisk the sugar and egg yolks in a bowl until pale and creamy. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon. Strain the custard into a clean pan and warm through very gently. Strain the custard into a clean pan and warm through very gently. When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard. When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard."
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} | f5f90e6b503b3eb79ccc64db925f769c8ac8178df11b17b2daccf2b2eb498237 | Spotted dick with a kick of stem ginger recipe
An average of 5.0 out of 5 stars from 2 ratings Chopped stem ginger and orange is the twist to this version of a classic British pud. Equipment and preparation: you will need a large saucepan with a steamer insert and two muslin cloths. 175g/6oz currants85g/3oz sultanas55g/2oz stem ginger from a jar, drained, chopped1½ tbsp grated orange zest2 tbsp fresh orange juice280g/10oz plain flour140g/5oz suet1 tsp salt 2 tsp baking powder200ml/7fl oz milkbutter, for greasingvanilla ice cream, to serve 175g/6oz currants 85g/3oz sultanas 55g/2oz stem ginger from a jar, drained, chopped 1½ tbsp grated orange zest 2 tbsp fresh orange juice 280g/10oz plain flour 140g/5oz suet 1 tsp salt 2 tsp baking powder 200ml/7fl oz milk butter, for greasing vanilla ice cream, to serve Method Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside.In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary.Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit.Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit.Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours.Serve in slices with a scoop of vanilla ice cream. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Serve in slices with a scoop of vanilla ice cream. Serve in slices with a scoop of vanilla ice cream. | {
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"title": "Spotted dick with a kick of stem ginger recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Chopped stem ginger and orange is the twist to this version of a classic British pud. Equipment and preparation: you will need a large saucepan with a steamer insert and two muslin cloths. 175g/6oz currants85g/3oz sultanas55g/2oz stem ginger from a jar, drained, chopped1½ tbsp grated orange zest2 tbsp fresh orange juice280g/10oz plain flour140g/5oz suet1 tsp salt 2 tsp baking powder200ml/7fl oz milkbutter, for greasingvanilla ice cream, to serve 175g/6oz currants 85g/3oz sultanas 55g/2oz stem ginger from a jar, drained, chopped 1½ tbsp grated orange zest 2 tbsp fresh orange juice 280g/10oz plain flour 140g/5oz suet 1 tsp salt 2 tsp baking powder 200ml/7fl oz milk butter, for greasing vanilla ice cream, to serve Method Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside.In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary.Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit.Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit.Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours.Serve in slices with a scoop of vanilla ice cream. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Serve in slices with a scoop of vanilla ice cream. Serve in slices with a scoop of vanilla ice cream."
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} | 628acfedf607e70049813cf9c08f5d585b1feaa97436deeae680604f520dc096 | Raspberry and white chocolate sponge pudding recipe
An average of 5.0 out of 5 stars from 1 rating A sweet and moist classic sponge pudding served with basil ice cream and raspberry coulis. 12g/½oz fresh basil 90g/3¼oz golden caster sugar 3 free-range eggs, yolks only300ml/½ pint full-fat milk 300ml/½ pint double cream30ml/2 tbsp crème de framboise liqueur 12g/½oz fresh basil 90g/3¼oz golden caster sugar 3 free-range eggs, yolks only 300ml/½ pint full-fat milk 300ml/½ pint double cream 30ml/2 tbsp crème de framboise liqueur 85g/3oz golden caster sugar85g/3oz light brown sugar 175g/6oz lightly salted butter, softened3 large free-range eggs170g/5 2/3oz self-raising flour 1 tsp vanilla extract 85g/3oz frozen raspberries85g/3oz white chocolate chips 85g/3oz golden caster sugar 85g/3oz light brown sugar 175g/6oz lightly salted butter, softened 3 large free-range eggs 170g/5 2/3oz self-raising flour 1 tsp vanilla extract 85g/3oz frozen raspberries 85g/3oz white chocolate chips 300g/10½oz frozen raspberries 50ml/2fl oz crème de framboise liqueur4 tbsp icing sugar 300g/10½oz frozen raspberries 50ml/2fl oz crème de framboise liqueur 4 tbsp icing sugar Method For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy.In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds.In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes.For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream. For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy. For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy. In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds. For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds. In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes. For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/raspberry_and_white_69324",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Raspberry and white chocolate sponge pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A sweet and moist classic sponge pudding served with basil ice cream and raspberry coulis. 12g/½oz fresh basil 90g/3¼oz golden caster sugar 3 free-range eggs, yolks only300ml/½ pint full-fat milk 300ml/½ pint double cream30ml/2 tbsp crème de framboise liqueur 12g/½oz fresh basil 90g/3¼oz golden caster sugar 3 free-range eggs, yolks only 300ml/½ pint full-fat milk 300ml/½ pint double cream 30ml/2 tbsp crème de framboise liqueur 85g/3oz golden caster sugar85g/3oz light brown sugar 175g/6oz lightly salted butter, softened3 large free-range eggs170g/5 2/3oz self-raising flour 1 tsp vanilla extract 85g/3oz frozen raspberries85g/3oz white chocolate chips 85g/3oz golden caster sugar 85g/3oz light brown sugar 175g/6oz lightly salted butter, softened 3 large free-range eggs 170g/5 2/3oz self-raising flour 1 tsp vanilla extract 85g/3oz frozen raspberries 85g/3oz white chocolate chips 300g/10½oz frozen raspberries 50ml/2fl oz crème de framboise liqueur4 tbsp icing sugar 300g/10½oz frozen raspberries 50ml/2fl oz crème de framboise liqueur 4 tbsp icing sugar Method For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy.In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds.In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes.For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream. For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy. For the basil ice cream, in a food processor blend the sugar and basil until the basil is incorporated and you have bright green sugar granules. Transfer to a mixing bowl, add the egg yolks and whisk until thick and airy. In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. In a pan set over a low heat, gently warm the milk then slowly pour it into the egg yolk and sugar mix, stirring continuously. Pour the mix back into the pan and heat gently stirring all the time until it is thick enough to coat the back of a spoon. Sieve into a clean bowl and set aside to cool completely. Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) Whisk the cream until soft peaks form, then add the crème de framboise liqueur. Fold the cream into the cooled custard mixture and pour into an ice cream maker. Churn according to manufacturer’s instructions. (If you don’t have an ice cream maker, pour the mixture into a 1.5 litre tub, cover and place in the freezer. After one hour remove and whisk quickly, before placing into the freezer for another hour. Repeat this process for up to 5 hours until the ice cream has set and has an even texture without any ice crystals.) For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds. For the sponge puddings, preheat the oven to 200C/400F/Gas 6 and grease six non-stick pudding molds. In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. In a large mixing bowl whisk the sugars and butter until pale and fluffy. Add one egg and a third of the flour and mix until combined. Repeat until all the eggs and flour are incorporated. Fold in the vanilla extract, along with the raspberries and white chocolate chips. Divide the mix equally between the molds, ensuring that each mold is no more than two thirds full. Cover each mold with a piece of greased tin foil and place into a baking tray with deep sides. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes. Half fill the baking tray with boiling water (so that it comes halfway up the pudding molds). Then cover the baking tray with foil (to keep all the steam in). Place in the oven for 25-30 minutes. For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. For the raspberry coulis, in a food processor, blend the frozen raspberries, crème de framboise and icing sugar to a liquid. Pour into a freezable container and store in the freezer until ready to serve. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream. To serve, turn out the puddings onto the serving plates, drizzle over the raspberry coulis and add a scoop of basil ice cream."
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} | ad237d376d8cceba40a2ea548e1a35e0daae263e4398553a33bcba2397b3585b | Steak and kidney pudding with steak and kidney gravy recipe
An average of 5.0 out of 5 stars from 2 ratings Equipment and preparation: You will need a well-buttered, 1.5 litre/2½ pint capacity pudding basin and a steamer. 350g/12oz self-raising floursalt and freshly milled black pepper175g/6oz shredded beef suetcold water, to mix 350g/12oz self-raising flour salt and freshly milled black pepper 175g/6oz shredded beef suet cold water, to mix 560g/1¼lb chuck steak225g/8oz ox kidney after trimming (so buy 275g/10oz)2 tbsp plain flour, seasoned with salt and freshly ground black pepper1 medium onion, slicedcold water1 tsp Worcestershire saucesalt and freshly ground black pepper 560g/1¼lb chuck steak 225g/8oz ox kidney after trimming (so buy 275g/10oz) 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1 medium onion, sliced cold water 1 tsp Worcestershire sauce salt and freshly ground black pepper meat trimmings from the steak and kidney1 onion, halved570ml/1 pint water1 tsp beef dripping2 tbsp flourfew drops Worcestershire saucesalt and freshly ground black pepper meat trimmings from the steak and kidney 1 onion, halved 570ml/1 pint water 1 tsp beef dripping 2 tbsp flour few drops Worcestershire sauce salt and freshly ground black pepper Method For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time.After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through.For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce.To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!). For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time. For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time. After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper. After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper. Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through. Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through. For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!). To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!). | {
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"title": "Steak and kidney pudding with steak and kidney gravy recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Equipment and preparation: You will need a well-buttered, 1.5 litre/2½ pint capacity pudding basin and a steamer. 350g/12oz self-raising floursalt and freshly milled black pepper175g/6oz shredded beef suetcold water, to mix 350g/12oz self-raising flour salt and freshly milled black pepper 175g/6oz shredded beef suet cold water, to mix 560g/1¼lb chuck steak225g/8oz ox kidney after trimming (so buy 275g/10oz)2 tbsp plain flour, seasoned with salt and freshly ground black pepper1 medium onion, slicedcold water1 tsp Worcestershire saucesalt and freshly ground black pepper 560g/1¼lb chuck steak 225g/8oz ox kidney after trimming (so buy 275g/10oz) 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1 medium onion, sliced cold water 1 tsp Worcestershire sauce salt and freshly ground black pepper meat trimmings from the steak and kidney1 onion, halved570ml/1 pint water1 tsp beef dripping2 tbsp flourfew drops Worcestershire saucesalt and freshly ground black pepper meat trimmings from the steak and kidney 1 onion, halved 570ml/1 pint water 1 tsp beef dripping 2 tbsp flour few drops Worcestershire sauce salt and freshly ground black pepper Method For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time.After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through.For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce.To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!). For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time. For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time. After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper. After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper. Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through. Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through. For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!). To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!)."
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} | 741003789b2d623fe17be3d365dd36aa389393250228ebda21383d4cf9f617f9 | Date and toffee pudding with caramelised bananas and the ultimate toffee sauce recipe
An average of 5.0 out of 5 stars from 2 ratings Sticky toffee pudding is such a classic pub pud – it’s a bit naughty, but very satisfying, and Tom's treacley toffee sauce guarantees you'll want an extra helping. 150ml/5fl oz dark rum1 vanilla pod, split in half and the seeds scraped out250g/9oz chopped dates125g/4½oz butter, softened, plus extra for greasing125g/4½oz soft dark brown sugar3 free-range eggs150g/5½oz plain flour, plus extra for dusting2 tsp bicarbonate of soda2 bananas, peeled and thinly sliceddemerara sugar, for dusting 150ml/5fl oz dark rum 1 vanilla pod, split in half and the seeds scraped out 250g/9oz chopped dates 125g/4½oz butter, softened, plus extra for greasing 125g/4½oz soft dark brown sugar 3 free-range eggs 150g/5½oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda 2 bananas, peeled and thinly sliced demerara sugar, for dusting 175g/6oz demerara sugar1 tbsp golden syrup1 tbsp black treacle170g/5¾oz butter500ml/18fl oz double creampinch salt 175g/6oz demerara sugar 1 tbsp golden syrup 1 tbsp black treacle 170g/5¾oz butter 500ml/18fl oz double cream pinch salt Method In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture.Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool.For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed.Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce. In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture. Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture. Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool. Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool. For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed. For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed. Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce. Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Sticky toffee pudding is such a classic pub pud – it’s a bit naughty, but very satisfying, and Tom's treacley toffee sauce guarantees you'll want an extra helping. 150ml/5fl oz dark rum1 vanilla pod, split in half and the seeds scraped out250g/9oz chopped dates125g/4½oz butter, softened, plus extra for greasing125g/4½oz soft dark brown sugar3 free-range eggs150g/5½oz plain flour, plus extra for dusting2 tsp bicarbonate of soda2 bananas, peeled and thinly sliceddemerara sugar, for dusting 150ml/5fl oz dark rum 1 vanilla pod, split in half and the seeds scraped out 250g/9oz chopped dates 125g/4½oz butter, softened, plus extra for greasing 125g/4½oz soft dark brown sugar 3 free-range eggs 150g/5½oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda 2 bananas, peeled and thinly sliced demerara sugar, for dusting 175g/6oz demerara sugar1 tbsp golden syrup1 tbsp black treacle170g/5¾oz butter500ml/18fl oz double creampinch salt 175g/6oz demerara sugar 1 tbsp golden syrup 1 tbsp black treacle 170g/5¾oz butter 500ml/18fl oz double cream pinch salt Method In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture.Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool.For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed.Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce. In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour. Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving). Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture. Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture. Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool. Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool. For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed. For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed. Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce. Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce."
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} | 80c06bcd32f96cee59539357f1c30587cb2d6801515c2506633d4e7e84eaad98 | Sticky toffee pudding with butterscotch sauce recipe
Sticky toffee pudding with butterscotch sauce and vanilla ice cream An average of 3.3 out of 5 stars from 3 ratings Speed-up this recipe by using shop-bought ice cream, but don't cut corners with the sauce - it's what makes it so special. 150ml/5fl oz cream150ml/5fl oz milk½ vanilla pod, seeds only80g/3oz sugar3 egg yolks 150ml/5fl oz cream 150ml/5fl oz milk ½ vanilla pod, seeds only 80g/3oz sugar 3 egg yolks 50g/1¾oz butter, plus extra for greasing150g/5½oz soft dark brown sugar1 tbsp golden syrup2 tbsp black treacle½ tsp vanilla extract2 free-range eggs175g/6oz self-raising flour, plus extra for dusting175g/6oz pitted dried dates1 tbsp bicarbonate of soda 50g/1¾oz butter, plus extra for greasing 150g/5½oz soft dark brown sugar 1 tbsp golden syrup 2 tbsp black treacle ½ tsp vanilla extract 2 free-range eggs 175g/6oz self-raising flour, plus extra for dusting 175g/6oz pitted dried dates 1 tbsp bicarbonate of soda 100g/3½oz butter100g/3½oz soft brown sugar100g/3½oz golden syrup½ lemon, juice only150ml/5fl oz double cream 100g/3½oz butter 100g/3½oz soft brown sugar 100g/3½oz golden syrup ½ lemon, juice only 150ml/5fl oz double cream Method For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set.For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.Serve slices of pudding with ice cream and sauce poured over. For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil. For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil. Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool. Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set. Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set. For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour. For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream. Serve slices of pudding with ice cream and sauce poured over. Serve slices of pudding with ice cream and sauce poured over. | {
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"content": "Sticky toffee pudding with butterscotch sauce and vanilla ice cream An average of 3.3 out of 5 stars from 3 ratings Speed-up this recipe by using shop-bought ice cream, but don't cut corners with the sauce - it's what makes it so special. 150ml/5fl oz cream150ml/5fl oz milk½ vanilla pod, seeds only80g/3oz sugar3 egg yolks 150ml/5fl oz cream 150ml/5fl oz milk ½ vanilla pod, seeds only 80g/3oz sugar 3 egg yolks 50g/1¾oz butter, plus extra for greasing150g/5½oz soft dark brown sugar1 tbsp golden syrup2 tbsp black treacle½ tsp vanilla extract2 free-range eggs175g/6oz self-raising flour, plus extra for dusting175g/6oz pitted dried dates1 tbsp bicarbonate of soda 50g/1¾oz butter, plus extra for greasing 150g/5½oz soft dark brown sugar 1 tbsp golden syrup 2 tbsp black treacle ½ tsp vanilla extract 2 free-range eggs 175g/6oz self-raising flour, plus extra for dusting 175g/6oz pitted dried dates 1 tbsp bicarbonate of soda 100g/3½oz butter100g/3½oz soft brown sugar100g/3½oz golden syrup½ lemon, juice only150ml/5fl oz double cream 100g/3½oz butter 100g/3½oz soft brown sugar 100g/3½oz golden syrup ½ lemon, juice only 150ml/5fl oz double cream Method For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set.For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.Serve slices of pudding with ice cream and sauce poured over. For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil. For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil. Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool. Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool. Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set. Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set. For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour. For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream. For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream. Serve slices of pudding with ice cream and sauce poured over. Serve slices of pudding with ice cream and sauce poured over."
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} | 94f5eb674fb406f7a9011ef12ae6008fb61bf62100d6c053ddff12cd2c32aa46 | Baked sticky toffee pudding with toffee sauce recipe
An average of 4.6 out of 5 stars from 14 ratings Baking rather than steaming the sticky toffee pudding saves time, and still produces a moist sponge to dish up with the lip-smacking toffee sauce. Serve with ice cream 50g/1¾oz unsalted butter, plus extra for greasing150g/5½oz soft dark brown demerara sugar175g/6oz pitted dried dates1 tbsp golden syrup2 tbsp black treacle1 tbsp vanilla bean paste2 free-range eggs200g/7oz self-raising flour, plus extra for dusting1 tbsp bicarbonate of soda 50g/1¾oz unsalted butter, plus extra for greasing 150g/5½oz soft dark brown demerara sugar 175g/6oz pitted dried dates 1 tbsp golden syrup 2 tbsp black treacle 1 tbsp vanilla bean paste 2 free-range eggs 200g/7oz self-raising flour, plus extra for dusting 1 tbsp bicarbonate of soda 200ml/7fl oz double cream80g/2½oz butter100g/3½oz soft dark brown sugar1 tbsp black treacle1 tbsp golden syrup 200ml/7fl oz double cream 80g/2½oz butter 100g/3½oz soft dark brown sugar 1 tbsp black treacle 1 tbsp golden syrup Method Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour.Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy.Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle.To serve, cut the pudding into squares and serve with the toffee sauce. Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour. Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy. Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle. To serve, cut the pudding into squares and serve with the toffee sauce. To serve, cut the pudding into squares and serve with the toffee sauce. | {
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"title": "Baked sticky toffee pudding with toffee sauce recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings Baking rather than steaming the sticky toffee pudding saves time, and still produces a moist sponge to dish up with the lip-smacking toffee sauce. Serve with ice cream 50g/1¾oz unsalted butter, plus extra for greasing150g/5½oz soft dark brown demerara sugar175g/6oz pitted dried dates1 tbsp golden syrup2 tbsp black treacle1 tbsp vanilla bean paste2 free-range eggs200g/7oz self-raising flour, plus extra for dusting1 tbsp bicarbonate of soda 50g/1¾oz unsalted butter, plus extra for greasing 150g/5½oz soft dark brown demerara sugar 175g/6oz pitted dried dates 1 tbsp golden syrup 2 tbsp black treacle 1 tbsp vanilla bean paste 2 free-range eggs 200g/7oz self-raising flour, plus extra for dusting 1 tbsp bicarbonate of soda 200ml/7fl oz double cream80g/2½oz butter100g/3½oz soft dark brown sugar1 tbsp black treacle1 tbsp golden syrup 200ml/7fl oz double cream 80g/2½oz butter 100g/3½oz soft dark brown sugar 1 tbsp black treacle 1 tbsp golden syrup Method Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour.Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy.Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle.To serve, cut the pudding into squares and serve with the toffee sauce. Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour. Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy. Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy. Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer. Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot. Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle. Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle. To serve, cut the pudding into squares and serve with the toffee sauce. To serve, cut the pudding into squares and serve with the toffee sauce."
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} | 078f94679878ec68a9f5032666a282b05fd0c06e634f76a646eb2d36dc2779fa | Sticky toffee pudding with dried fruit and Lady Grey tea recipe
An average of 5.0 out of 5 stars from 2 ratings A sticky toffee pudding for the grown-ups. Rich fruit sponge is covered with a toffee sauce infused with the light floral flavours of Lady Grey. 290ml/10fl oz boiling water2 Lady Grey tea bags50g/1¾oz dried figs100g/3½oz dried, pitted dates50g/1¾oz dried apricots55g/2oz lightly salted butter, plus extra for greasing170g/6oz dark brown muscovado sugar1 tbsp golden syrup 2 large free-range eggs200g/7oz self-raising flour1 tsp mixed spice1 tsp bicarbonate of sodafew drops vanilla extract 290ml/10fl oz boiling water 2 Lady Grey tea bags 50g/1¾oz dried figs 100g/3½oz dried, pitted dates 50g/1¾oz dried apricots 55g/2oz lightly salted butter, plus extra for greasing 170g/6oz dark brown muscovado sugar 1 tbsp golden syrup 2 large free-range eggs 200g/7oz self-raising flour 1 tsp mixed spice 1 tsp bicarbonate of soda few drops vanilla extract 225g/8oz butter, chopped300g/10½oz dark muscovado sugar200ml/7fl oz double cream 225g/8oz butter, chopped 300g/10½oz dark muscovado sugar 200ml/7fl oz double cream Method For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. | {
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"title": "Sticky toffee pudding with dried fruit and Lady Grey tea recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A sticky toffee pudding for the grown-ups. Rich fruit sponge is covered with a toffee sauce infused with the light floral flavours of Lady Grey. 290ml/10fl oz boiling water2 Lady Grey tea bags50g/1¾oz dried figs100g/3½oz dried, pitted dates50g/1¾oz dried apricots55g/2oz lightly salted butter, plus extra for greasing170g/6oz dark brown muscovado sugar1 tbsp golden syrup 2 large free-range eggs200g/7oz self-raising flour1 tsp mixed spice1 tsp bicarbonate of sodafew drops vanilla extract 290ml/10fl oz boiling water 2 Lady Grey tea bags 50g/1¾oz dried figs 100g/3½oz dried, pitted dates 50g/1¾oz dried apricots 55g/2oz lightly salted butter, plus extra for greasing 170g/6oz dark brown muscovado sugar 1 tbsp golden syrup 2 large free-range eggs 200g/7oz self-raising flour 1 tsp mixed spice 1 tsp bicarbonate of soda few drops vanilla extract 225g/8oz butter, chopped300g/10½oz dark muscovado sugar200ml/7fl oz double cream 225g/8oz butter, chopped 300g/10½oz dark muscovado sugar 200ml/7fl oz double cream Method For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce."
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} | 7d41c904638ebca276e1de7def67c4544ad232774d0c305a6eea2332d573b37c | Cheese, courgette and honey pie recipe
An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_honey_pie_54360_16x9.jpg This comforting Greek cheese pie (‘tiropita me meli’) made with kataifi pastry (a kind of shredded filo) is served with a tomato, rusk, and olive salad. To make this recipe you will need a 25x25cm/10x10in baking dish or similar. large knob of butter200g/7oz feta, crumbled175g/6oz kasseri (or gruyère), grated75g/2½oz halloumi, grated350g/12oz courgettes, coarsely grated2 free-range eggsfreshly ground white pepperfew sprigs fresh thyme, leaves picked300g/10½oz kataifi pastry175ml/6fl oz double cream175ml/6fl oz full-fat milk50g/1¾oz walnuts, finely choppedolive oil, for drizzling3 tbsp honey large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri (or gruyère), grated 75g/2½oz halloumi, grated 350g/12oz courgettes, coarsely grated 2 free-range eggs freshly ground white pepper few sprigs fresh thyme, leaves picked 300g/10½oz kataifi pastry 175ml/6fl oz double cream 175ml/6fl oz full-fat milk 50g/1¾oz walnuts, finely chopped olive oil, for drizzling 3 tbsp honey ½ red onion, thinly sliced1 tbsp red wine vinegar12 black olives, pitted and torn400g/14oz ripe tomatoes, cut into different shapes and sizes6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled1 tbsp drained capers2 tbsp extra virgin olive oilfew sprigs basil, leaves picked and roughly tornfew sprigs flat-leaf parsley, roughly chopped½ tsp dried oreganosea salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 12 black olives, pitted and torn 400g/14oz ripe tomatoes, cut into different shapes and sizes 6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled 1 tbsp drained capers 2 tbsp extra virgin olive oil few sprigs basil, leaves picked and roughly torn few sprigs flat-leaf parsley, roughly chopped ½ tsp dried oregano sea salt and freshly ground black pepper Method To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter.Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving.To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes.Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. | {
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"title": "Cheese, courgette and honey pie recipe",
"content": "An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_honey_pie_54360_16x9.jpg This comforting Greek cheese pie (‘tiropita me meli’) made with kataifi pastry (a kind of shredded filo) is served with a tomato, rusk, and olive salad. To make this recipe you will need a 25x25cm/10x10in baking dish or similar. large knob of butter200g/7oz feta, crumbled175g/6oz kasseri (or gruyère), grated75g/2½oz halloumi, grated350g/12oz courgettes, coarsely grated2 free-range eggsfreshly ground white pepperfew sprigs fresh thyme, leaves picked300g/10½oz kataifi pastry175ml/6fl oz double cream175ml/6fl oz full-fat milk50g/1¾oz walnuts, finely choppedolive oil, for drizzling3 tbsp honey large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri (or gruyère), grated 75g/2½oz halloumi, grated 350g/12oz courgettes, coarsely grated 2 free-range eggs freshly ground white pepper few sprigs fresh thyme, leaves picked 300g/10½oz kataifi pastry 175ml/6fl oz double cream 175ml/6fl oz full-fat milk 50g/1¾oz walnuts, finely chopped olive oil, for drizzling 3 tbsp honey ½ red onion, thinly sliced1 tbsp red wine vinegar12 black olives, pitted and torn400g/14oz ripe tomatoes, cut into different shapes and sizes6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled1 tbsp drained capers2 tbsp extra virgin olive oilfew sprigs basil, leaves picked and roughly tornfew sprigs flat-leaf parsley, roughly chopped½ tsp dried oreganosea salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 12 black olives, pitted and torn 400g/14oz ripe tomatoes, cut into different shapes and sizes 6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled 1 tbsp drained capers 2 tbsp extra virgin olive oil few sprigs basil, leaves picked and roughly torn few sprigs flat-leaf parsley, roughly chopped ½ tsp dried oregano sea salt and freshly ground black pepper Method To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter.Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving.To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes.Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie."
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} | 8465aaf176157a29329976e5dc554f0200241418235b77c550fbee063b91f01b | Lamb stew with salsa verde recipe
An average of 4.8 out of 5 stars from 4 ratings Angela Hartnett's simple lamb stew with a fresh and zingy salsa verde is the perfect winter warmer. 2 tbsp olive oil4 lamb neck fillets, fat left on and cut in half1 onion, roughly chopped2 carrots, peeled and cut into 2cm/¾in chunks2 celery sticks, each cut into 6 pieces2 sprigs fresh rosemary4–5 garlic cloves, peeled and bashed2 heaped tsp tomato purée300ml/10fl oz dry white wine500ml/18fl oz hot chicken stocksalt and freshly ground black peppercooked polenta, to serve 2 tbsp olive oil 4 lamb neck fillets, fat left on and cut in half 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm/¾in chunks 2 celery sticks, each cut into 6 pieces 2 sprigs fresh rosemary 4–5 garlic cloves, peeled and bashed 2 heaped tsp tomato purée 300ml/10fl oz dry white wine 500ml/18fl oz hot chicken stock salt and freshly ground black pepper cooked polenta, to serve 8 tbsp chopped fresh flatleaf parsley4 tbsp fresh mint, finely chopped4 tbsp chopped fresh tarragon1 banana shallot, finely chopped1 garlic clove, peeled and finely chopped1 tbsp capers, chopped1 tbsp anchovies, chopped1 tbsp red wine vinegar2 tbsp olive oil 2 tsp Dijon mustard 8 tbsp chopped fresh flatleaf parsley 4 tbsp fresh mint, finely chopped 4 tbsp chopped fresh tarragon 1 banana shallot, finely chopped 1 garlic clove, peeled and finely chopped 1 tbsp capers, chopped 1 tbsp anchovies, chopped 1 tbsp red wine vinegar 2 tbsp olive oil 2 tsp Dijon mustard Method To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3.Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3. Preheat the oven to 160C/140C Fan/Gas 2–3. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. Serve the stew with the polenta and salsa verde. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings Angela Hartnett's simple lamb stew with a fresh and zingy salsa verde is the perfect winter warmer. 2 tbsp olive oil4 lamb neck fillets, fat left on and cut in half1 onion, roughly chopped2 carrots, peeled and cut into 2cm/¾in chunks2 celery sticks, each cut into 6 pieces2 sprigs fresh rosemary4–5 garlic cloves, peeled and bashed2 heaped tsp tomato purée300ml/10fl oz dry white wine500ml/18fl oz hot chicken stocksalt and freshly ground black peppercooked polenta, to serve 2 tbsp olive oil 4 lamb neck fillets, fat left on and cut in half 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm/¾in chunks 2 celery sticks, each cut into 6 pieces 2 sprigs fresh rosemary 4–5 garlic cloves, peeled and bashed 2 heaped tsp tomato purée 300ml/10fl oz dry white wine 500ml/18fl oz hot chicken stock salt and freshly ground black pepper cooked polenta, to serve 8 tbsp chopped fresh flatleaf parsley4 tbsp fresh mint, finely chopped4 tbsp chopped fresh tarragon1 banana shallot, finely chopped1 garlic clove, peeled and finely chopped1 tbsp capers, chopped1 tbsp anchovies, chopped1 tbsp red wine vinegar2 tbsp olive oil 2 tsp Dijon mustard 8 tbsp chopped fresh flatleaf parsley 4 tbsp fresh mint, finely chopped 4 tbsp chopped fresh tarragon 1 banana shallot, finely chopped 1 garlic clove, peeled and finely chopped 1 tbsp capers, chopped 1 tbsp anchovies, chopped 1 tbsp red wine vinegar 2 tbsp olive oil 2 tsp Dijon mustard Method To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3.Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3. Preheat the oven to 160C/140C Fan/Gas 2–3. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. Serve the stew with the polenta and salsa verde."
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} | 41c223633b8142ee85638661251d8b21ad7c493c18bfafab3ebcdcad6b62646f | Lamb stew with polenta recipe
An average of 5.0 out of 5 stars from 2 ratings This comforting lamb stew comes with a bright green herby salsa verde and creamy polenta. 2 lamb neck fillets, cut in half (leaving the fat on)dash oil2 carrots, cut into lozenges (see Recipe Tip)2 celery sticks, each cut into 41 head garlic, cut in half1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine1 litre/1¾ pint chicken stocksalt and freshly ground black pepper 2 lamb neck fillets, cut in half (leaving the fat on) dash oil 2 carrots, cut into lozenges (see Recipe Tip) 2 celery sticks, each cut into 4 1 head garlic, cut in half 1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine 1 litre/1¾ pint chicken stock salt and freshly ground black pepper 4 tbsp chopped flatleaf parsley4 tbsp chopped tarragon 2 banana shallots, finely chopped1 tbsp drained capers, chopped1 tbsp chopped anchovies 1 tbsp red wine vinegar2 tbsp olive oil1 tsp Dijon mustard 4 tbsp chopped flatleaf parsley 4 tbsp chopped tarragon 2 banana shallots, finely chopped 1 tbsp drained capers, chopped 1 tbsp chopped anchovies 1 tbsp red wine vinegar 2 tbsp olive oil 1 tsp Dijon mustard 300ml/10fl oz milk125g/4½oz polenta100g/3½oz butter200g/7oz parmesan 300ml/10fl oz milk 125g/4½oz polenta 100g/3½oz butter 200g/7oz parmesan Method To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4.In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes.Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan.To make the salsa verde, combine all the ingredients in a small bowl.To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. To make the salsa verde, combine all the ingredients in a small bowl. To make the salsa verde, combine all the ingredients in a small bowl. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. Serve the lamb topped with the salsa verde, with the polenta on the side. Recipe tips To cut carrot lozenges, cut even-sized strips from a carrot. Make one slice at a 45-degree angle at one end of the strip - this scrap can be used for another recipe and then continue on the diagonal to make small diagonally cut pieces. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings This comforting lamb stew comes with a bright green herby salsa verde and creamy polenta. 2 lamb neck fillets, cut in half (leaving the fat on)dash oil2 carrots, cut into lozenges (see Recipe Tip)2 celery sticks, each cut into 41 head garlic, cut in half1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine1 litre/1¾ pint chicken stocksalt and freshly ground black pepper 2 lamb neck fillets, cut in half (leaving the fat on) dash oil 2 carrots, cut into lozenges (see Recipe Tip) 2 celery sticks, each cut into 4 1 head garlic, cut in half 1 sprig rosemary 2 heaped tsp tomato purée 375ml/13fl oz white wine 1 litre/1¾ pint chicken stock salt and freshly ground black pepper 4 tbsp chopped flatleaf parsley4 tbsp chopped tarragon 2 banana shallots, finely chopped1 tbsp drained capers, chopped1 tbsp chopped anchovies 1 tbsp red wine vinegar2 tbsp olive oil1 tsp Dijon mustard 4 tbsp chopped flatleaf parsley 4 tbsp chopped tarragon 2 banana shallots, finely chopped 1 tbsp drained capers, chopped 1 tbsp chopped anchovies 1 tbsp red wine vinegar 2 tbsp olive oil 1 tsp Dijon mustard 300ml/10fl oz milk125g/4½oz polenta100g/3½oz butter200g/7oz parmesan 300ml/10fl oz milk 125g/4½oz polenta 100g/3½oz butter 200g/7oz parmesan Method To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4.In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes.Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan.To make the salsa verde, combine all the ingredients in a small bowl.To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. To make the lamb stew, preheat the heat the oven to 180C/160C Fan/Gas 4. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. In a large lidded ovenproof dish, add a dash of oil. Season the lamb neck fillets with salt and freshly ground black pepper. Add the lamb to the hot pan and fry until browned all over. Remove the lamb from the pan and add the carrots, celery, garlic and rosemary. Cook until evenly coloured, add the tomato purée and cook for a further 3 minutes. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. Return the reserved lamb to the pan and pour over the wine. Cook until the volume has reduced by half. Cover with the stock, then cover with a circle of parchment paper (cartouche) and then the lid. Braise in the oven for 90 minutes, or until the handle of a spoon can go easily though the meat. If the sauce feels too loose, drain some from the pan, transfer it to a small saucepan and cook to reduce it further, then return it to the original pan. To make the salsa verde, combine all the ingredients in a small bowl. To make the salsa verde, combine all the ingredients in a small bowl. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. To make the polenta, put 400ml/14fl oz of water and the milk in a saucepan and warm through. Gradually add the polenta, whisking all the time. Bring to a boil, stirring continuously. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Finish by stirring through the butter and parmesan. Serve the lamb topped with the salsa verde, with the polenta on the side. Serve the lamb topped with the salsa verde, with the polenta on the side. Recipe tips To cut carrot lozenges, cut even-sized strips from a carrot. Make one slice at a 45-degree angle at one end of the strip - this scrap can be used for another recipe and then continue on the diagonal to make small diagonally cut pieces."
