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Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well.Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions.When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes.While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest.As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan.While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden.When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over. Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well. Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well. Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions. Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions. When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes. When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes. While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest. While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest. As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan. As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan. While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden. While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden. When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over. When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over. | {
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"title": "Red onion tarte tatin recipe",
"content": "Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well.Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions.When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes.While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest.As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan.While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden.When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over. Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well. Preheat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet as well. Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions. Begin by preparing the onions, which should have their outer papery skins removed and then be cut in half lengthways from stem to root. After that, place the pan over a medium heat and, as soon as it's hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the base of the pan, cut side down. As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions. When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes. When the onions have all been fitted in, give them a good seasoning of salt and freshly milled black pepper, then scatter over the chopped thyme and sprinkle in the vinegar. Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes. After that, cover the pan with foil and place it on the baking sheet on the shelf just above the centre of the oven and leave it there for the onions to cook for 50-60 minutes. While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest. While the onions are cooking, make the pastry and this, if you like, can be done by mixing all the ingredients in a processor. When the mixture resembles fine crumbs, gradually add enough cold water - about 2-3 tbsp - to make a soft dough. Then pop the dough into the fridge in a polythene bag for 30 minutes to rest. As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan. As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then, protecting your hands well, remove the pan from the oven and place it back on to the hob, increasing the oven temperature to 200C/400F/Gas 6. Then turn on the heat under the pan containing the onions to medium, as what you now need to do is reduce all the lovely buttery onion juices - this will probably take about 10 minutes, but do watch them carefully so that they do not burn. By this time you'll be left with very little syrupy liquid at the base of the pan. While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden. While that's all happening, roll out the pastry to a circle about 25cm/10in in diameter, then - again being careful to protect your hands - turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden. When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over. When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the plate on top of the pan, then turn it upside down, give it a good shake and hey presto - Red Onion Tarte Tatin! If for any reason some of the onions are still in the pan, fear not: all you need to do is lift them off with a palate knife and replace them into their own space in the tart. I think it's nice to serve this tart just warm with a few shavings of Parmesan sprinkled over."
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} | 663f1a5f4ff5f03cd7c2be3755c6f8c48978df398e63cfde37457f7f41fe882f | Wok-cooked monkfish with sesame soy sauce recipe
An average of 4.0 out of 5 stars from 4 ratings Cook this tasty monkfish recipe in less than half and hour. 2 monkfish fillets, membrane removedsalt and ground white pepper3 tbsp groundnut oil4 cloves garlic, finely chopped2.5cm/1in piece fresh root ginger, peeled, finely chopped1 red chilli, seeds removed, flesh finely chopped1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce2 tbsp toasted sesame oil2 spring onions, cut into thin strips (julienne)1 tbsp chopped fresh coriander 2 monkfish fillets, membrane removed salt and ground white pepper 3 tbsp groundnut oil 4 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, seeds removed, flesh finely chopped 1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce 2 tbsp toasted sesame oil 2 spring onions, cut into thin strips (julienne) 1 tbsp chopped fresh coriander steamed rice or wholewheat noodlessteamed asparagussteamed broccoli steamed rice or wholewheat noodles steamed asparagus steamed broccoli Method Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. | {
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"title": "Wok-cooked monkfish with sesame soy sauce recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Cook this tasty monkfish recipe in less than half and hour. 2 monkfish fillets, membrane removedsalt and ground white pepper3 tbsp groundnut oil4 cloves garlic, finely chopped2.5cm/1in piece fresh root ginger, peeled, finely chopped1 red chilli, seeds removed, flesh finely chopped1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce2 tbsp toasted sesame oil2 spring onions, cut into thin strips (julienne)1 tbsp chopped fresh coriander 2 monkfish fillets, membrane removed salt and ground white pepper 3 tbsp groundnut oil 4 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, seeds removed, flesh finely chopped 1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce 2 tbsp toasted sesame oil 2 spring onions, cut into thin strips (julienne) 1 tbsp chopped fresh coriander steamed rice or wholewheat noodlessteamed asparagussteamed broccoli steamed rice or wholewheat noodles steamed asparagus steamed broccoli Method Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Season the monkfish fillets with salt and ground white pepper, then slice into six equal-sized pieces. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli."
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} | e02a42a97404af99df6610761ccfbabdb06876b5574db023fb266e8509c62765 | Fried flat fish with a bean stew recipe
An average of 4.3 out of 5 stars from 3 ratings Fillets of plaice or lemon sole are simply fried in butter and served with a wholesome bean stew laced with chorizo. 2 tbsp olive oil200g/7oz cooking chorizo, cut into small chunks1 tomato, peeled, seeds removed, finely chopped2 garlic cloves, chopped1 shallot, chopped110g/4oz roasted peppers (from a jar), thickly sliced350g/12oz tinned haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped2 tsp sweet smoked paprika250ml/9fl oz chicken stock50g/1¾oz unsalted butter5 tbsp double cream2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil 200g/7oz cooking chorizo, cut into small chunks 1 tomato, peeled, seeds removed, finely chopped 2 garlic cloves, chopped 1 shallot, chopped 110g/4oz roasted peppers (from a jar), thickly sliced 350g/12oz tinned haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 2 tsp sweet smoked paprika 250ml/9fl oz chicken stock 50g/1¾oz unsalted butter 5 tbsp double cream 2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil1 whole plaice or lemon sole, filleted and pin boned50g/1¾oz unsalted butter 2 tbsp olive oil 1 whole plaice or lemon sole, filleted and pin boned 50g/1¾oz unsalted butter Method Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper.For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.To serve, place the beans in serving bowls and top with the fish. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. To serve, place the beans in serving bowls and top with the fish. To serve, place the beans in serving bowls and top with the fish. | {
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"title": "Fried flat fish with a bean stew recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Fillets of plaice or lemon sole are simply fried in butter and served with a wholesome bean stew laced with chorizo. 2 tbsp olive oil200g/7oz cooking chorizo, cut into small chunks1 tomato, peeled, seeds removed, finely chopped2 garlic cloves, chopped1 shallot, chopped110g/4oz roasted peppers (from a jar), thickly sliced350g/12oz tinned haricot beans, drained2 sprigs rosemary, finely chopped4 sprigs thyme, finely chopped2 tsp sweet smoked paprika250ml/9fl oz chicken stock50g/1¾oz unsalted butter5 tbsp double cream2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil 200g/7oz cooking chorizo, cut into small chunks 1 tomato, peeled, seeds removed, finely chopped 2 garlic cloves, chopped 1 shallot, chopped 110g/4oz roasted peppers (from a jar), thickly sliced 350g/12oz tinned haricot beans, drained 2 sprigs rosemary, finely chopped 4 sprigs thyme, finely chopped 2 tsp sweet smoked paprika 250ml/9fl oz chicken stock 50g/1¾oz unsalted butter 5 tbsp double cream 2 tbsp roughly chopped flatleaf parsley 2 tbsp olive oil1 whole plaice or lemon sole, filleted and pin boned50g/1¾oz unsalted butter 2 tbsp olive oil 1 whole plaice or lemon sole, filleted and pin boned 50g/1¾oz unsalted butter Method Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes.Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper.For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.To serve, place the beans in serving bowls and top with the fish. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes, or until the oil has changed colour and the chorizo is crisp around the edges. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the tomato, garlic and shallot. Gently fry for a minute, then add the peppers, beans, rosemary, thyme and paprika and cook for a further 2 minutes. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter, cream and parsley. Season, to taste, with plenty of black pepper. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. For the fish, heat the oil in a medium frying pan. Once hot, add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts. To serve, place the beans in serving bowls and top with the fish. To serve, place the beans in serving bowls and top with the fish."
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} | 3a4c59b496aae9e1592ca16eeddfbe1f44cb36cc4ff0ad9272ed22f37df93f18 | Lime and coriander rice recipe
An average of 5.0 out of 5 stars from 1 rating By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200g/7oz basmati rice3 tbsp fresh chopped coriander1 lime, zest and juicesalt and freshly ground black pepperdash of olive oil 200g/7oz basmati rice 3 tbsp fresh chopped coriander 1 lime, zest and juice salt and freshly ground black pepper dash of olive oil How-to videos Method Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Spoon into a bowl and serve. How-to videos Zesting citrus fruit This recipe is from... Ready Steady Cook. Episode 14 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01lcfh0.jpg Recipes from this episode Honey-glazed duck served with coriander and mango couscous Honey-glazed duck served with coriander and mango couscous | {
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"title": "Lime and coriander rice recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200g/7oz basmati rice3 tbsp fresh chopped coriander1 lime, zest and juicesalt and freshly ground black pepperdash of olive oil 200g/7oz basmati rice 3 tbsp fresh chopped coriander 1 lime, zest and juice salt and freshly ground black pepper dash of olive oil How-to videos Method Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Cook the rice according to the packet instructions and then stir in the coriander, lime zest and juice, salt and freshly ground black pepper and olive oil. Spoon into a bowl and serve. Spoon into a bowl and serve. How-to videos Zesting citrus fruit This recipe is from... Ready Steady Cook. Episode 14 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01lcfh0.jpg Recipes from this episode Honey-glazed duck served with coriander and mango couscous Honey-glazed duck served with coriander and mango couscous"
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} | 198115005a442f5cc69bdd383d6ecc8b16576d3259cbd4b712da30a1c3b5919f | Gol guppas recipe
An average of 0.0 out of 5 stars from 0 ratings Gol guppas, or pani puri as they're also known, are a lovely mix of sweet, salty, sour and spicy, a perfect snack! 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala1 tbsp finely chopped coriander 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala 1 tbsp finely chopped coriander 4 heaped tbsp tamarind chutney 25g/1oz coriander 15g/½oz mint leaves 2 green chillies 1 tsp chaat masala 1 tsp black salt 1 large lemon, juice only1 heaped tsp sugar 4 heaped tbsp tamarind chutney 25g/1oz coriander 15g/½oz mint leaves 2 green chillies 1 tsp chaat masala 1 tsp black salt 1 large lemon, juice only 1 heaped tsp sugar 1 tomato, deseeded and finely diced½ red onion, finely diced¼ cucumber, deseeded and finely diced1 tsp finely chopped fresh coriander1 tsp finely chopped fresh mint½ lemon, juice only1 tsp olive oilhandful pomegranate seedssalt, to taste 1 tomato, deseeded and finely diced ½ red onion, finely diced ¼ cucumber, deseeded and finely diced 1 tsp finely chopped fresh coriander 1 tsp finely chopped fresh mint ½ lemon, juice only 1 tsp olive oil handful pomegranate seeds salt, to taste 50 ready made gol-guppa shells 50 ready made gol-guppa shells Method Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool.Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use.To make the Kachumber salad, mix all the ingredients together and set aside. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side. Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool. Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool. Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use. To make the Kachumber salad, mix all the ingredients together and set aside. To make the Kachumber salad, mix all the ingredients together and set aside. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side. | {
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"title": "Gol guppas recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Gol guppas, or pani puri as they're also known, are a lovely mix of sweet, salty, sour and spicy, a perfect snack! 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala1 tbsp finely chopped coriander 2 medium potatoes, peeled 1 x 400g/14oz tin chickpeas, drained 1 tsp chaat masala 1 tbsp finely chopped coriander 4 heaped tbsp tamarind chutney 25g/1oz coriander 15g/½oz mint leaves 2 green chillies 1 tsp chaat masala 1 tsp black salt 1 large lemon, juice only1 heaped tsp sugar 4 heaped tbsp tamarind chutney 25g/1oz coriander 15g/½oz mint leaves 2 green chillies 1 tsp chaat masala 1 tsp black salt 1 large lemon, juice only 1 heaped tsp sugar 1 tomato, deseeded and finely diced½ red onion, finely diced¼ cucumber, deseeded and finely diced1 tsp finely chopped fresh coriander1 tsp finely chopped fresh mint½ lemon, juice only1 tsp olive oilhandful pomegranate seedssalt, to taste 1 tomato, deseeded and finely diced ½ red onion, finely diced ¼ cucumber, deseeded and finely diced 1 tsp finely chopped fresh coriander 1 tsp finely chopped fresh mint ½ lemon, juice only 1 tsp olive oil handful pomegranate seeds salt, to taste 50 ready made gol-guppa shells 50 ready made gol-guppa shells Method Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool.Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use.To make the Kachumber salad, mix all the ingredients together and set aside. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side. Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool. Start by preparing the gol-guppa stuffing. Bring a pan of salted water to the boil and boil the potatoes until tender, then drain and leave them to cool. Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. Dice the potatoes into 1cm/½in cubes and mix with the chickpeas, chaat masala and chopped coriander. Mash everything lightly with a fork to combine and just break down the chickpeas slightly. Set aside. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use. To prepare the gol-guppa water, place all the ingredients in a blender along with 800ml/1½ pints of ice water, and blend until everything is really well combined. Pass the liquid through a sieve into a pouring jug and refrigerate until you are ready to use. To make the Kachumber salad, mix all the ingredients together and set aside. To make the Kachumber salad, mix all the ingredients together and set aside. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side. To serve, pierce the gol-guppa shells with your thumb and stuff with a teaspoon of the potato and chickpea mixture. Then, fill the shells three-quarters of the way up with the gol-guppa water and eat straight away. Kachumber salad served on the side."