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} | 95157c3e32e1670f768156f8b1dfb0b7e806c53c8a8a77ceabcda8da430024dd | Monmouth pudding recipe
An average of 4.0 out of 5 stars from 1 rating 90g/3¼oz fresh breadcrumbs2 tbsp soft light brown sugar450ml/1 pint whole milk1 lemon, zest only2 tbsp caster sugar25g/1oz salted butter3 large free-range egg yolks 90g/3¼oz fresh breadcrumbs 2 tbsp soft light brown sugar 450ml/1 pint whole milk 1 lemon, zest only 2 tbsp caster sugar 25g/1oz salted butter 3 large free-range egg yolks 175g/6oz raspberry jam150g/5oz fresh raspberries75g/3oz caster sugar3 large free-range egg whites, whisked until soft peaks form when the whisk is removed 175g/6oz raspberry jam 150g/5oz fresh raspberries 75g/3oz caster sugar 3 large free-range egg whites, whisked until soft peaks form when the whisk is removed Method For the pudding, preheat the grill to a medium setting.Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.Preheat the oven to 150C/300F/Gas 2.Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. For the pudding, preheat the grill to a medium setting. For the pudding, preheat the grill to a medium setting. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. Serve immediately. | {
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"title": "Monmouth pudding recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 90g/3¼oz fresh breadcrumbs2 tbsp soft light brown sugar450ml/1 pint whole milk1 lemon, zest only2 tbsp caster sugar25g/1oz salted butter3 large free-range egg yolks 90g/3¼oz fresh breadcrumbs 2 tbsp soft light brown sugar 450ml/1 pint whole milk 1 lemon, zest only 2 tbsp caster sugar 25g/1oz salted butter 3 large free-range egg yolks 175g/6oz raspberry jam150g/5oz fresh raspberries75g/3oz caster sugar3 large free-range egg whites, whisked until soft peaks form when the whisk is removed 175g/6oz raspberry jam 150g/5oz fresh raspberries 75g/3oz caster sugar 3 large free-range egg whites, whisked until soft peaks form when the whisk is removed Method For the pudding, preheat the grill to a medium setting.Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.Preheat the oven to 150C/300F/Gas 2.Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. For the pudding, preheat the grill to a medium setting. For the pudding, preheat the grill to a medium setting. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. Serve immediately."
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} | 16802230a91951911bf972fa1c3cc5df3ec57a98b47b86670639232adb7267f5 | Green vegetables with mint caper butter recipe
An average of 3.0 out of 5 stars from 1 rating A flavourful side dish that is wonderful with a roast. 300g/10½oz fine green beans, trimmed and halved200g/7oz baby broad beans200g/7oz mangetout, halved lengthways2 tbsp chopped fresh mintcoarse sea salt and black pepper 300g/10½oz fine green beans, trimmed and halved 200g/7oz baby broad beans 200g/7oz mangetout, halved lengthways 2 tbsp chopped fresh mint coarse sea salt and black pepper 30g/1oz butter3 tbsp capers, kept whole1 tbsp lemon juice 30g/1oz butter 3 tbsp capers, kept whole 1 tbsp lemon juice Method Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Recipe tips Serve this straight after cooking otherwise the vegetables will lose their colour. | {
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"title": "Green vegetables with mint caper butter recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating A flavourful side dish that is wonderful with a roast. 300g/10½oz fine green beans, trimmed and halved200g/7oz baby broad beans200g/7oz mangetout, halved lengthways2 tbsp chopped fresh mintcoarse sea salt and black pepper 300g/10½oz fine green beans, trimmed and halved 200g/7oz baby broad beans 200g/7oz mangetout, halved lengthways 2 tbsp chopped fresh mint coarse sea salt and black pepper 30g/1oz butter3 tbsp capers, kept whole1 tbsp lemon juice 30g/1oz butter 3 tbsp capers, kept whole 1 tbsp lemon juice Method Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Recipe tips Serve this straight after cooking otherwise the vegetables will lose their colour."
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} | 4ffc89f894daa1c40a162cbb59d64823ad4659eabab921d94bffa5479d5dd1cd | Battenberg cake recipe
Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre.Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended.Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. Warm the apricot jam in a saucepan then press through a fine sieve. Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam. Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. | {
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"title": "Battenberg cake recipe",
"content": "Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre.Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended.Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold. Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles. Warm the apricot jam in a saucepan then press through a fine sieve. Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam. Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam. Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Turn the cake upside down on the marzipan and brush the underside of the sponges with jam. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate."
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} | cae5ad8c0d48cd0bfa4978fba7f18ddb0aa02b4075d341f5bdb713441958268f | Scallops with bacon, black pudding and colcannon recipe
For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish.Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper.Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven.Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob.Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat.Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper. Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve. Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve. For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven. For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven. Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob. Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat. Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. | {
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"title": "Scallops with bacon, black pudding and colcannon recipe",
"content": "For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish.Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper.Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven.Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob.Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat.Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish. Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper. Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve. Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve. For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven. For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven. Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob. Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat. Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve."
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} | 5dce38113e31b49d78709472555e8a1f3967291846bacb735b5f73ef1612902c | Lamb cutlets with wrinkled potatoes and salsa recipe
An average of 4.6 out of 5 stars from 5 ratings This classic Spanish recipe was made for a glass of crisp white wine. 20ml/¾fl oz extra virgin olive oil200g/7oz onions, thinly sliced2 garlic cloves, crushed5 dried choriceros peppers2 dried red chillis 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis 150g/5½oz marinade purée, from above60ml/2¼fl oz soy sauce½ tsp dried oregano1 garlic clove, crushed½ tsp ground cumin1 tsp freshly grated ginger1.5kg/3lb 5oz lamb cutlets 150g/5½oz marinade purée, from above 60ml/2¼fl oz soy sauce ½ tsp dried oregano 1 garlic clove, crushed ½ tsp ground cumin 1 tsp freshly grated ginger 1.5kg/3lb 5oz lamb cutlets 1kg/2lb 4oz purple potatoes40g/1½oz table salt 1kg/2lb 4oz purple potatoes 40g/1½oz table salt 3 bunches fresh coriander3 tbsp cumin seeds1 bunch spring onions, roughly chopped75ml/2½fl oz balsamic or sherry vinegar225ml/8fl oz extra virgin olive oil3 garlic cloves, roughly chopped2 tsp ground cayenne peppersalt and freshly ground black pepper, to taste 3 bunches fresh coriander 3 tbsp cumin seeds 1 bunch spring onions, roughly chopped 75ml/2½fl oz balsamic or sherry vinegar 225ml/8fl oz extra virgin olive oil 3 garlic cloves, roughly chopped 2 tsp ground cayenne pepper salt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil10g/⅓oz flatleaf parsley, chopped10g/⅓oz garlic, crushed1 tsp smoked paprika1 lemon, juice only160g/5½oz tomato puree60ml/2¼fl oz moscatel or white wine vinegar60ml/2¼fl oz water25g/1oz caster sugar1 tsp sea salt1 tbsp fennel seeds1 tbsp cayenne pepper1 tbsp dried oregano½ tbsp cumin seedssalt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil 10g/⅓oz flatleaf parsley, chopped 10g/⅓oz garlic, crushed 1 tsp smoked paprika 1 lemon, juice only 160g/5½oz tomato puree 60ml/2¼fl oz moscatel or white wine vinegar 60ml/2¼fl oz water 25g/1oz caster sugar 1 tsp sea salt 1 tbsp fennel seeds 1 tbsp cayenne pepper 1 tbsp dried oregano ½ tbsp cumin seeds salt and freshly ground black pepper, to taste 1 tbsp parsley leaves1 tbsp dill leaves1 tbsp mint leaves1 fennel bulb, thinly sliced and fronds picked1 red onion, thinly sliced3 tbsp olive oil1 tbsp red wine vinegar 1 tbsp parsley leaves 1 tbsp dill leaves 1 tbsp mint leaves 1 fennel bulb, thinly sliced and fronds picked 1 red onion, thinly sliced 3 tbsp olive oil 1 tbsp red wine vinegar Method To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate.To make the salad, mix the ingredients together in a bowl.Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. To make the salad, mix the ingredients together in a bowl. To make the salad, mix the ingredients together in a bowl. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. | {
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"title": "Lamb cutlets with wrinkled potatoes and salsa recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This classic Spanish recipe was made for a glass of crisp white wine. 20ml/¾fl oz extra virgin olive oil200g/7oz onions, thinly sliced2 garlic cloves, crushed5 dried choriceros peppers2 dried red chillis 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis 150g/5½oz marinade purée, from above60ml/2¼fl oz soy sauce½ tsp dried oregano1 garlic clove, crushed½ tsp ground cumin1 tsp freshly grated ginger1.5kg/3lb 5oz lamb cutlets 150g/5½oz marinade purée, from above 60ml/2¼fl oz soy sauce ½ tsp dried oregano 1 garlic clove, crushed ½ tsp ground cumin 1 tsp freshly grated ginger 1.5kg/3lb 5oz lamb cutlets 1kg/2lb 4oz purple potatoes40g/1½oz table salt 1kg/2lb 4oz purple potatoes 40g/1½oz table salt 3 bunches fresh coriander3 tbsp cumin seeds1 bunch spring onions, roughly chopped75ml/2½fl oz balsamic or sherry vinegar225ml/8fl oz extra virgin olive oil3 garlic cloves, roughly chopped2 tsp ground cayenne peppersalt and freshly ground black pepper, to taste 3 bunches fresh coriander 3 tbsp cumin seeds 1 bunch spring onions, roughly chopped 75ml/2½fl oz balsamic or sherry vinegar 225ml/8fl oz extra virgin olive oil 3 garlic cloves, roughly chopped 2 tsp ground cayenne pepper salt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil10g/⅓oz flatleaf parsley, chopped10g/⅓oz garlic, crushed1 tsp smoked paprika1 lemon, juice only160g/5½oz tomato puree60ml/2¼fl oz moscatel or white wine vinegar60ml/2¼fl oz water25g/1oz caster sugar1 tsp sea salt1 tbsp fennel seeds1 tbsp cayenne pepper1 tbsp dried oregano½ tbsp cumin seedssalt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil 10g/⅓oz flatleaf parsley, chopped 10g/⅓oz garlic, crushed 1 tsp smoked paprika 1 lemon, juice only 160g/5½oz tomato puree 60ml/2¼fl oz moscatel or white wine vinegar 60ml/2¼fl oz water 25g/1oz caster sugar 1 tsp sea salt 1 tbsp fennel seeds 1 tbsp cayenne pepper 1 tbsp dried oregano ½ tbsp cumin seeds salt and freshly ground black pepper, to taste 1 tbsp parsley leaves1 tbsp dill leaves1 tbsp mint leaves1 fennel bulb, thinly sliced and fronds picked1 red onion, thinly sliced3 tbsp olive oil1 tbsp red wine vinegar 1 tbsp parsley leaves 1 tbsp dill leaves 1 tbsp mint leaves 1 fennel bulb, thinly sliced and fronds picked 1 red onion, thinly sliced 3 tbsp olive oil 1 tbsp red wine vinegar Method To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate.To make the salad, mix the ingredients together in a bowl.Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. To make the salad, mix the ingredients together in a bowl. To make the salad, mix the ingredients together in a bowl. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side."
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} | 8a26bcd03219465558d39202b77c10d5eba48aec4796b8b25c0a249c489e77cd | Goat curry with Bajan spices recipe
An average of 2.3 out of 5 stars from 3 ratings Bajan seasoning originates in Barbados and has a distinctive flavour of savoury, lime and a gentle heat, the perfect match for the rich flavours in this Caribbean goat curry. 8 dried Scotch bonnet chillies8 tbsp dried thyme4 tbsp sweet smoked paprika 4 tbsp dried parsley4 tbsp allspice berries4 tbsp black peppercorns8 tsp onion powder8 tsp ground ginger12 tsp sea salt8 tsp garlic powder2 tsp cloves2 tsp ground cinnamon15 dried lime leaves, left whole4 tsp cumin seeds2 tsp turmeric4 tsp curry powder 8 dried Scotch bonnet chillies 8 tbsp dried thyme 4 tbsp sweet smoked paprika 4 tbsp dried parsley 4 tbsp allspice berries 4 tbsp black peppercorns 8 tsp onion powder 8 tsp ground ginger 12 tsp sea salt 8 tsp garlic powder 2 tsp cloves 2 tsp ground cinnamon 15 dried lime leaves, left whole 4 tsp cumin seeds 2 tsp turmeric 4 tsp curry powder 250g/9oz goat scrag-end and bones, cut into pieces500g/1lb 2oz goat leg and bones, cut into pieces2 litres/3½ pints beef stock1 large white onion, roughly chopped1 celery stick, finely roughly chopped1 whole leek, trimmed and roughly chopped1 carrot, peeled and roughly chopped100g/3½oz tomato purée50g/1¾oz plain flour1 head of garlic, left whole5 thyme sprigs2 rosemary sprigs 1 tbsp Bajan spice mix 250g/9oz goat scrag-end and bones, cut into pieces 500g/1lb 2oz goat leg and bones, cut into pieces 2 litres/3½ pints beef stock 1 large white onion, roughly chopped 1 celery stick, finely roughly chopped 1 whole leek, trimmed and roughly chopped 1 carrot, peeled and roughly chopped 100g/3½oz tomato purée 50g/1¾oz plain flour 1 head of garlic, left whole 5 thyme sprigs 2 rosemary sprigs 1 tbsp Bajan spice mix 300g/10½oz kid goat rolled loin 300g/10½oz kid goat rolled loin 1 tbsp butter1 yellow plantain, peeled and roughly chopped1 courgette, sliced3 broad bean pods, double podded3 plum vine tomatoes, peeled, deseeded and finely diced1 banana shallot, peeled and finely diced3 mint leaves, finely chopped3 lovage leaves, finely chopped 100ml/3½floz rapeseed oilsalt and freshly ground black pepper 1 tbsp butter 1 yellow plantain, peeled and roughly chopped 1 courgette, sliced 3 broad bean pods, double podded 3 plum vine tomatoes, peeled, deseeded and finely diced 1 banana shallot, peeled and finely diced 3 mint leaves, finely chopped 3 lovage leaves, finely chopped 100ml/3½floz rapeseed oil salt and freshly ground black pepper Method To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Preheat the oven to 200C/180C Fan/Gas 6. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest.Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauceMix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest. Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauce Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauce Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper. Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. | {
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"title": "Goat curry with Bajan spices recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings Bajan seasoning originates in Barbados and has a distinctive flavour of savoury, lime and a gentle heat, the perfect match for the rich flavours in this Caribbean goat curry. 8 dried Scotch bonnet chillies8 tbsp dried thyme4 tbsp sweet smoked paprika 4 tbsp dried parsley4 tbsp allspice berries4 tbsp black peppercorns8 tsp onion powder8 tsp ground ginger12 tsp sea salt8 tsp garlic powder2 tsp cloves2 tsp ground cinnamon15 dried lime leaves, left whole4 tsp cumin seeds2 tsp turmeric4 tsp curry powder 8 dried Scotch bonnet chillies 8 tbsp dried thyme 4 tbsp sweet smoked paprika 4 tbsp dried parsley 4 tbsp allspice berries 4 tbsp black peppercorns 8 tsp onion powder 8 tsp ground ginger 12 tsp sea salt 8 tsp garlic powder 2 tsp cloves 2 tsp ground cinnamon 15 dried lime leaves, left whole 4 tsp cumin seeds 2 tsp turmeric 4 tsp curry powder 250g/9oz goat scrag-end and bones, cut into pieces500g/1lb 2oz goat leg and bones, cut into pieces2 litres/3½ pints beef stock1 large white onion, roughly chopped1 celery stick, finely roughly chopped1 whole leek, trimmed and roughly chopped1 carrot, peeled and roughly chopped100g/3½oz tomato purée50g/1¾oz plain flour1 head of garlic, left whole5 thyme sprigs2 rosemary sprigs 1 tbsp Bajan spice mix 250g/9oz goat scrag-end and bones, cut into pieces 500g/1lb 2oz goat leg and bones, cut into pieces 2 litres/3½ pints beef stock 1 large white onion, roughly chopped 1 celery stick, finely roughly chopped 1 whole leek, trimmed and roughly chopped 1 carrot, peeled and roughly chopped 100g/3½oz tomato purée 50g/1¾oz plain flour 1 head of garlic, left whole 5 thyme sprigs 2 rosemary sprigs 1 tbsp Bajan spice mix 300g/10½oz kid goat rolled loin 300g/10½oz kid goat rolled loin 1 tbsp butter1 yellow plantain, peeled and roughly chopped1 courgette, sliced3 broad bean pods, double podded3 plum vine tomatoes, peeled, deseeded and finely diced1 banana shallot, peeled and finely diced3 mint leaves, finely chopped3 lovage leaves, finely chopped 100ml/3½floz rapeseed oilsalt and freshly ground black pepper 1 tbsp butter 1 yellow plantain, peeled and roughly chopped 1 courgette, sliced 3 broad bean pods, double podded 3 plum vine tomatoes, peeled, deseeded and finely diced 1 banana shallot, peeled and finely diced 3 mint leaves, finely chopped 3 lovage leaves, finely chopped 100ml/3½floz rapeseed oil salt and freshly ground black pepper Method To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Preheat the oven to 200C/180C Fan/Gas 6. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest.Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauceMix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest. Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest. Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauce Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauce Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper. Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve."
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} | 037f4186fb5ff7320be050369805c18f4c35a6c200d9e9b897cf73867687c4e9 | Parsnip, apple and raisin mini-muffins recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_apple_and_raisin_68466_16x9.jpg This is as close to a sugar-free muffin (yet still delicious) recipe that you can find. The sweetness comes from the apple, honey, raisins and parsnip. Equipment and preparation: You will need 2 x 12-hole mini-muffin tins. 130g/4½oz plain flour130g/4½oz plain wholemeal flour2 tsp baking powder1 tsp mixed spicepinch salt1 free-range egg, lightly beaten70g/2½oz butter, melted and cooled slightly1 parsnip (about 125g/4½oz pre-peeled weight), peeled and grated1 small apple, grated75g/2¾oz raisins5 tbsp clear honey100ml/3½fl oz apple juice 130g/4½oz plain flour 130g/4½oz plain wholemeal flour 2 tsp baking powder 1 tsp mixed spice pinch salt 1 free-range egg, lightly beaten 70g/2½oz butter, melted and cooled slightly 1 parsnip (about 125g/4½oz pre-peeled weight), peeled and grated 1 small apple, grated 75g/2¾oz raisins 5 tbsp clear honey 100ml/3½fl oz apple juice 125g/4½oz unsalted butter, softened125g/4½oz full-fat cream cheese2 tbsp clear honey1 tsp vanilla extract 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 2 tbsp clear honey 1 tsp vanilla extract Method Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases).Mix the flours, baking powder, mixed spice and salt together in a bowl.Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix.Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes).For the topping, beat the butter in a bowl until smooth and creamy.In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). Pipe the topping onto the muffins. Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases). Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases). Mix the flours, baking powder, mixed spice and salt together in a bowl. Mix the flours, baking powder, mixed spice and salt together in a bowl. Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix. Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix. Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes). Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes). For the topping, beat the butter in a bowl until smooth and creamy. For the topping, beat the butter in a bowl until smooth and creamy. In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). Pipe the topping onto the muffins. Pipe the topping onto the muffins. Recipe tips If making this with kids, you may want to pipe the topping straight away and omit the step of putting the cream cheese in fridge to harden slightly. | {
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"title": "Parsnip, apple and raisin mini-muffins 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/parsnip_apple_and_raisin_68466_16x9.jpg This is as close to a sugar-free muffin (yet still delicious) recipe that you can find. The sweetness comes from the apple, honey, raisins and parsnip. Equipment and preparation: You will need 2 x 12-hole mini-muffin tins. 130g/4½oz plain flour130g/4½oz plain wholemeal flour2 tsp baking powder1 tsp mixed spicepinch salt1 free-range egg, lightly beaten70g/2½oz butter, melted and cooled slightly1 parsnip (about 125g/4½oz pre-peeled weight), peeled and grated1 small apple, grated75g/2¾oz raisins5 tbsp clear honey100ml/3½fl oz apple juice 130g/4½oz plain flour 130g/4½oz plain wholemeal flour 2 tsp baking powder 1 tsp mixed spice pinch salt 1 free-range egg, lightly beaten 70g/2½oz butter, melted and cooled slightly 1 parsnip (about 125g/4½oz pre-peeled weight), peeled and grated 1 small apple, grated 75g/2¾oz raisins 5 tbsp clear honey 100ml/3½fl oz apple juice 125g/4½oz unsalted butter, softened125g/4½oz full-fat cream cheese2 tbsp clear honey1 tsp vanilla extract 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 2 tbsp clear honey 1 tsp vanilla extract Method Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases).Mix the flours, baking powder, mixed spice and salt together in a bowl.Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix.Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes).For the topping, beat the butter in a bowl until smooth and creamy.In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). Pipe the topping onto the muffins. Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases). Heat the oven to 180C/350F/Gas 4. Line two mini-muffin tins with squares of baking parchment, pushing them down to make little cases (alternatively use shop-bought mini-muffin cases). Mix the flours, baking powder, mixed spice and salt together in a bowl. Mix the flours, baking powder, mixed spice and salt together in a bowl. Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix. Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ingredients. Add the apple juice and stir to combine, but take care not to overmix. Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes). Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes). For the topping, beat the butter in a bowl until smooth and creamy. For the topping, beat the butter in a bowl until smooth and creamy. In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). In another bowl, beat the cream cheese until creamy then stir in the honey and vanilla extract. Add the creamed butter and stir to combine. Transfer the topping into a piping bag fitted with a large star tip. Refrigerate the piping bag for about 30 minutes (leaving the piping bag in the fridge makes the topping easier to pipe). Pipe the topping onto the muffins. Pipe the topping onto the muffins. Recipe tips If making this with kids, you may want to pipe the topping straight away and omit the step of putting the cream cheese in fridge to harden slightly."
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} | b2f848ddfb071f0d7896ed84e1ba8710e68c0183ad2f2e48ce1a791330e3bfca | Twister bread recipe
Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready.Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out.Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length.Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout.Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time.When ready, place in the oven to bake for 35 minutes.The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven.Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter. Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready. Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out. Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out. Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length. Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length. Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout. Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout. Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time. When ready, place in the oven to bake for 35 minutes. When ready, place in the oven to bake for 35 minutes. The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven. The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven. Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter. Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter. | {
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"content": "Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready.Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out.Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length.Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout.Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time.When ready, place in the oven to bake for 35 minutes.The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven.Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter. Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Put the flours, salt and yeast into a large bowl, mix a bit and then make a hole in the middle. Squidge in the honey and add in 350ml/12oz of warm water (from the tap). Then mix everything together until combined. Then, I like to get my hands in (I find it very therapeutic!) and squidge it all together, gathering up all those dry bits from the bottom of the bowl. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready. Then tip the dough onto a floured surface and knead it for 10 minutes (or five minutes if kneading in a food mixer fitted with a dough hook). To test and see if it has been kneaded enough, form the dough into a ball with a nice taut top. Dip your finger in the flour and then prod the side of the dough making an indent. The indent should spring back all the way and almost disappear if it is ready. Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out. Put some more flour on the surface and then, using a rolling pin, roll the dough out into about a 40x24cm/15x9in rectangle. If it is too springy to roll then cover it with a tea towel and leave for five minutes or so. That way the stretchy gluten strands in the bread can relax a bit which will make it easier to roll out. Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length. Using a pastry brush, brush the top of the dough with the sesame oil going right up to the edges and then sprinkle the poppy seeds evenly all over. Then cut the dough into six 4cm/1½in wide strips down the length. Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout. Keeping the strips lined up together, twist each one up like a twisted breadstick or cheese straw. Once they are all twisted, stack them into a bundle and pick them all up in one go. Then twist them together so you have a long thick twisted rope made up of the individual strands of bread. Try to twist it evenly so the rope is an even thickness throughout. Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Then curve the bread into a ‘wreath’ shape and squish the ends together, sealing them with a bit of water. It does not have to be perfect, just as long as they are joined up. When I make this bread there are usually lots of poppy seeds left on the surface, so I scoop those up and then scatter them over the bread, especially the bit where the join is, to cover it up a bit. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. Place the wreath on a baking sheet. Oil some cling film (I find the spray oil is best for this) and use it to cover the dough, oiled side down, so it is airtight but with enough room for the dough to rise a little. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time. I usually put the oven to preheat to 200C/400F/Gas 6 now and place the dough on a chair near it, so it’s nice and warm. Leave to prove for about 30 minutes. To test if it is ready for the oven (because the bread will not have doubled in size but probably grown by about half again), dust your finger with some flour and then make an indent in the side of the bread. The indent should spring back about half way. If the indent just stays there and does not really move very much, then it needs more time. When ready, place in the oven to bake for 35 minutes. When ready, place in the oven to bake for 35 minutes. The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven. The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven. Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter. Once ready remove from the oven and serve. I love the crispy crunch bits on the outside and the soft pillowy inside slathered in lots of butter."
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} | ed20e40cf0d5b1e63883ca846165e8a04428339792241d0ed36a4f02bd125796 | James Martin’s ultimate macaroni cheese recipe
For the macaroni cheese, preheat the grill to its highest setting.Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg.Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture.Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling.Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. For the macaroni cheese, preheat the grill to its highest setting. For the macaroni cheese, preheat the grill to its highest setting. Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions. Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream. Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg. Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg. Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside. Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside. Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture. Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. | {
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"title": "James Martin’s ultimate macaroni cheese recipe",
"content": "For the macaroni cheese, preheat the grill to its highest setting.Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg.Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture.Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling.Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. For the macaroni cheese, preheat the grill to its highest setting. For the macaroni cheese, preheat the grill to its highest setting. Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions. Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream. Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg. Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg. Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside. Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside. Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture. Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil."
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} | 8644c98c6085c9cfb82b488119b13472a2b6027515774a31c1f2e57e205e0226 | Chelsea bunski recipe
For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Cover and leave to rest for 10 minutes. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. For the poppy seed filling, grind the seeds in a coffee or nut grinder. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. Preheat oven to 200C/400F/Gas 6.Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Brush the log with melted butter. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot.Remove the Chelsea buns from the oven and brush immediately with the bun wash. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve. For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Cover and leave to rest for 10 minutes. Cover and leave to rest for 10 minutes. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. For the poppy seed filling, grind the seeds in a coffee or nut grinder. For the poppy seed filling, grind the seeds in a coffee or nut grinder. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Brush the log with melted butter. Brush the log with melted butter. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot. Remove the Chelsea buns from the oven and brush immediately with the bun wash. Remove the Chelsea buns from the oven and brush immediately with the bun wash. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve. | {
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"title": "Chelsea bunski recipe",
"content": "For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Cover and leave to rest for 10 minutes. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. For the poppy seed filling, grind the seeds in a coffee or nut grinder. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. Preheat oven to 200C/400F/Gas 6.Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Brush the log with melted butter. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot.Remove the Chelsea buns from the oven and brush immediately with the bun wash. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve. For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. For the bun dough, dissolve the yeast in 200ml/7fl oz of the lukewarm water. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Sieve the flour, sugar and salt into a large bowl. Rub in the butter. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Add the whisked eggs and the yeast mixture and enough additional water to make fairly soft dough. Cover and leave to rest for 10 minutes. Cover and leave to rest for 10 minutes. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Turn out onto a floured surface. Knead well, about 5-10 minutes, until the dough becomes firm and springy. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Put the dough into an oiled bowl, cover with cling film and leave to rise until it doubles in size – up to an hour. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. Turn out onto surface and knead for 2-3 minutes. Leave to rest for five minutes. For the poppy seed filling, grind the seeds in a coffee or nut grinder. For the poppy seed filling, grind the seeds in a coffee or nut grinder. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Heat the milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat. Cook gently until the seeds absorb the milk, and the mixture thickens to spreadable consistency - about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Add the lemon juice, brandy, orange liqueur and butter and cook for another two minutes. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. Finally, add the vanilla and stir to combine. Remove from heat and turn out onto a medium-sized tray to speed up cooling. You can also be put in the fridge if necessary. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. While the dough is proving, grease and sugar a 13 x 10in/33 x 25cm, deep sided tin. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Roll out the dough to a 26 x 40cm/10½ x 16in rectangle. Brush the surface with melted butter and spread the poppy seed filling evenly over this, leaving a 2.5cm/1in border all the way round. Roll the long side of the dough forward into a fairly tight roll. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Moisten the farthest edge of the dough with water, and press the roll of dough onto it to form a seal. Brush the log with melted butter. Brush the log with melted butter. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Cut off about 2.5cm/1in at either end for neatness, and slice the log into 12 equal portions. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Place each bun cut-side down in the prepared tin, leaving a small gap between each one to allow for expansion. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. Brush each bun with egg wash, cover with tea towel and set aside to prove for 30 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. When the buns have proved, bake in the pre-heated oven, on the middle shelf, for 18-20 minutes. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot. Meanwhile, place the ingredients for the bun wash together in a pan and bring up to the boil. Boil for 3-4 minutes to create syrup. Keep hot. Remove the Chelsea buns from the oven and brush immediately with the bun wash. Remove the Chelsea buns from the oven and brush immediately with the bun wash. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve. After five minutes, turn the buns out onto a cooling rack and separate each one. Allow the buns to cool a little then serve."
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} | afcace8afde3eacc95f5cfba76fe820eeff2028aa15c192c39c5c1f6c0f1e260 | Shirley Spears' marmalade pudding with Drambuie custard recipe
An average of 5.0 out of 5 stars from 3 ratings 125g/4½oz butter, plus extra for greasing150g/5oz fine brown breadcrumbs25g/1oz self-raising wholemeal flour125g/4½ oz soft light brown sugar175g/6oz good quality course cut marmalade, plus 5 tbsp extra3 large free-range eggs1 tsp bicarbonate of soda1 tbsp water, to mix 125g/4½oz butter, plus extra for greasing 150g/5oz fine brown breadcrumbs 25g/1oz self-raising wholemeal flour 125g/4½ oz soft light brown sugar 175g/6oz good quality course cut marmalade, plus 5 tbsp extra 3 large free-range eggs 1 tsp bicarbonate of soda 1 tbsp water, to mix 1 vanilla pod300ml/10½fl oz double cream300ml/10½fl oz milk6 free-range egg yolks2-3 tbsp Drambuie50g/2oz caster sugar 1 vanilla pod 300ml/10½fl oz double cream 300ml/10½fl oz milk 6 free-range egg yolks 2-3 tbsp Drambuie 50g/2oz caster sugar Method For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.Place the breadcrumbs, flour and sugar into a large mixing bowl.Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly.Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string.Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period.For the Drambuie custard, place the vanilla pod and seeds into a pan.Add the cream and milk and slowly bring to the boil.Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken.To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. Place the breadcrumbs, flour and sugar into a large mixing bowl. Place the breadcrumbs, flour and sugar into a large mixing bowl. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. For the Drambuie custard, place the vanilla pod and seeds into a pan. For the Drambuie custard, place the vanilla pod and seeds into a pan. Add the cream and milk and slowly bring to the boil. Add the cream and milk and slowly bring to the boil. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. | {
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"title": "Shirley Spears' marmalade pudding with Drambuie custard recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 125g/4½oz butter, plus extra for greasing150g/5oz fine brown breadcrumbs25g/1oz self-raising wholemeal flour125g/4½ oz soft light brown sugar175g/6oz good quality course cut marmalade, plus 5 tbsp extra3 large free-range eggs1 tsp bicarbonate of soda1 tbsp water, to mix 125g/4½oz butter, plus extra for greasing 150g/5oz fine brown breadcrumbs 25g/1oz self-raising wholemeal flour 125g/4½ oz soft light brown sugar 175g/6oz good quality course cut marmalade, plus 5 tbsp extra 3 large free-range eggs 1 tsp bicarbonate of soda 1 tbsp water, to mix 1 vanilla pod300ml/10½fl oz double cream300ml/10½fl oz milk6 free-range egg yolks2-3 tbsp Drambuie50g/2oz caster sugar 1 vanilla pod 300ml/10½fl oz double cream 300ml/10½fl oz milk 6 free-range egg yolks 2-3 tbsp Drambuie 50g/2oz caster sugar Method For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.Place the breadcrumbs, flour and sugar into a large mixing bowl.Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly.Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string.Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period.For the Drambuie custard, place the vanilla pod and seeds into a pan.Add the cream and milk and slowly bring to the boil.Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken.To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. Place the breadcrumbs, flour and sugar into a large mixing bowl. Place the breadcrumbs, flour and sugar into a large mixing bowl. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. For the Drambuie custard, place the vanilla pod and seeds into a pan. For the Drambuie custard, place the vanilla pod and seeds into a pan. Add the cream and milk and slowly bring to the boil. Add the cream and milk and slowly bring to the boil. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over."