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} | 9df0b164d7caf00b593d1de7476a8b1eb58bd3f51a97d660978bb7cd893e9f57 | Deep-fried ice cream with rum and raisin sauce recipe
An average of 0.0 out of 5 stars from 0 ratings The perfect combination of hot and cold. Prepare the ice cream balls in advance for an impressive dinner party dessert. 1 litre/1¾ pints vanilla ice cream150g/5½oz ginger nut biscuits75g/2½oz desiccated coconut2 free-range eggs, beaten2 tbsp coconut creamvegetable oil, for deep frying 1 litre/1¾ pints vanilla ice cream 150g/5½oz ginger nut biscuits 75g/2½oz desiccated coconut 2 free-range eggs, beaten 2 tbsp coconut cream vegetable oil, for deep frying 150g/5½oz raisins150ml/5fl oz dark rum1 tsp ground cinnamon1 lime, zest only200g/7oz granulated sugar100ml/3½fl oz double creampinch salt 150g/5½oz raisins 150ml/5fl oz dark rum 1 tsp ground cinnamon 1 lime, zest only 200g/7oz granulated sugar 100ml/3½fl oz double cream pinch salt Method Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer.In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream.Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight.Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel.Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed.When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce. Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer. Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream. Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight. Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce. | {
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"title": "Deep-fried ice cream with rum and raisin sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The perfect combination of hot and cold. Prepare the ice cream balls in advance for an impressive dinner party dessert. 1 litre/1¾ pints vanilla ice cream150g/5½oz ginger nut biscuits75g/2½oz desiccated coconut2 free-range eggs, beaten2 tbsp coconut creamvegetable oil, for deep frying 1 litre/1¾ pints vanilla ice cream 150g/5½oz ginger nut biscuits 75g/2½oz desiccated coconut 2 free-range eggs, beaten 2 tbsp coconut cream vegetable oil, for deep frying 150g/5½oz raisins150ml/5fl oz dark rum1 tsp ground cinnamon1 lime, zest only200g/7oz granulated sugar100ml/3½fl oz double creampinch salt 150g/5½oz raisins 150ml/5fl oz dark rum 1 tsp ground cinnamon 1 lime, zest only 200g/7oz granulated sugar 100ml/3½fl oz double cream pinch salt Method Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer.In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream.Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight.Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel.Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed.When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce. Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer. Place a small baking tray in the freezer for at least 20 minutes, until very cold. Remove from the freezer. Use an ice cream scoop to make balls of ice cream, each about the same size as a golf ball. Place on the baking tray and freeze for at least an hour, preferably longer. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream. In a food processor, blend the biscuits to the texture of fine breadcrumbs then mix with the desiccated coconut. Mix the eggs with the coconut cream. Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight. Remove the ice cream from the freezer. Dip each ball into the biscuit and coconut mixture, patting it onto the ice cream. Then dip each ball into the egg and coconut cream mixture, then coat in the biscuit and coconut mixture again. Repeat this step again, to make sure you get a thick crust with no risk of leakages. Return to the freezer again, this time for several hours or preferably overnight. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel. Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the heat and add the lime zest. Leave to infuse while you make the caramel. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed. Put the sugar in a medium saucepan with 100ml/3½fl oz water. Stir until the sugar looks like very wet sand. Set over a medium heat and leave until the sugar starts to dissolve. Do not stir, but carefully shake the pan every so often if it looks as though it is cooking unevenly. When it has turned an amber colour, remove from the heat and pour in the cream – it will splutter and bubble, so be careful. If the caramel seizes up, set over a low heat and stir until it has dissolved back into a sauce. Add the infused rum and raisins. Taste, season with salt and add a more rum if needed. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the ice cream balls from the freezer right at the last minute, and carefully lower the balls into the oil and cook for around 15 seconds, until a rich golden-brown colour. Drain onto kitchen towel and serve immediately with the rum and raisin sauce."
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} | fb81c264bb1d09a7a44d76801876c51755aa54c00cc6fa063f8ddd1186db0ce2 | Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas recipe
An average of 5.0 out of 5 stars from 2 ratings Roast lamb atop sliced potatoes with onions and peas. Give it a fancy French name and your Sunday lunch will taste even better. 2.7kg/6lb leg of lamb, bone in50g/1¾oz butter, softened50ml/1¾fl oz olive oil6 large potatoes, peeled and sliced thinly4 onions, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken or lamb stock 2.7kg/6lb leg of lamb, bone in 50g/1¾oz butter, softened 50ml/1¾fl oz olive oil 6 large potatoes, peeled and sliced thinly 4 onions, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken or lamb stock 50g/2oz butter150g/5½oz frozen baby pearl onions250g/9oz frozen peas500ml/18fl oz chicken stock 50g/2oz butter 150g/5½oz frozen baby pearl onions 250g/9oz frozen peas 500ml/18fl oz chicken stock Method For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8.Rub the meat with the softened butter and place it in a roasting tin. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.After 30 minutes, take the meat from the oven and lift it out of the tin.Layer the potatoes and onions into the fat in the tin and pour over the stock. Place a wire rack over the potatoes and onions and sit the lamb on top. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over.Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas. For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8. For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8. Rub the meat with the softened butter and place it in a roasting tin. Rub the meat with the softened butter and place it in a roasting tin. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes. While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper. While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper. After 30 minutes, take the meat from the oven and lift it out of the tin. After 30 minutes, take the meat from the oven and lift it out of the tin. Layer the potatoes and onions into the fat in the tin and pour over the stock. Layer the potatoes and onions into the fat in the tin and pour over the stock. Place a wire rack over the potatoes and onions and sit the lamb on top. Place a wire rack over the potatoes and onions and sit the lamb on top. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it. For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over. For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over. Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Roast lamb atop sliced potatoes with onions and peas. Give it a fancy French name and your Sunday lunch will taste even better. 2.7kg/6lb leg of lamb, bone in50g/1¾oz butter, softened50ml/1¾fl oz olive oil6 large potatoes, peeled and sliced thinly4 onions, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken or lamb stock 2.7kg/6lb leg of lamb, bone in 50g/1¾oz butter, softened 50ml/1¾fl oz olive oil 6 large potatoes, peeled and sliced thinly 4 onions, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken or lamb stock 50g/2oz butter150g/5½oz frozen baby pearl onions250g/9oz frozen peas500ml/18fl oz chicken stock 50g/2oz butter 150g/5½oz frozen baby pearl onions 250g/9oz frozen peas 500ml/18fl oz chicken stock Method For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8.Rub the meat with the softened butter and place it in a roasting tin. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.After 30 minutes, take the meat from the oven and lift it out of the tin.Layer the potatoes and onions into the fat in the tin and pour over the stock. Place a wire rack over the potatoes and onions and sit the lamb on top. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over.Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas. For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8. For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8. Rub the meat with the softened butter and place it in a roasting tin. Rub the meat with the softened butter and place it in a roasting tin. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes. Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes. While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper. While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper. After 30 minutes, take the meat from the oven and lift it out of the tin. After 30 minutes, take the meat from the oven and lift it out of the tin. Layer the potatoes and onions into the fat in the tin and pour over the stock. Layer the potatoes and onions into the fat in the tin and pour over the stock. Place a wire rack over the potatoes and onions and sit the lamb on top. Place a wire rack over the potatoes and onions and sit the lamb on top. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it. Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it. For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over. For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over. Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas. To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas."
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} | 6126cf7da9d6a995ac03fb5fb8446f084c34a003449db5d284c1077876c1a0b5 | Hanger steak with creamed spinach and a red wine sauce recipe
An average of 5.0 out of 5 stars from 3 ratings Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served very rare otherwise it will become tough. 1x 600g/1lb 5oz hanger steak, trimmed2 tbsp butter1 shallot, finely chopped200ml/7fl oz red wine60ml/2fl oz port1 thyme sprig1 bay leaf250ml/9fl oz veal/beef stock 200g/7oz spinach1 garlic clove, finely choppedgrating of nutmeg100ml/3½fl oz whipping creamsalt and freshly ground black pepper 1x 600g/1lb 5oz hanger steak, trimmed 2 tbsp butter 1 shallot, finely chopped 200ml/7fl oz red wine 60ml/2fl oz port 1 thyme sprig 1 bay leaf 250ml/9fl oz veal/beef stock 200g/7oz spinach 1 garlic clove, finely chopped grating of nutmeg 100ml/3½fl oz whipping cream salt and freshly ground black pepper Method Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest.Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve. Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest. Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest. Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve. | {
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"title": "Hanger steak with creamed spinach and a red wine sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served very rare otherwise it will become tough. 1x 600g/1lb 5oz hanger steak, trimmed2 tbsp butter1 shallot, finely chopped200ml/7fl oz red wine60ml/2fl oz port1 thyme sprig1 bay leaf250ml/9fl oz veal/beef stock 200g/7oz spinach1 garlic clove, finely choppedgrating of nutmeg100ml/3½fl oz whipping creamsalt and freshly ground black pepper 1x 600g/1lb 5oz hanger steak, trimmed 2 tbsp butter 1 shallot, finely chopped 200ml/7fl oz red wine 60ml/2fl oz port 1 thyme sprig 1 bay leaf 250ml/9fl oz veal/beef stock 200g/7oz spinach 1 garlic clove, finely chopped grating of nutmeg 100ml/3½fl oz whipping cream salt and freshly ground black pepper Method Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest.Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve. Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest. Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest. Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve."
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} | 755a0af57ef403c333f5ca91dadf778ebee6b261fb3e2d5fa16be90b4bba172e | Whole roast sea bass with lemon thyme recipe
Whole roast sea bass with lemon thyme, tomato and chilli toasts An average of 4.5 out of 5 stars from 4 ratings Sea bass is roasted with potatoes, lemon thyme and white wine in this tasty fish dish, served with tomato and chilli toasts. 500g/1lb 2oz potatoes, peeled6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides1 bunch lemon thyme, ½ picked and roughly chopped1 lemon, ½ thickly sliced, ½ reserved for juice200ml/7fl oz olive oil 150ml/5½oz dry white wine salt and freshly ground black pepper 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked and roughly chopped 1 lemon, ½ thickly sliced, ½ reserved for juice 200ml/7fl oz olive oil 150ml/5½oz dry white wine salt and freshly ground black pepper ½ baguette (preferably a day old), thickly sliced 280g/10oz jar sun-dried tomatoes in oil, drained and roughly chopped2 red finger chillies, roughly chopped ½ baguette (preferably a day old), thickly sliced 280g/10oz jar sun-dried tomatoes in oil, drained and roughly chopped 2 red finger chillies, roughly chopped 1 Baby Gem lettuce, leaves separated1 small bunch rocket leaves2 tbsp olive oil1 tsp white wine vinegar 1 Baby Gem lettuce, leaves separated 1 small bunch rocket leaves 2 tbsp olive oil 1 tsp white wine vinegar Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves.Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves. Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side. | {
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"title": "Whole roast sea bass with lemon thyme recipe",
"content": "Whole roast sea bass with lemon thyme, tomato and chilli toasts An average of 4.5 out of 5 stars from 4 ratings Sea bass is roasted with potatoes, lemon thyme and white wine in this tasty fish dish, served with tomato and chilli toasts. 500g/1lb 2oz potatoes, peeled6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides1 bunch lemon thyme, ½ picked and roughly chopped1 lemon, ½ thickly sliced, ½ reserved for juice200ml/7fl oz olive oil 150ml/5½oz dry white wine salt and freshly ground black pepper 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked and roughly chopped 1 lemon, ½ thickly sliced, ½ reserved for juice 200ml/7fl oz olive oil 150ml/5½oz dry white wine salt and freshly ground black pepper ½ baguette (preferably a day old), thickly sliced 280g/10oz jar sun-dried tomatoes in oil, drained and roughly chopped2 red finger chillies, roughly chopped ½ baguette (preferably a day old), thickly sliced 280g/10oz jar sun-dried tomatoes in oil, drained and roughly chopped 2 red finger chillies, roughly chopped 1 Baby Gem lettuce, leaves separated1 small bunch rocket leaves2 tbsp olive oil1 tsp white wine vinegar 1 Baby Gem lettuce, leaves separated 1 small bunch rocket leaves 2 tbsp olive oil 1 tsp white wine vinegar Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves.Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves. Put the potatoes and the garlic into a large pan of cold salted water and bring to the boil. Simmer for around 10 minutes, then drain and cut into thick slices. Reserve the garlic cloves. Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. Season the bass with sea salt and a drizzle of the olive oil. Stuff the cavity of the fish with the half bunch of lemon thyme (not chopped) and a few slices of lemon. Lay the fish on the bed of sliced potatoes in a large roasting tin, and drizzle with more olive oil. Reserve the majority of the oil for the chilli toasts. Pour in the dry white wine and scatter over the roughly chopped lemon thyme leaves. Add the cooked garlic cloves and roast for around 25–30 minutes, or until the fish is cooked through. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. To make the chilli toasts, drizzle the sliced bread with about 2 tablespoons of the olive oil and season with salt and freshly ground black pepper on a baking tray. Cook in the hot oven for 10 minutes, or until golden-brown. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. Mix the sun-dried tomatoes and chillies with enough of the remaining olive oil to make a paste. Spread the chilli paste over the toasts and set aside. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side. To serve, place the lettuce and rocket leaves into a bowl. Whisk the oil and vinegar in a separate bowl. Dress the leaves before serving. Carefully lift the flesh from the bone of the fish and serve it with the potatoes, green salad, any cooking juices and a squeeze of lemon juice. Serve the toasts on the side."
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} | 802694cea7853e65c6eaa21517d10098d3459806dc497927fd7ea6a400559d01 | South Indian fish sandwich recipe
Preheat the grill to high.For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate.Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander.Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque.Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden.To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once. Preheat the grill to high. Preheat the grill to high. For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate. Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander. Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque. Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque. Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden. Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden. To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once. To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once. | {
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"title": "South Indian fish sandwich recipe",
"content": "Preheat the grill to high.For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate.Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander.Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque.Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden.To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once. Preheat the grill to high. Preheat the grill to high. For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate. Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate. Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander. Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander. Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque. Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque. Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden. Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden. To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once. To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once."
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} | bdffae5e892d898614d7e47c91887a1e78c1f983db5894642c454e9d69e774b5 | Blackberry and ricotta hot cakes recipe
An average of 5.0 out of 5 stars from 2 ratings Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey. 200g/7oz blackberries100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only1 lemon, zest only50g/1¾oz plain flour30g/1oz unsalted butter 200g/7oz blackberries 100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained 50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only 1 lemon, zest only 50g/1¾oz plain flour 30g/1oz unsalted butter 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey Method Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blackberry and ricotta hot cakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey. 200g/7oz blackberries100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only1 lemon, zest only50g/1¾oz plain flour30g/1oz unsalted butter 200g/7oz blackberries 100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained 50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only 1 lemon, zest only 50g/1¾oz plain flour 30g/1oz unsalted butter 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey 2 tbsp icing sugar 2 tbsp toasted pine nuts 2 tbsp Greek yoghurt 2 tbsp runny honey Method Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix the blackberries and cassis and leave to macerate for at 5–10 minutes. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries. To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries."