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} | 9eaa0b397251385a3acf96340a6b4a3148df7821b7c64d4b6f96d1f03d5111e3 | Lemon drizzle cupcakes recipe
An average of 3.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemondrizzlemuffins_10460_16x9.jpg Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics. 2 eggs, beaten85g/3oz caster sugar240ml/8fl oz milk100ml/3½fl oz vegetable oil300g/10oz plain flour3 tsp baking powder½ tsp salt4 lemons, zest only 2 eggs, beaten 85g/3oz caster sugar 240ml/8fl oz milk 100ml/3½fl oz vegetable oil 300g/10oz plain flour 3 tsp baking powder ½ tsp salt 4 lemons, zest only 50g/2oz icing sugar1 lemon, juice onlysprigs lemon thyme, to garnish (optional) 50g/2oz icing sugar 1 lemon, juice only sprigs lemon thyme, to garnish (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.Spoon the mixture into the pre-prepared muffin cases.Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.Make the lemon drizzle topping by mixing together the sugar and lemon juice.Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Spoon the mixture into the pre-prepared muffin cases. Spoon the mixture into the pre-prepared muffin cases. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. | {
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"title": "Lemon drizzle cupcakes 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/lemondrizzlemuffins_10460_16x9.jpg Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics. 2 eggs, beaten85g/3oz caster sugar240ml/8fl oz milk100ml/3½fl oz vegetable oil300g/10oz plain flour3 tsp baking powder½ tsp salt4 lemons, zest only 2 eggs, beaten 85g/3oz caster sugar 240ml/8fl oz milk 100ml/3½fl oz vegetable oil 300g/10oz plain flour 3 tsp baking powder ½ tsp salt 4 lemons, zest only 50g/2oz icing sugar1 lemon, juice onlysprigs lemon thyme, to garnish (optional) 50g/2oz icing sugar 1 lemon, juice only sprigs lemon thyme, to garnish (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.Spoon the mixture into the pre-prepared muffin cases.Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.Make the lemon drizzle topping by mixing together the sugar and lemon juice.Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Spoon the mixture into the pre-prepared muffin cases. Spoon the mixture into the pre-prepared muffin cases. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme."
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} | 56cd5d795137c7a3167ea0427563c8c096562a42295e668dbf0e140fdf51d20d | Cookies and cream cupcakes recipe
An average of 4.3 out of 5 stars from 3 ratings Cookies and cupcakes in one bake – what’s not to like? The addition of soured cream makes lighter and fluffier cakes, but you can replace it with milk if you prefer. For this recipe you will need a 12-hole muffin tin and 12 paper cases. 170g/6oz self-raising flour 1 tsp baking powder 190g/6¾oz caster sugar 120g/4¼oz unsalted butter, softened 3 free-range eggs 1 tsp vanilla bean paste or vanilla extract140g/5oz soured cream (or 5 tbsp milk)60g/2¼oz cookies and cream biscuits, crushed into crumbs 170g/6oz self-raising flour 1 tsp baking powder 190g/6¾oz caster sugar 120g/4¼oz unsalted butter, softened 3 free-range eggs 1 tsp vanilla bean paste or vanilla extract 140g/5oz soured cream (or 5 tbsp milk) 60g/2¼oz cookies and cream biscuits, crushed into crumbs 275g/9¾oz unsalted butter, softened 450g/1lb icing sugar 1 tsp vanilla bean paste or vanilla extractsplash of milk 50g/1¾oz cookies and cream biscuits, crushed into crumbs 275g/9¾oz unsalted butter, softened 450g/1lb icing sugar 1 tsp vanilla bean paste or vanilla extract splash of milk 50g/1¾oz cookies and cream biscuits, crushed into crumbs Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk).Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk).Fold in the biscuit crumbs gently until they are all incorporated.Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes.Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon.Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk). Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk). Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk). Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk). Fold in the biscuit crumbs gently until they are all incorporated. Fold in the biscuit crumbs gently until they are all incorporated. Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes. Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon. Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon. Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Recipe tips If you do not have a freestanding mixer you can use a hand-held mixer. To make the cookies and cream biscuits into crumbs either blitz in a food processor or place in a sealed plastic bag and bash with a rolling pin. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings Cookies and cupcakes in one bake – what’s not to like? The addition of soured cream makes lighter and fluffier cakes, but you can replace it with milk if you prefer. For this recipe you will need a 12-hole muffin tin and 12 paper cases. 170g/6oz self-raising flour 1 tsp baking powder 190g/6¾oz caster sugar 120g/4¼oz unsalted butter, softened 3 free-range eggs 1 tsp vanilla bean paste or vanilla extract140g/5oz soured cream (or 5 tbsp milk)60g/2¼oz cookies and cream biscuits, crushed into crumbs 170g/6oz self-raising flour 1 tsp baking powder 190g/6¾oz caster sugar 120g/4¼oz unsalted butter, softened 3 free-range eggs 1 tsp vanilla bean paste or vanilla extract 140g/5oz soured cream (or 5 tbsp milk) 60g/2¼oz cookies and cream biscuits, crushed into crumbs 275g/9¾oz unsalted butter, softened 450g/1lb icing sugar 1 tsp vanilla bean paste or vanilla extractsplash of milk 50g/1¾oz cookies and cream biscuits, crushed into crumbs 275g/9¾oz unsalted butter, softened 450g/1lb icing sugar 1 tsp vanilla bean paste or vanilla extract splash of milk 50g/1¾oz cookies and cream biscuits, crushed into crumbs Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk).Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk).Fold in the biscuit crumbs gently until they are all incorporated.Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes.Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon.Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases. Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk). Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk). Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk). Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk). Fold in the biscuit crumbs gently until they are all incorporated. Fold in the biscuit crumbs gently until they are all incorporated. Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes. Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon. Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon. Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy! Recipe tips If you do not have a freestanding mixer you can use a hand-held mixer. To make the cookies and cream biscuits into crumbs either blitz in a food processor or place in a sealed plastic bag and bash with a rolling pin."
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} | dce48148dbe5c202f723a232b03ba851aa3e7e983a0091ba10681eef8dfdc8b2 | Barmbrack recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barmbrack_72469_16x9.jpg This is a traditional Irish yeast bread that is packed with sultanas, raisins and currants. This version has an extra kick with some added whiskey! 50g/1¾oz currants200g/7oz raisins100g/3½oz sultanas50g/1¾oz mixed peel2 oranges, zest from 2 oranges and juice from 1 orange320ml/11fl oz warm strong black tea3 tbsp whiskey1 tsp dried fast-action yeast 75ml/2½fl oz warm milk500g/1lb 2oz self-raising flour130g/4¾oz demerara sugar1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger2 free-range eggs, lightly beaten1 tbsp runny honeybutter, to serve 50g/1¾oz currants 200g/7oz raisins 100g/3½oz sultanas 50g/1¾oz mixed peel 2 oranges, zest from 2 oranges and juice from 1 orange 320ml/11fl oz warm strong black tea 3 tbsp whiskey 1 tsp dried fast-action yeast 75ml/2½fl oz warm milk 500g/1lb 2oz self-raising flour 130g/4¾oz demerara sugar 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger 2 free-range eggs, lightly beaten 1 tbsp runny honey butter, to serve Method Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours.Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper.Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours. Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours. Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper. Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Recipe tips It is traditional to add a clean and sterilised ring, coin, piece of cloth, wooden stick (such as an ice lolly stick) or a dried pea to the dough. Use a skewer to add the items into different sections of the bread, sealing the dough at the top, just before baking. | {
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"title": "Barmbrack 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/barmbrack_72469_16x9.jpg This is a traditional Irish yeast bread that is packed with sultanas, raisins and currants. This version has an extra kick with some added whiskey! 50g/1¾oz currants200g/7oz raisins100g/3½oz sultanas50g/1¾oz mixed peel2 oranges, zest from 2 oranges and juice from 1 orange320ml/11fl oz warm strong black tea3 tbsp whiskey1 tsp dried fast-action yeast 75ml/2½fl oz warm milk500g/1lb 2oz self-raising flour130g/4¾oz demerara sugar1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger2 free-range eggs, lightly beaten1 tbsp runny honeybutter, to serve 50g/1¾oz currants 200g/7oz raisins 100g/3½oz sultanas 50g/1¾oz mixed peel 2 oranges, zest from 2 oranges and juice from 1 orange 320ml/11fl oz warm strong black tea 3 tbsp whiskey 1 tsp dried fast-action yeast 75ml/2½fl oz warm milk 500g/1lb 2oz self-raising flour 130g/4¾oz demerara sugar 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger 2 free-range eggs, lightly beaten 1 tbsp runny honey butter, to serve Method Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours.Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper.Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours. Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours. Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper. Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter. Recipe tips It is traditional to add a clean and sterilised ring, coin, piece of cloth, wooden stick (such as an ice lolly stick) or a dried pea to the dough. Use a skewer to add the items into different sections of the bread, sealing the dough at the top, just before baking."
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} | d4585765be7f97e0627d4075c12ca9012fbedf0b456339294d4d52f80a9342a4 | Boxty with crisp streaky bacon recipe
Boxty with crisp streaky bacon and maple syrup An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boxtywithcrispstreak_91836_16x9.jpg Boxty is an absolutely heavenly Irish potato pancake and makes a warming and hearty breakfast served with crisp bacon. But don't feel you have to stop there. 500g/1lb 2oz potato, peeled, grated500g/1lb 2oz cold mashed potato420g/15oz plain flour1 heaped tsp baking powder1-2 tbsp melted buttersalt and freshly ground black pepper200ml/7fl oz milk1-2 tbsp olive oil8-12 rashers smoked streaky baconmaple syrup, to serve 500g/1lb 2oz potato, peeled, grated 500g/1lb 2oz cold mashed potato 420g/15oz plain flour 1 heaped tsp baking powder 1-2 tbsp melted butter salt and freshly ground black pepper 200ml/7fl oz milk 1-2 tbsp olive oil 8-12 rashers smoked streaky bacon maple syrup, to serve Method Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup. Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined. Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside. Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup. | {
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"title": "Boxty with crisp streaky bacon recipe",
"content": "Boxty with crisp streaky bacon and maple syrup An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boxtywithcrispstreak_91836_16x9.jpg Boxty is an absolutely heavenly Irish potato pancake and makes a warming and hearty breakfast served with crisp bacon. But don't feel you have to stop there. 500g/1lb 2oz potato, peeled, grated500g/1lb 2oz cold mashed potato420g/15oz plain flour1 heaped tsp baking powder1-2 tbsp melted buttersalt and freshly ground black pepper200ml/7fl oz milk1-2 tbsp olive oil8-12 rashers smoked streaky baconmaple syrup, to serve 500g/1lb 2oz potato, peeled, grated 500g/1lb 2oz cold mashed potato 420g/15oz plain flour 1 heaped tsp baking powder 1-2 tbsp melted butter salt and freshly ground black pepper 200ml/7fl oz milk 1-2 tbsp olive oil 8-12 rashers smoked streaky bacon maple syrup, to serve Method Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup. Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined. Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined. Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside. Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside. Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Meanwhile, heat the oil in a large non-stick frying pan over a medium to high heat. Add the bacon rashers and fry for 6-8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. Add spoonfuls of the boxty batter into the same oil that the bacon was cooked in, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup. To serve, divide the boxties equally among four to six serving plates. Place a rasher or two of crisp streaky bacon alongside each. Drizzle over the maple syrup."
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} | 44c27cc679cf66a42711eae4a5f36f611a783a7be1dee0edd1fdf68ae23aed4f | Aussie olive damper bread recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aussie_olive_damper_47860_16x9.jpg This is an Australian bread traditionally (I am led to believe), made by people in the bush on the camp fire. I love green olives, but the black variety, although normally a little more bitter, work well too. 450g/1lb self-raising flour, plus extra for dusting3 sprigs rosemary, leaves only, roughly chopped½ tsp salt1 tbsp extra virgin olive oil75g/3oz pitted green or black olives, roughly chopped 450g/1lb self-raising flour, plus extra for dusting 3 sprigs rosemary, leaves only, roughly chopped ½ tsp salt 1 tbsp extra virgin olive oil 75g/3oz pitted green or black olives, roughly chopped fruity olive oil and balsamic vinegar fruity olive oil and balsamic vinegar Method Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up.Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up.Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in.At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray.Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray.Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions.Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic. Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up. Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up. Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up. Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up. Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in. Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in. At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray. At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray. Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray. Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray. Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions. Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions. Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic. Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic. | {
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"title": "Aussie olive damper bread recipe",
"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aussie_olive_damper_47860_16x9.jpg This is an Australian bread traditionally (I am led to believe), made by people in the bush on the camp fire. I love green olives, but the black variety, although normally a little more bitter, work well too. 450g/1lb self-raising flour, plus extra for dusting3 sprigs rosemary, leaves only, roughly chopped½ tsp salt1 tbsp extra virgin olive oil75g/3oz pitted green or black olives, roughly chopped 450g/1lb self-raising flour, plus extra for dusting 3 sprigs rosemary, leaves only, roughly chopped ½ tsp salt 1 tbsp extra virgin olive oil 75g/3oz pitted green or black olives, roughly chopped fruity olive oil and balsamic vinegar fruity olive oil and balsamic vinegar Method Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up.Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up.Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in.At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray.Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray.Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions.Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic. Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up. Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up. Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up. Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up. Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in. Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in. At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray. At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray. Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray. Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray. Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions. Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions. Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic. Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic."
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} | 7b3b22b9659975af234e648c9b286e3de0ae506f8a2bd0463cd8c822787b0761 | Courgette cake recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_caraway_84359_16x9.jpg A tender courgette cake filled with apple-flavoured cream cheese and topped with crunchy caramelised oats. Almost healthy! 2 tsp caraway seeds100g/3½oz self-raising flour100g/3½oz wholemeal flour175g/6oz golden caster sugar1 tsp baking powderpinch salt200g/7oz unsalted butter, softened3 free-range eggs250g/9oz courgettes, grated and dried in a clean tea towel 2 tsp caraway seeds 100g/3½oz self-raising flour 100g/3½oz wholemeal flour 175g/6oz golden caster sugar 1 tsp baking powder pinch salt 200g/7oz unsalted butter, softened 3 free-range eggs 250g/9oz courgettes, grated and dried in a clean tea towel 3–4 juicy eating apples, peeled2–3 tbsp cloudy apple juice2 tbsp sugar 50g/2oz butter, softened300g/10oz cream cheese, softened 3–4 juicy eating apples, peeled 2–3 tbsp cloudy apple juice 2 tbsp sugar 50g/2oz butter, softened 300g/10oz cream cheese, softened 2 handfuls oatsgolden caster sugar 2 handfuls oats golden caster sugar Method Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment.Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant.Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.)Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds.Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack.For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool.Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve. Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment. Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment. Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant. Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant. Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.) Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.) Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds. Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds. Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack. Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack. For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool. For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool. Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Courgette cake recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_caraway_84359_16x9.jpg A tender courgette cake filled with apple-flavoured cream cheese and topped with crunchy caramelised oats. Almost healthy! 2 tsp caraway seeds100g/3½oz self-raising flour100g/3½oz wholemeal flour175g/6oz golden caster sugar1 tsp baking powderpinch salt200g/7oz unsalted butter, softened3 free-range eggs250g/9oz courgettes, grated and dried in a clean tea towel 2 tsp caraway seeds 100g/3½oz self-raising flour 100g/3½oz wholemeal flour 175g/6oz golden caster sugar 1 tsp baking powder pinch salt 200g/7oz unsalted butter, softened 3 free-range eggs 250g/9oz courgettes, grated and dried in a clean tea towel 3–4 juicy eating apples, peeled2–3 tbsp cloudy apple juice2 tbsp sugar 50g/2oz butter, softened300g/10oz cream cheese, softened 3–4 juicy eating apples, peeled 2–3 tbsp cloudy apple juice 2 tbsp sugar 50g/2oz butter, softened 300g/10oz cream cheese, softened 2 handfuls oatsgolden caster sugar 2 handfuls oats golden caster sugar Method Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment.Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant.Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.)Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds.Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack.For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool.Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve. Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment. Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment. Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant. Over a medium heat in a frying pan, toast the caraway seeds for 2–3 minutes until fragrant. Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.) Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.) Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds. Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds. Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack. Divide the mixture equally between the two lined cake tins and cook for 25–30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack. For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool. For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool. Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve. Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve."
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} | 7ecae15af255a888b5fa8c467353806621a31c531518514ea9f08ab524c7b6b8 | Boozy Trinity cream with langues de chat biscuits recipe
Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin.Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture.Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools.Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight.Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves.Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping.As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off.Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.)For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper.Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour.Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays.Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside. Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin. Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture. Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture. Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools. Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools. Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight. Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight. Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves. Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves. Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping. Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping. As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off. As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off. Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.) Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.) For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper. For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper. Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour. Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour. Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays. Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays. Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boozy Trinity cream with langues de chat biscuits recipe",
"content": "Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin.Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture.Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools.Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight.Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves.Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping.As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off.Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.)For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper.Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour.Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays.Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside. Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin. Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin. Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture. Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture. Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools. Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools. Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight. Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight. Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves. Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves. Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping. Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping. As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off. As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off. Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.) Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.) For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper. For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper. Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour. Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour. Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays. Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays. Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside."
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} | 7af14c6221f3e545e428d8419db6173f3ec5d61f90e82ad74df6d63c8c7385ba | Baguettes recipe
An average of 3.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baguettes_11543_16x9.jpg Serve these mini-baguettes with really ripe brie, camembert or vacherin cheese for a simple yet decadent lunch. 250g/9oz strong white flour, plus extra for dusting5g/¼oz salt5g/¼oz fast action dried yeast30ml/1fl oz olive oil, plus extra for oiling180ml/6fl oz water 250g/9oz strong white flour, plus extra for dusting 5g/¼oz salt 5g/¼oz fast action dried yeast 30ml/1fl oz olive oil, plus extra for oiling 180ml/6fl oz water Method Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two. Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two. Knock back the dough and stretch and fold, and then roll the dough into a baguette shape. Knock back the dough and stretch and fold, and then roll the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Just before baking, slash the top of each baguette three times. Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Recipe tips Try these baguettes with flavoured butters: either slice and spread the bread with the flavoured butter, wrap in foil and bake for 20 minutes at 180C/350F/Gas 4 or slice the bread, melt the flavoured butter in a frying pan with a splash of olive oil and fry the bread until crisp. Try watercress and horseradish butter (125g/4½oz softened butter, 1 heaped tsp fresh grated horseradish, 1 tbsp finely chopped watercress leaves and pinch salt mixed together) or lime, chilli and coriander butter (125g/4½oz softened butter, 1 tsp dried crushed chillies, zest of 1 large lime and1 tbsp finely chopped coriander leaves mixed together). | {
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"title": "Baguettes recipe",
"content": "An average of 3.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baguettes_11543_16x9.jpg Serve these mini-baguettes with really ripe brie, camembert or vacherin cheese for a simple yet decadent lunch. 250g/9oz strong white flour, plus extra for dusting5g/¼oz salt5g/¼oz fast action dried yeast30ml/1fl oz olive oil, plus extra for oiling180ml/6fl oz water 250g/9oz strong white flour, plus extra for dusting 5g/¼oz salt 5g/¼oz fast action dried yeast 30ml/1fl oz olive oil, plus extra for oiling 180ml/6fl oz water Method Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two. Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two. Knock back the dough and stretch and fold, and then roll the dough into a baguette shape. Knock back the dough and stretch and fold, and then roll the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven. Just before baking, slash the top of each baguette three times. Just before baking, slash the top of each baguette three times. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Recipe tips Try these baguettes with flavoured butters: either slice and spread the bread with the flavoured butter, wrap in foil and bake for 20 minutes at 180C/350F/Gas 4 or slice the bread, melt the flavoured butter in a frying pan with a splash of olive oil and fry the bread until crisp. Try watercress and horseradish butter (125g/4½oz softened butter, 1 heaped tsp fresh grated horseradish, 1 tbsp finely chopped watercress leaves and pinch salt mixed together) or lime, chilli and coriander butter (125g/4½oz softened butter, 1 tsp dried crushed chillies, zest of 1 large lime and1 tbsp finely chopped coriander leaves mixed together)."
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} | 1baa6f3d0d009d029663b9f6bec83e2f7cc225482198bc35d52744853024514e | Homemade jaffa cakes recipe
An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemadejaffacakes_91480_16x9.jpg Simon Rimmer's recipe for homemade jaffa cakes is well worth the effort. 2 free-range eggs50g/2oz caster sugar50g/2oz plain flour, sieved 2 free-range eggs 50g/2oz caster sugar 50g/2oz plain flour, sieved 1 x 135g/4¾oz packet orange jelly, chopped1 tbsp orange marmalade125ml/4½fl oz boiling water 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces 1 x 135g/4¾oz packet orange jelly, chopped 1 tbsp orange marmalade 125ml/4½fl oz boiling water 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces Method Preheat the oven to 180C/350F/Gas 4.For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, beating continuously, until a thick, smooth batter forms. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, beating continuously, until a thick, smooth batter forms. Add the flour, beating continuously, until a thick, smooth batter forms. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set. | {
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"title": "Homemade jaffa cakes recipe",
"content": "An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemadejaffacakes_91480_16x9.jpg Simon Rimmer's recipe for homemade jaffa cakes is well worth the effort. 2 free-range eggs50g/2oz caster sugar50g/2oz plain flour, sieved 2 free-range eggs 50g/2oz caster sugar 50g/2oz plain flour, sieved 1 x 135g/4¾oz packet orange jelly, chopped1 tbsp orange marmalade125ml/4½fl oz boiling water 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces 1 x 135g/4¾oz packet orange jelly, chopped 1 tbsp orange marmalade 125ml/4½fl oz boiling water 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces Method Preheat the oven to 180C/350F/Gas 4.For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, beating continuously, until a thick, smooth batter forms. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, beating continuously, until a thick, smooth batter forms. Add the flour, beating continuously, until a thick, smooth batter forms. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set."
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} | fdb7d573025739da1edcbb19e657a624ebba9c4106e1ac7bdbd71f35f3b5e321 | Mini blueberry Bakewell tarts recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_blueberry_bakewell_93838_16x9.jpg Bakewell tarts given a twist by using blueberry jam rather than the more conventional raspberry. Apricot jam would work well, too. 100g/3½oz blueberries, fresh or frozen1 tbsp caster sugar1 tbsp lemon juice 100g/3½oz blueberries, fresh or frozen 1 tbsp caster sugar 1 tbsp lemon juice 100g/3½oz butter, chilled and cubed200g/7oz plain flour, sifted40g/1½oz icing sugar, sifted1 free-range egg, beaten 100g/3½oz butter, chilled and cubed 200g/7oz plain flour, sifted 40g/1½oz icing sugar, sifted 1 free-range egg, beaten 55g/2oz butter or baking spread55g/2oz caster sugar1 free-range egg, beaten40g/1½oz ground almonds1 tbsp plain flour 55g/2oz butter or baking spread 55g/2oz caster sugar 1 free-range egg, beaten 40g/1½oz ground almonds 1 tbsp plain flour 85g/3oz icing sugarfresh blueberries 85g/3oz icing sugar fresh blueberries Method For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely.For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes.Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes.Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack.For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries. For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely. For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes. Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes. Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries. For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries. | {
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"title": "Mini blueberry Bakewell tarts recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_blueberry_bakewell_93838_16x9.jpg Bakewell tarts given a twist by using blueberry jam rather than the more conventional raspberry. Apricot jam would work well, too. 100g/3½oz blueberries, fresh or frozen1 tbsp caster sugar1 tbsp lemon juice 100g/3½oz blueberries, fresh or frozen 1 tbsp caster sugar 1 tbsp lemon juice 100g/3½oz butter, chilled and cubed200g/7oz plain flour, sifted40g/1½oz icing sugar, sifted1 free-range egg, beaten 100g/3½oz butter, chilled and cubed 200g/7oz plain flour, sifted 40g/1½oz icing sugar, sifted 1 free-range egg, beaten 55g/2oz butter or baking spread55g/2oz caster sugar1 free-range egg, beaten40g/1½oz ground almonds1 tbsp plain flour 55g/2oz butter or baking spread 55g/2oz caster sugar 1 free-range egg, beaten 40g/1½oz ground almonds 1 tbsp plain flour 85g/3oz icing sugarfresh blueberries 85g/3oz icing sugar fresh blueberries Method For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely.For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes.Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes.Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack.For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries. For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely. For the jam, place all the ingredients in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture thickens, then remove from the heat, strain through a sieve and set aside to cool completely. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes. Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes. Grease a 12-hole muffin tin. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a 5cm/2in round cutter to cut 12 bases for the mini tarts and place one in each hole of the muffin tin. Make the sides by cutting 12 strips 1cm/½in x 18cm/7in from the remaining pastry and gently press around the sides of each hole of the muffin tin. Chill for 15 minutes. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries. For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one or two fresh blueberries."
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} | be8954e0e08170351793c01abb79dab8354f365ca915adab98281544413e53d2 | Baguettes recipe
Paul Hollywood's baguettes An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_55351_16x9.jpg Authentic baguettes with a crunchy crust and soft fluffy crumb. For this recipe you will need a freestanding mixer with a dough hook attachment, a 2¼ litre/4 pint square plastic container and a linen couche. olive oil, for greasing500g/1lb 2oz strong white bread flour, plus extra for dusting10g/¼ oz salt10g/¼ oz fast-action yeast370ml/13fl oz cool water olive oil, for greasing 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ oz salt 10g/¼ oz fast-action yeast 370ml/13fl oz cool water Method Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.)Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough.Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Dredge a linen couche with flour and lightly dust the work surface with flour.Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up.When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.) Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.) Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Dredge a linen couche with flour and lightly dust the work surface with flour. Dredge a linen couche with flour and lightly dust the work surface with flour. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Recipe tips A couche is a heavy linen mat used to shape bread while it proves. It absorbs some of the moisture from the outside of the dough, this helps develop a skin, keep the shape and develop a crisp crust. How long you need to knead the dough for will depend on how efficient your mixer is, so be guided by the texture of your dough. You can also knead the dough by hand, but wet doughs are tricky to handle unless you are an experienced baker. | {
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"content": "Paul Hollywood's baguettes An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_55351_16x9.jpg Authentic baguettes with a crunchy crust and soft fluffy crumb. For this recipe you will need a freestanding mixer with a dough hook attachment, a 2¼ litre/4 pint square plastic container and a linen couche. olive oil, for greasing500g/1lb 2oz strong white bread flour, plus extra for dusting10g/¼ oz salt10g/¼ oz fast-action yeast370ml/13fl oz cool water olive oil, for greasing 500g/1lb 2oz strong white bread flour, plus extra for dusting 10g/¼ oz salt 10g/¼ oz fast-action yeast 370ml/13fl oz cool water Method Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.)Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough.Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Dredge a linen couche with flour and lightly dust the work surface with flour.Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up.When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.) Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.) Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size. Dredge a linen couche with flour and lightly dust the work surface with flour. Dredge a linen couche with flour and lightly dust the work surface with flour. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Recipe tips A couche is a heavy linen mat used to shape bread while it proves. It absorbs some of the moisture from the outside of the dough, this helps develop a skin, keep the shape and develop a crisp crust. How long you need to knead the dough for will depend on how efficient your mixer is, so be guided by the texture of your dough. You can also knead the dough by hand, but wet doughs are tricky to handle unless you are an experienced baker."
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} | 7f5b04cea935c826a5bf5f5ba1eb3ebf101e8add007fe295c52ab172c15f2e34 | Spanische Windtorte recipe
Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½.For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue.Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid.To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately. Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½. Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid. To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately. To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately. | {
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"title": "Spanische Windtorte recipe",
"content": "Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½.For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue.Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid.To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately. Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½. Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 120C/100C Fan/Gas ½. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the stamens. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make 13 violets. Leave to dry on greaseproof paper for at least 1 hour. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid. To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately. To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the sides of the cake, 6 violets around the top of the cake and 1 violet in the centre of the top of the cake. Serve immediately."
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} | c884d757b176b7fc997d16f1530c64bdce133cfeb61f246eddbfab5fb11b9da2 | Canadian cheese soup with black pudding and apple recipe
An average of 0.0 out of 5 stars from 0 ratings This makes a very comforting lunch on a cold winter’s day. The addition of a black pudding garnish elevates this lunch to something particularly special. 2 tbsp olive oil30g/1oz unsalted butter4 rashers streaky bacon, chopped1 onion, diced1 potato, peeled and diced1 garlic clove, chopped2 celery sticks, chopped 1 tsp chopped fresh thyme1 bay leaf1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbledground white pepper 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion, diced 1 potato, peeled and diced 1 garlic clove, chopped 2 celery sticks, chopped 1 tsp chopped fresh thyme 1 bay leaf 1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbled ground white pepper 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs1 Braeburn apple, cored, peeled and diced1 tbsp chopped fresh chervil 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs 1 Braeburn apple, cored, peeled and diced 1 tbsp chopped fresh chervil Method To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. | {
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"title": "Canadian cheese soup with black pudding and apple recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This makes a very comforting lunch on a cold winter’s day. The addition of a black pudding garnish elevates this lunch to something particularly special. 2 tbsp olive oil30g/1oz unsalted butter4 rashers streaky bacon, chopped1 onion, diced1 potato, peeled and diced1 garlic clove, chopped2 celery sticks, chopped 1 tsp chopped fresh thyme1 bay leaf1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbledground white pepper 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion, diced 1 potato, peeled and diced 1 garlic clove, chopped 2 celery sticks, chopped 1 tsp chopped fresh thyme 1 bay leaf 1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbled ground white pepper 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs1 Braeburn apple, cored, peeled and diced1 tbsp chopped fresh chervil 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs 1 Braeburn apple, cored, peeled and diced 1 tbsp chopped fresh chervil Method To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls."
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} | f85cc102292115aa4ed7cc129f4be9960d79a75c09aea6a0a27c7cf8b252f188 | Pork and black pudding Wellington with scallops recipe
An average of 5.0 out of 5 stars from 2 ratings This Wellington makes an interesting choice for Sunday lunch and is served with freshly cooked scallops. 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet1 free-range egg, beaten salt and freshly ground black pepper 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet 1 free-range egg, beaten salt and freshly ground black pepper 1 tbsp olive oil2 king scallops, shucked and cleaned40g/1½oz unsalted butter 50ml/2fl oz Madeira 1 tbsp olive oil 2 king scallops, shucked and cleaned 40g/1½oz unsalted butter 50ml/2fl oz Madeira 25g/1oz butter8 sage leavesapple purée 25g/1oz butter 8 sage leaves apple purée Method To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash.Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. | {
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"title": "Pork and black pudding Wellington with scallops recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This Wellington makes an interesting choice for Sunday lunch and is served with freshly cooked scallops. 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet1 free-range egg, beaten salt and freshly ground black pepper 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet 1 free-range egg, beaten salt and freshly ground black pepper 1 tbsp olive oil2 king scallops, shucked and cleaned40g/1½oz unsalted butter 50ml/2fl oz Madeira 1 tbsp olive oil 2 king scallops, shucked and cleaned 40g/1½oz unsalted butter 50ml/2fl oz Madeira 25g/1oz butter8 sage leavesapple purée 25g/1oz butter 8 sage leaves apple purée Method To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash.Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves. Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they're nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves."
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} | 0f00448db550c56615f6cc11ec4da6a83445b0f6f97da0fe6808cc8ee91a4c6e | Pork loin with scrumpy sauce and candied walnuts recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/loin_of_pork_with_00990_16x9.jpg Pork chops aren't just for midweek meals - this recipe shows you how to turn them into something really special. 25g/1oz unsalted butter4 bramley apples, peeled and cut into chunks50g/1¾oz caster sugar200ml/7fl oz scrumpy cider 25g/1oz unsalted butter 4 bramley apples, peeled and cut into chunks 50g/1¾oz caster sugar 200ml/7fl oz scrumpy cider 100g/3½oz caster sugar100g/3½oz walnut halvesrapeseed oil, for shallow frying 100g/3½oz caster sugar 100g/3½oz walnut halves rapeseed oil, for shallow frying 200g/7oz black pudding50g/1¾oz plain flour2 free-range eggs, beaten50g/1¾oz panko breadcrumbsrapeseed oil, for deep frying 200g/7oz black pudding 50g/1¾oz plain flour 2 free-range eggs, beaten 50g/1¾oz panko breadcrumbs rapeseed oil, for deep frying 1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chopssalt and freshly ground black pepper 1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chops salt and freshly ground black pepper 25g/1oz unsalted butter1 hispi cabbage, sliced thicklysalt and freshly ground black pepper 25g/1oz unsalted butter 1 hispi cabbage, sliced thickly salt and freshly ground black pepper Method For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time.Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook.For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve.For the candied walnuts, drain the walnuts and discard the syrup.In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper.For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time. For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time. Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook. For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve. For the candied walnuts, drain the walnuts and discard the syrup. For the candied walnuts, drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper. In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper. For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper. For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. Recipe tips Make things easier for yourself by buying large pork chops from the butcher. | {
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"url": "https://www.bbc.co.uk/food/recipes/loin_of_pork_with_00990",
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"title": "Pork loin with scrumpy sauce and candied walnuts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/loin_of_pork_with_00990_16x9.jpg Pork chops aren't just for midweek meals - this recipe shows you how to turn them into something really special. 25g/1oz unsalted butter4 bramley apples, peeled and cut into chunks50g/1¾oz caster sugar200ml/7fl oz scrumpy cider 25g/1oz unsalted butter 4 bramley apples, peeled and cut into chunks 50g/1¾oz caster sugar 200ml/7fl oz scrumpy cider 100g/3½oz caster sugar100g/3½oz walnut halvesrapeseed oil, for shallow frying 100g/3½oz caster sugar 100g/3½oz walnut halves rapeseed oil, for shallow frying 200g/7oz black pudding50g/1¾oz plain flour2 free-range eggs, beaten50g/1¾oz panko breadcrumbsrapeseed oil, for deep frying 200g/7oz black pudding 50g/1¾oz plain flour 2 free-range eggs, beaten 50g/1¾oz panko breadcrumbs rapeseed oil, for deep frying 1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chopssalt and freshly ground black pepper 1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chops salt and freshly ground black pepper 25g/1oz unsalted butter1 hispi cabbage, sliced thicklysalt and freshly ground black pepper 25g/1oz unsalted butter 1 hispi cabbage, sliced thickly salt and freshly ground black pepper Method For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time.Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook.For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve.For the candied walnuts, drain the walnuts and discard the syrup.In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper.For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time. For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time. Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook. For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve. For the candied walnuts, drain the walnuts and discard the syrup. For the candied walnuts, drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper. In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper. For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper. For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in. Recipe tips Make things easier for yourself by buying large pork chops from the butcher."