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} | 80ea01a928b5b0deb4b94d699621990153543105c2ca31e199a26593ce0a82a7 | Tomato salad Maman Blanc recipe
An average of 5.0 out of 5 stars from 11 ratings 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced1 red onion, finely sliced1 shallot, finely chopped1 garlic clove, crushed1 tbsp Dijon mustard3 tbsp rapeseed oilsplash white wine vinegar1-2 tbsp warm water2 tbsp roughly chopped fresh flatleaf parsley1 small handful fresh basil leaves 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced 1 red onion, finely sliced 1 shallot, finely chopped 1 garlic clove, crushed 1 tbsp Dijon mustard 3 tbsp rapeseed oil splash white wine vinegar 1-2 tbsp warm water 2 tbsp roughly chopped fresh flatleaf parsley 1 small handful fresh basil leaves Method Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top.Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper.Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.When ready to serve, scatter over the parsley and basil leaves. Arrange the tomato slices in a circle on a serving platter. Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top. Scatter the red onion over the top. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. When ready to serve, scatter over the parsley and basil leaves. When ready to serve, scatter over the parsley and basil leaves. | {
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"url": "https://www.bbc.co.uk/food/recipes/tomatosaladmamanblan_92961",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Tomato salad Maman Blanc recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced1 red onion, finely sliced1 shallot, finely chopped1 garlic clove, crushed1 tbsp Dijon mustard3 tbsp rapeseed oilsplash white wine vinegar1-2 tbsp warm water2 tbsp roughly chopped fresh flatleaf parsley1 small handful fresh basil leaves 4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced 1 red onion, finely sliced 1 shallot, finely chopped 1 garlic clove, crushed 1 tbsp Dijon mustard 3 tbsp rapeseed oil splash white wine vinegar 1-2 tbsp warm water 2 tbsp roughly chopped fresh flatleaf parsley 1 small handful fresh basil leaves Method Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top.Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper.Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.When ready to serve, scatter over the parsley and basil leaves. Arrange the tomato slices in a circle on a serving platter. Arrange the tomato slices in a circle on a serving platter. Scatter the red onion over the top. Scatter the red onion over the top. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate. When ready to serve, scatter over the parsley and basil leaves. When ready to serve, scatter over the parsley and basil leaves."
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} | 7869497c18b42572b195fc3b624f2f30f99d8ce23f989d7c53be9f04a0bd5408 | Classic aubergine parmigiana recipe
An average of 4.9 out of 5 stars from 24 ratings Try Theo Randall’s foolproof aubergine parmigiana recipe from Saturday Kitchen for the ultimate comforting family meal. 4 tbsp olive oil1 garlic clove, finely sliced8 fresh basil leaves600ml/20fl oz tomato passata4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly)3 free-range eggs, beaten200g/7oz ‘00’ flour100ml/3½oz sunflower oil200g/7oz mozzarella, chopped 100g/3½oz Parmesan, grated salt and freshly ground black pepper 4 tbsp olive oil 1 garlic clove, finely sliced 8 fresh basil leaves 600ml/20fl oz tomato passata 4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly) 3 free-range eggs, beaten 200g/7oz ‘00’ flour 100ml/3½oz sunflower oil 200g/7oz mozzarella, chopped 100g/3½oz Parmesan, grated salt and freshly ground black pepper Method In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess.Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes. In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess. Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes. | {
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"title": "Classic aubergine parmigiana recipe",
"content": "An average of 4.9 out of 5 stars from 24 ratings Try Theo Randall’s foolproof aubergine parmigiana recipe from Saturday Kitchen for the ultimate comforting family meal. 4 tbsp olive oil1 garlic clove, finely sliced8 fresh basil leaves600ml/20fl oz tomato passata4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly)3 free-range eggs, beaten200g/7oz ‘00’ flour100ml/3½oz sunflower oil200g/7oz mozzarella, chopped 100g/3½oz Parmesan, grated salt and freshly ground black pepper 4 tbsp olive oil 1 garlic clove, finely sliced 8 fresh basil leaves 600ml/20fl oz tomato passata 4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly) 3 free-range eggs, beaten 200g/7oz ‘00’ flour 100ml/3½oz sunflower oil 200g/7oz mozzarella, chopped 100g/3½oz Parmesan, grated salt and freshly ground black pepper Method In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess.Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes. In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. In a hot, thick-based saucepan, add 3 tbsp olive oil and fry the garlic until it is soft but has no colour. Add half the basil leaves and cook for 30 seconds, then add the tomato passata and cook slowly until the sauce has reduced by half. Finish off with the remaining fresh basil leaves torn into pieces, along with some salt, pepper and the remaining 1 tbsp olive oil. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Meanwhile, slice the aubergines into 1cm/½in thick discs. Place some salt on top and leave for 20 mins to allow the salt to draw out the water, then pat with kitchen paper so the aubergines are dry. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess. Whisk the eggs really well so they are smooth and put the flour into a wide bowl. Dip each aubergine slice in the beaten egg mix so it is totally covered, then remove and place into the bowl of flour to coat before shaking off any excess. Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Preheat the oven to 180C/160C Fan/Gas 4. Add the sunflower oil to a hot frying pan – there should be enough oil so that the aubergines can fry evenly. (This may seem like a lot of oil but most of it will be drained off after cooking.) Fry the aubergines until golden, then turn over and cook until tender. The important thing is that the aubergines are cooked through and have a nice golden colour. Place the cooked aubergine onto some kitchen towel to absorb the excess oil. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Rub the inside of a large ovenproof baking dish with olive oil, then place a layer of cooked aubergines evenly across the base. Spoon one-third of the tomato sauce on top, sprinkle one-third of the chopped mozzarella then one-third of the grated Parmesan. Repeat this process again then finish with the last layer of cooked aubergine and the remaining passata, one-third of the mozzarella and Parmesan on top. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes. Bake for 35 minutes. The top should be a lovely golden colour and a crispy texture. If not, return to the oven for a further 10 minutes."