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} | 9617b0c251ec7e65c0a5dbf7e1f532193bbdf0bb741d8d8dae995fc4c6d74408 | Scallops with black pudding meatballs recipe
An average of 5.0 out of 5 stars from 2 ratings The combination of pork mince and black pudding makes the most succulent, delicious meatballs, served here with scallops, buttered peas and pea shoots. 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter1 shallot, finely chopped1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled½ free-range egg, beatensalt and freshly ground black pepper 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled ½ free-range egg, beaten salt and freshly ground black pepper 30g/1oz butter 1 banana shallot, finely chopped150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 30g/1oz butter 1 banana shallot, finely chopped 150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 2 tbsp olive oil6 king scallops, cleaned30g/1oz unsalted butter2 tbsp pea shoots, to garnish 2 tbsp olive oil 6 king scallops, cleaned 30g/1oz unsalted butter 2 tbsp pea shoots, to garnish Method To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. | {
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"url": "https://www.bbc.co.uk/food/recipes/scallops_black_pudding_22596",
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"title": "Scallops with black pudding meatballs recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings The combination of pork mince and black pudding makes the most succulent, delicious meatballs, served here with scallops, buttered peas and pea shoots. 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter1 shallot, finely chopped1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled½ free-range egg, beatensalt and freshly ground black pepper 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled ½ free-range egg, beaten salt and freshly ground black pepper 30g/1oz butter 1 banana shallot, finely chopped150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 30g/1oz butter 1 banana shallot, finely chopped 150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 2 tbsp olive oil6 king scallops, cleaned30g/1oz unsalted butter2 tbsp pea shoots, to garnish 2 tbsp olive oil 6 king scallops, cleaned 30g/1oz unsalted butter 2 tbsp pea shoots, to garnish Method To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots."
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"$oid": "68bad669eb3bdbfd0cc018b4"
} | 24d4497820bf8498bf5adabe2c4df5e9ab13746601cc3257ff073a262e381270 | Breakfast pizza recipe
An average of 4.5 out of 5 stars from 4 ratings If you actually want to serve this full-English pizza for breakfast, the dough and sauce can be made the night before. The dough can then have a slow overnight rise in the fridge. 300g/10½ oz strong white flour, plus extra for dusting7g instant yeast (one sachet)1 tsp salt2 tbsp olive oil175ml/6fl oz tepid water 300g/10½ oz strong white flour, plus extra for dusting 7g instant yeast (one sachet) 1 tsp salt 2 tbsp olive oil 175ml/6fl oz tepid water 200g/7fl oz passata1 tbsp tomato paste2 garlic cloves1 tsp dried oreganohandful fresh basil leavessalt and freshly ground black pepper 200g/7fl oz passata 1 tbsp tomato paste 2 garlic cloves 1 tsp dried oregano handful fresh basil leaves salt and freshly ground black pepper 4 fat sausages, peeled and broken up into small pieces8 slices bacon, cut into pieces4 slices black pudding, broken up (optional)4 field mushrooms, thinly sliced4 medium tomatoes, sliced2–4 free-range eggs2 balls mozzarella, broken upolive oil, for drizzling 4 fat sausages, peeled and broken up into small pieces 8 slices bacon, cut into pieces 4 slices black pudding, broken up (optional) 4 field mushrooms, thinly sliced 4 medium tomatoes, sliced 2–4 free-range eggs 2 balls mozzarella, broken up olive oil, for drizzling Method To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper.Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil.Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Recipe tips The tomato sauce here is a no-cook one unusually, but you could make a regular sauce if preferred. | {
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"title": "Breakfast pizza recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings If you actually want to serve this full-English pizza for breakfast, the dough and sauce can be made the night before. The dough can then have a slow overnight rise in the fridge. 300g/10½ oz strong white flour, plus extra for dusting7g instant yeast (one sachet)1 tsp salt2 tbsp olive oil175ml/6fl oz tepid water 300g/10½ oz strong white flour, plus extra for dusting 7g instant yeast (one sachet) 1 tsp salt 2 tbsp olive oil 175ml/6fl oz tepid water 200g/7fl oz passata1 tbsp tomato paste2 garlic cloves1 tsp dried oreganohandful fresh basil leavessalt and freshly ground black pepper 200g/7fl oz passata 1 tbsp tomato paste 2 garlic cloves 1 tsp dried oregano handful fresh basil leaves salt and freshly ground black pepper 4 fat sausages, peeled and broken up into small pieces8 slices bacon, cut into pieces4 slices black pudding, broken up (optional)4 field mushrooms, thinly sliced4 medium tomatoes, sliced2–4 free-range eggs2 balls mozzarella, broken upolive oil, for drizzling 4 fat sausages, peeled and broken up into small pieces 8 slices bacon, cut into pieces 4 slices black pudding, broken up (optional) 4 field mushrooms, thinly sliced 4 medium tomatoes, sliced 2–4 free-range eggs 2 balls mozzarella, broken up olive oil, for drizzling Method To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper.Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil.Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast. Stir thoroughly before adding the salt. Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in. Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone. Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them – this is so you can slide them straight onto the baking tray or pizza stone. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Make the tomato sauce simply by blending all the tomato sauce ingredients together in a food processor with plenty of salt and pepper. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Spread a small amount of the tomato sauce over the pizza base, then top with the pieces of sausage, bacon, black pudding (if using), mushrooms and tomatoes. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Break an egg or two on top, making sure that the eggs are contained by other ingredients so that the white doesn’t run off (alternatively you can turn up the edges slightly just to make sure). Sprinkle with mozzarella pieces, then drizzle with olive oil. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Bake in the oven for around 8–10 minutes, or until the pizza is crisp and the toppings are cooked. Recipe tips The tomato sauce here is a no-cook one unusually, but you could make a regular sauce if preferred."
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} | f085630bb9aefcb228d5a3955125211205f207ded902fb906fa3492c85ba8a24 | Mackerel on toast with salted cucumber and horseradish recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerelontoastwiths_90005_16x9.jpg A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that’s a smashing start to any meal. ½ cucumber, peeled, thinly sliced on a mandolinesalt4 tbsp grated fresh horseradish2 heaped tablespoon crème fraîche2 tsp English mustard powder4 fresh mackerel filletssalt and freshly ground black pepperknob of butter ½ cucumber, peeled, thinly sliced on a mandoline salt 4 tbsp grated fresh horseradish 2 heaped tablespoon crème fraîche 2 tsp English mustard powder 4 fresh mackerel fillets salt and freshly ground black pepper knob of butter 4 slices soda bread, toasted, buttered1 small red onion, thinly sliced½ small lemon 4 slices soda bread, toasted, buttered 1 small red onion, thinly sliced ½ small lemon Method For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.Season the mackerel fillets on their skin side with salt and freshly ground black pepper.Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside. Season the mackerel fillets on their skin side with salt and freshly ground black pepper. Season the mackerel fillets on their skin side with salt and freshly ground black pepper. Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through. Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through. To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon. To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon. | {
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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/mackerelontoastwiths_90005_16x9.jpg A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that’s a smashing start to any meal. ½ cucumber, peeled, thinly sliced on a mandolinesalt4 tbsp grated fresh horseradish2 heaped tablespoon crème fraîche2 tsp English mustard powder4 fresh mackerel filletssalt and freshly ground black pepperknob of butter ½ cucumber, peeled, thinly sliced on a mandoline salt 4 tbsp grated fresh horseradish 2 heaped tablespoon crème fraîche 2 tsp English mustard powder 4 fresh mackerel fillets salt and freshly ground black pepper knob of butter 4 slices soda bread, toasted, buttered1 small red onion, thinly sliced½ small lemon 4 slices soda bread, toasted, buttered 1 small red onion, thinly sliced ½ small lemon Method For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.Season the mackerel fillets on their skin side with salt and freshly ground black pepper.Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside. Season the mackerel fillets on their skin side with salt and freshly ground black pepper. Season the mackerel fillets on their skin side with salt and freshly ground black pepper. Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through. Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through. To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon. To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon."
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} | 0a9601f4cfc6d216682bc6ca0750abc44de92306fb2bca64728312af5a965190 | Cheesy soda bread recipe
An average of 4.8 out of 5 stars from 6 ratings This traditional Irish bread is given a cheesy twist with grated cheddar baked inside and creamy Brie on top. 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated5 slices creamy cheese, such as Brie 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting 1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated 5 slices creamy cheese, such as Brie Method Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour.Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. | {
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"content": "An average of 4.8 out of 5 stars from 6 ratings This traditional Irish bread is given a cheesy twist with grated cheddar baked inside and creamy Brie on top. 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated5 slices creamy cheese, such as Brie 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting 1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated 5 slices creamy cheese, such as Brie Method Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour.Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top."
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} | 53c8a51c1d2e192f79d8f47d950fbbf2b3cc3e432572fa615c9b95d38105eee6 | Soda bread rolls recipe
An average of 3.7 out of 5 stars from 3 ratings Use these easy soda bread rolls as bowls for serving soup by tearing out some of the bread from the inside. 450g/1lb self-raising white flour, plus extra for dusting and rolling450g/1lb wholemeal flour2 tsp soft brown sugar2 tsp bicarbonate of soda2 tsp flaked sea salt500g/1lb 2oz full-fat natural yoghurt350ml/12fl oz full-fat milk, plus extra for glazing 450g/1lb self-raising white flour, plus extra for dusting and rolling 450g/1lb wholemeal flour 2 tsp soft brown sugar 2 tsp bicarbonate of soda 2 tsp flaked sea salt 500g/1lb 2oz full-fat natural yoghurt 350ml/12fl oz full-fat milk, plus extra for glazing Method Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray.Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre.Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined.Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy.Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep.Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm. Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray. Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray. Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre. Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre. Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined. Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined. Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy. Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy. Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep. Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep. Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm. Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm. | {
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"title": "Soda bread rolls recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Use these easy soda bread rolls as bowls for serving soup by tearing out some of the bread from the inside. 450g/1lb self-raising white flour, plus extra for dusting and rolling450g/1lb wholemeal flour2 tsp soft brown sugar2 tsp bicarbonate of soda2 tsp flaked sea salt500g/1lb 2oz full-fat natural yoghurt350ml/12fl oz full-fat milk, plus extra for glazing 450g/1lb self-raising white flour, plus extra for dusting and rolling 450g/1lb wholemeal flour 2 tsp soft brown sugar 2 tsp bicarbonate of soda 2 tsp flaked sea salt 500g/1lb 2oz full-fat natural yoghurt 350ml/12fl oz full-fat milk, plus extra for glazing Method Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray.Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre.Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined.Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy.Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep.Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm. Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray. Preheat the oven to 200C/400F/Gas 6. Sift a tablespoon of white flour over large baking tray. Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre. Put the white and wholemeal flour in a large bowl and stir in the sugar, bicarbonate of soda and sea salt. Tip onto a clean work surface and scoop into a heap. Make a well in the centre. Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined. Mix the yogurt and milk in a large jug until smooth. Pour roughly a fifth of the milk mixture into the well and mix some of the flour into the liquid with a wooden spoon. Add a little more and continue to draw the flour into the liquid. If you have a massive mixing bowl, you can do the mixing in there instead. Keep adding and mixing until all the liquid and flour is combined. Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy. Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much as you want the bread to be light and airy. Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep. Divide the dough into six portions (or nine if making dinner rolls) and roll into balls. Place on the floured baking tray, evenly spaced apart. Flatten slightly with the palm of your hand until around 4cm/1½in deep. Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm. Brush the rolls with a little milk and bake for 25-35 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Larger rolls will take longer to cook. Transfer to a wire rack and leave to cool or serve warm."
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} | 53fe777bc31e38f97e45ca1a207714c7b0535b69fca8d784f05fb94d6bb588b9 | Cranberry and orange sweet soda bread recipe
An average of 3.8 out of 5 stars from 4 ratings The texture and flavour of soda bread isn't dissimilar to scones, so sweet doughs work beautifully. 400g/14oz plain flour1 tsp table salt 2 tsp baking powder50g/1¾oz caster sugar 1 tsp caraway seeds50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries1½ unwaxed oranges, zest only1 large free-range egg 175ml/6fl oz buttermilk 400g/14oz plain flour 1 tsp table salt 2 tsp baking powder 50g/1¾oz caster sugar 1 tsp caraway seeds 50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries 1½ unwaxed oranges, zest only 1 large free-range egg 175ml/6fl oz buttermilk Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest.Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. | {
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"title": "Cranberry and orange sweet soda bread recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings The texture and flavour of soda bread isn't dissimilar to scones, so sweet doughs work beautifully. 400g/14oz plain flour1 tsp table salt 2 tsp baking powder50g/1¾oz caster sugar 1 tsp caraway seeds50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries1½ unwaxed oranges, zest only1 large free-range egg 175ml/6fl oz buttermilk 400g/14oz plain flour 1 tsp table salt 2 tsp baking powder 50g/1¾oz caster sugar 1 tsp caraway seeds 50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries 1½ unwaxed oranges, zest only 1 large free-range egg 175ml/6fl oz buttermilk Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest.Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving."
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} | 7a73dd41082c8659a8be8eaf113da04d3ae0a97cc54043c3df2680f8892c59c5 | Braised ox cheek burger with mushroom mayo recipe
An average of 5.0 out of 5 stars from 1 rating Slow cooked meltingly tender ox cheek makes for an epic burger. Especially when served with a rich mushroom mayo. 1 beef ox cheek2–4 tbsp olive oil1 onion, finely chopped1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left wholesmall bunch thyme 440ml can Irish stout250ml/9fl oz beef stock salt and freshly ground black pepper2 brioche buns, toasted and split, to serve1 large gherkin, sliced, to serve½ bunch watercress, to serve 1 beef ox cheek 2–4 tbsp olive oil 1 onion, finely chopped 1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left whole small bunch thyme 440ml can Irish stout 250ml/9fl oz beef stock salt and freshly ground black pepper 2 brioche buns, toasted and split, to serve 1 large gherkin, sliced, to serve ½ bunch watercress, to serve 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped ½ garlic clove, grated1 tbsp mushroom ketchup 1 tbsp finely chopped fresh parsley2 sprigs fresh thyme, leaves picked and finely chopped50ml/2fl oz mayonnaisesalt and freshly ground black pepper 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped ½ garlic clove, grated 1 tbsp mushroom ketchup 1 tbsp finely chopped fresh parsley 2 sprigs fresh thyme, leaves picked and finely chopped 50ml/2fl oz mayonnaise salt and freshly ground black pepper Method To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. | {
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"title": "Braised ox cheek burger with mushroom mayo recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Slow cooked meltingly tender ox cheek makes for an epic burger. Especially when served with a rich mushroom mayo. 1 beef ox cheek2–4 tbsp olive oil1 onion, finely chopped1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left wholesmall bunch thyme 440ml can Irish stout250ml/9fl oz beef stock salt and freshly ground black pepper2 brioche buns, toasted and split, to serve1 large gherkin, sliced, to serve½ bunch watercress, to serve 1 beef ox cheek 2–4 tbsp olive oil 1 onion, finely chopped 1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left whole small bunch thyme 440ml can Irish stout 250ml/9fl oz beef stock salt and freshly ground black pepper 2 brioche buns, toasted and split, to serve 1 large gherkin, sliced, to serve ½ bunch watercress, to serve 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped ½ garlic clove, grated1 tbsp mushroom ketchup 1 tbsp finely chopped fresh parsley2 sprigs fresh thyme, leaves picked and finely chopped50ml/2fl oz mayonnaisesalt and freshly ground black pepper 100g/3½oz dried trumpet mushrooms, soaked, squeezed and finely chopped ½ garlic clove, grated 1 tbsp mushroom ketchup 1 tbsp finely chopped fresh parsley 2 sprigs fresh thyme, leaves picked and finely chopped 50ml/2fl oz mayonnaise salt and freshly ground black pepper Method To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the burger, season the ox cheek with salt and pepper. Heat the oil in an ovenproof casserole, add the ox cheek and cook on both sides for 10 minutes until coloured. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion, star anise, bay leaf, celery, garlic and thyme. Pour in the stout and cook until reduced by half. Add the stock and cook in the oven for 2–3 hours. Remove the meat and set aside. Place the casserole back on the hob and reduce the liquid down to a sauce. Season the sauce with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. To make the mayonnaise, place all the ingredients into a bowl and mix to combine. Season with salt and pepper. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops. Spread the mayonnaise on the bottoms of the buns. Top with the meat, the sauce gherkin and watercress and add the bun tops."
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} | 4a0c610126b91fc37d065d1f71828ff72182c353075802d40d0320a694da287c | Beef braised in beer with classic English suet dumplings served with buttery mash recipe
An average of 5.0 out of 5 stars from 3 ratings 2 tbsp plain flour, seasoned with salt and freshly ground black pepper1kg/2lb 3oz braising steak, cut into 5cm/2in pieces55g/2oz unsalted butter150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice2 onions, peeled and thinly sliced1 sprig thyme1 bay leaf650ml/23fl oz Irish stout, such as Guinness80g/3oz stoneless prunes cut in half80g/3oz pickled walnuts, sliced4 tsp balsamic vinegar4 tsp soft dark brown sugar2 tsp Dijon mustard500ml/10½fl oz beef stocksalt and freshly ground black pepper 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1kg/2lb 3oz braising steak, cut into 5cm/2in pieces 55g/2oz unsalted butter 150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice 2 onions, peeled and thinly sliced 1 sprig thyme 1 bay leaf 650ml/23fl oz Irish stout, such as Guinness 80g/3oz stoneless prunes cut in half 80g/3oz pickled walnuts, sliced 4 tsp balsamic vinegar 4 tsp soft dark brown sugar 2 tsp Dijon mustard 500ml/10½fl oz beef stock salt and freshly ground black pepper 235g/8oz plain flour120g/4oz shredded suet80g/3oz fine white breadcrumbs2 tsp parsley, chopped2 tsp chives, choppedsalt and freshly ground white pepper500ml/17fl oz beef stock 235g/8oz plain flour 120g/4oz shredded suet 80g/3oz fine white breadcrumbs 2 tsp parsley, chopped 2 tsp chives, chopped salt and freshly ground white pepper 500ml/17fl oz beef stock 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunkssalt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks salt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed Method Preheat oven to 140C/285F/Gas 1.Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside.Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously.Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil.Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste.Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes.Remove from the stock and add to your beef casserole.For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes.Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth.Fold in the butter and warm milk and beat until combined. Check seasoning.Serve the beef and dumplings with a dollop of mashed potato. Preheat oven to 140C/285F/Gas 1. Preheat oven to 140C/285F/Gas 1. Place the flour and meat in a polythene bag and shake to coat the meat. Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously. Pour in the Guinness and stir vigorously. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Cover the casserole with a lid and place in the oven. Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Remove from the stock and add to your beef casserole. Remove from the stock and add to your beef casserole. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Fold in the butter and warm milk and beat until combined. Check seasoning. Fold in the butter and warm milk and beat until combined. Check seasoning. Serve the beef and dumplings with a dollop of mashed potato. Serve the beef and dumplings with a dollop of mashed potato. | {
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"title": "Beef braised in beer with classic English suet dumplings served with buttery mash recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 2 tbsp plain flour, seasoned with salt and freshly ground black pepper1kg/2lb 3oz braising steak, cut into 5cm/2in pieces55g/2oz unsalted butter150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice2 onions, peeled and thinly sliced1 sprig thyme1 bay leaf650ml/23fl oz Irish stout, such as Guinness80g/3oz stoneless prunes cut in half80g/3oz pickled walnuts, sliced4 tsp balsamic vinegar4 tsp soft dark brown sugar2 tsp Dijon mustard500ml/10½fl oz beef stocksalt and freshly ground black pepper 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 1kg/2lb 3oz braising steak, cut into 5cm/2in pieces 55g/2oz unsalted butter 150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice 2 onions, peeled and thinly sliced 1 sprig thyme 1 bay leaf 650ml/23fl oz Irish stout, such as Guinness 80g/3oz stoneless prunes cut in half 80g/3oz pickled walnuts, sliced 4 tsp balsamic vinegar 4 tsp soft dark brown sugar 2 tsp Dijon mustard 500ml/10½fl oz beef stock salt and freshly ground black pepper 235g/8oz plain flour120g/4oz shredded suet80g/3oz fine white breadcrumbs2 tsp parsley, chopped2 tsp chives, choppedsalt and freshly ground white pepper500ml/17fl oz beef stock 235g/8oz plain flour 120g/4oz shredded suet 80g/3oz fine white breadcrumbs 2 tsp parsley, chopped 2 tsp chives, chopped salt and freshly ground white pepper 500ml/17fl oz beef stock 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunkssalt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed 1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks salt and ground white pepper 85g/3oz unsalted butter 225ml/8fl oz semi-skimmed milk, warmed Method Preheat oven to 140C/285F/Gas 1.Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside.Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously.Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil.Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste.Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes.Remove from the stock and add to your beef casserole.For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes.Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth.Fold in the butter and warm milk and beat until combined. Check seasoning.Serve the beef and dumplings with a dollop of mashed potato. Preheat oven to 140C/285F/Gas 1. Preheat oven to 140C/285F/Gas 1. Place the flour and meat in a polythene bag and shake to coat the meat. Place the flour and meat in a polythene bag and shake to coat the meat. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine. Pour in the Guinness and stir vigorously. Pour in the Guinness and stir vigorously. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil. Cover the casserole with a lid and place in the oven. Cover the casserole with a lid and place in the oven. Cook for at least four hours (or preferably overnight) until the meat is very tender. Cook for at least four hours (or preferably overnight) until the meat is very tender. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes. Remove from the stock and add to your beef casserole. Remove from the stock and add to your beef casserole. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Fold in the butter and warm milk and beat until combined. Check seasoning. Fold in the butter and warm milk and beat until combined. Check seasoning. Serve the beef and dumplings with a dollop of mashed potato. Serve the beef and dumplings with a dollop of mashed potato."
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} | 52e3fa2e1337f1c1e45b454a31a8cad01b5b37405e761849dfdc04e8feaa71f6 | Stuffed Portobello mushrooms with blue cheese recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedportabellamus_85840_16x9.jpg An easy starter for dinner parties or a simple meal for one served with some fresh crusty bread to mop up the juices. 2 portobello mushrooms, stalks removed and chopped50g/1¾oz unsalted butter2 sprigs fresh thyme1 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped½ pepper chopped50g/1¾oz mild vegetarian blue cheese50g/1¾oz white breadcrumbs50g/1¾oz fresh chivessalt and freshly ground black pepper 2 portobello mushrooms, stalks removed and chopped 50g/1¾oz unsalted butter 2 sprigs fresh thyme 1 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped ½ pepper chopped 50g/1¾oz mild vegetarian blue cheese 50g/1¾oz white breadcrumbs 50g/1¾oz fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Recipe tips You could substitute blue cheese for grated cheddar or any other cheese you fancy. | {
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"title": "Stuffed Portobello mushrooms with blue cheese recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedportabellamus_85840_16x9.jpg An easy starter for dinner parties or a simple meal for one served with some fresh crusty bread to mop up the juices. 2 portobello mushrooms, stalks removed and chopped50g/1¾oz unsalted butter2 sprigs fresh thyme1 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped½ pepper chopped50g/1¾oz mild vegetarian blue cheese50g/1¾oz white breadcrumbs50g/1¾oz fresh chivessalt and freshly ground black pepper 2 portobello mushrooms, stalks removed and chopped 50g/1¾oz unsalted butter 2 sprigs fresh thyme 1 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped ½ pepper chopped 50g/1¾oz mild vegetarian blue cheese 50g/1¾oz white breadcrumbs 50g/1¾oz fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Recipe tips You could substitute blue cheese for grated cheddar or any other cheese you fancy."
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} | 4ffbfaa2c2f07a7db5e613135fcc7cbc6b167281eaf9eb8542c163e2f91e8aa0 | Goats' cheese salad recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warmgoatscheesesalad_80782_16x9.jpg An impressive goats' cheese salad that works brilliantly as starter for a relaxed dinner party or a light lunch with friends. Each serving provides 734kcal, 14g protein, 16g carbohydrate (of which 15g sugars), 69g fat (of which 17g saturates), 7g fibre and 0.8g salt. 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 2 red peppers, halved, seeds removed2 yellow peppers, halved, seeds removedfreshly ground black pepperolive oil, for drizzling1 large aubergine (or 2 small), chopped into 1cm/½in rounds1 large courgette (or 2 small), chopped into 1cm/½in rounds200g goats' cheese log, cut into 1cm/½in thick slicesextra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) 2 red peppers, halved, seeds removed 2 yellow peppers, halved, seeds removed freshly ground black pepper olive oil, for drizzling 1 large aubergine (or 2 small), chopped into 1cm/½in rounds 1 large courgette (or 2 small), chopped into 1cm/½in rounds 200g goats' cheese log, cut into 1cm/½in thick slices extra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) Method Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting.For the marinade, place all of the marinade ingredients into a large bowl and mix together well.Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade.Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers.Turn down the grill to a moderate heat.Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown.To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Turn down the grill to a moderate heat. Turn down the grill to a moderate heat. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warmgoatscheesesalad_80782_16x9.jpg An impressive goats' cheese salad that works brilliantly as starter for a relaxed dinner party or a light lunch with friends. Each serving provides 734kcal, 14g protein, 16g carbohydrate (of which 15g sugars), 69g fat (of which 17g saturates), 7g fibre and 0.8g salt. 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 2 red peppers, halved, seeds removed2 yellow peppers, halved, seeds removedfreshly ground black pepperolive oil, for drizzling1 large aubergine (or 2 small), chopped into 1cm/½in rounds1 large courgette (or 2 small), chopped into 1cm/½in rounds200g goats' cheese log, cut into 1cm/½in thick slicesextra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) 2 red peppers, halved, seeds removed 2 yellow peppers, halved, seeds removed freshly ground black pepper olive oil, for drizzling 1 large aubergine (or 2 small), chopped into 1cm/½in rounds 1 large courgette (or 2 small), chopped into 1cm/½in rounds 200g goats' cheese log, cut into 1cm/½in thick slices extra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) Method Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting.For the marinade, place all of the marinade ingredients into a large bowl and mix together well.Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade.Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers.Turn down the grill to a moderate heat.Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown.To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Turn down the grill to a moderate heat. Turn down the grill to a moderate heat. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve."
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} | 519da67e5d4aa7c07cd1f2a863b8e8d7d2075c770d64e1ff0e7adfa68f713be7 | Fennel and mushroom tartlets recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennelandmushroomtar_71555_16x9.jpg These beautiful delicate fennel tartlets make a gorgeous starter or part of a buffet lunch. 225g/8oz shortcrust pastry 225g/8oz shortcrust pastry 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary1 red onion, cut into 8 wedges1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained.6 cloves garlic, lightly crushed in their skinslight olive oil100ml/3½fl oz whipping cream100g/4oz unsalted butter, chilled and diced1 tbsp lemon juice1 tbsp snipped fresh chives1 tbsp chopped parsley 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary 1 red onion, cut into 8 wedges 1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained. 6 cloves garlic, lightly crushed in their skins light olive oil 100ml/3½fl oz whipping cream 100g/4oz unsalted butter, chilled and diced 1 tbsp lemon juice 1 tbsp snipped fresh chives 1 tbsp chopped parsley a handful of herby salad a handful of herby salad Method Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Chill the lined tins for at least 30 minutes in the fridge.Preheat the oven to 180C/375F/Gas 4.Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside.Turn the oven up to 220C/425F/Gas 7.Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned.To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture.To serve, fill each pre-baked tartlet shell with the vegetable mixture. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce.Serve with herby salad. Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Chill the lined tins for at least 30 minutes in the fridge. Chill the lined tins for at least 30 minutes in the fridge. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside. Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside. Turn the oven up to 220C/425F/Gas 7. Turn the oven up to 220C/425F/Gas 7. Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned. Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned. To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture. To serve, fill each pre-baked tartlet shell with the vegetable mixture. To serve, fill each pre-baked tartlet shell with the vegetable mixture. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce. Serve with herby salad. Serve with herby salad. | {
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"title": "Fennel and mushroom tartlets 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/fennelandmushroomtar_71555_16x9.jpg These beautiful delicate fennel tartlets make a gorgeous starter or part of a buffet lunch. 225g/8oz shortcrust pastry 225g/8oz shortcrust pastry 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary1 red onion, cut into 8 wedges1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained.6 cloves garlic, lightly crushed in their skinslight olive oil100ml/3½fl oz whipping cream100g/4oz unsalted butter, chilled and diced1 tbsp lemon juice1 tbsp snipped fresh chives1 tbsp chopped parsley 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary 1 red onion, cut into 8 wedges 1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained. 6 cloves garlic, lightly crushed in their skins light olive oil 100ml/3½fl oz whipping cream 100g/4oz unsalted butter, chilled and diced 1 tbsp lemon juice 1 tbsp snipped fresh chives 1 tbsp chopped parsley a handful of herby salad a handful of herby salad Method Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Chill the lined tins for at least 30 minutes in the fridge.Preheat the oven to 180C/375F/Gas 4.Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside.Turn the oven up to 220C/425F/Gas 7.Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned.To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture.To serve, fill each pre-baked tartlet shell with the vegetable mixture. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce.Serve with herby salad. Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins. Chill the lined tins for at least 30 minutes in the fridge. Chill the lined tins for at least 30 minutes in the fridge. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside. Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside. Turn the oven up to 220C/425F/Gas 7. Turn the oven up to 220C/425F/Gas 7. Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned. Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned. To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture. Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture. To serve, fill each pre-baked tartlet shell with the vegetable mixture. To serve, fill each pre-baked tartlet shell with the vegetable mixture. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce. Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce. Serve with herby salad. Serve with herby salad."
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} | f78840bd2f37a490f0e747258971a3ada3daad347f558a607a3b03363f6a94e0 | Madeleines recipe
An average of 4.6 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/madeleine_15211_16x9.jpg Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray. 2 free-range eggs100g/3½oz caster sugar100g/3½oz plain flour, plus extra for dusting1 lemon, juice and zest ¾ tsp baking powder100g/3½oz butter, melted and cooled slightly, plus extra for greasing 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour, plus extra for dusting 1 lemon, juice and zest ¾ tsp baking powder 100g/3½oz butter, melted and cooled slightly, plus extra for greasing Method Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Recommended wines Any of these would work well: La Marca, Prosecco di Conegliano Valdobbiadene Extra Dry NV Italy; Villa Sandi Prosecco Frizzante DOC NV; La Jara Prosecco Frizzante Organic. | {
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"title": "Madeleines recipe",
"content": "An average of 4.6 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/madeleine_15211_16x9.jpg Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray. 2 free-range eggs100g/3½oz caster sugar100g/3½oz plain flour, plus extra for dusting1 lemon, juice and zest ¾ tsp baking powder100g/3½oz butter, melted and cooled slightly, plus extra for greasing 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour, plus extra for dusting 1 lemon, juice and zest ¾ tsp baking powder 100g/3½oz butter, melted and cooled slightly, plus extra for greasing Method Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Recommended wines Any of these would work well: La Marca, Prosecco di Conegliano Valdobbiadene Extra Dry NV Italy; Villa Sandi Prosecco Frizzante DOC NV; La Jara Prosecco Frizzante Organic."
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} | c06f4fc7f51a48d9d150cd3ebb26bc3c2073c5141e50f48bd1f78e160fea89df | Baklava recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baklava_80243_16x9.jpg A small slice of baklava goes a long way, especially with a tiny cup of strong coffee. This sticky-sweet, flaky and nutty treat is fragrant with orange blossom water, which makes it utterly moreish. Serve after a mezze feast. 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)150g/5oz unsalted butter, plus extra for greasing200g/7oz mixed pistachios and walnuts, roughly chopped2 tbsp granulated sugar1 tsp ground cardamom 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) 150g/5oz unsalted butter, plus extra for greasing 200g/7oz mixed pistachios and walnuts, roughly chopped 2 tbsp granulated sugar 1 tsp ground cardamom 300g/10½fl oz granulated sugar250ml/9fl oz water1 tbsp lemon juice1 tbsp orange blossom water 300g/10½fl oz granulated sugar 250ml/9fl oz water 1 tbsp lemon juice 1 tbsp orange blossom water Method Preheat the oven to 180C/350F/Gas 4.Grease a 17cm x 28cm (11in x 7in) baking tray with butter.Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. | {
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"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baklava_80243_16x9.jpg A small slice of baklava goes a long way, especially with a tiny cup of strong coffee. This sticky-sweet, flaky and nutty treat is fragrant with orange blossom water, which makes it utterly moreish. Serve after a mezze feast. 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)150g/5oz unsalted butter, plus extra for greasing200g/7oz mixed pistachios and walnuts, roughly chopped2 tbsp granulated sugar1 tsp ground cardamom 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) 150g/5oz unsalted butter, plus extra for greasing 200g/7oz mixed pistachios and walnuts, roughly chopped 2 tbsp granulated sugar 1 tsp ground cardamom 300g/10½fl oz granulated sugar250ml/9fl oz water1 tbsp lemon juice1 tbsp orange blossom water 300g/10½fl oz granulated sugar 250ml/9fl oz water 1 tbsp lemon juice 1 tbsp orange blossom water Method Preheat the oven to 180C/350F/Gas 4.Grease a 17cm x 28cm (11in x 7in) baking tray with butter.Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve."