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} | ca5c21f10def0bbbd6e3c3af978f1d71fba25f6cffc0f1b7d06432bebaeb35cc | Duck breast with brandy and watercress sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_breast_with_brandy_94872_16x9.jpg This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oilknob of butter 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oil knob of butter 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped4 tbsp brandy300ml/10fl oz double creamgood dash Worcestershire sauce1 tbsp Dijon mustard½ lemon, juice onlysalt and freshly ground black pepper 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped 4 tbsp brandy 300ml/10fl oz double cream good dash Worcestershire sauce 1 tbsp Dijon mustard ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. 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. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Recipe tips To prepare ahead, brown the duck breasts for 2 minutes on each side, then chill in the fridge for 1 hour or longer. Preheat the oven to 200C/180C Fan/Gas 6, bring the duck breasts up to room temperature for 10 minutes, then roast for 10–12 minutes until medium–rare. The sauce can be made up to 1 day ahead and chill in the fridge until ready to use, but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing. | {
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"title": "Duck breast with brandy and watercress sauce 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/duck_breast_with_brandy_94872_16x9.jpg This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oilknob of butter 4 duck breasts, skin removed 2 tbsp runny honey 1 tbsp sunflower oil knob of butter 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped4 tbsp brandy300ml/10fl oz double creamgood dash Worcestershire sauce1 tbsp Dijon mustard½ lemon, juice onlysalt and freshly ground black pepper 80g/3oz watercress knob of butter 2 large banana shallots, peeled and finely chopped 4 tbsp brandy 300ml/10fl oz double cream good dash Worcestershire sauce 1 tbsp Dijon mustard ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. 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. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. To make the duck breast, season the duck breasts with salt and pepper, then drizzle with the honey. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Heat a frying pan over a high heat until hot. Add the oil and butter. When the butter is foaming, add the duck and fry for about 2 minutes on each side. Transfer to the baking tray and roast for about 8–10 minutes, depending on the size of the breasts. Remove from the oven, set aside on a hot plate, cover with kitchen foil and leave to rest for 10 minutes. Set aside the duck cooking juices. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Meanwhile, to make the sauce, set aside a few pieces of watercress for the garnish and then chop the remainder. Melt the butter in a frying pan over a medium heat. Add the shallots and fry for 3–4 minutes. Add the brandy and reduce over a high heat. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Add the cream, Worcestershire sauce and mustard. Season with salt and pepper. Boil for 1 minute, then add the lemon juice, chopped watercress and any duck cooking juices. Reduce the heat and simmer for 1 minute. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Carve the duck into slices and serve with the sauce and the reserved watercress on the side. Recipe tips To prepare ahead, brown the duck breasts for 2 minutes on each side, then chill in the fridge for 1 hour or longer. Preheat the oven to 200C/180C Fan/Gas 6, bring the duck breasts up to room temperature for 10 minutes, then roast for 10–12 minutes until medium–rare. The sauce can be made up to 1 day ahead and chill in the fridge until ready to use, but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing."
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} | f224d861d8cff8a01b9c54d9a808e6aac02f0bf1b6a4209feca27270c7220fc8 | Red cabbage salad with pecans and blue cheese recipe
An average of 5.0 out of 5 stars from 4 ratings A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese. 75g/2½oz pecanspinch cayenne pepper3 tbsp olive oil3 tbsp balsamic vinegar, plus more if needed1 red onion, thinly sliced1 garlic clove, finely chopped1 small red cabbage, finely shreddedpinch brown sugar, plus more if needed100g/3½ oz blue cheese, crumbled/diced2 apples, peeled and finely diced2 tbsp chopped parsley2 tsp chopped marjoramsalt and freshly ground black pepper 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus more if needed 100g/3½ oz blue cheese, crumbled/diced 2 apples, peeled and finely diced 2 tbsp chopped parsley 2 tsp chopped marjoram salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed.Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese. 75g/2½oz pecanspinch cayenne pepper3 tbsp olive oil3 tbsp balsamic vinegar, plus more if needed1 red onion, thinly sliced1 garlic clove, finely chopped1 small red cabbage, finely shreddedpinch brown sugar, plus more if needed100g/3½ oz blue cheese, crumbled/diced2 apples, peeled and finely diced2 tbsp chopped parsley2 tsp chopped marjoramsalt and freshly ground black pepper 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus more if needed 100g/3½ oz blue cheese, crumbled/diced 2 apples, peeled and finely diced 2 tbsp chopped parsley 2 tsp chopped marjoram salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed.Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve."
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} | ce73a684c3b8ab7c51cbcb9c7fb40ac2b48ba85de2037c1a7b3c4af822163013 | Chicken and tarragon pie recipe
An average of 4.5 out of 5 stars from 4 ratings Serve with creamy mashed potato for comfort food perfection. 500g/1lb plain flour125g/4oz unsalted butter 125g/4oz lardpinch salt1 tsp white wine vinegar1 egg, beaten 500g/1lb plain flour 125g/4oz unsalted butter 125g/4oz lard pinch salt 1 tsp white wine vinegar 1 egg, beaten 75g/3oz unsalted butter50g/2oz plain flour350ml/12fl oz whole milk, warmedsalt and freshly ground black pepper2 x 150g/5oz chicken breasts, cut into chunks125g/4oz good-quality ham, cut into strips2 large leeks5 tbsp chopped fresh tarragon 75g/3oz unsalted butter 50g/2oz plain flour 350ml/12fl oz whole milk, warmed salt and freshly ground black pepper 2 x 150g/5oz chicken breasts, cut into chunks 125g/4oz good-quality ham, cut into strips 2 large leeks 5 tbsp chopped fresh tarragon Method Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.Add the vinegar and enough cold water to bring the mixture together into a smooth dough.Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside.Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4.Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg.Bake in the oven for 35-40 minutes. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4. Preheat the oven to 180C/350F/gas 4. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Bake in the oven for 35-40 minutes. Bake in the oven for 35-40 minutes. Recipe tips Substitute the chicken breasts for leftover roast chicken. | {
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"title": "Chicken and tarragon pie recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Serve with creamy mashed potato for comfort food perfection. 500g/1lb plain flour125g/4oz unsalted butter 125g/4oz lardpinch salt1 tsp white wine vinegar1 egg, beaten 500g/1lb plain flour 125g/4oz unsalted butter 125g/4oz lard pinch salt 1 tsp white wine vinegar 1 egg, beaten 75g/3oz unsalted butter50g/2oz plain flour350ml/12fl oz whole milk, warmedsalt and freshly ground black pepper2 x 150g/5oz chicken breasts, cut into chunks125g/4oz good-quality ham, cut into strips2 large leeks5 tbsp chopped fresh tarragon 75g/3oz unsalted butter 50g/2oz plain flour 350ml/12fl oz whole milk, warmed salt and freshly ground black pepper 2 x 150g/5oz chicken breasts, cut into chunks 125g/4oz good-quality ham, cut into strips 2 large leeks 5 tbsp chopped fresh tarragon Method Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.Add the vinegar and enough cold water to bring the mixture together into a smooth dough.Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside.Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4.Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg.Bake in the oven for 35-40 minutes. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4. Preheat the oven to 180C/350F/gas 4. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Bake in the oven for 35-40 minutes. Bake in the oven for 35-40 minutes. Recipe tips Substitute the chicken breasts for leftover roast chicken."