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} | 095bce1691268aab0cfc01b97a973a90bd526c9817fb940d6b216edeeeab7b11 | Mary’s florentines recipe
An average of 4.3 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_florentines_49833_16x9.jpg Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success. Equipment and preparation: for this recipe you will need a sugar thermometer and three baking trays. 50g/1¾oz butter50g/1¾oz demerara sugar50g/1¾oz golden syrup50g/1¾oz plain flour25g/1oz dried cranberries or glacé cherries, finely chopped50g/1¾oz candied peel, finely chopped25g/1oz almonds, finely chopped25g/1oz walnut pieces, finely chopped200g/7oz plain chocolate (70% cocoa solids) 50g/1¾oz butter 50g/1¾oz demerara sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 25g/1oz dried cranberries or glacé cherries, finely chopped 50g/1¾oz candied peel, finely chopped 25g/1oz almonds, finely chopped 25g/1oz walnut pieces, finely chopped 200g/7oz plain chocolate (70% cocoa solids) Method Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container. Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets. Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container. | {
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"content": "An average of 4.3 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_florentines_49833_16x9.jpg Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success. Equipment and preparation: for this recipe you will need a sugar thermometer and three baking trays. 50g/1¾oz butter50g/1¾oz demerara sugar50g/1¾oz golden syrup50g/1¾oz plain flour25g/1oz dried cranberries or glacé cherries, finely chopped50g/1¾oz candied peel, finely chopped25g/1oz almonds, finely chopped25g/1oz walnut pieces, finely chopped200g/7oz plain chocolate (70% cocoa solids) 50g/1¾oz butter 50g/1¾oz demerara sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 25g/1oz dried cranberries or glacé cherries, finely chopped 50g/1¾oz candied peel, finely chopped 25g/1oz almonds, finely chopped 25g/1oz walnut pieces, finely chopped 200g/7oz plain chocolate (70% cocoa solids) Method Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container. Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets. Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container."
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} | 621449c44c607d210f7e6621530d9fec88674f6d9af2dbb3ff12d133244cf4ca | Sweet potato and feta parcels recipe
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling.Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well.Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks.Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges.Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving.Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened.Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl.Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling. Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well. Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well. Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks. Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks. Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges. Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges. Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving. Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving. Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened. Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened. Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl. Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl. Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels. | {
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"content": "Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling.Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well.Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks.Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges.Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving.Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened.Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl.Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling. Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling. Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well. Put the sweet potato, red onion, garlic, cannellini beans, salad cheese, mint, salt and pepper into a large bowl. Mix well. Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks. Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil, then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks. Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges. Divide the filling between the filo stars, placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel, a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges. Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving. Transfer the parcels to the baking tray, brush with any remaining oil and bake in the oven for 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving. Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened. Meanwhile, make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened. Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl. Toss the lettuce, tomatoes, cucumber and pine nuts in a bowl. Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Put the vinegar, mustard, honey, orange juice, oil, salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels. Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels."
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} | f4454784c0c59856ad571446a558a42c53c0e3e7190265a7f68d430e2b47c903 | Vegetarian aubergine gorditas recipe
Preheat the oven to 200C/180C Fan/Gas 6. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes.While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. Drain the chipotle chillies, add them to the food processor, then blend again. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat.To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley.To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. Mix all the salsa ingredients together and set aside.To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes. While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. Drain the chipotle chillies, add them to the food processor, then blend again. Drain the chipotle chillies, add them to the food processor, then blend again. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat. To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley. To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley. To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. Mix all the salsa ingredients together and set aside. Mix all the salsa ingredients together and set aside. To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish. | {
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"title": "Vegetarian aubergine gorditas recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes.While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. Drain the chipotle chillies, add them to the food processor, then blend again. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat.To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley.To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. Mix all the salsa ingredients together and set aside.To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes. Meanwhile, to make the chipotle sauce, bring a small saucepan of water to the boil. Reduce the heat, add the chipotle chillies and simmer for 15 minutes. While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. While the chillies cook, put the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon oil and a pinch of salt and pepper in a food processor. Blend for about 5 minutes, or until you have a paste. Drain the chipotle chillies, add them to the food processor, then blend again. Drain the chipotle chillies, add them to the food processor, then blend again. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat. Spoon the chilli paste back into the saucepan with the remaining 1 tablespoon oil. Cook for 2 minutes over a medium heat. Stir in the vinegars, tomato purée, soy sauce, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed and remove from the heat. To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley. To make the refried beans, heat the oil in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5–10 minutes, or until starting to turn golden. Add the garlic and chilli and cook for 1 minute. Add the drained pulses, coriander stalks and a tablespoon of the chipotle sauce. Cook for 10–12 minutes. Season with salt and pepper and stir in the coriander leaves and parsley. To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. To finish the roast aubergine, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes, or until translucent. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of the chipotle sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast aubergine and coriander leaves and check the seasoning. Mix all the salsa ingredients together and set aside. Mix all the salsa ingredients together and set aside. To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. To make the gorditas, combine the masa harina cornflour, baking powder and a good pinch of salt in a large bowl. Make a well in the centre and slowly add the hot water until you have a workable dough. Shape into eight pieces and roll each one into a 10cm/4in circle. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Heat the oil in a non-stick frying pan and fry the gorditas in batches for 2–3 minutes, turning, until golden brown. Drain on kitchen paper. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish. Serve the gorditas with the warm aubergine sauce, refried beans, salsa and extra chipotle sauce, if you wish."
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} | 41c9b521f3fdff2e7fb2453c12afb094186d3e8383ca070ecae0c34c20591a9e | Pear pain au chocolat recipe
Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes.Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes.Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes.Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes.Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes.Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes.For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate.Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes.Preheat the oven to 200C/400F/Gas 6.Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown.Transfer to a wire rack to cool slightly, then eat warm. Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes. Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes. Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes. Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes. Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes. Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes. Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes. Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes. Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes. Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes. For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate. Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes. Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown. Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown. Transfer to a wire rack to cool slightly, then eat warm. Transfer to a wire rack to cool slightly, then eat warm. | {
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"title": "Pear pain au chocolat recipe",
"content": "Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes.Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes.Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes.Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes.Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes.Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes.For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate.Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes.Preheat the oven to 200C/400F/Gas 6.Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown.Transfer to a wire rack to cool slightly, then eat warm. Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes. Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes. Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes. Add the flour, milk, sugar, melted butter and salt, and mix on medium speed for two minutes. Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes. Remove the dough from the bowl, shape into a ball, wrap in cling film and set aside to rest for 20 minutes. Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes. Dust the work surface lightly with flour. Unwrap the dough and roll into a rectangle roughly 25x38cm/10x15in, cover with a clean tea towel and allow to rise for 30 minutes. Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Dot the rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes. Remove the dough from the fridge, roll it out to a rectangle as before and dot with the remaining butter. Fold into thirds, roll out again and fold into thirds again. Refrigerate for another 40 minutes. For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft and sticky. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate. Roll out the dough, and cut into 12 equal squares, spread the pear onto the top third of each square and top with the chocolate. Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes. Fold the top third of each square over, to enclose the pear and chocolate filling, then roll the filled pastry over onto the lower third. Place seam-side down on two baking trays lined with non-stick baking paper. Cover with cling film and allow to rise for 40 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown. Brush the pastries with the beaten egg and milk mixture and place in the oven for 12-14 minutes, or until golden-brown. Transfer to a wire rack to cool slightly, then eat warm. Transfer to a wire rack to cool slightly, then eat warm."
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} | 604ebbfb98e21a9727016a057451ad655979aca12e9b2a6ac7ad40ed84b5bb42 | Vegan marmalade Bakewell tart recipe
An average of 0.0 out of 5 stars from 0 ratings A unique take on a classic British Bakewell tart that's great as a make-ahead vegan dessert. Swap your favourite jam for marmalade if you like. 320g packet ready-rolled vegan shortcrust pastry1 pot marmalade (or chilli marmalade)80ml/2½fl oz olive oil150g/5½oz caster sugar60g/2¼oz plain flour1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds1 tsp baking powder½ tsp almond extract50g/1¾oz flaked almonds to garnish 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar 60g/2¼oz plain flour 1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds 1 tsp baking powder ½ tsp almond extract 50g/1¾oz flaked almonds to garnish 300g/10½oz dairy-free yoghurt icing sugar for dusting 300g/10½oz dairy-free yoghurt icing sugar for dusting Method Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool.Lower the oven temperature to 170C/150C Fan/Gas 3½.For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined.Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract.Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing.Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely.Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Lower the oven temperature to 170C/150C Fan/Gas 3½. Lower the oven temperature to 170C/150C Fan/Gas 3½. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. | {
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"title": "Vegan marmalade Bakewell tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A unique take on a classic British Bakewell tart that's great as a make-ahead vegan dessert. Swap your favourite jam for marmalade if you like. 320g packet ready-rolled vegan shortcrust pastry1 pot marmalade (or chilli marmalade)80ml/2½fl oz olive oil150g/5½oz caster sugar60g/2¼oz plain flour1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds1 tsp baking powder½ tsp almond extract50g/1¾oz flaked almonds to garnish 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar 60g/2¼oz plain flour 1 tbsp cornflour 90ml/3fl oz almond milk 200g/7oz ground almonds 1 tsp baking powder ½ tsp almond extract 50g/1¾oz flaked almonds to garnish 300g/10½oz dairy-free yoghurt icing sugar for dusting 300g/10½oz dairy-free yoghurt icing sugar for dusting Method Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool.Lower the oven temperature to 170C/150C Fan/Gas 3½.For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined.Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract.Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing.Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely.Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Line a 23cm/9in round tart tine with the pastry, prick all over with a fork and line the pastry with a sheet of greaseproof paper. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Fill the greaseproof paper with baking beans or dried rice and place in the oven for 15 minutes. This process is known as blind baking. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Remove the pastry from the oven and once cool enough to handle carefully lift the paper our of the pasty to remove the beans or rice. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Put the tart back in the oven for a further 8–10 minutes or until golden-brown and biscuity. Remove from the oven and allow to cool. Lower the oven temperature to 170C/150C Fan/Gas 3½. Lower the oven temperature to 170C/150C Fan/Gas 3½. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. For the frangipane, whisk together the oil and sugar. Then gently whisk in the flour and cornflour until evenly combined. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Gradually whisk in the milk then finally the ground almonds, baking powder and almond extract. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Spoon enough marmalade onto the base of the tart shell to cover it when spread out evenly. (How much marmalade you use is a matter of personal taste!) Reserve a little marmalade for glazing. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Then spoon over the frangipane mix, using the back of the spoon smooth out evenly. Scatter over the almonds and bake for 30–40 minutes until set. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Remove from the oven and brush with a little more marmalade to glaze. Set aside to cool completely. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar. Serve a slice of the tart with a spoon of yoghurt and a dusting of icing sugar."
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} | 131539d343d3c24be8d25a46a3932d5ad8d1970e0b8637075371a115ed83eef5 | Bakewell pudding recipe
Raspberry Bakewell pudding An average of 5.0 out of 5 stars from 6 ratings This Bakewell pudding is the softer, more relaxed version of the classic almond and fruit tart. Some would say this is the original, and the best. flour, for dusting500g/1lb 2oz packet ready-made puff pastry4-5 tbsp seedless raspberry jam150g/5oz fresh raspberries100g/3½oz unsalted butter, plus extra for greasing100g/3½oz caster sugar5 free-range eggs150g/5oz ground almondsa few drops almond essenceicing sugar, for dustingclotted cream, to serve flour, for dusting 500g/1lb 2oz packet ready-made puff pastry 4-5 tbsp seedless raspberry jam 150g/5oz fresh raspberries 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz caster sugar 5 free-range eggs 150g/5oz ground almonds a few drops almond essence icing sugar, for dusting clotted cream, to serve Method Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence.Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin. Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin. Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream. Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream. | {
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"title": "Bakewell pudding recipe",
"content": "Raspberry Bakewell pudding An average of 5.0 out of 5 stars from 6 ratings This Bakewell pudding is the softer, more relaxed version of the classic almond and fruit tart. Some would say this is the original, and the best. flour, for dusting500g/1lb 2oz packet ready-made puff pastry4-5 tbsp seedless raspberry jam150g/5oz fresh raspberries100g/3½oz unsalted butter, plus extra for greasing100g/3½oz caster sugar5 free-range eggs150g/5oz ground almondsa few drops almond essenceicing sugar, for dustingclotted cream, to serve flour, for dusting 500g/1lb 2oz packet ready-made puff pastry 4-5 tbsp seedless raspberry jam 150g/5oz fresh raspberries 100g/3½oz unsalted butter, plus extra for greasing 100g/3½oz caster sugar 5 free-range eggs 150g/5oz ground almonds a few drops almond essence icing sugar, for dusting clotted cream, to serve Method Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin.Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin.Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam.In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence.Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer.Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown.Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in loose-bottomed tart tin. Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin. Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than the tart tin. Line the tart tin with the pastry, gently pressing into the edges. Trim the excess pastry from the edge of the tart tin. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed berries on top of the jam. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence. Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground almonds after you add each egg, stirring well until combined. Continue until all the eggs and all the ground almonds are used up, then stir in the almond essence. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. Bake the tart on the middle shelf of the oven for 35-40 minutes, or until the surface is golden-brown. Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream. Dust with icing sugar and serve with the remaining raspberries and a dollop of clotted cream."
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} | 7a686155831d6d84f590ffb9b5b44e0392ff72f028dc790e60a6535652cb909f | Rustic Bakewell tart recipe
An average of 4.5 out of 5 stars from 4 ratings This rough Bakewell tart is enclosed in pastry, giving a really rustic feel (and no worries about even edges). 130g/4¾oz ground almonds100g/3½oz butter, softened100g/3½oz caster sugar, plus extra for dusting1 free-range egg, beaten, plus 1 free-range egg yolkfew drops vanilla extract500g/1lb 2oz ready-made shortcrust pastry (use all butter if possible)plain flour, for dusting5 tbsp raspberry jam2 tbsp milk1-2 tbsp flaked or whole almonds 130g/4¾oz ground almonds 100g/3½oz butter, softened 100g/3½oz caster sugar, plus extra for dusting 1 free-range egg, beaten, plus 1 free-range egg yolk few drops vanilla extract 500g/1lb 2oz ready-made shortcrust pastry (use all butter if possible) plain flour, for dusting 5 tbsp raspberry jam 2 tbsp milk 1-2 tbsp flaked or whole almonds Method Preheat the oven to 200C/400F/Gas 6.In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon.Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up.Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter.Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray.Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle).Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds.Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes.Remove the tart from the oven and set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon. In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon. Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up. Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up. Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter. Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter. Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray. Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray. Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle). Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle). Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds. Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds. Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes. Remove the tart from the oven and set aside to cool slightly before serving. Remove the tart from the oven and set aside to cool slightly before serving. | {
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"title": "Rustic Bakewell tart recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings This rough Bakewell tart is enclosed in pastry, giving a really rustic feel (and no worries about even edges). 130g/4¾oz ground almonds100g/3½oz butter, softened100g/3½oz caster sugar, plus extra for dusting1 free-range egg, beaten, plus 1 free-range egg yolkfew drops vanilla extract500g/1lb 2oz ready-made shortcrust pastry (use all butter if possible)plain flour, for dusting5 tbsp raspberry jam2 tbsp milk1-2 tbsp flaked or whole almonds 130g/4¾oz ground almonds 100g/3½oz butter, softened 100g/3½oz caster sugar, plus extra for dusting 1 free-range egg, beaten, plus 1 free-range egg yolk few drops vanilla extract 500g/1lb 2oz ready-made shortcrust pastry (use all butter if possible) plain flour, for dusting 5 tbsp raspberry jam 2 tbsp milk 1-2 tbsp flaked or whole almonds Method Preheat the oven to 200C/400F/Gas 6.In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon.Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up.Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter.Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray.Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle).Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds.Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes.Remove the tart from the oven and set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon. In a mixing bowl, blend together the ground almonds, butter and sugar using a wooden spoon. Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up. Add the whole beaten egg (but not the additional yolk) and the vanilla extract and beat until well combined. Cover and chill in the fridge for 2-3 minutes, or until the mixture has firmed up. Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter. Roll out the pastry onto a lightly floured work surface until it forms a square approximately 30cm/12in in diameter. Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray. Lightly dust a shallow, lipped roasting tray with flour. Gently gather the pastry up so that it is rolled loosely around your rolling pin, then lay it over the prepared roasting tray so that the edges of the pastry fall over the lipped edge with the middle of the pastry inside the tray. Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the jam into the centre of the pastry and spread it in an even layer over the pastry using the back of a spoon (leave 5cm/2in free at the edges of the pastry). Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Spoon the chilled almond mixture on top of the jam and spread out in an even layer. Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle). Draw the corners and edges of the pastry up and fold them over to form a rough pastry case around the filling mixture (the filling will still be visible in the middle). Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds. Mix together the remaining egg yolk and the milk, then brush the pastry lightly all over with the mixture. Sprinkle the tart filling with the caster sugar and flaked or whole almonds. Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. Transfer the Bakewell tart, in the roasting tray, to the oven and bake for 25-30 minutes, or until the tart filling is firm and pale golden-brown and the pastry is crisp and golden-brown. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes. When the Bakewell tart is cooked, reduce the oven temperature to 160C/310F/Gas 3 and continue to cook the Bakewell tart for a further 10 minutes. Remove the tart from the oven and set aside to cool slightly before serving. Remove the tart from the oven and set aside to cool slightly before serving."
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"$oid": "68bad670eb3bdbfd0cc018c7"
} | dac5ce19787c1715b4980ccaff08cce5d083635ef58f20618169873043d136c2 | Custard tart recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/custardtart_83910_16x9.jpg An English classic, the custard tart is perfect for a little smackerel of something at elevenses. 22cm/9in shortcrust pastry case300ml/10 fl oz full-fat milk200ml/7 fl oz double cream2 large free-range eggs2 free-range egg yolks80g/3oz caster sugarpinch ground nutmeg 22cm/9in shortcrust pastry case 300ml/10 fl oz full-fat milk 200ml/7 fl oz double cream 2 large free-range eggs 2 free-range egg yolks 80g/3oz caster sugar pinch ground nutmeg Method Preheat the oven to 190C/375/Gas 5.Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3.In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Preheat the oven to 190C/375/Gas 5. Preheat the oven to 190C/375/Gas 5. Bake the pastry case for 15 minutes until firm and browned slightly. Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3. Remove the case and turn the oven down to 160C/325F/Gas 3. In a medium saucepan, bring the milk and cream nearly to the boil. In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. | {
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"title": "Custard tart 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/custardtart_83910_16x9.jpg An English classic, the custard tart is perfect for a little smackerel of something at elevenses. 22cm/9in shortcrust pastry case300ml/10 fl oz full-fat milk200ml/7 fl oz double cream2 large free-range eggs2 free-range egg yolks80g/3oz caster sugarpinch ground nutmeg 22cm/9in shortcrust pastry case 300ml/10 fl oz full-fat milk 200ml/7 fl oz double cream 2 large free-range eggs 2 free-range egg yolks 80g/3oz caster sugar pinch ground nutmeg Method Preheat the oven to 190C/375/Gas 5.Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3.In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Preheat the oven to 190C/375/Gas 5. Preheat the oven to 190C/375/Gas 5. Bake the pastry case for 15 minutes until firm and browned slightly. Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3. Remove the case and turn the oven down to 160C/325F/Gas 3. In a medium saucepan, bring the milk and cream nearly to the boil. In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving."
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"$oid": "68bad671eb3bdbfd0cc018c8"
} | 85c578cec368d28118b64488b02b96949854fef99a09a9df060dd697782a980d | Egg custard tarts recipe
An average of 2.8 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_custard_tarts_15352_16x9.jpg The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter. 165g/5¾oz plain flour, plus extra for dusting25g/1oz ground almonds120g/4¼oz chilled unsalted butter, cubed55g/2oz caster sugar1 free-range egg 165g/5¾oz plain flour, plus extra for dusting 25g/1oz ground almonds 120g/4¼oz chilled unsalted butter, cubed 55g/2oz caster sugar 1 free-range egg 700ml/1¼ pint full-fat milk7 free-range egg yolks90g/3¼oz caster sugarfreshly ground nutmeg 700ml/1¼ pint full-fat milk 7 free-range egg yolks 90g/3¼oz caster sugar freshly ground nutmeg Method To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the sweet pastry on a lightly floured work surface.Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the sweet pastry on a lightly floured work surface. Roll out the sweet pastry on a lightly floured work surface. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. Recipe tips These tarts are best eaten on the day they're made, as the pastry will soften over time. | {
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"title": "Egg custard tarts recipe",
"content": "An average of 2.8 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_custard_tarts_15352_16x9.jpg The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter. 165g/5¾oz plain flour, plus extra for dusting25g/1oz ground almonds120g/4¼oz chilled unsalted butter, cubed55g/2oz caster sugar1 free-range egg 165g/5¾oz plain flour, plus extra for dusting 25g/1oz ground almonds 120g/4¼oz chilled unsalted butter, cubed 55g/2oz caster sugar 1 free-range egg 700ml/1¼ pint full-fat milk7 free-range egg yolks90g/3¼oz caster sugarfreshly ground nutmeg 700ml/1¼ pint full-fat milk 7 free-range egg yolks 90g/3¼oz caster sugar freshly ground nutmeg Method To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Roll out the sweet pastry on a lightly floured work surface.Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the sweet pastry on a lightly floured work surface. Roll out the sweet pastry on a lightly floured work surface. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. Recipe tips These tarts are best eaten on the day they're made, as the pastry will soften over time."
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} | b2908453c12b2c24423c5306aba54b9a0be20b0d6ce344763585af7103931465 | Custard tart with sugared walnuts, ice cream and caramel recipe
An average of 5.0 out of 5 stars from 2 ratings Take custard tart to the next level with crisp sugared walnuts and ice cream. The perfect dessert to impress your friends. For this recipe you will need a 30cm/12in loose-bottomed tart tin. 225g/8oz plain flour50g/1¾oz caster sugar125g/4½oz butter, slightly softened1 vanilla pod, seeds scraped out1 free-range egg 225g/8oz plain flour 50g/1¾oz caster sugar 125g/4½oz butter, slightly softened 1 vanilla pod, seeds scraped out 1 free-range egg 750ml/1¼ pint whipping cream12 egg yolks115g/4oz caster sugar½ tsp ground allspice 750ml/1¼ pint whipping cream 12 egg yolks 115g/4oz caster sugar ½ tsp ground allspice 200ml/7fl oz double cream1 tbsp clear honey100g/3½oz walnuts, shells removed, chopped 200ml/7fl oz double cream 1 tbsp clear honey 100g/3½oz walnuts, shells removed, chopped 100g/3½oz caster sugar100g/3½oz walnut halvesrapeseed oil 100g/3½oz caster sugar 100g/3½oz walnut halves rapeseed oil caramellemon balm leaves caramel lemon balm leaves Method For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the custard filling, heat the cream in a saucepan without letting it boil. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes.For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes. Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the custard filling, heat the cream in a saucepan without letting it boil. For the custard filling, heat the cream in a saucepan without letting it boil. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes. For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. Recipe tips You can use a chef’s blowtorch to give the tart a little colour. | {
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"title": "Custard tart with sugared walnuts, ice cream and caramel recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Take custard tart to the next level with crisp sugared walnuts and ice cream. The perfect dessert to impress your friends. For this recipe you will need a 30cm/12in loose-bottomed tart tin. 225g/8oz plain flour50g/1¾oz caster sugar125g/4½oz butter, slightly softened1 vanilla pod, seeds scraped out1 free-range egg 225g/8oz plain flour 50g/1¾oz caster sugar 125g/4½oz butter, slightly softened 1 vanilla pod, seeds scraped out 1 free-range egg 750ml/1¼ pint whipping cream12 egg yolks115g/4oz caster sugar½ tsp ground allspice 750ml/1¼ pint whipping cream 12 egg yolks 115g/4oz caster sugar ½ tsp ground allspice 200ml/7fl oz double cream1 tbsp clear honey100g/3½oz walnuts, shells removed, chopped 200ml/7fl oz double cream 1 tbsp clear honey 100g/3½oz walnuts, shells removed, chopped 100g/3½oz caster sugar100g/3½oz walnut halvesrapeseed oil 100g/3½oz caster sugar 100g/3½oz walnut halves rapeseed oil caramellemon balm leaves caramel lemon balm leaves Method For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the custard filling, heat the cream in a saucepan without letting it boil. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes.For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). For the pastry, put the flour, sugar, butter and vanilla seeds in a bowl and rub together using your fingertips until the mixture resembles breadcrumbs. (Alternatively, pulse in a food processor). Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes. Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps, then bring together with your hands to form a dough. Wrap in cling film and rest in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. Roll out the pastry and line a 30cm/12in loose-bottomed flan tin, leaving any excess pastry hanging over the edge - do not trim until after the pastry has been cooked. Line with baking paper and fill with baking beans or uncooked rice. Bake for 8-10 minutes. Remove the baking paper and baking beans. Reduce the oven temperature to 150C/130C Fan/Gas 2. For the custard filling, heat the cream in a saucepan without letting it boil. For the custard filling, heat the cream in a saucepan without letting it boil. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle. Pour the mixture into the cooked pastry case. Sprinkle with the allspice. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. Bake for 50 minutes or until the custard is set. Remove from the oven, trim the pastry edges carefully and leave to cool. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes. For the ice cream, whip the cream until soft peaks form when the whisk is removed. Place the cream in a large bowl and fold in the honey and walnuts. Pour the mixture into a container and place into the freezer to set for about 15 minutes. For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. For the walnuts, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool. Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Drain the walnuts and discard the syrup. In a deep frying pan or sauté pan, heat a little rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. Paint a stripe of caramel on the serving plates and top with a slice of the custard tart. Add a spoonful of walnut ice cream. Garnish with candied sugared walnuts and lemon balm. Recipe tips You can use a chef’s blowtorch to give the tart a little colour."
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For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use.Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature.To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool.Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts.Place the tarts back into the preheated oven and bake for a further 10 minutes.Cool and dust with icing sugar to serve. For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use. Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool. Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts. Place the tarts back into the preheated oven and bake for a further 10 minutes. Place the tarts back into the preheated oven and bake for a further 10 minutes. Cool and dust with icing sugar to serve. Cool and dust with icing sugar to serve. | {
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"content": "For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use.Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature.To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool.Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts.Place the tarts back into the preheated oven and bake for a further 10 minutes.Cool and dust with icing sugar to serve. For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. For the puff pastry, put the flours, eggs and water in a large bowl and gently mix everything to a stiff dough. Transfer the dough to a lightly floured surface and knead it well for 10 minutes. The dough should feel tight but elastic so the kneading will take a bit of effort. When the dough is smooth, shape it into a ball and put it in a plastic bag in the fridge to chill, for at least 30 minutes, but you can leave it overnight at this stage. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Flatten the butter out into a rectangle about 1cm/½in thick and chill for about one hour to harden the butter again, if needs be. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Roll out the dough in a rectangular shape, also about 1cm/½in thick. Put the butter on the top so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges. Fold in the edges slightly so the butter does not escape during the rolling and folding process, a little fold will do. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Fold the exposed dough at the top down over one-third of the butter, then gently cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Turn the square of pastry round a quarter turn (90 degrees). Roll out the dough into a rectangle as before. Fold one-third of the dough down and then the bottom one-third up on top to make a neat square. This is called a single turn. Place the dough in a plastic food bag, or wrap in cling film and chill in the fridge for another hour. Repeat this process twice more, making sure you chill the pastry for an hour in between each turn. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use. Chill in the plastic food bag or cling film overnight. Your dough is now ready to use. Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Heat the oven to 200C/400F/Gas 6. Butter the holes in a 12-hole muffin tin. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Roll out the pastry to a rectangle and cut out 12 discs using a 9cm/3½in cutter. Press each pastry disc into the muffin tin holes, line with baking parchment, fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. To make the custard, whisk the sugar, egg yolks, cornflour and salt together and set aside. Put the milk in a large, heavy-based pan with the vanilla pod (split in half, with the seeds scraped into the milk) and the cinnamon stick. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Bring to the boil and then remove from the heat. Pass the hot milk through a sieve to remove the cinnamon stick and vanilla pod, then pour the hot milk over the egg mixture and whisk together. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool. Return this mixture to the pan. Put back on a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately and beat for a minute to get rid of any lumps. Leave to cool. Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Gently melt the chocolate in a bowl suspended over a pan of simmering water (without letting the bowl touch the water). Mix the melted chocolate together with double cream in a bowl to produce a smooth ganache. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts. Spoon the cooled custard into each of the cooled pastry cases, filling them about three-quarters full. Then, using a teaspoon, dip the handle of the spoon into the warm chocolate ganache, and carefully swirl a little chocolate into each of the custard tarts. Place the tarts back into the preheated oven and bake for a further 10 minutes. Place the tarts back into the preheated oven and bake for a further 10 minutes. Cool and dust with icing sugar to serve. Cool and dust with icing sugar to serve."
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} | 2df6b0cfb2de02a7f7cd67c2ef6b0930a6b9ed266a3a31bfd77a495c3fe96bc6 | Pink lemonade recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pink_lemonade_19178_16x9.jpg This pink lemonade is super bright and fun. Plus, the recipe makes a delicious raspberry syrup that can be kept in the fridge and used in other drinks or over ice cream. 250g/9oz frozen raspberries½ lemon, juice only100g/3½oz caster sugar 250g/9oz frozen raspberries ½ lemon, juice only 100g/3½oz caster sugar 3½ lemons, juice only1 lime, juice only2 tbsp raspberry syrup (from above)100g/3½oz caster sugar, to tasteice, to serve 3½ lemons, juice only 1 lime, juice only 2 tbsp raspberry syrup (from above) 100g/3½oz caster sugar, to taste ice, to serve Method To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. | {
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"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pink_lemonade_19178_16x9.jpg This pink lemonade is super bright and fun. Plus, the recipe makes a delicious raspberry syrup that can be kept in the fridge and used in other drinks or over ice cream. 250g/9oz frozen raspberries½ lemon, juice only100g/3½oz caster sugar 250g/9oz frozen raspberries ½ lemon, juice only 100g/3½oz caster sugar 3½ lemons, juice only1 lime, juice only2 tbsp raspberry syrup (from above)100g/3½oz caster sugar, to tasteice, to serve 3½ lemons, juice only 1 lime, juice only 2 tbsp raspberry syrup (from above) 100g/3½oz caster sugar, to taste ice, to serve Method To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice."
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} | 2f6f3d2651fbe63c4fb51ff7b53cce61322f556be08e6deb447ad126556d74a5 | Custard tart with Garibaldi biscuits recipe
An average of 5.0 out of 5 stars from 3 ratings 100g/3½oz butter, melted in a saucepan100g/3½oz icing sugar, sifted100g/3½oz plain flour100g/3½oz egg whites 200g/7oz currants 100g/3½oz butter, melted in a saucepan 100g/3½oz icing sugar, sifted 100g/3½oz plain flour 100g/3½oz egg whites 200g/7oz currants 225g/8oz flour, plus extra for dustingpinch of salt1 lemon, zest only150g/5½oz butter75g/3oz caster sugar1 free-range egg yolk 1 free-range egg 225g/8oz flour, plus extra for dusting pinch of salt 1 lemon, zest only 150g/5½oz butter 75g/3oz caster sugar 1 free-range egg yolk 1 free-range egg 9 free-range egg yolks 75g/3oz caster sugar500ml/17fl oz whipping creamfreshly grated nutmeg 9 free-range egg yolks 75g/3oz caster sugar 500ml/17fl oz whipping cream freshly grated nutmeg Method Preheat the oven to 180C/350F/Gas 4.First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour.Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes.Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin.For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.Turn the oven down to 170C/325F/Gas 3.Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.Turn the oven down to 130C/250F/Gas1.For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour. Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes. Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes. Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin. Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours. Turn the oven down to 170C/325F/Gas 3. Turn the oven down to 170C/325F/Gas 3. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool. Turn the oven down to 130C/250F/Gas1. Turn the oven down to 130C/250F/Gas1. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits. | {
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"title": "Custard tart with Garibaldi biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 100g/3½oz butter, melted in a saucepan100g/3½oz icing sugar, sifted100g/3½oz plain flour100g/3½oz egg whites 200g/7oz currants 100g/3½oz butter, melted in a saucepan 100g/3½oz icing sugar, sifted 100g/3½oz plain flour 100g/3½oz egg whites 200g/7oz currants 225g/8oz flour, plus extra for dustingpinch of salt1 lemon, zest only150g/5½oz butter75g/3oz caster sugar1 free-range egg yolk 1 free-range egg 225g/8oz flour, plus extra for dusting pinch of salt 1 lemon, zest only 150g/5½oz butter 75g/3oz caster sugar 1 free-range egg yolk 1 free-range egg 9 free-range egg yolks 75g/3oz caster sugar500ml/17fl oz whipping creamfreshly grated nutmeg 9 free-range egg yolks 75g/3oz caster sugar 500ml/17fl oz whipping cream freshly grated nutmeg Method Preheat the oven to 180C/350F/Gas 4.First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour.Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes.Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin.For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.Turn the oven down to 170C/325F/Gas 3.Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.Turn the oven down to 130C/250F/Gas1.For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. The dough will be quite wet. Place in a small bowl and chill for at least one hour. Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes. Line a baking tray with greaseproof paper, and spread the mixture out. Chill in the fridge for 30 minutes. Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin. Bake the biscuits for 25-30 minutes or until golden brown. While soft cut into slices with a sharp knife. Leave to cool, then keep in an airtight tin. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours. Turn the oven down to 170C/325F/Gas 3. Turn the oven down to 170C/325F/Gas 3. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool. Turn the oven down to 130C/250F/Gas1. Turn the oven down to 130C/250F/Gas1. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits."