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} | 977ded31ff467a42e65e928a298d2308171b86863f1ca5eea913095908b13834 | Rib of beef with cheesy crushed potatoes recipe
An average of 0.0 out of 5 stars from 0 ratings Molten Beaufort cheese potatoes flavoured with thyme make a comforting accompaniment to this glorious steak cut. 6 Desiree (small new potato sized), peeled large rib of beef steak2 tbsp olive oil, for frying25g/1oz butter, for fryingsplash Madeira 100g/3½oz Beaufort, grated 1 tbsp chopped thyme 1 tbsp grated Parmesan1 garlic clove, finely chopped 25g/1oz baby spinach, washedsalt and freshly ground black pepper 6 Desiree (small new potato sized), peeled large rib of beef steak 2 tbsp olive oil, for frying 25g/1oz butter, for frying splash Madeira 100g/3½oz Beaufort, grated 1 tbsp chopped thyme 1 tbsp grated Parmesan 1 garlic clove, finely chopped 25g/1oz baby spinach, washed salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork.Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place.Preheat the grill to high. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top.To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side. Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork. Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork. Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place. Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place. Preheat the grill to high. Preheat the grill to high. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top. To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side. To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Molten Beaufort cheese potatoes flavoured with thyme make a comforting accompaniment to this glorious steak cut. 6 Desiree (small new potato sized), peeled large rib of beef steak2 tbsp olive oil, for frying25g/1oz butter, for fryingsplash Madeira 100g/3½oz Beaufort, grated 1 tbsp chopped thyme 1 tbsp grated Parmesan1 garlic clove, finely chopped 25g/1oz baby spinach, washedsalt and freshly ground black pepper 6 Desiree (small new potato sized), peeled large rib of beef steak 2 tbsp olive oil, for frying 25g/1oz butter, for frying splash Madeira 100g/3½oz Beaufort, grated 1 tbsp chopped thyme 1 tbsp grated Parmesan 1 garlic clove, finely chopped 25g/1oz baby spinach, washed salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork.Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place.Preheat the grill to high. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top.To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side. Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork. Preheat the oven to 220C/200C Fan/Gas 7. Heat a saucepan of boiling, salted water and boil the potatoes until tender (about 15 minutes). Drain and smash lightly with a fork. Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place. Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper and fry on both sides to colour. Transfer the pan to the preheated oven for 10–15 minutes and cook the steak until medium rare. Add the butter and a splash of Madeira, cover and leave to rest in a warm place. Preheat the grill to high. Preheat the grill to high. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Heat another dash of olive oil a separate pan, add another knob of butter and fry the cooked and smashed potatoes until golden-brown and crisp. Season with salt and pepper. Sprinkle over the grated Beaufort and grill for 5 minutes, or until bubbling hot. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top. Meanwhile, mix together the thyme, Parmesan and garlic in a small bowl and scatter this over the top. To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side. To serve, slice the steak. Divide the spinach between 2 plates, top with the sliced steak and serve the molten cheese potatoes on the side."
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} | 70c686535dd96cc83eb8df84a95f7591e291f3c0fdbd3a09d6137ce94569542e | How to make easy Christmas cake decorations
https://ichef.bbci.co.uk/images/ic/480xn/p08z30f6.jpg Whether you’re a first-time Christmas cake baker, or an old hand, BBC Food has teamed up with superstar baker Chris Murphy from Tuck Box Cakes to help you make your cake look fantastic with just some fondant, a rolling pin and a clean small paintbrush. Getting started Is there a difference between fondant and sugar paste? Fondant icing and sugar paste are the same thing. Different brands use different names, with professional products usually called sugar paste while most supermarkets stock white or coloured fondant. You can colour your own fondant icing instead of buying separate packs, but you should only use gel or (in the case of black) powdered food colouring. A liquid colour will make the fondant too soft and sticky to mould. How long can I store fondant figures? Fondant figures will keep for up to a month if stored in a cool, dry place (not a steamy kitchen windowsill) away from light, dust and moisture. Do not store them in the fridge as they will form condensation, which will begin to soften and dissolve the sugar paste. But I don’t like Christmas cake… No worries, Chris has written a kids’ Christmas sponge cake recipe that will hold up under the fondant icing snow. It freezes well (uniced), so you can still make it ahead of time. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg How to make the Christmas fondant figures Snowman You will need white, orange and black fondant, plus one other colour. We’ve used purple. To form the body, roll a 60g ball of white fondant between your palms to create an egg shape. Roll a 35g ball of white fondant for the head. Rub a little water onto the top of the body until it becomes tacky, then place the head on top. Roll purple paste (or your choice of colour) out to approximately 2mm thick. Cut out a circle the same width as the head of your snowman. Apply a little water to the top of the head and smooth this disk over to create a hat. With the remaining rolled paste, cut a rectangle to form the brim and another for the scarf. Score two little lines at the ends of the scarf and set aside. Roll a small ball for the bobble. Secure the brim and bobble with a brush of water. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2fd0.jpg To make the arms, roll a 10g sausage from white fondant, ensuring the ends are smooth and rounded. Cut it in half diagonally through the middle. Attach the cut ends to the body with a little water at shoulder height. Add the scarf over the top of the shoulder join, securing it with a little water. Fashion the carrot nose from the orange paste and bead-sized ‘coal’ from the black for a smile. Attach with a little water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Robin You will need brown, red, orange, blue and black fondant. Roll 60g of brown fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and blue fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the blue cone to the top as a hat. Make two tiny bead-sized balls from the black fondant to create eyes, then stick them in place. Roll the remaining brown and the red fondant out separately to 2mm-thick sheets. Cut out two brown and one red oval, roughly two-thirds the size of the bird’s body. Stick the red oval onto the tummy. Score two lines at the fat end of the brown ovals for wing tips, then stick these to the sides of the body. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Penguin You will need black, white, pink and orange fondant. Roll 60g of black fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and pink fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the pink cone to the head as a hat. Make two tiny bead-sized balls from the white fondant to create eyes, then stick them in place. Roll the remaining black and white fondant out separately to 2mm-thick sheets. Cut a white oval, roughly two-thirds the size of the penguin’s body, and stick it onto the tummy. Cut out two pointed-leaf shapes the length of the egg shape from the black fondant and curl them up slightly at the ends to make the wings, then stick these to the sides of the body. For the feet, cut two small triangles from the orange fondant and impress a couple of ‘toes’ on each using the back of a knife. Stick them in place with water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2k2m.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2jls.