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} | 0b73d02f88e6a6ae15f4822113d7c5d3a6ded1d06f7710b1331c980ba6b01d65 | Mint lemonade recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mint_lemonade_67943_16x9.jpg This homemade lemonade recipe makes for a refreshing addition to a picnic on warm days and a great project for the kids. 3 lemons, juice only1 lime, juce only5-6 tbsp caster sugar, to taste4 fresh mint sprigs (optional)tap water or sparkling water, to top up 3 lemons, juice only 1 lime, juce only 5-6 tbsp caster sugar, to taste 4 fresh mint sprigs (optional) tap water or sparkling water, to top up Method Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved.Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste.Add the mint sprigs, if using, to the pitcher and stir well. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Add the mint sprigs, if using, to the pitcher and stir well. Add the mint sprigs, if using, to the pitcher and stir well. Recipe tips For an even lemonier lemonade, peel the zest from the lemons in strips with a sharp knife and add this to the pitcher. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mint lemonade 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/mint_lemonade_67943_16x9.jpg This homemade lemonade recipe makes for a refreshing addition to a picnic on warm days and a great project for the kids. 3 lemons, juice only1 lime, juce only5-6 tbsp caster sugar, to taste4 fresh mint sprigs (optional)tap water or sparkling water, to top up 3 lemons, juice only 1 lime, juce only 5-6 tbsp caster sugar, to taste 4 fresh mint sprigs (optional) tap water or sparkling water, to top up Method Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved.Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste.Add the mint sprigs, if using, to the pitcher and stir well. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Add the mint sprigs, if using, to the pitcher and stir well. Add the mint sprigs, if using, to the pitcher and stir well. Recipe tips For an even lemonier lemonade, peel the zest from the lemons in strips with a sharp knife and add this to the pitcher."
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} | b347e0c3f5607bcaf4e069526b333b0697e6dea93097fe3de0f99b596b9a62d6 | Strawberry pavlova with vanilla cream recipe
An average of 4.8 out of 5 stars from 4 ratings This isn’t just any strawberry pavlova, this one is topped with a sticky strawberry glaze and drizzled with caramel for a fancy finish. 6 medium free-range egg whites300g/10½oz caster sugar1 tsp cornflour1 tsp white wine vinegar 6 medium free-range egg whites 300g/10½oz caster sugar 1 tsp cornflour 1 tsp white wine vinegar 150g/5½oz white chocolate, melted600ml/20fl oz double cream1 vanilla pod, seeds scraped out750g/1lb 10z fresh strawberries, half cut into halves and the remainder left whole with leaves left on 150g/5½oz white chocolate, melted 600ml/20fl oz double cream 1 vanilla pod, seeds scraped out 750g/1lb 10z fresh strawberries, half cut into halves and the remainder left whole with leaves left on 250g/9oz strawberries2 sheets gelatine, soaked in a small bowl of water 250g/9oz strawberries 2 sheets gelatine, soaked in a small bowl of water 100g/3½oz caster sugar 100g/3½oz caster sugar Method Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper.For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm.Gently fold in the cornflour and vinegar.Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely.For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top.For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce.Brush the whole strawberries with the strawberry glaze.To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova. Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper. Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper. For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm. For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm. Gently fold in the cornflour and vinegar. Gently fold in the cornflour and vinegar. Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely. Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely. For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top. For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce. Brush the whole strawberries with the strawberry glaze. Brush the whole strawberries with the strawberry glaze. To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova. To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova. | {
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"url": "https://www.bbc.co.uk/food/recipes/strawberry_pavlova_with_02235",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry pavlova with vanilla cream recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This isn’t just any strawberry pavlova, this one is topped with a sticky strawberry glaze and drizzled with caramel for a fancy finish. 6 medium free-range egg whites300g/10½oz caster sugar1 tsp cornflour1 tsp white wine vinegar 6 medium free-range egg whites 300g/10½oz caster sugar 1 tsp cornflour 1 tsp white wine vinegar 150g/5½oz white chocolate, melted600ml/20fl oz double cream1 vanilla pod, seeds scraped out750g/1lb 10z fresh strawberries, half cut into halves and the remainder left whole with leaves left on 150g/5½oz white chocolate, melted 600ml/20fl oz double cream 1 vanilla pod, seeds scraped out 750g/1lb 10z fresh strawberries, half cut into halves and the remainder left whole with leaves left on 250g/9oz strawberries2 sheets gelatine, soaked in a small bowl of water 250g/9oz strawberries 2 sheets gelatine, soaked in a small bowl of water 100g/3½oz caster sugar 100g/3½oz caster sugar Method Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper.For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm.Gently fold in the cornflour and vinegar.Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely.For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top.For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce.Brush the whole strawberries with the strawberry glaze.To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova. Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper. Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper. For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm. For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm. Gently fold in the cornflour and vinegar. Gently fold in the cornflour and vinegar. Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely. Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely. For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top. Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top. For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce. Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce. Brush the whole strawberries with the strawberry glaze. Brush the whole strawberries with the strawberry glaze. To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova. To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova."
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} | 85f9a433821cd00f1478fa9200241e6ac9ab1a28d19b610b7fe1653d25cf0409 | Crown layered pavlova recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crown_layered_pavlova_80809_16x9.jpg A stunning centrepiece for any party. Fill with your favourite fruit: raspberries, kiwi, mango or passion fruit. 6 free-range egg whitespinch salt350g/12oz caster sugar 2 tsp cornflour1 tsp white wine vinegar 6 free-range egg whites pinch salt 350g/12oz caster sugar 2 tsp cornflour 1 tsp white wine vinegar 600ml/20fl oz double cream, whipped until soft peaks form when the whisk is removed250g/9oz strawberries, hulled250g/9oz blueberries crystallised flowers, to decorate (see Top recipe tip below)icing sugar, for dusting 600ml/20fl oz double cream, whipped until soft peaks form when the whisk is removed 250g/9oz strawberries, hulled 250g/9oz blueberries crystallised flowers, to decorate (see Top recipe tip below) icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays.Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar.Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle.Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape.Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays. Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays. Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar. Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar. Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle. Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle. Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape. Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape. Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. Recipe tips To make your own crystallised flowers: arrange rose petals, primroses and violets on a cooling rack. Lightly whisk an egg white in a bowl and carefully brush it over the flower petals. Sprinkle over caster sugar, ensuring the sugar sticks to the egg white. Set aside to dry overnight, or until completely dry and firm. | {
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"title": "Crown layered pavlova recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crown_layered_pavlova_80809_16x9.jpg A stunning centrepiece for any party. Fill with your favourite fruit: raspberries, kiwi, mango or passion fruit. 6 free-range egg whitespinch salt350g/12oz caster sugar 2 tsp cornflour1 tsp white wine vinegar 6 free-range egg whites pinch salt 350g/12oz caster sugar 2 tsp cornflour 1 tsp white wine vinegar 600ml/20fl oz double cream, whipped until soft peaks form when the whisk is removed250g/9oz strawberries, hulled250g/9oz blueberries crystallised flowers, to decorate (see Top recipe tip below)icing sugar, for dusting 600ml/20fl oz double cream, whipped until soft peaks form when the whisk is removed 250g/9oz strawberries, hulled 250g/9oz blueberries crystallised flowers, to decorate (see Top recipe tip below) icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays.Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar.Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle.Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape.Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays. Draw two 20cm/8in circles and a 15cm/6in circle on greaseproof paper and place onto three separate baking trays. Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar. Whisk the egg whites and salt in a large clean dry bowl until they form soft peaks when the whisk is removed. Slowly whisk in the sugar and continue to whisk until the egg whites are stiff and glossy. Whisk in the cornflour and vinegar. Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle. Spoon one-third of the mixture onto one of the 20cm/8in circles. Spoon another third onto the other 20cm/8in circle. Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape. Spoon half of the remaining mixture onto the 15cm/6in circle. Pipe the remaining meringue around the edge of the 15cm/6in circle in a crown shape. Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. Reduce the oven to 140C/275F/Gas 1 and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. To assemble the pavlova, carefully peel the greaseproof paper off the bottom of the meringues. Place a 20cm/8in meringue onto a large, flat serving plate. Spread one-third of the double cream onto the meringue and top with some of the strawberries and blueberries. Top with the other 20cm/8in meringue. Spread another third of the cream onto the meringue and top with more strawberries and blueberries. Top with the 15cm/6in meringue and fill with the remaining cream, strawberries and blueberries. Decorate with the crystallised flowers and dust with icing sugar. Recipe tips To make your own crystallised flowers: arrange rose petals, primroses and violets on a cooling rack. Lightly whisk an egg white in a bowl and carefully brush it over the flower petals. Sprinkle over caster sugar, ensuring the sugar sticks to the egg white. Set aside to dry overnight, or until completely dry and firm."
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An average of 4.2 out of 5 stars from 6 ratings You could make the pastry case and lemon filling in advance then whip up the meringue just before baking this classic dessert. 200g/7oz plain flour, plus extra for dusting1 tsp caster sugar125g/4½oz cold butter, cut into cubes1 free-range egg, beaten 200g/7oz plain flour, plus extra for dusting 1 tsp caster sugar 125g/4½oz cold butter, cut into cubes 1 free-range egg, beaten 50g/1¾oz cornflour350ml/12fl oz cold water200g/7oz caster sugar4 lemons, zest and juice 1 free-range egg plus 3 free-range eggs yolks 50g/1¾oz cornflour 350ml/12fl oz cold water 200g/7oz caster sugar 4 lemons, zest and juice 1 free-range egg plus 3 free-range eggs yolks 3 free-range eggs whites175g/6oz caster sugar½ tsp vanilla extract 3 free-range eggs whites 175g/6oz caster sugar ½ tsp vanilla extract Method Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin.To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough.Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes.Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough. Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes. Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin. | {
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"title": "Deep-filled lemon meringue pie recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings You could make the pastry case and lemon filling in advance then whip up the meringue just before baking this classic dessert. 200g/7oz plain flour, plus extra for dusting1 tsp caster sugar125g/4½oz cold butter, cut into cubes1 free-range egg, beaten 200g/7oz plain flour, plus extra for dusting 1 tsp caster sugar 125g/4½oz cold butter, cut into cubes 1 free-range egg, beaten 50g/1¾oz cornflour350ml/12fl oz cold water200g/7oz caster sugar4 lemons, zest and juice 1 free-range egg plus 3 free-range eggs yolks 50g/1¾oz cornflour 350ml/12fl oz cold water 200g/7oz caster sugar 4 lemons, zest and juice 1 free-range egg plus 3 free-range eggs yolks 3 free-range eggs whites175g/6oz caster sugar½ tsp vanilla extract 3 free-range eggs whites 175g/6oz caster sugar ½ tsp vanilla extract Method Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin.To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough.Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes.Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough. To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough. Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes. Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes. Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin. Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin."
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} | fd2fa5bcf3113ca753c17a6996b77438045ecfd2730ea93d01b69a2a44378ff8 | Raspberry and caramel pavlova recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s0td5.jpg Making the meringue takes time, but it can be made in advance ready to construct the pavlova at the last minute. 6 free-range egg whites500g/1lb 2oz caster sugar1 tbsp cornflour1 tbsp white wine vinegar200g/7oz white chocolate500ml/18fl oz double cream200ml/7fl oz ready-made vanilla custard250g/9oz raspberries 6 free-range egg whites 500g/1lb 2oz caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar 200g/7oz white chocolate 500ml/18fl oz double cream 200ml/7fl oz ready-made vanilla custard 250g/9oz raspberries Method Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy.Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl.Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan.Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours.Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water.Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool.Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Arrange the raspberries on top and then drizzle the caramel over. Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy. Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl. Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl. Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan. Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan. Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours. Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours. Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water. Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool. Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Arrange the raspberries on top and then drizzle the caramel over. Arrange the raspberries on top and then drizzle the caramel over. | {
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"title": "Raspberry and caramel pavlova recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s0td5.jpg Making the meringue takes time, but it can be made in advance ready to construct the pavlova at the last minute. 6 free-range egg whites500g/1lb 2oz caster sugar1 tbsp cornflour1 tbsp white wine vinegar200g/7oz white chocolate500ml/18fl oz double cream200ml/7fl oz ready-made vanilla custard250g/9oz raspberries 6 free-range egg whites 500g/1lb 2oz caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar 200g/7oz white chocolate 500ml/18fl oz double cream 200ml/7fl oz ready-made vanilla custard 250g/9oz raspberries Method Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy.Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl.Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan.Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours.Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water.Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool.Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Arrange the raspberries on top and then drizzle the caramel over. Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy. In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy. Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl. Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl. Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan. Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan. Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours. Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours. Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water. Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool. Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool. Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top. Arrange the raspberries on top and then drizzle the caramel over. Arrange the raspberries on top and then drizzle the caramel over."
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} | 4444108ff88ff5a1e1291bad689c943ad05d67b295d77a2a58675c8b1ad0a338 | Hazelnut and chocolate ‘vacherin’ recipe
For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly.Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third.Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper.Preheat the oven to 150C/300F/Gas 2.Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.)Gradually add the sugar, one tablespoon at a time, whisking after each addition.Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture.Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside.Reduce the oven temperature to 130C/270F/Gas ½ .Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Once cool, carefully peel the paper from the bottom of each meringue.For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes.Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined.Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries.Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve. For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly. For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly. Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third. Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third. Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper. Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.) Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.) Gradually add the sugar, one tablespoon at a time, whisking after each addition. Gradually add the sugar, one tablespoon at a time, whisking after each addition. Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture. Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture. Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside. Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside. Reduce the oven temperature to 130C/270F/Gas ½ . Reduce the oven temperature to 130C/270F/Gas ½ . Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Once cool, carefully peel the paper from the bottom of each meringue. Once cool, carefully peel the paper from the bottom of each meringue. For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes. For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes. Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined. Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined. Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries. Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries. Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve. Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve. | {
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"title": "Hazelnut and chocolate ‘vacherin’ recipe",
"content": "For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly.Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third.Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper.Preheat the oven to 150C/300F/Gas 2.Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.)Gradually add the sugar, one tablespoon at a time, whisking after each addition.Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture.Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside.Reduce the oven temperature to 130C/270F/Gas ½ .Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Once cool, carefully peel the paper from the bottom of each meringue.For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes.Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined.Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries.Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve. For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly. For the hazelnut meringues, dry-fry the hazelnuts in a frying pan over a medium heat for 4-5 minutes, or until toasted and golden-brown, shaking the pan regularly. Remove from the heat and set aside to cool. Once cooled, chop roughly. Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third. Cut three pieces of baking parchment, each large enough to line a baking tray. Using a pencil and an appropriately sized upturned plate or bowl, draw a 25cm/10in circle in the centre of two of the pieces of baking paper, and a 20cm/8in circle on the third. Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper. Lightly grease three baking trays with a little oil and line with the pieces of baking paper, pencil-side down. You should be able to see the circles through the paper. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.) Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. (The egg whites are ready when you can turn the bowl upside down without the eggs sliding out.) Gradually add the sugar, one tablespoon at a time, whisking after each addition. Gradually add the sugar, one tablespoon at a time, whisking after each addition. Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture. Whisk in the vanilla extract and cornflour until well combined. The meringue mixture should now be glossy and resemble shaving foam. Fold all but a few of the chopped hazelnuts into the meringue mixture. Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside. Divide the meringue mixture among the three baking trays, spooning the mixture into the boundaries of the circles and spreading with a spatula to smooth. Set aside. Reduce the oven temperature to 130C/270F/Gas ½ . Reduce the oven temperature to 130C/270F/Gas ½ . Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Bake the two larger meringues, one above the other, for 1½ hours, switching their positions halfway through cooking. (Reduce the oven temperature if the meringues start to brown too much.) Remove from the oven and set aside to cool. Cook the third meringue in the same way (if they can all fit into the oven at once, so much the better). Once cool, carefully peel the paper from the bottom of each meringue. Once cool, carefully peel the paper from the bottom of each meringue. For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes. For the filling, suspend a heatproof bowl over a pan of barely simmering water (do not allow the base of the bowl to touch the surface of the water). Add the chocolate pieces to the bowl and stir until melted. Allow to cool for a few minutes. Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined. Meanwhile, whip the cream with the icing sugar until soft peaks form when the whisk is removed. Fold in the crème fraiche until well combined. Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries. Transfer one of the large meringues to a serving plate or cake stand. Spoon over a third of the filling mixture. Using a dessert spoon, drizzle the meringue and filling with a little of the melted chocolate and sprinkle over one-third of the raspberries. Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve. Top the first meringue with the second of the same size and repeat the filling process. Finally, add the smaller meringue to the tower and fill as before, drizzling over all of the remaining chocolate and sprinkling with the raspberries and reserved toasted hazelnuts. Dust with icing sugar and serve."
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} | b557989ab26e5badcdbe75b27e5a79d6cca2cfd6dd15c69b76cd7882a0d0bfab | Clotted cream rice pudding with raspberries and orange caramel recipe
An average of 5.0 out of 5 stars from 1 rating Take rice pudding to the most indulgent level with clotted cream and orange caramel. 50g/2oz butter200g/7oz pudding rice50g/2oz caster sugar600ml/1 pint 2fl oz milk500ml/18fl oz double cream1 vanilla pod, seeds scraped out110g/4oz clotted cream 50g/2oz butter 200g/7oz pudding rice 50g/2oz caster sugar 600ml/1 pint 2fl oz milk 500ml/18fl oz double cream 1 vanilla pod, seeds scraped out 110g/4oz clotted cream 50g/2oz caster sugar300g/10oz raspberries 50g/2oz caster sugar 300g/10oz raspberries 75g/3oz caster sugar1 orange, juice only 75g/3oz caster sugar 1 orange, juice only Method For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter.Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil.Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly.For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine.When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. | {
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"title": "Clotted cream rice pudding with raspberries and orange caramel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Take rice pudding to the most indulgent level with clotted cream and orange caramel. 50g/2oz butter200g/7oz pudding rice50g/2oz caster sugar600ml/1 pint 2fl oz milk500ml/18fl oz double cream1 vanilla pod, seeds scraped out110g/4oz clotted cream 50g/2oz butter 200g/7oz pudding rice 50g/2oz caster sugar 600ml/1 pint 2fl oz milk 500ml/18fl oz double cream 1 vanilla pod, seeds scraped out 110g/4oz clotted cream 50g/2oz caster sugar300g/10oz raspberries 50g/2oz caster sugar 300g/10oz raspberries 75g/3oz caster sugar1 orange, juice only 75g/3oz caster sugar 1 orange, juice only Method For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter.Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil.Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly.For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine.When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. For the rice pudding, heat a saucepan until hot. Add the butter and rice and cook for one minute, stirring to coat the rice with the melted butter. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Add the sugar, milk, double cream, vanilla pod and seeds. Stir well and bring to the boil. Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Reduce the heat to a simmer and simmer gently for 30-40 minutes until the rice is tender and all the liquid has been absorbed by the rice. Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe of your choice). Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. Meanwhile, for the raspberries, heat a frying pan until hot and add the sugar and raspberries. Cook for 2-3 minutes until the raspberries are soft and the sugar has melted. Set aside to cool slightly. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. For the orange caramel, heat a frying pan until hot. Add the sugar and heat until the sugar melts and starts to caramelise. Add the orange juice (take care as the caramel may spit) and whisk to combine. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately. When ready to serve, stir the clotted cream into the rice pudding and heat through. Spoon the raspberries into the bottom of a serving dish, top with the clotted cream rice pudding and pour the orange caramel over the top. Serve immediately."
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} | 3ee28b6f139ced73debb2346be0ad45d38ed5dc0619473053dd5a1ecce1cdf61 | Rice pudding with strawberries and puffed rice recipe
An average of 5.0 out of 5 stars from 4 ratings This classic British pudding is served here with rosé-soaked strawberries and cinnamon-flavoured puffed rice. 100g/3½oz salted butter 1 cinnamon stick 1 vanilla pod, split150g/5½oz pudding rice 130g/4¾oz light brown sugar 1.5 litres/2¾ pints full-fat milk 200–250ml/7–9fl oz double cream 100g/3½oz salted butter 1 cinnamon stick 1 vanilla pod, split 150g/5½oz pudding rice 130g/4¾oz light brown sugar 1.5 litres/2¾ pints full-fat milk 200–250ml/7–9fl oz double cream 500ml/18fl oz rosé wine 1 vanilla pod, split100g/3½oz caster sugar10 large ripe strawberries, hulled 500ml/18fl oz rosé wine 1 vanilla pod, split 100g/3½oz caster sugar 10 large ripe strawberries, hulled vegetable oil, for frying 2 tbsp uncooked wild rice ½ tsp ground cinnamon ½ tsp caster sugar vegetable oil, for frying 2 tbsp uncooked wild rice ½ tsp ground cinnamon ½ tsp caster sugar Method To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy.To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top. To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy. To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top. | {
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"title": "Rice pudding with strawberries and puffed rice recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This classic British pudding is served here with rosé-soaked strawberries and cinnamon-flavoured puffed rice. 100g/3½oz salted butter 1 cinnamon stick 1 vanilla pod, split150g/5½oz pudding rice 130g/4¾oz light brown sugar 1.5 litres/2¾ pints full-fat milk 200–250ml/7–9fl oz double cream 100g/3½oz salted butter 1 cinnamon stick 1 vanilla pod, split 150g/5½oz pudding rice 130g/4¾oz light brown sugar 1.5 litres/2¾ pints full-fat milk 200–250ml/7–9fl oz double cream 500ml/18fl oz rosé wine 1 vanilla pod, split100g/3½oz caster sugar10 large ripe strawberries, hulled 500ml/18fl oz rosé wine 1 vanilla pod, split 100g/3½oz caster sugar 10 large ripe strawberries, hulled vegetable oil, for frying 2 tbsp uncooked wild rice ½ tsp ground cinnamon ½ tsp caster sugar vegetable oil, for frying 2 tbsp uncooked wild rice ½ tsp ground cinnamon ½ tsp caster sugar Method To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy.To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top. To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy. To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy. To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top. To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top."
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} | 868d3c1d393f7e082a5fbba7a53eb6ed75f895d3e384e038cff1908a102f3ca5 | Rice pudding with fresh strawberries recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_pudding_with_mashed_26102_16x9.jpg Top oozy rice pudding with sweet strawberries for a comforting dessert. Get kids to help out with mixing the rice pudding ingredients and mashing the strawberries. 100g/3½oz pudding rice, rinsed40g/1½oz caster sugar750ml/1¼ pint semi-skimmed milk200g/7oz strawberries 100g/3½oz pudding rice, rinsed 40g/1½oz caster sugar 750ml/1¼ pint semi-skimmed milk 200g/7oz strawberries Method Preheat the oven to 150C/130C Fan/Gas 2.Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside.Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth.Serve the rice pudding warm with a spoonful of mashed strawberries on top. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Recipe tips If you don’t have any fruit to mash for the top you can simply add a small spoonful of jam instead. Add dried fruit to the rice pudding before cooking to sweeten the dish naturally. You can replace up to half of the sugar with dried fruits such as finely chopped dates or apricots. Semi-skimmed milk makes for a lower fat rice pudding, but you can replace with whole milk if you prefer. If you’re in a rush you can cook the rice pudding in a saucepan on the hob. Simply bring the mixture to a boil, reduce the heat to low once boiling, cover and leave to cook for 35-40 minutes, stirring now and again. | {
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"title": "Rice pudding with fresh strawberries recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_pudding_with_mashed_26102_16x9.jpg Top oozy rice pudding with sweet strawberries for a comforting dessert. Get kids to help out with mixing the rice pudding ingredients and mashing the strawberries. 100g/3½oz pudding rice, rinsed40g/1½oz caster sugar750ml/1¼ pint semi-skimmed milk200g/7oz strawberries 100g/3½oz pudding rice, rinsed 40g/1½oz caster sugar 750ml/1¼ pint semi-skimmed milk 200g/7oz strawberries Method Preheat the oven to 150C/130C Fan/Gas 2.Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside.Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth.Serve the rice pudding warm with a spoonful of mashed strawberries on top. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Recipe tips If you don’t have any fruit to mash for the top you can simply add a small spoonful of jam instead. Add dried fruit to the rice pudding before cooking to sweeten the dish naturally. You can replace up to half of the sugar with dried fruits such as finely chopped dates or apricots. Semi-skimmed milk makes for a lower fat rice pudding, but you can replace with whole milk if you prefer. If you’re in a rush you can cook the rice pudding in a saucepan on the hob. Simply bring the mixture to a boil, reduce the heat to low once boiling, cover and leave to cook for 35-40 minutes, stirring now and again."
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} | f2b7bc6a3ffe810cbf0addff5a2dd94ac9025809872bac7a1c32338992a150f3 | Spiced rice pudding with prune and Marsala compôte recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017xxnt.jpg There’s no need to cook your rice pudding for hours in the oven. This one cooks in a saucepan, just like a risotto. 150ml/5fl oz Marsala wine1 tbsp brandy 1 orange, freshly squeezed juice only25g/1oz golden caster sugar150g/5½oz no-soak dried prunes1 orange, finely grated zest only 150ml/5fl oz Marsala wine 1 tbsp brandy 1 orange, freshly squeezed juice only 25g/1oz golden caster sugar 150g/5½oz no-soak dried prunes 1 orange, finely grated zest only 150g/5½oz pudding rice1.5 litres/2½ pints full-fat milk1 cinnamon stick ½ whole nutmeg50g/1¾oz golden caster sugar25g/1oz cut mixed peel20g/¾oz flaked almondspinch flaked sea saltdouble cream, for pouring, to serve 150g/5½oz pudding rice 1.5 litres/2½ pints full-fat milk 1 cinnamon stick ½ whole nutmeg 50g/1¾oz golden caster sugar 25g/1oz cut mixed peel 20g/¾oz flaked almonds pinch flaked sea salt double cream, for pouring, to serve Method To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.)To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy.Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary.While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding.Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.) Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.) To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy. To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy. Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary. Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary. While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding. While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding. Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring. Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring. | {
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"title": "Spiced rice pudding with prune and Marsala compôte recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017xxnt.jpg There’s no need to cook your rice pudding for hours in the oven. This one cooks in a saucepan, just like a risotto. 150ml/5fl oz Marsala wine1 tbsp brandy 1 orange, freshly squeezed juice only25g/1oz golden caster sugar150g/5½oz no-soak dried prunes1 orange, finely grated zest only 150ml/5fl oz Marsala wine 1 tbsp brandy 1 orange, freshly squeezed juice only 25g/1oz golden caster sugar 150g/5½oz no-soak dried prunes 1 orange, finely grated zest only 150g/5½oz pudding rice1.5 litres/2½ pints full-fat milk1 cinnamon stick ½ whole nutmeg50g/1¾oz golden caster sugar25g/1oz cut mixed peel20g/¾oz flaked almondspinch flaked sea saltdouble cream, for pouring, to serve 150g/5½oz pudding rice 1.5 litres/2½ pints full-fat milk 1 cinnamon stick ½ whole nutmeg 50g/1¾oz golden caster sugar 25g/1oz cut mixed peel 20g/¾oz flaked almonds pinch flaked sea salt double cream, for pouring, to serve Method To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.)To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy.Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary.While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding.Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves. Add the prunes and orange zest and bring to a gentle simmer. Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.) Cook for five minutes, or until the liquid has reduced by half, stirring occasionally. Remove from the heat and leave to stand while you prepare the rice. (The compôte can also be made ahead and chilled.) To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy. To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a very gentle simmer. Cook for 20 minutes, stirring very regularly until the rice is looking thick and creamy. Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary. Stir in the sugar, remaining milk and mixed peel. Return to a gentle simmer and cook for a further 35-40 minutes, or until the rice is very tender and creamy. Stir well towards the end of the cooking time as the rice thickens. Taste a little of the rice and if it is still a little hard or chalky in the middle, continue cooking for 5-10 minutes more, adding a little more milk or water if necessary. While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding. While the rice is cooking, shake the almonds into a small frying pan and fry-fry over a low heat for 3-4 minutes, turning occasionally until lightly browned. Stir a pinch of flaked sea salt into the rice pudding. Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring. Remove the cinnamon stick and pour the rice pudding into a warmed serving dish. Spoon the prunes and their syrup into the centre of the pudding and scatter the toasted almonds on top. Serve with extra double cream for pouring."
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} | 484a60db5989a18fa84ffede546aa8e0d4fda4b9ededae28fed2646df3e63b06 | Traditional rice pudding recipe
An average of 4.3 out of 5 stars from 4 ratings An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy. 60g/2¼oz pudding rice600ml/20fl oz full-fat milk1 tbsp skimmed milk powder2 tbsp caster sugar1 thin strip lemon rindfreshly grated nutmeg, to taste15g/½oz unsalted butter, cut into small cubes jam, to serve 60g/2¼oz pudding rice 600ml/20fl oz full-fat milk 1 tbsp skimmed milk powder 2 tbsp caster sugar 1 thin strip lemon rind freshly grated nutmeg, to taste 15g/½oz unsalted butter, cut into small cubes jam, to serve Method Preheat your oven to 150C/300F/Gas 2.Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).Serve warm, with a blob of your favourite jam on top. Preheat your oven to 150C/300F/Gas 2. Preheat your oven to 150C/300F/Gas 2. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Serve warm, with a blob of your favourite jam on top. Serve warm, with a blob of your favourite jam on top. | {
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"title": "Traditional rice pudding recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy. 60g/2¼oz pudding rice600ml/20fl oz full-fat milk1 tbsp skimmed milk powder2 tbsp caster sugar1 thin strip lemon rindfreshly grated nutmeg, to taste15g/½oz unsalted butter, cut into small cubes jam, to serve 60g/2¼oz pudding rice 600ml/20fl oz full-fat milk 1 tbsp skimmed milk powder 2 tbsp caster sugar 1 thin strip lemon rind freshly grated nutmeg, to taste 15g/½oz unsalted butter, cut into small cubes jam, to serve Method Preheat your oven to 150C/300F/Gas 2.Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).Serve warm, with a blob of your favourite jam on top. Preheat your oven to 150C/300F/Gas 2. Preheat your oven to 150C/300F/Gas 2. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter. Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become). Serve warm, with a blob of your favourite jam on top. Serve warm, with a blob of your favourite jam on top."
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} | 472e60ec25a66287c4534d930798a4767b98c2a3b9a191eba5794d10afc1b1a0 | Riz au lait (Rice pudding) recipe
An average of 4.3 out of 5 stars from 4 ratings Riz au lait is a timeless classic of French home cooking that appeals to children and adults alike. Raymond Blanc champions his mother’s recipe here - every mother has her own recipe which she passes down through her family, and of course everybody’s mother’s is the best! 150g/5oz short grain or pudding rice1.7 litres/3 pints full fat milk100g/3½oz caster sugar2 tbsp vanilla syrup (see Top recipe tip below) 150g/5oz short grain or pudding rice 1.7 litres/3 pints full fat milk 100g/3½oz caster sugar 2 tbsp vanilla syrup (see Top recipe tip below) 50g/2oz icing or caster sugar 50g/2oz icing or caster sugar Method Preheat the oven to 150C/300F/Gas 2.Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick.Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup.Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes.Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan.Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish.Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop.Sprinkle the surface of the pudding with sifted icing sugar and serve warm.To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick. Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick. Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup. Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup. Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes. Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes. Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan. Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan. Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish. Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish. Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop. Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop. Sprinkle the surface of the pudding with sifted icing sugar and serve warm. Sprinkle the surface of the pudding with sifted icing sugar and serve warm. To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. Recipe tips To make the vanilla syrup, dissolve 110g/4oz caster sugar in 100ml/4fl oz water in a small pan and bring to a boil. Let cool a little then add six vanilla pods, roughly chopped with the hard nibs at the end removed, and blend to a purée. Store in an airtight jar in the fridge until needed – it will keep for months. This is delicious served with pears or peaches poached with vanilla. Alternatively, you could put a layer of fruit compote or jam in the base of the dish before you add the rice. | {
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"title": "Riz au lait (Rice pudding) recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings Riz au lait is a timeless classic of French home cooking that appeals to children and adults alike. Raymond Blanc champions his mother’s recipe here - every mother has her own recipe which she passes down through her family, and of course everybody’s mother’s is the best! 150g/5oz short grain or pudding rice1.7 litres/3 pints full fat milk100g/3½oz caster sugar2 tbsp vanilla syrup (see Top recipe tip below) 150g/5oz short grain or pudding rice 1.7 litres/3 pints full fat milk 100g/3½oz caster sugar 2 tbsp vanilla syrup (see Top recipe tip below) 50g/2oz icing or caster sugar 50g/2oz icing or caster sugar Method Preheat the oven to 150C/300F/Gas 2.Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick.Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup.Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes.Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan.Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish.Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop.Sprinkle the surface of the pudding with sifted icing sugar and serve warm.To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick. Rinse the rice in cold water to remove the dusty starch from the surface – this will prevent the pudding becoming too thick. Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup. Place the drained rice in a large saucepan with the milk, sugar and vanilla syrup. Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes. Bring to the boil then turn the heat down and simmer very gently, stirring every five minutes, for 25 minutes. Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan. Simmer for five more minutes, stirring slowly all the time to prevent the rice from sticking to the bottom of the pan. Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish. Remove from the heat and pour into a shallow 2000ml/3½ pint ovenproof dish. Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop. Bake in the oven for 30 minutes and then leave to rest for at least one hour - this will allow the creamy texture to develop. Sprinkle the surface of the pudding with sifted icing sugar and serve warm. Sprinkle the surface of the pudding with sifted icing sugar and serve warm. To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. To serve cold, preheat the grill to its highest setting. Sprinkle the cold pudding evenly with caster sugar, using a fine sieve, and place under the grill for 2-3 minutes. Cool for 10 minutes then serve. Recipe tips To make the vanilla syrup, dissolve 110g/4oz caster sugar in 100ml/4fl oz water in a small pan and bring to a boil. Let cool a little then add six vanilla pods, roughly chopped with the hard nibs at the end removed, and blend to a purée. Store in an airtight jar in the fridge until needed – it will keep for months. This is delicious served with pears or peaches poached with vanilla. Alternatively, you could put a layer of fruit compote or jam in the base of the dish before you add the rice."
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} | 072a1e4d4e321e3ec02b7d1523c3c232ef5345c2bb01402f4beed3941f9b3b55 | Baked rice pudding with spiced apple compôte recipe
An average of 3.0 out of 5 stars from 3 ratings 50g/2oz butter75g/3oz sugar125g/5oz round-grain pudding rice750ml/1pint 7fl oz milkseeds scraped out from 2 vanilla pods150ml/6fl oz double creampinch salt 50g/2oz butter 75g/3oz sugar 125g/5oz round-grain pudding rice 750ml/1pint 7fl oz milk seeds scraped out from 2 vanilla pods 150ml/6fl oz double cream pinch salt 75g/2oz butter100g/3oz demerara sugar4 Bramley apples, peeled and diced¼ tsp ground ginger¼ tsp ground cinnamon ¼ tsp nutmeg 75g/2oz butter 100g/3oz demerara sugar 4 Bramley apples, peeled and diced ¼ tsp ground ginger ¼ tsp ground cinnamon ¼ tsp nutmeg Method For the rice pudding, preheat the oven to 140C/280F/Gas 1.Place a saucepan onto a medium heat and add the butter and sugar.Add the rice and cook until it puffs up.Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.Stir well to combine.Pour into an ovenproof dish and bake for 2-2½ hours.For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.Add the apples and spices and stir to combine.Bring to a simmer and cook until the apples have softened but still retain some texture.Allow to cool.To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. For the rice pudding, preheat the oven to 140C/280F/Gas 1. For the rice pudding, preheat the oven to 140C/280F/Gas 1. Place a saucepan onto a medium heat and add the butter and sugar. Place a saucepan onto a medium heat and add the butter and sugar. Add the rice and cook until it puffs up. Add the rice and cook until it puffs up. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Stir well to combine. Stir well to combine. Pour into an ovenproof dish and bake for 2-2½ hours. Pour into an ovenproof dish and bake for 2-2½ hours. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. Add the apples and spices and stir to combine. Add the apples and spices and stir to combine. Bring to a simmer and cook until the apples have softened but still retain some texture. Bring to a simmer and cook until the apples have softened but still retain some texture. Allow to cool. Allow to cool. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. | {
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"title": "Baked rice pudding with spiced apple compôte recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings 50g/2oz butter75g/3oz sugar125g/5oz round-grain pudding rice750ml/1pint 7fl oz milkseeds scraped out from 2 vanilla pods150ml/6fl oz double creampinch salt 50g/2oz butter 75g/3oz sugar 125g/5oz round-grain pudding rice 750ml/1pint 7fl oz milk seeds scraped out from 2 vanilla pods 150ml/6fl oz double cream pinch salt 75g/2oz butter100g/3oz demerara sugar4 Bramley apples, peeled and diced¼ tsp ground ginger¼ tsp ground cinnamon ¼ tsp nutmeg 75g/2oz butter 100g/3oz demerara sugar 4 Bramley apples, peeled and diced ¼ tsp ground ginger ¼ tsp ground cinnamon ¼ tsp nutmeg Method For the rice pudding, preheat the oven to 140C/280F/Gas 1.Place a saucepan onto a medium heat and add the butter and sugar.Add the rice and cook until it puffs up.Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.Stir well to combine.Pour into an ovenproof dish and bake for 2-2½ hours.For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.Add the apples and spices and stir to combine.Bring to a simmer and cook until the apples have softened but still retain some texture.Allow to cool.To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. For the rice pudding, preheat the oven to 140C/280F/Gas 1. For the rice pudding, preheat the oven to 140C/280F/Gas 1. Place a saucepan onto a medium heat and add the butter and sugar. Place a saucepan onto a medium heat and add the butter and sugar. Add the rice and cook until it puffs up. Add the rice and cook until it puffs up. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil. Stir well to combine. Stir well to combine. Pour into an ovenproof dish and bake for 2-2½ hours. Pour into an ovenproof dish and bake for 2-2½ hours. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar. Add the apples and spices and stir to combine. Add the apples and spices and stir to combine. Bring to a simmer and cook until the apples have softened but still retain some texture. Bring to a simmer and cook until the apples have softened but still retain some texture. Allow to cool. Allow to cool. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote."
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} | bd76591de31b725e14c6b84fc65e675861d941f9d2621af10ea1176582af4da2 | Beef jhal faraizi and sweet and sour squash recipe
For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes.Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then.Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender.Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander.To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash. For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes. For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes. Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then. Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender. Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander. Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander. To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash. To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash. | {
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"title": "Beef jhal faraizi and sweet and sour squash recipe",
"content": "For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes.Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then.Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender.Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander.To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash. For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes. For the beef jhal faraizi, boil the potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm/⅓in cubes. Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Heat the oil in a large frying pan, preferably non-stick, over a medium-high heat. When hot, add the cumin seeds. Let them sizzle for five seconds, then add the onion, cooked potatoes and chillies. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Lower the heat to medium and stir-fry the mixture for 4-5 minutes, or until the onion has softened and is translucent. Add the beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes, turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. For the karhai broccoli, heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. When the oil is hot, add the asafoetida, cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop, add the broccoli. Stir-fry for one minute, then add the salt and cayenne pepper. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then. Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid, lower the heat until the mixture is simmering gently and cook for 7-8 minutes, or until the broccoli is just tender, stirring now and then. Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Meanwhile, for the sweet-and-sour butternut squash, heat the oil in a lidded pan over a medium heat. When hot, add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender. Stir-fry the squash for 2-3 minutes, or until the pieces just start to brown. Add 50ml/2fl oz water, cover the pan with a lid, lower the heat and cook for 8-10 minutes, or until the squash is tender. Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander. Add the salt, sugar, cayenne pepper and yoghurt. Stir until well combined and cook, uncovered, over a medium heat, until the yoghurt mixture has warmed through. Stir in the fresh coriander. To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash. To serve, break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash."
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} | 0a7326d9620cffa1f65821e9800d15aa32fabc927ed1604ad9f4fa4e9c6fc20b | Perfectly fluffy scones recipe
An average of 4.5 out of 5 stars from 17 ratings This classic scone recipe is proved twice for a perfectly fluffy interior. Excellent with jam and cream. 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt 85g/3oz unsalted butter or vegan block butter, cut into 1cm cubes175g/6oz full-fat milk, or plant milk1 free-range egg yolk whisked with a pinch each salt and sugar 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt 85g/3oz unsalted butter or vegan block butter, cut into 1cm cubes 175g/6oz full-fat milk, or plant milk 1 free-range egg yolk whisked with a pinch each salt and sugar Method Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Bake the scones for 10-11 minutes, until the tops are golden-brown. Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the scones for 10-11 minutes, until the tops are golden-brown. Bake the scones for 10-11 minutes, until the tops are golden-brown. Recipe tips Use plant-based butter and milk and omit the egg wash to make these vegan. | {
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"title": "Perfectly fluffy scones recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings This classic scone recipe is proved twice for a perfectly fluffy interior. Excellent with jam and cream. 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt 85g/3oz unsalted butter or vegan block butter, cut into 1cm cubes175g/6oz full-fat milk, or plant milk1 free-range egg yolk whisked with a pinch each salt and sugar 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt 85g/3oz unsalted butter or vegan block butter, cut into 1cm cubes 175g/6oz full-fat milk, or plant milk 1 free-range egg yolk whisked with a pinch each salt and sugar Method Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Bake the scones for 10-11 minutes, until the tops are golden-brown. Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Place the flour, sugar, baking powder and salt in a bowl and mix to combine. Rub in the butter cubes until you reach a breadcrumb consistency. Use a spatula to mix the milk into the dough until it comes together. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Knead the dough on a clean, floured surface. A lot of recipes call for little to no kneading but I find it makes a crumbly scone. You need the gluten to be developed a bit so that it is able to capture the gas created by the baking powder being activated. You want the top of the dough ball to be smooth. Cover the dough in cling film and leave on the worktop to prove for 20 minutes. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour. Lightly flour your worktop and the top of the dough and then turn the dough over. Roll the dough out to 2½cm thick then lightly flour again. Cut out 10 scones using a 6cm cutter and place on a baking tray lined with baking paper. Brush each with the egg yolk mixture (or just dust with flour to make them vegan), then leave to prove for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the scones for 10-11 minutes, until the tops are golden-brown. Bake the scones for 10-11 minutes, until the tops are golden-brown. Recipe tips Use plant-based butter and milk and omit the egg wash to make these vegan."
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} | e45cad94272c9e07b3b191adbfb83229382d942f6952d0a9807fcd859e08b262 | Blueberry and lavender scone pizza recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blueberry_and_lavender_17114_16x9.jpg This scone ‘pizza’ is a brilliant sharing platter that’s perfect for tea parties. Mixing the jam through the cream saves arguments too! 350g/12oz self-raising flour, sifted, plus a little extra for dusting pinch salt 1 tsp baking powder 85g/3oz unsalted butter, softened 45g/1½oz caster sugar 1 tsp dried lavender, crushed 1 lemon, zest only 175ml/6fl oz full-fat milk, at room temperature 350g/12oz self-raising flour, sifted, plus a little extra for dusting pinch salt 1 tsp baking powder 85g/3oz unsalted butter, softened 45g/1½oz caster sugar 1 tsp dried lavender, crushed 1 lemon, zest only 175ml/6fl oz full-fat milk, at room temperature 2 x 227g tubs clotted cream 1 tsp vanilla bean paste 100g/3½oz blueberry jam 180g/6oz fresh blueberries ½ lemon, zest only 2 x 227g tubs clotted cream 1 tsp vanilla bean paste 100g/3½oz blueberry jam 180g/6oz fresh blueberries ½ lemon, zest only Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to.Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to. Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve. | {
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"title": "Blueberry and lavender scone pizza recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blueberry_and_lavender_17114_16x9.jpg This scone ‘pizza’ is a brilliant sharing platter that’s perfect for tea parties. Mixing the jam through the cream saves arguments too! 350g/12oz self-raising flour, sifted, plus a little extra for dusting pinch salt 1 tsp baking powder 85g/3oz unsalted butter, softened 45g/1½oz caster sugar 1 tsp dried lavender, crushed 1 lemon, zest only 175ml/6fl oz full-fat milk, at room temperature 350g/12oz self-raising flour, sifted, plus a little extra for dusting pinch salt 1 tsp baking powder 85g/3oz unsalted butter, softened 45g/1½oz caster sugar 1 tsp dried lavender, crushed 1 lemon, zest only 175ml/6fl oz full-fat milk, at room temperature 2 x 227g tubs clotted cream 1 tsp vanilla bean paste 100g/3½oz blueberry jam 180g/6oz fresh blueberries ½ lemon, zest only 2 x 227g tubs clotted cream 1 tsp vanilla bean paste 100g/3½oz blueberry jam 180g/6oz fresh blueberries ½ lemon, zest only Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to.Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to. Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to. Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve. To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve."
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} | b28e01debd978fdacee37d505b083803a379b83b7504ea3d8edd532f4ee83e8f | Lamb ribs recipe
An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_ribs_96708_16x9.jpg Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. 1kg/2lb 4oz lamb ribs 10g/⅓oz soft light brown sugar 2 tbsp honey 3 tbsp Worcestershire sauce 3 tbsp balsamic vinegar 3 tbsp soy sauce1 tsp ground ginger 1 tsp garlic powder 1 tsp ground coriander 1 tsp chilli flakes 1kg/2lb 4oz lamb ribs 10g/⅓oz soft light brown sugar 2 tbsp honey 3 tbsp Worcestershire sauce 3 tbsp balsamic vinegar 3 tbsp soy sauce 1 tsp ground ginger 1 tsp garlic powder 1 tsp ground coriander 1 tsp chilli flakes 2 large spring onions, finely chopped 1 tbsp sesame seeds large handful fresh coriander, roughly chopped 1 red chilli, finely sliced 2 large spring onions, finely chopped 1 tbsp sesame seeds large handful fresh coriander, roughly chopped 1 red chilli, finely sliced Method Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards.Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes.Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away. Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards. Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes. Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes. Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away. | {
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"title": "Lamb ribs recipe",
"content": "An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_ribs_96708_16x9.jpg Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. 1kg/2lb 4oz lamb ribs 10g/⅓oz soft light brown sugar 2 tbsp honey 3 tbsp Worcestershire sauce 3 tbsp balsamic vinegar 3 tbsp soy sauce1 tsp ground ginger 1 tsp garlic powder 1 tsp ground coriander 1 tsp chilli flakes 1kg/2lb 4oz lamb ribs 10g/⅓oz soft light brown sugar 2 tbsp honey 3 tbsp Worcestershire sauce 3 tbsp balsamic vinegar 3 tbsp soy sauce 1 tsp ground ginger 1 tsp garlic powder 1 tsp ground coriander 1 tsp chilli flakes 2 large spring onions, finely chopped 1 tbsp sesame seeds large handful fresh coriander, roughly chopped 1 red chilli, finely sliced 2 large spring onions, finely chopped 1 tbsp sesame seeds large handful fresh coriander, roughly chopped 1 red chilli, finely sliced Method Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards.Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes.Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away. Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards. Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards. Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes. Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes. Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away. For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away."
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} | 253500148b9480c834eaa08c005f532bfe150735376c4fdc1b32a61a9f222672 | Beef cashew vindaloo recipe
An average of 4.0 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_cashew_vindaloo_95019_16x9.jpg If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream. 4 tbsp oil, for frying 100g/3½oz cashews1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef500ml/18fl oz hot water 4 tbsp oil, for frying 100g/3½oz cashews 1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped 1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef 500ml/18fl oz hot water 400g/14oz basmati rice pinch of salt2 black cardamom pods 400g/14oz basmati rice pinch of salt 2 black cardamom pods 100g/3½oz cashews pinch of salt 100g/3½oz cashews pinch of salt green chilliesfresh coriander3 spring onions green chillies fresh coriander 3 spring onions 500g readymade puff pastry block flour, for dusting 500g readymade puff pastry block flour, for dusting Method Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. | {
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"content": "An average of 4.0 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_cashew_vindaloo_95019_16x9.jpg If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream. 4 tbsp oil, for frying 100g/3½oz cashews1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef500ml/18fl oz hot water 4 tbsp oil, for frying 100g/3½oz cashews 1 tsp fennel seeds 1 cinnamon stick 3 bay leaves 5 cardamom pods 6 dried long chillies 4 brown onions, finely chopped 4 tbsp garlic paste 4 tbsp ginger paste 3 tsp salt 6 tomatoes, chopped 1 tsp ground turmeric 3 tsp chilli powder 2 tsp ground cumin 2 tsp curry powder 1kg/2lb 4oz diced beef 500ml/18fl oz hot water 400g/14oz basmati rice pinch of salt2 black cardamom pods 400g/14oz basmati rice pinch of salt 2 black cardamom pods 100g/3½oz cashews pinch of salt 100g/3½oz cashews pinch of salt green chilliesfresh coriander3 spring onions green chillies fresh coriander 3 spring onions 500g readymade puff pastry block flour, for dusting 500g readymade puff pastry block flour, for dusting Method Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook until soft. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Now add the turmeric, chilli, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. Add the beef, stir and cover with the water. Leave to very gently simmer for 3 hours. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. To make the rice, wash the rice until the water runs clear. Put in a large pan with 800ml/1⅓ pint cold water, salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing until the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. For the parathas, take the block out of the packet and cut into 9 equal squares. Roll into balls, then roll out on a floured surface to about 15cm/6in diameter. In a dry non-stick frying pan, fry each paratha on both sides until golden brown. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Make the cashew cream by putting the cashews in a blender with a little hot water and salt and blending to a cream. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top. Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top."
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} | 7c81f2ab962045dbc592ac139fbf3ac6067dbd0451636373e9e38effa40697a2 | ‘Sticky toffee’ polenta and almond cakes recipe
To make the cakes, preheat the oven to 200C/180C Fan/Gas 6.Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool.Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest.Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined.Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top.Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutesTo make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise.Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces.To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak.Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again.To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle. To make the cakes, preheat the oven to 200C/180C Fan/Gas 6. To make the cakes, preheat the oven to 200C/180C Fan/Gas 6. Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool. Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool. Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest. Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest. Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined. Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined. Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top. Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top. Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutes Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutes To make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise. To make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise. Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces. Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces. To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak. To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak. Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again. Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again. To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle. To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle. | {
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"title": "‘Sticky toffee’ polenta and almond cakes recipe",
"content": "To make the cakes, preheat the oven to 200C/180C Fan/Gas 6.Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool.Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest.Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined.Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top.Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutesTo make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise.Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces.To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak.Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again.To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle. To make the cakes, preheat the oven to 200C/180C Fan/Gas 6. To make the cakes, preheat the oven to 200C/180C Fan/Gas 6. Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool. Put the chopped dates in a saucepan and pour over the boiling water. Simmer on the stove until they are softened and the water has evaporated slightly. Remove from the heat and blend to a purée using a hand-blender or mini-blender. Leave to cool. Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest. Mix together the ground almonds, polenta, caster sugar, plain flour, baking powder and salt in a mixing bowl. Stir in the lemon zest. Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined. Whisk together the oil, half of the date purée (the rest can be frozen and used another day), and yoghurt and then fold this into the dried ingredients. Mix until combined. Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top. Using cooking spray, grease 6 silicon dome moulds and fill with the mixture to just below the top. Place on a baking tray and bake in the oven for 25 minutes, or until crisp and golden-brown on top. Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutes Once cooked, de-mould the cakes and leave to cool on a wire rack for about 10 minutes To make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise. To make the almond brittle, preheat the oven to 100C/80C Fan/Gas ¼. Lightly toast the almonds in a dry frying pan over a medium heat. Put the glucose and sugar in a small, thick-bottomed saucepan and place on a medium heat to lightly caramelise. Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces. Mix the almonds with the salt and pop in the low oven to keep warm until the sugar has caramelised. Once the caramel is lightly golden, add the warm nuts and salt and gently mix. Remove from the heat and dust in the bicarbonate soda, then using a spatula, mix gently ensuring the bicarb is incorporated, but be careful not to knock the bubbles out. Pour the mixture onto a baking tray lined with parchment paper and leave to cool. Once hard and set, chop into smaller pieces. To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak. To make the salted maple caramel, place the sliced dates in a bowl and pour over the bourbon and leave to soak. Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again. Pour the maple syrup into a small saucepan over a medium heat and using a cook’s thermometer, cook to 110C. Once the temperature is reached, remove from the heat and pour in the soya cream. Gently whisk until emulsified. Add the salt and the bourbon-soaked dates and mix again. To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle. To serve, immediately pour the hot salted maple caramel over each cake and sprinkle with almond brittle."
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} | 2326a22446c75e20c17f170a31690d29a67e1fe898a72bca786b64227b3e9048 | Turkish spiced chicken with flatbreads recipe
Turkish spiced chicken with flatbreads and green relish An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_spiced_chicken_12732_16x9.jpg Spice up your chicken with a zingy Turkish marinade. Make your own flatbreads and whip up a hot green relish for a real taste of the Middle East. 6 tbsp olive oil½ tsp ground cinnamon¾ tsp cayenne pepper1 tsp ground cumin2 garlic cloves, grated6–8 boneless chicken thighs, skin removedsalt and freshly ground black pepper 6 tbsp olive oil ½ tsp ground cinnamon ¾ tsp cayenne pepper 1 tsp ground cumin 2 garlic cloves, grated 6–8 boneless chicken thighs, skin removed salt and freshly ground black pepper 2 garlic cloves, choppedsea salt flakes1 green chilli, halved, seeds removed, roughly chopped1 red chilli, halved, seeds removed, roughly chopped15g/½oz fresh coriander, roughly chopped8 sprigs of mint, leaves only, roughly torn70g/2½oz pitted green olives, roughly chopped6 tbsp extra virgin olive oil2 tbsp white balsamic vinegargood squeeze of lemon juice 2 garlic cloves, chopped sea salt flakes 1 green chilli, halved, seeds removed, roughly chopped 1 red chilli, halved, seeds removed, roughly chopped 15g/½oz fresh coriander, roughly chopped 8 sprigs of mint, leaves only, roughly torn 70g/2½oz pitted green olives, roughly chopped 6 tbsp extra virgin olive oil 2 tbsp white balsamic vinegar good squeeze of lemon juice 200g/7oz plain flour½ tsp salt2 tbsp ghee, melted 200g/7oz plain flour ½ tsp salt 2 tbsp ghee, melted ¼ cucumber, slicedhandful of baby leaves3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard ¼ cucumber, sliced handful of baby leaves 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard lemon wedges200ml/7fl oz Greek yoghurt lemon wedges 200ml/7fl oz Greek yoghurt Method For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking.To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside.To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix.To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt. For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking. To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside. To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside. To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee. To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee. For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix. For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix. To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt. | {
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"title": "Turkish spiced chicken with flatbreads recipe",
"content": "Turkish spiced chicken with flatbreads and green relish An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_spiced_chicken_12732_16x9.jpg Spice up your chicken with a zingy Turkish marinade. Make your own flatbreads and whip up a hot green relish for a real taste of the Middle East. 6 tbsp olive oil½ tsp ground cinnamon¾ tsp cayenne pepper1 tsp ground cumin2 garlic cloves, grated6–8 boneless chicken thighs, skin removedsalt and freshly ground black pepper 6 tbsp olive oil ½ tsp ground cinnamon ¾ tsp cayenne pepper 1 tsp ground cumin 2 garlic cloves, grated 6–8 boneless chicken thighs, skin removed salt and freshly ground black pepper 2 garlic cloves, choppedsea salt flakes1 green chilli, halved, seeds removed, roughly chopped1 red chilli, halved, seeds removed, roughly chopped15g/½oz fresh coriander, roughly chopped8 sprigs of mint, leaves only, roughly torn70g/2½oz pitted green olives, roughly chopped6 tbsp extra virgin olive oil2 tbsp white balsamic vinegargood squeeze of lemon juice 2 garlic cloves, chopped sea salt flakes 1 green chilli, halved, seeds removed, roughly chopped 1 red chilli, halved, seeds removed, roughly chopped 15g/½oz fresh coriander, roughly chopped 8 sprigs of mint, leaves only, roughly torn 70g/2½oz pitted green olives, roughly chopped 6 tbsp extra virgin olive oil 2 tbsp white balsamic vinegar good squeeze of lemon juice 200g/7oz plain flour½ tsp salt2 tbsp ghee, melted 200g/7oz plain flour ½ tsp salt 2 tbsp ghee, melted ¼ cucumber, slicedhandful of baby leaves3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard ¼ cucumber, sliced handful of baby leaves 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard lemon wedges200ml/7fl oz Greek yoghurt lemon wedges 200ml/7fl oz Greek yoghurt Method For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking.To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside.To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix.To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt. For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking. Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Making sure to bring it to room temperature before cooking. To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside. To make the relish, put the garlic and sea salt in a pestle and mortar and bash it until it is crushed. Add the chillies, coriander, mint and olives and bash everything together. Gradually add the extra virgin olive oil and balsamic vinegar until you have a rough paste (it should be chunky, not puréed). Add lemon juice to taste and set aside. To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee. To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces. Roll each piece into a circle and put on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee. For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix. For the green salad, put the cucumber and leaves in a large bowl. Pour the olive oil and white wine vinegar in a small bowl and whisk in the mustard. Just before serving pour the dressing over the salad and mix. To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. To cook the chicken, heat a griddle pan. Remove the chicken from the marinade, shaking off the excess. Cook the chicken over a medium heat, for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt. Put the chicken on a plate and serve with the flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt."
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} | a8b24338ebfa8fb874f9424cece7f411c02742cf3e726947040093706a0f49b6 | Nadiya's orange blossom baklava recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_blossom_baklava_11703_16x9.jpg This is my favourite combination of chocolate and orange, and I like to eat it the way we did in Turkey – with lashings of clotted cream on top. They can also be decorated with edible golden stars. 300g/10½oz mixed nuts3 tbsp golden syrup½ tsp salt2 tbsp cocoa powder1 orange, zest only (save the juice for the syrup)200g/7oz butter2 x 270g/9¾oz packs filo pastry2 x 140g/5oz pots clotted cream 300g/10½oz mixed nuts 3 tbsp golden syrup ½ tsp salt 2 tbsp cocoa powder 1 orange, zest only (save the juice for the syrup) 200g/7oz butter 2 x 270g/9¾oz packs filo pastry 2 x 140g/5oz pots clotted cream 250g/9oz caster sugar50g/1¾oz honey3 tsp orange blossom waterorange juice, freshly squeezed and topped with water to make 200ml/7fl oz of liquid4 cardamom pods, crushed 250g/9oz caster sugar 50g/1¾oz honey 3 tsp orange blossom water orange juice, freshly squeezed and topped with water to make 200ml/7fl oz of liquid 4 cardamom pods, crushed Method Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side.Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin.Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer.Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top.With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes.To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving. Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side. Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side. Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin. Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin. Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer. Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer. Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top. Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top. With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes. With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes. To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving. To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving. | {
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"title": "Nadiya's orange blossom baklava recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_blossom_baklava_11703_16x9.jpg This is my favourite combination of chocolate and orange, and I like to eat it the way we did in Turkey – with lashings of clotted cream on top. They can also be decorated with edible golden stars. 300g/10½oz mixed nuts3 tbsp golden syrup½ tsp salt2 tbsp cocoa powder1 orange, zest only (save the juice for the syrup)200g/7oz butter2 x 270g/9¾oz packs filo pastry2 x 140g/5oz pots clotted cream 300g/10½oz mixed nuts 3 tbsp golden syrup ½ tsp salt 2 tbsp cocoa powder 1 orange, zest only (save the juice for the syrup) 200g/7oz butter 2 x 270g/9¾oz packs filo pastry 2 x 140g/5oz pots clotted cream 250g/9oz caster sugar50g/1¾oz honey3 tsp orange blossom waterorange juice, freshly squeezed and topped with water to make 200ml/7fl oz of liquid4 cardamom pods, crushed 250g/9oz caster sugar 50g/1¾oz honey 3 tsp orange blossom water orange juice, freshly squeezed and topped with water to make 200ml/7fl oz of liquid 4 cardamom pods, crushed Method Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side.Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin.Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer.Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top.With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes.To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving. Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side. Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in the golden syrup, salt, cocoa powder and orange zest and put to one side. Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin. Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares. Place the cake tin on top and trim the pastry with a sharp knife so that it is the same size as the base of the tin. Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer. Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square. Put the nuts on top and press down again to create an even layer. Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top. Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down. If there’s any butter left over, just pour it on top. With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes. With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes. To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving. To make the syrup, mix together the sugar, honey, orange blossom water and orange juice in a small pan. Add the crushed cardamom pods and let them infuse for a couple of minutes, then remove. Bring to the boil, then reduce to a simmer for 10 minutes. Once the baklava is out of the oven, pour the syrup all over and leave to cool completely before serving."
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} | b08ad8f8d354a8b31f6069fca7f8083ffe4a5f414593af196f01d2d4cb6f7886 | Potted shrimp, homemade crumpets and poached egg recipe
An average of 4.4 out of 5 stars from 5 ratings Potted shrimps are delicious cold or warmed through and served simply with toast, but Rick Stein uses them in this rather special dish with homemade crumpets and poached eggs. The melted spiced butter seeps into the holes in the crumpets. For this recipe you will need metal crumpet rings or chefs’ rings. 100g/3½oz butter2 blades macegood pinch cayenne peppergood pinch ground white pepper300g/10½oz cooked peeled brown shrimps6 tbsp clarified butter 100g/3½oz butter 2 blades mace good pinch cayenne pepper good pinch ground white pepper 300g/10½oz cooked peeled brown shrimps 6 tbsp clarified butter 150g/5½oz plain flour1 tsp fast-action dried yeast½ tsp sugar1 tsp baking powder½ tsp salt200ml/7fl oz lukewarm water30g/1oz unsalted butter, melted, plus soft butter for greasing 150g/5½oz plain flour 1 tsp fast-action dried yeast ½ tsp sugar 1 tsp baking powder ½ tsp salt 200ml/7fl oz lukewarm water 30g/1oz unsalted butter, melted, plus soft butter for greasing 6 free-range eggschopped fresh chives 6 free-range eggs chopped fresh chives Method To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices.Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving.To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface.Grease 6 crumpet rings with plenty of soft butter.Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry.Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices. To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices. Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving. Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving. To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface. To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface. Grease 6 crumpet rings with plenty of soft butter. Grease 6 crumpet rings with plenty of soft butter. Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry. Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry. Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. Recipe tips If not using the crumpets immediately, toast them before serving. | {
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"title": "Potted shrimp, homemade crumpets and poached egg recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings Potted shrimps are delicious cold or warmed through and served simply with toast, but Rick Stein uses them in this rather special dish with homemade crumpets and poached eggs. The melted spiced butter seeps into the holes in the crumpets. For this recipe you will need metal crumpet rings or chefs’ rings. 100g/3½oz butter2 blades macegood pinch cayenne peppergood pinch ground white pepper300g/10½oz cooked peeled brown shrimps6 tbsp clarified butter 100g/3½oz butter 2 blades mace good pinch cayenne pepper good pinch ground white pepper 300g/10½oz cooked peeled brown shrimps 6 tbsp clarified butter 150g/5½oz plain flour1 tsp fast-action dried yeast½ tsp sugar1 tsp baking powder½ tsp salt200ml/7fl oz lukewarm water30g/1oz unsalted butter, melted, plus soft butter for greasing 150g/5½oz plain flour 1 tsp fast-action dried yeast ½ tsp sugar 1 tsp baking powder ½ tsp salt 200ml/7fl oz lukewarm water 30g/1oz unsalted butter, melted, plus soft butter for greasing 6 free-range eggschopped fresh chives 6 free-range eggs chopped fresh chives Method To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices.Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving.To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface.Grease 6 crumpet rings with plenty of soft butter.Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry.Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices. To make the potted shrimps, melt the butter in a pan with the mace, cayenne and white pepper over a low heat to infuse the butter with the spices. Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving. Add the shrimps and gently heat them through for a few minutes. Divide the mixture between 6 ramekins and spoon a tablespoon of melted butter into each. Leave to cool and set before serving. To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface. To make the crumpets, mix the flour, yeast, sugar, baking powder and salt in a large bowl. Add the water and beat with an electric whisk for a few minutes until well combined. Cover the bowl and leave in a warm place for 30 minutes or until the mixture is slightly increased in volume, with bubbles on the surface. Grease 6 crumpet rings with plenty of soft butter. Grease 6 crumpet rings with plenty of soft butter. Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry. Brush a non-stick frying pan with half the melted butter and heat over a medium–high heat. Place 3 of the rings in the pan and pour a sixth of the mixture into each ring. Cook for a couple of minutes then reduce the heat to medium and cook for a further 4–5 minutes, until the surface is full of holes and looks fairly dry. Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. Carefully remove the rings, using a palette knife if needed, then flip the crumpets over and cook for about 30 seconds to take on a little colour. Repeat with the remaining mixture. Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives. Recipe tips If not using the crumpets immediately, toast them before serving."
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} | f032f7aea87cdec123cb7ae316b9eeb333762e9026ec085cca1cd67df49410b3 | Tangy lamb with lentils (hyderabadi dalcha) recipe
An average of 5.0 out of 5 stars from 5 ratings Asma's hyderabadi dalcha is a comforting mix of tender lamb and lentils – an easy, delicious way of feeding the family. 225g/8oz red lentils (masoor dal), washed and soaked for 20 minutes½ tsp ground turmeric4 tsp salt4 tbsp ghee or vegetable oil1 Indian bay leaf 2.5cm/1in cassia bark6 green cardamom pods 1 onion, thinly sliced225g/8oz lamb shoulder, neck or shank, cut into small pieces1 tbsp minced garlic1 tbsp freshly grated root ginger1 tsp chilli powder2 tbsp tomato purée 1 tbsp tamarind pulp or 2 tbsp lemon juice 225g/8oz red lentils (masoor dal), washed and soaked for 20 minutes ½ tsp ground turmeric 4 tsp salt 4 tbsp ghee or vegetable oil 1 Indian bay leaf 2.5cm/1in cassia bark 6 green cardamom pods 1 onion, thinly sliced 225g/8oz lamb shoulder, neck or shank, cut into small pieces 1 tbsp minced garlic 1 tbsp freshly grated root ginger 1 tsp chilli powder 2 tbsp tomato purée 1 tbsp tamarind pulp or 2 tbsp lemon juice 4 tbsp ghee or vegetable oil2 garlic cloves, thinly sliced½ tsp cumin seeds2 dried red chillies8–10 fresh curry leaves 4 tbsp ghee or vegetable oil 2 garlic cloves, thinly sliced ½ tsp cumin seeds 2 dried red chillies 8–10 fresh curry leaves Method Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. Spoon the meat and lentils into a big serving bowl and serve immediately. Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. Spoon the meat and lentils into a big serving bowl and serve immediately. Spoon the meat and lentils into a big serving bowl and serve immediately. | {
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"title": "Tangy lamb with lentils (hyderabadi dalcha) recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Asma's hyderabadi dalcha is a comforting mix of tender lamb and lentils – an easy, delicious way of feeding the family. 225g/8oz red lentils (masoor dal), washed and soaked for 20 minutes½ tsp ground turmeric4 tsp salt4 tbsp ghee or vegetable oil1 Indian bay leaf 2.5cm/1in cassia bark6 green cardamom pods 1 onion, thinly sliced225g/8oz lamb shoulder, neck or shank, cut into small pieces1 tbsp minced garlic1 tbsp freshly grated root ginger1 tsp chilli powder2 tbsp tomato purée 1 tbsp tamarind pulp or 2 tbsp lemon juice 225g/8oz red lentils (masoor dal), washed and soaked for 20 minutes ½ tsp ground turmeric 4 tsp salt 4 tbsp ghee or vegetable oil 1 Indian bay leaf 2.5cm/1in cassia bark 6 green cardamom pods 1 onion, thinly sliced 225g/8oz lamb shoulder, neck or shank, cut into small pieces 1 tbsp minced garlic 1 tbsp freshly grated root ginger 1 tsp chilli powder 2 tbsp tomato purée 1 tbsp tamarind pulp or 2 tbsp lemon juice 4 tbsp ghee or vegetable oil2 garlic cloves, thinly sliced½ tsp cumin seeds2 dried red chillies8–10 fresh curry leaves 4 tbsp ghee or vegetable oil 2 garlic cloves, thinly sliced ½ tsp cumin seeds 2 dried red chillies 8–10 fresh curry leaves Method Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. Spoon the meat and lentils into a big serving bowl and serve immediately. Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. Drain the lentils and place in a heavy-based pan with a lid. Add the ground turmeric and 1 teaspoon of the salt. Pour in enough water to cover the lentils by 7.5cm/3in. Place over a medium heat and bring to a simmer, then cover with a lid and simmer gently for 30 minutes or until the lentils are tender. Leave the lentils to cool a little and then blend to a purée using a whisk or food processor. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. While the lentils are cooking, prepare the meat. In a wide, heavy-based frying pan, heat the ghee or oil over a medium–high heat. Add the bay leaf, cassia bark and cardamom pods. Stir for a few seconds, then add the onion and fry gently until caramelised. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Add the meat and fry, stirring regularly to seal on all sides. Next, add the garlic, ginger, chilli powder and remaining 3 teaspoons of salt. Stir for 1 minute to allow the spices to brown. Now pour in 250ml/9fl oz cold water, bring to a simmer and cook very gently for 1–1¼ hours, or until the meat is tender. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. Remove the lid and allow any excess liquid to evaporate and the oil to seep to the edges of the pan. Add the lentil purée to the meat, stir to mix and taste for seasoning. Stir through the tomato purée and the tamarind pulp or lemon juice. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. To make the tempering, heat the ghee or oil over a high heat in a small frying pan. Add the garlic, cumin seeds, dried red chillies and curry leaves. Cook for 1 minute, then pour the tempering oil, garlic and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan. Taste to check the seasoning and adjust as necessary. Spoon the meat and lentils into a big serving bowl and serve immediately. Spoon the meat and lentils into a big serving bowl and serve immediately."
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} | 13dd3178fe140578ad24ad5b86345ac6cb625bebee63c46b54d168e893939274 | Chermoula marinade recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chermoula_marinade_76241_16x9.jpg Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade, cover and leave in the fridge until you’re ready to cook. Each serving provides 132 kcal, 0.5g protein, 1g carbohydrates (of which 0.5g sugars), 14g fat (of which 2g saturates), 0.5g fibre and 1.2g salt. 5 tbsp olive oil25g/1oz fresh coriander25g/1oz fresh flatleaf parsley4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika1½ tsp ground cumin1 tsp salt pinch cayenne pepper 5 tbsp olive oil 25g/1oz fresh coriander 25g/1oz fresh flatleaf parsley 4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika 1½ tsp ground cumin 1 tsp salt pinch cayenne pepper Method Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Recipe tips Store any leftover chermoula in an airtight container in the fridge for up to 5 days. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chermoula_marinade_76241_16x9.jpg Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade, cover and leave in the fridge until you’re ready to cook. Each serving provides 132 kcal, 0.5g protein, 1g carbohydrates (of which 0.5g sugars), 14g fat (of which 2g saturates), 0.5g fibre and 1.2g salt. 5 tbsp olive oil25g/1oz fresh coriander25g/1oz fresh flatleaf parsley4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika1½ tsp ground cumin1 tsp salt pinch cayenne pepper 5 tbsp olive oil 25g/1oz fresh coriander 25g/1oz fresh flatleaf parsley 4 garlic cloves, peeled 2½ tbsp lemon juice 2½ tsp paprika 1½ tsp ground cumin 1 tsp salt pinch cayenne pepper Method Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients. Recipe tips Store any leftover chermoula in an airtight container in the fridge for up to 5 days."
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} | 22375f17846c25f1470ec32118d68900c3258307f97fa4e4e1a081db9bc07d63 | Cauliflower pakoras recipe
An average of 5.0 out of 5 stars from 2 ratings Easy vegan cauliflower pakoras in a creamy coconut soup spiced with fresh turmeric. oil for deep-frying 225g/8oz chickpea flour pinch salt1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric2 x 400ml tins coconut milk50ml/2fl oz vegetable stock oil for deep-frying 225g/8oz chickpea flour pinch salt 1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric 2 x 400ml tins coconut milk 50ml/2fl oz vegetable stock dash chilli oil dash coriander oil 1 red chilli, finely sliced2 tbsp roughly chopped coriander dash chilli oil dash coriander oil 1 red chilli, finely sliced 2 tbsp roughly chopped coriander Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. | {
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"title": "Cauliflower pakoras recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Easy vegan cauliflower pakoras in a creamy coconut soup spiced with fresh turmeric. oil for deep-frying 225g/8oz chickpea flour pinch salt1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric2 x 400ml tins coconut milk50ml/2fl oz vegetable stock oil for deep-frying 225g/8oz chickpea flour pinch salt 1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric 2 x 400ml tins coconut milk 50ml/2fl oz vegetable stock dash chilli oil dash coriander oil 1 red chilli, finely sliced2 tbsp roughly chopped coriander dash chilli oil dash coriander oil 1 red chilli, finely sliced 2 tbsp roughly chopped coriander Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately."
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} | 3091232fa8185ff89ddbd3c80b36acedc8299746b4a376d235532af03295a371 | Vegetarian lentil curry recipe
An average of 3.3 out of 5 stars from 3 ratings This veggie curry is based on a makhani and has a powerful chilli kick to it. The double cream will help to cool it down so add more if required. 500g/1lb 2oz black urid lentils 2 brown onions, roughly chopped250g/9oz lightly salted butter, diced1 tbsp tomato purée¼ tsp asafoetida2 large vine tomatoes, roughly chopped25g/1oz fresh root ginger, peeled and grated 4 garlic cloves, peeled6 green finger chillies, trimmed and halved1 tsp ground turmeric½–1 tsp hot chilli powder, to tastesalt150ml/¼ pint double cream25g/1oz fresh coriander, chopped25g/1oz fresh root ginger, peeled and cut into matchsticks, to garnish 500g/1lb 2oz black urid lentils 2 brown onions, roughly chopped 250g/9oz lightly salted butter, diced 1 tbsp tomato purée ¼ tsp asafoetida 2 large vine tomatoes, roughly chopped 25g/1oz fresh root ginger, peeled and grated 4 garlic cloves, peeled 6 green finger chillies, trimmed and halved 1 tsp ground turmeric ½–1 tsp hot chilli powder, to taste salt 150ml/¼ pint double cream 25g/1oz fresh coriander, chopped 25g/1oz fresh root ginger, peeled and cut into matchsticks, to garnish Method Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly.Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy.Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander.Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately. Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly. Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly. Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy. Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy. Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander. Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately. Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately. | {
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"title": "Vegetarian lentil curry recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This veggie curry is based on a makhani and has a powerful chilli kick to it. The double cream will help to cool it down so add more if required. 500g/1lb 2oz black urid lentils 2 brown onions, roughly chopped250g/9oz lightly salted butter, diced1 tbsp tomato purée¼ tsp asafoetida2 large vine tomatoes, roughly chopped25g/1oz fresh root ginger, peeled and grated 4 garlic cloves, peeled6 green finger chillies, trimmed and halved1 tsp ground turmeric½–1 tsp hot chilli powder, to tastesalt150ml/¼ pint double cream25g/1oz fresh coriander, chopped25g/1oz fresh root ginger, peeled and cut into matchsticks, to garnish 500g/1lb 2oz black urid lentils 2 brown onions, roughly chopped 250g/9oz lightly salted butter, diced 1 tbsp tomato purée ¼ tsp asafoetida 2 large vine tomatoes, roughly chopped 25g/1oz fresh root ginger, peeled and grated 4 garlic cloves, peeled 6 green finger chillies, trimmed and halved 1 tsp ground turmeric ½–1 tsp hot chilli powder, to taste salt 150ml/¼ pint double cream 25g/1oz fresh coriander, chopped 25g/1oz fresh root ginger, peeled and cut into matchsticks, to garnish Method Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly.Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy.Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander.Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately. Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly. Thoroughly rinse the lentils in cold water and drain. Place in a pressure cooker and cover with water according to the manufacturer’s instructions. Cover with the lid and turn on the pressure. Cook for 20 minutes, or until the lentils are very soft. Alternatively, place the rinsed lentils in a large, heavy-based saucepan and cover with cold water so that the level of the water is 5cm/2in above the top of the lentils. Bring to the boil, reduce to a simmer, cover loosely with a lid and cook for 1½–2 hours, topping up with water and stirring regularly. When the lentils are very soft and nearly all the water has been absorbed, remove from the heat and drain thoroughly. Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy. Put the onions in a food processor and pulse until finely chopped. Melt the butter in a large saucepan and add the onions. Fry for 8–10 minutes, or until softened and very lightly browned. Stir in the tomato purée and asafoetida. Add the tomatoes and cook, stirring frequently, for 2–3 minutes, or until soft and pulpy. Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Blitz the grated ginger, garlic and chillies in a food processor until they form a paste. Add to the onions and tomatoes in the pan. Stir in the turmeric and chilli powder and cook for 5 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander. Add the lentils and 500ml/18fl oz of water and cook, stirring frequently, for 15–20 minutes, or until the curry is glossy and thick. Add extra water if needed to achieve the right consistency. Season with salt. Stir in most of the cream, reserving a few spoonfuls for the garnish, and half of the coriander. Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately. Garnish with a swirl of the remaining cream, the remaining coriander and the ginger matchsticks. Serve immediately."
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} | a34ee79131bd53c195302b5ed2987a2feb926e14651268bc95156ec4710e241d | Chilli beef rendang recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_rendang_47873_16x9.jpg The list of ingredients may be long, but this much-loved South-East Asian curry is simple to prepare. 2 large banana shallots, roughly chopped5cm/2in piece fresh root ginger, peeled, roughly chopped2 lemongrass stalks, tough outer leaves discarded, core roughly chopped3 lime leaves, roughly chopped6 garlic cloves, peeled, roughly chopped4 long red chillies, roughly chopped1kg/2lb 4oz stewing beef, cut into cubes1-2 small dried chillies, to taste1 tbsp rapeseed oil5 cardamom pods, lightly crushed3 star anise2 cinnamon sticks1 tbsp ground cumin1 tbsp ground coriander1 x 400ml tin coconut milk200ml/7fl oz beef stock1 tbsp fish sauce1 tbsp palm sugar2 tbsp tamarind paste2 limes, juice onlysalt and freshly ground black pepperboiled jasmine rice, to serve 2 large banana shallots, roughly chopped 5cm/2in piece fresh root ginger, peeled, roughly chopped 2 lemongrass stalks, tough outer leaves discarded, core roughly chopped 3 lime leaves, roughly chopped 6 garlic cloves, peeled, roughly chopped 4 long red chillies, roughly chopped 1kg/2lb 4oz stewing beef, cut into cubes 1-2 small dried chillies, to taste 1 tbsp rapeseed oil 5 cardamom pods, lightly crushed 3 star anise 2 cinnamon sticks 1 tbsp ground cumin 1 tbsp ground coriander 1 x 400ml tin coconut milk 200ml/7fl oz beef stock 1 tbsp fish sauce 1 tbsp palm sugar 2 tbsp tamarind paste 2 limes, juice only salt and freshly ground black pepper boiled jasmine rice, to serve Method Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.Add the marinated beef and stir well to coat it in the spices. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.Serve the beef rendang with jasmine rice. Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge. Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge. Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften. Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften. Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant. Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant. Add the marinated beef and stir well to coat it in the spices. Add the marinated beef and stir well to coat it in the spices. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender. Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender. Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper. Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper. Serve the beef rendang with jasmine rice. Serve the beef rendang with jasmine rice. | {
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"title": "Chilli beef rendang recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_rendang_47873_16x9.jpg The list of ingredients may be long, but this much-loved South-East Asian curry is simple to prepare. 2 large banana shallots, roughly chopped5cm/2in piece fresh root ginger, peeled, roughly chopped2 lemongrass stalks, tough outer leaves discarded, core roughly chopped3 lime leaves, roughly chopped6 garlic cloves, peeled, roughly chopped4 long red chillies, roughly chopped1kg/2lb 4oz stewing beef, cut into cubes1-2 small dried chillies, to taste1 tbsp rapeseed oil5 cardamom pods, lightly crushed3 star anise2 cinnamon sticks1 tbsp ground cumin1 tbsp ground coriander1 x 400ml tin coconut milk200ml/7fl oz beef stock1 tbsp fish sauce1 tbsp palm sugar2 tbsp tamarind paste2 limes, juice onlysalt and freshly ground black pepperboiled jasmine rice, to serve 2 large banana shallots, roughly chopped 5cm/2in piece fresh root ginger, peeled, roughly chopped 2 lemongrass stalks, tough outer leaves discarded, core roughly chopped 3 lime leaves, roughly chopped 6 garlic cloves, peeled, roughly chopped 4 long red chillies, roughly chopped 1kg/2lb 4oz stewing beef, cut into cubes 1-2 small dried chillies, to taste 1 tbsp rapeseed oil 5 cardamom pods, lightly crushed 3 star anise 2 cinnamon sticks 1 tbsp ground cumin 1 tbsp ground coriander 1 x 400ml tin coconut milk 200ml/7fl oz beef stock 1 tbsp fish sauce 1 tbsp palm sugar 2 tbsp tamarind paste 2 limes, juice only salt and freshly ground black pepper boiled jasmine rice, to serve Method Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.Add the marinated beef and stir well to coat it in the spices. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.Serve the beef rendang with jasmine rice. Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge. Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge. Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften. Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften. Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant. Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant. Add the marinated beef and stir well to coat it in the spices. Add the marinated beef and stir well to coat it in the spices. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender. Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender. Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper. Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper. Serve the beef rendang with jasmine rice. Serve the beef rendang with jasmine rice."
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} | 3edf9a195b236b8aa35f7e75f5792dce528a80745ba2511133caaf8c1ea4451c | Sweet potato tagine with lemon couscous recipe
An average of 4.8 out of 5 stars from 8 ratings 2 tbsp olive oil1 onion, thickly sliced2 garlic cloves, finely chopped1 tsp ras-el-hanout½ tsp ground cinnamon½ tsp ground ginger½ tsp smoked sweet paprika½ tsp ground cumin¼ tsp freshly ground black pepper1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks1 x 400g/14oz can chopped tomatoes2 tbsp honey½ tsp saffron200ml/7fl oz water40g/1½oz preserved lemons, finely chopped125g/4½oz dried apricots, halved110g/4oz green olives, stones removed40g/1½oz whole almonds1 small bunch coriander 2 tbsp olive oil 1 onion, thickly sliced 2 garlic cloves, finely chopped 1 tsp ras-el-hanout ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp smoked sweet paprika ½ tsp ground cumin ¼ tsp freshly ground black pepper 1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks 1 x 400g/14oz can chopped tomatoes 2 tbsp honey ½ tsp saffron 200ml/7fl oz water 40g/1½oz preserved lemons, finely chopped 125g/4½oz dried apricots, halved 110g/4oz green olives, stones removed 40g/1½oz whole almonds 1 small bunch coriander 200g/7oz couscous2 tbsp extra virgin olive oil10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped½ lemon, juice only2 tbsp chopped fresh coriander leaves, to serve 200g/7oz couscous 2 tbsp extra virgin olive oil 10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped ½ lemon, juice only 2 tbsp chopped fresh coriander leaves, to serve Method For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.Add all of the spices and fry for one minute.Add the sweet potatoes and stir well.Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer.Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed.Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper.To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. Add all of the spices and fry for one minute. Add all of the spices and fry for one minute. Add the sweet potatoes and stir well. Add the sweet potatoes and stir well. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. | {
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"title": "Sweet potato tagine with lemon couscous recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings 2 tbsp olive oil1 onion, thickly sliced2 garlic cloves, finely chopped1 tsp ras-el-hanout½ tsp ground cinnamon½ tsp ground ginger½ tsp smoked sweet paprika½ tsp ground cumin¼ tsp freshly ground black pepper1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks1 x 400g/14oz can chopped tomatoes2 tbsp honey½ tsp saffron200ml/7fl oz water40g/1½oz preserved lemons, finely chopped125g/4½oz dried apricots, halved110g/4oz green olives, stones removed40g/1½oz whole almonds1 small bunch coriander 2 tbsp olive oil 1 onion, thickly sliced 2 garlic cloves, finely chopped 1 tsp ras-el-hanout ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp smoked sweet paprika ½ tsp ground cumin ¼ tsp freshly ground black pepper 1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks 1 x 400g/14oz can chopped tomatoes 2 tbsp honey ½ tsp saffron 200ml/7fl oz water 40g/1½oz preserved lemons, finely chopped 125g/4½oz dried apricots, halved 110g/4oz green olives, stones removed 40g/1½oz whole almonds 1 small bunch coriander 200g/7oz couscous2 tbsp extra virgin olive oil10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped½ lemon, juice only2 tbsp chopped fresh coriander leaves, to serve 200g/7oz couscous 2 tbsp extra virgin olive oil 10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped ½ lemon, juice only 2 tbsp chopped fresh coriander leaves, to serve Method For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.Add all of the spices and fry for one minute.Add the sweet potatoes and stir well.Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer.Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed.Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper.To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. Add all of the spices and fry for one minute. Add all of the spices and fry for one minute. Add the sweet potatoes and stir well. Add the sweet potatoes and stir well. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves."
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} | af131733cc3504e3ce7a28e54e00a3d36f5228eda4579adf2ddb33d981193452 | Lamb steaks with chermoula and aubergine tagine recipe
An average of 4.3 out of 5 stars from 6 ratings What better dinner for two than a spiced, aromatic tagine with tender, charred lamb steaks covered in a fragrant chermoula? 2 tbsp olive oil1 onion, diced3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, finely chopped1 tbsp tomato purée400g/14oz tin chopped tomatoes 1 tsp saffron 1 tbsp harissa paste 400g/14oz tin chickpeas 300ml/10fl oz chicken stock 1–2 tbsp runny honey1 bunch flatleaf parsley, leaves picked and choppedsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, finely chopped 1 tbsp tomato purée 400g/14oz tin chopped tomatoes 1 tsp saffron 1 tbsp harissa paste 400g/14oz tin chickpeas 300ml/10fl oz chicken stock 1–2 tbsp runny honey 1 bunch flatleaf parsley, leaves picked and chopped salt and freshly ground black pepper ½ bunch mint, finely chopped½ bunch coriander, finely chopped½ bunch parsley, finely chopped3 garlic cloves, finely chopped2 tsp coriander seeds, toasted and crushed2 tsp cumin seeds, toasted and crushed½ red onion, diced 2 red chillies, diced 3 preserved lemons, diced 4–6 tbsp olive oil ½ bunch mint, finely chopped ½ bunch coriander, finely chopped ½ bunch parsley, finely chopped 3 garlic cloves, finely chopped 2 tsp coriander seeds, toasted and crushed 2 tsp cumin seeds, toasted and crushed ½ red onion, diced 2 red chillies, diced 3 preserved lemons, diced 4–6 tbsp olive oil 2 tbsp olive oil2 lamb leg steaks 2 tbsp olive oil 2 lamb leg steaks Method To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes.Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined.To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for.Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top. To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes. To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes. Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined. To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for. Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top. Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top. | {
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"title": "Lamb steaks with chermoula and aubergine tagine recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings What better dinner for two than a spiced, aromatic tagine with tender, charred lamb steaks covered in a fragrant chermoula? 2 tbsp olive oil1 onion, diced3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, finely chopped1 tbsp tomato purée400g/14oz tin chopped tomatoes 1 tsp saffron 1 tbsp harissa paste 400g/14oz tin chickpeas 300ml/10fl oz chicken stock 1–2 tbsp runny honey1 bunch flatleaf parsley, leaves picked and choppedsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, finely chopped 1 tbsp tomato purée 400g/14oz tin chopped tomatoes 1 tsp saffron 1 tbsp harissa paste 400g/14oz tin chickpeas 300ml/10fl oz chicken stock 1–2 tbsp runny honey 1 bunch flatleaf parsley, leaves picked and chopped salt and freshly ground black pepper ½ bunch mint, finely chopped½ bunch coriander, finely chopped½ bunch parsley, finely chopped3 garlic cloves, finely chopped2 tsp coriander seeds, toasted and crushed2 tsp cumin seeds, toasted and crushed½ red onion, diced 2 red chillies, diced 3 preserved lemons, diced 4–6 tbsp olive oil ½ bunch mint, finely chopped ½ bunch coriander, finely chopped ½ bunch parsley, finely chopped 3 garlic cloves, finely chopped 2 tsp coriander seeds, toasted and crushed 2 tsp cumin seeds, toasted and crushed ½ red onion, diced 2 red chillies, diced 3 preserved lemons, diced 4–6 tbsp olive oil 2 tbsp olive oil2 lamb leg steaks 2 tbsp olive oil 2 lamb leg steaks Method To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes.Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined.To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for.Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top. To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes. To make the tagine, heat the oil in a casserole dish or large pan and fry the onion, garlic, ginger and cinnamon stick with the cumin seeds, bay leaf and chopped coriander stalks until soft. Add the aubergine and fry gently for 10 minutes. Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Stir through the tomato purée and chopped tomatoes, then add the saffron, harissa, chickpeas, stock and honey and stir to combine. Simmer, covered, for 1 hour. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined. Meanwhile, to make the chermoula, mix all the ingredients together in a bowl until combined. To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. To cook the lamb, heat the olive oil in a frying pan until hot. Season the steaks on both sides, then add them to the pan and cook for 4–5 minutes on each side, depending on the thickness. The meat should still be pink in the middle. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for. Spoon the chermoula over the lamb steaks and leave them to rest somewhere warm for the same amount of time that you cooked them for. Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top. Taste the tagine and season to taste. Remove the cinnamon stick and bay leaf and stir through the coriander and parsley. Spoon the tagine onto two plates with the lamb steaks alongside, or slice the meat and arrange on top."
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} | a8bd2c92e5d85ee35b7d46e7b51d9f73087682344dbd2a5011abd5bf9cbcfe73 | Goat tagine with toasted nut couscous recipe
For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes).Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Just before serving, stir in the chopped pistachios and herbs.Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over.Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top. For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Just before serving, stir in the chopped pistachios and herbs. Just before serving, stir in the chopped pistachios and herbs. Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over. Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over. Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper. Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top. To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top. | {
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"title": "Goat tagine with toasted nut couscous recipe",
"content": "For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes).Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Just before serving, stir in the chopped pistachios and herbs.Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over.Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top. For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes). Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper. Just before serving, stir in the chopped pistachios and herbs. Just before serving, stir in the chopped pistachios and herbs. Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over. Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over. Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper. Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top. To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top."
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} | 5a15815f2d404e69f0cc5dd475743ae138a76472ffbaccdd51ecf8505e674a80 | Strawberry falooda milk cake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_falooda_cake_65563_16x9.jpg The distinctive 'falooda' flavour and texture of rose and sweet basil seeds in a milk-based dessert works well in this vibrant and delicious cake. Equipment and preparation: You will need a stand mixer fitted with the whisk attachment (or alternatively a hand-held electric whisk). 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. | {
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"url": "https://www.bbc.co.uk/food/recipes/strawberry_falooda_cake_65563",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Strawberry falooda milk cake 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/strawberry_falooda_cake_65563_16x9.jpg The distinctive 'falooda' flavour and texture of rose and sweet basil seeds in a milk-based dessert works well in this vibrant and delicious cake. Equipment and preparation: You will need a stand mixer fitted with the whisk attachment (or alternatively a hand-held electric whisk). 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios."
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} | 83faea6802232bdf1f67570414b25a73142ea754799ab58832f787f2e3de4116 | Rose, sultana and ginger relish recipe
An average of 4.5 out of 5 stars from 2 ratings This rose-flavoured relish can be served with any curries or Indian-inspired dishes and keeps for up to 2 weeks after making. 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated1 tsp cumin seeds, roasted in a dry pan2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only1 green chilli 1 tsp caster sugar salt, to taste 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated 1 tsp cumin seeds, roasted in a dry pan 2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only 1 green chilli 1 tsp caster sugar salt, to taste Method This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Rose, sultana and ginger relish recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This rose-flavoured relish can be served with any curries or Indian-inspired dishes and keeps for up to 2 weeks after making. 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated1 tsp cumin seeds, roasted in a dry pan2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only1 green chilli 1 tsp caster sugar salt, to taste 100g/3½oz golden sultanas 100g/3½oz dried apricots 1 tsp fresh root ginger, grated 1 tsp cumin seeds, roasted in a dry pan 2 tbsp rosewater 3 drops edible rose extract 1 lemon, juice only 1 green chilli 1 tsp caster sugar salt, to taste Method This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. This relish can be stored in a sterilised jar. Preheat the oven to 140C/120C Fan/Gas 1. Wash a jar and its lid thoroughly in warm, soapy water and then place in the oven for 5 minutes, or until no moisture remains. Leave to cool. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Soak the sultanas and apricots in a bowl of hot water for 15 minutes. Drain and add to a food processor with all the remaining ingredients and just enough water to form a smooth purée. Transfer the purée to a saucepan and simmer gently for 5 minutes to help amalgamate the flavours and give a smooth, glossy finish. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks. Transfer the relish to the sterilised jar, seal with the lid and keep in the fridge for up to 2 weeks."
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"$oid": "68bad680eb3bdbfd0cc018ed"
} | 126671d95b3061eb63654e89ccd52101f25dd879c23f9c980434a299a64a2115 | Chicken rogan josh recipe
An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_rogan_josh_51718_16x9.jpg A rich and aromatic chicken rogan josh packed full of spicy flavours. Serve with freshly cooked rice and cooling yoghurt. Each serving provides 361 kcal, 37g protein, 13.5g carbohydrates (of which 8g sugars), 16g fat (of which 4g saturates), 6g fibre and 0.7g salt. 1 tbsp sunflower oil8 chicken thighs, skin on, bone in1 brown onion, chopped2 tbsp grated garlic2 tbsp grated fresh root ginger2 tsp ground cinnamon½ tsp crushed cardamom seeds2 tsp chilli powder1 tbsp ground cumin1 tbsp ground coriander2 tsp turmeric1 tbsp garam masala2 tbsp mild curry powder400g tin chopped tomatoes4 tbsp tomato puréelarge handful fresh coriander (leaves and stalks), choppedsalt 1 tbsp sunflower oil 8 chicken thighs, skin on, bone in 1 brown onion, chopped 2 tbsp grated garlic 2 tbsp grated fresh root ginger 2 tsp ground cinnamon ½ tsp crushed cardamom seeds 2 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp turmeric 1 tbsp garam masala 2 tbsp mild curry powder 400g tin chopped tomatoes 4 tbsp tomato purée large handful fresh coriander (leaves and stalks), chopped salt Method Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate.Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes.Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat.Stir in the chopped coriander and serve with the pilau rice and yoghurt. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Stir in the chopped coriander and serve with the pilau rice and yoghurt. Stir in the chopped coriander and serve with the pilau rice and yoghurt. | {
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"title": "Chicken rogan josh recipe",
"content": "An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_rogan_josh_51718_16x9.jpg A rich and aromatic chicken rogan josh packed full of spicy flavours. Serve with freshly cooked rice and cooling yoghurt. Each serving provides 361 kcal, 37g protein, 13.5g carbohydrates (of which 8g sugars), 16g fat (of which 4g saturates), 6g fibre and 0.7g salt. 1 tbsp sunflower oil8 chicken thighs, skin on, bone in1 brown onion, chopped2 tbsp grated garlic2 tbsp grated fresh root ginger2 tsp ground cinnamon½ tsp crushed cardamom seeds2 tsp chilli powder1 tbsp ground cumin1 tbsp ground coriander2 tsp turmeric1 tbsp garam masala2 tbsp mild curry powder400g tin chopped tomatoes4 tbsp tomato puréelarge handful fresh coriander (leaves and stalks), choppedsalt 1 tbsp sunflower oil 8 chicken thighs, skin on, bone in 1 brown onion, chopped 2 tbsp grated garlic 2 tbsp grated fresh root ginger 2 tsp ground cinnamon ½ tsp crushed cardamom seeds 2 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp turmeric 1 tbsp garam masala 2 tbsp mild curry powder 400g tin chopped tomatoes 4 tbsp tomato purée large handful fresh coriander (leaves and stalks), chopped salt Method Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate.Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes.Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat.Stir in the chopped coriander and serve with the pilau rice and yoghurt. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Stir in the chopped coriander and serve with the pilau rice and yoghurt. Stir in the chopped coriander and serve with the pilau rice and yoghurt."
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} | 6a2be164d984c6d31c11a80c9619725355f488976c9c8ebb1210d45d6a132ae4 | Confit tandoori chickpeas recipe
An average of 4.8 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chickpeas_47491_16x9.jpg Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing. 2 tsp cumin seeds2 tsp coriander seeds2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned300g/10½oz cherry tomatoes3 red chillies, mild or spicy (to taste), slit open lengthways1 tbsp tomato purée½ tsp ground turmeric½ tsp chilli flakes2 tsp red Kashmiri chilli powder (or paprika)1 tsp caster sugar200ml/7fl oz olive oil1 tsp salt 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned 300g/10½oz cherry tomatoes 3 red chillies, mild or spicy (to taste), slit open lengthways 1 tbsp tomato purée ½ tsp ground turmeric ½ tsp chilli flakes 2 tsp red Kashmiri chilli powder (or paprika) 1 tsp caster sugar 200ml/7fl oz olive oil 1 tsp salt 2–3 limes, 1 juiced and the others cut into wedges8 tbsp roughly chopped fresh mint leaves8 tbsp roughly chopped fresh coriander leaves1 garlic clove, crushed180g/6oz Greek-style yoghurt½ tsp salt4 pitta breads (or other flatbreads), to serve (optional) 2–3 limes, 1 juiced and the others cut into wedges 8 tbsp roughly chopped fresh mint leaves 8 tbsp roughly chopped fresh coriander leaves 1 garlic clove, crushed 180g/6oz Greek-style yoghurt ½ tsp salt 4 pitta breads (or other flatbreads), to serve (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. | {
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"title": "Confit tandoori chickpeas recipe",
"content": "An average of 4.8 out of 5 stars from 119 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chickpeas_47491_16x9.jpg Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing. 2 tsp cumin seeds2 tsp coriander seeds2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned300g/10½oz cherry tomatoes3 red chillies, mild or spicy (to taste), slit open lengthways1 tbsp tomato purée½ tsp ground turmeric½ tsp chilli flakes2 tsp red Kashmiri chilli powder (or paprika)1 tsp caster sugar200ml/7fl oz olive oil1 tsp salt 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned 300g/10½oz cherry tomatoes 3 red chillies, mild or spicy (to taste), slit open lengthways 1 tbsp tomato purée ½ tsp ground turmeric ½ tsp chilli flakes 2 tsp red Kashmiri chilli powder (or paprika) 1 tsp caster sugar 200ml/7fl oz olive oil 1 tsp salt 2–3 limes, 1 juiced and the others cut into wedges8 tbsp roughly chopped fresh mint leaves8 tbsp roughly chopped fresh coriander leaves1 garlic clove, crushed180g/6oz Greek-style yoghurt½ tsp salt4 pitta breads (or other flatbreads), to serve (optional) 2–3 limes, 1 juiced and the others cut into wedges 8 tbsp roughly chopped fresh mint leaves 8 tbsp roughly chopped fresh coriander leaves 1 garlic clove, crushed 180g/6oz Greek-style yoghurt ½ tsp salt 4 pitta breads (or other flatbreads), to serve (optional) Method Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Roughly crush the cumin and coriander seeds in a pestle and mortar. Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish. Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish."
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} | 45831bd2ad85162f27f90b917470c070b954154eb8824a39ab0b1c0fc81e2fd7 | Rosewater trifle recipe
For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half.For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use.For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix.For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment.In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes.To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes.Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours.Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again.Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals. For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half. For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use. For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use. For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix. For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment. For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment. In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes. In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes. To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes. To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes. Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours. Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours. Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again. Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again. Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals. Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/rosewater_trifle_40749",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rosewater trifle recipe",
"content": "For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half.For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use.For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix.For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment.In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes.To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes.Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours.Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again.Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals. For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. For the jelly, put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well, then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half. Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the liquid strawberry mixture, stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool, then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half. For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use. For the crème pâtissière, using a balloon whisk, whisk the egg yolks, sugar, flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling, then, whisking constantly, add to the egg mixture. Pour into a clean pan, place over a low heat and cook, stirring, until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes, then chill until ready to use. For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. For the sponge, preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. Add the orange extract, mix in half the flour, then fold in the rest. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix. For the rose cream, whisk the cream, adding the rosewater as you go, until soft peaks form when the whisk is removed. Fold in the jam, being careful not to over-mix. For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment. For the garnish, reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment. In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes. In a large clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes. To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes. To serve, spread one of the sponges with the reserved strawberry juice pulp, and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes. Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours. Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries, reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours. Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again. Add a small layer of crème pâtissière, some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly, pour it over, and leave to set again. Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals. Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes, strawberries and rose petals."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad682eb3bdbfd0cc018f0"
} | 1520785019354cbc6ef9f0e5589d91e793fccee530b7047ce819d9ad0ccb960b | Bengali-style aubergine cooked in yoghurt recipe
An average of 5.0 out of 5 stars from 2 ratings 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmericsalt, to taste½ tsp red chilli powder2 tbsp vegetable oil250ml/9fl oz plain yoghurt1-1½ tsp sugar1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortarhandful fresh coriander leaves, chopped, to garnish 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmeric salt, to taste ½ tsp red chilli powder 2 tbsp vegetable oil 250ml/9fl oz plain yoghurt 1-1½ tsp sugar 1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar handful fresh coriander leaves, chopped, to garnish Method Dust the aubergine slices with the turmeric, salt and half the red chilli powder.Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bengalistyleaubergin_86619",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bengali-style aubergine cooked in yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmericsalt, to taste½ tsp red chilli powder2 tbsp vegetable oil250ml/9fl oz plain yoghurt1-1½ tsp sugar1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortarhandful fresh coriander leaves, chopped, to garnish 400g/14oz small Japanese-style aubergines, thinly sliced into rounds good pinch ground turmeric salt, to taste ½ tsp red chilli powder 2 tbsp vegetable oil 250ml/9fl oz plain yoghurt 1-1½ tsp sugar 1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar handful fresh coriander leaves, chopped, to garnish Method Dust the aubergine slices with the turmeric, salt and half the red chilli powder.Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Dust the aubergine slices with the turmeric, salt and half the red chilli powder. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander. Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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