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2h8g.jpg Christmas tree You will need green fondant and a mix of other bright colours. Roll a cricket ball-sized lump of green fondant on a work surface until you have a chubby cone shape. Cut off the thicker end and upturn the cone to represent a tree. Apply tiny balls of the remaining fondant (or sweets) randomly using a little water to secure them in place. Don’t forget to place one on top to represent the star! https://ichef.bbci.co.uk/images/ic/480xn/p08z2kr6.jpg Covering the cake with fondant You will need white fondant and blue food colouring to cover the cake. To calculate how much fondant (and marzipan) you need to cover your cake, use our Christmas cake calculator. Add another 500g of white fondant for the snow effect. Divide the total amount of fondant in half, and knead a dash of blue food colouring into one half to create an icy blue colour. Roll the light blue fondant out onto a surface dusted with cornflour, to around 5mm thick, or until you have a sheet big enough to cover the cake. Trim off any excess using a sharp knife. With cornflour-dusted hands, carefully reach under the sheet and lift, letting your upturned forearms bear much of the weight. Lower the blue icing onto the cake, matching the centre the best you can and laying it over like a table cloth. Working swiftly, carefully tease out the ruffles and creases in the fondant until you have a smooth finish. If any air bubbles have formed, remove them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake, discarding the excess fondant. Wipe a little water on the top of your covered cake so it forms a tacky surface for the ‘snow’ to adhere to. https://ichef.bbci.co.uk/images/ic/480xn/p08z09n2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg Adding the snow effect Roll out the remaining white fondant to around 5mm thick. Using the cake tin you baked your cake in as a guide, cut out a slightly larger ‘splat’ pattern and lay it on top of the blue fondant. Secure the overhang on the sides with a little water. Arrange the figures however you’d like on the cake. When you’re happy with the arrangement, secure them in place with a little water. Sprinkle around any icing sugar you might have left and make little snowballs from white fondant scraps to dot about. For an extra-polished finish, wrap a ribbon around the base of the cake. For a refresher on how to cover the cake with marzipan, see our article on how to ice a Christmas cake. https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg About Chris Chris Murphy is a cake artist who works from his studio in south-east London. Chris studied fine art painting at Brighton University before turning his hand to the culinary arts. He set up Tuck Box Cakes in 2013, and now has clients both in the UK and abroad’. Chris lives in Sydenham with his dog, Jelly. https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08z30f6.jpg Whether you’re a first-time Christmas cake baker, or an old hand, BBC Food has teamed up with superstar baker Chris Murphy from Tuck Box Cakes to help you make your cake look fantastic with just some fondant, a rolling pin and a clean small paintbrush. Getting started Is there a difference between fondant and sugar paste? Fondant icing and sugar paste are the same thing. Different brands use different names, with professional products usually called sugar paste while most supermarkets stock white or coloured fondant. You can colour your own fondant icing instead of buying separate packs, but you should only use gel or (in the case of black) powdered food colouring. A liquid colour will make the fondant too soft and sticky to mould. How long can I store fondant figures? Fondant figures will keep for up to a month if stored in a cool, dry place (not a steamy kitchen windowsill) away from light, dust and moisture. Do not store them in the fridge as they will form condensation, which will begin to soften and dissolve the sugar paste. But I don’t like Christmas cake… No worries, Chris has written a kids’ Christmas sponge cake recipe that will hold up under the fondant icing snow. It freezes well (uniced), so you can still make it ahead of time. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg How to make the Christmas fondant figures Snowman You will need white, orange and black fondant, plus one other colour. We’ve used purple. To form the body, roll a 60g ball of white fondant between your palms to create an egg shape. Roll a 35g ball of white fondant for the head. Rub a little water onto the top of the body until it becomes tacky, then place the head on top. Roll purple paste (or your choice of colour) out to approximately 2mm thick. Cut out a circle the same width as the head of your snowman. Apply a little water to the top of the head and smooth this disk over to create a hat. With the remaining rolled paste, cut a rectangle to form the brim and another for the scarf. Score two little lines at the ends of the scarf and set aside. Roll a small ball for the bobble. Secure the brim and bobble with a brush of water. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2fd0.jpg To make the arms, roll a 10g sausage from white fondant, ensuring the ends are smooth and rounded. Cut it in half diagonally through the middle. Attach the cut ends to the body with a little water at shoulder height. Add the scarf over the top of the shoulder join, securing it with a little water. Fashion the carrot nose from the orange paste and bead-sized ‘coal’ from the black for a smile. Attach with a little water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Robin You will need brown, red, orange, blue and black fondant. Roll 60g of brown fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and blue fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the blue cone to the top as a hat. Make two tiny bead-sized balls from the black fondant to create eyes, then stick them in place. Roll the remaining brown and the red fondant out separately to 2mm-thick sheets. Cut out two brown and one red oval, roughly two-thirds the size of the bird’s body. Stick the red oval onto the tummy. Score two lines at the fat end of the brown ovals for wing tips, then stick these to the sides of the body. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Penguin You will need black, white, pink and orange fondant. Roll 60g of black fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and pink fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the pink cone to the head as a hat. Make two tiny bead-sized balls from the white fondant to create eyes, then stick them in place. Roll the remaining black and white fondant out separately to 2mm-thick sheets. Cut a white oval, roughly two-thirds the size of the penguin’s body, and stick it onto the tummy. Cut out two pointed-leaf shapes the length of the egg shape from the black fondant and curl them up slightly at the ends to make the wings, then stick these to the sides of the body. For the feet, cut two small triangles from the orange fondant and impress a couple of ‘toes’ on each using the back of a knife. Stick them in place with water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2k2m.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2jls.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2h8g.jpg Christmas tree You will need green fondant and a mix of other bright colours. Roll a cricket ball-sized lump of green fondant on a work surface until you have a chubby cone shape. Cut off the thicker end and upturn the cone to represent a tree. Apply tiny balls of the remaining fondant (or sweets) randomly using a little water to secure them in place. Don’t forget to place one on top to represent the star! https://ichef.bbci.co.uk/images/ic/480xn/p08z2kr6.jpg Covering the cake with fondant You will need white fondant and blue food colouring to cover the cake. To calculate how much fondant (and marzipan) you need to cover your cake, use our Christmas cake calculator. Add another 500g of white fondant for the snow effect. Divide the total amount of fondant in half, and knead a dash of blue food colouring into one half to create an icy blue colour. Roll the light blue fondant out onto a surface dusted with cornflour, to around 5mm thick, or until you have a sheet big enough to cover the cake. Trim off any excess using a sharp knife. With cornflour-dusted hands, carefully reach under the sheet and lift, letting your upturned forearms bear much of the weight. Lower the blue icing onto the cake, matching the centre the best you can and laying it over like a table cloth. Working swiftly, carefully tease out the ruffles and creases in the fondant until you have a smooth finish. If any air bubbles have formed, remove them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake, discarding the excess fondant. Wipe a little water on the top of your covered cake so it forms a tacky surface for the ‘snow’ to adhere to. https://ichef.bbci.co.uk/images/ic/480xn/p08z09n2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg Adding the snow effect Roll out the remaining white fondant to around 5mm thick. Using the cake tin you baked your cake in as a guide, cut out a slightly larger ‘splat’ pattern and lay it on top of the blue fondant. Secure the overhang on the sides with a little water. Arrange the figures however you’d like on the cake. When you’re happy with the arrangement, secure them in place with a little water. Sprinkle around any icing sugar you might have left and make little snowballs from white fondant scraps to dot about. For an extra-polished finish, wrap a ribbon around the base of the cake. For a refresher on how to cover the cake with marzipan, see our article on how to ice a Christmas cake. https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg About Chris Chris Murphy is a cake artist who works from his studio in south-east London. Chris studied fine art painting at Brighton University before turning his hand to the culinary arts. He set up Tuck Box Cakes in 2013, and now has clients both in the UK and abroad’. Chris lives in Sydenham with his dog, Jelly. https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg"
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} | e4ad790484d2314971455623487de2a6dbe7bb07040680421b22f70d9da1defb | Spicy chorizo squash parcels recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chorizo_squash_37945_16x9.jpg These crisp little parcels are perfect to serve at parties, especially with a glass of Spanish red. For this recipe you will need a blender. 500g/1lb 2oz butternut squash, peeled, cored and cut into 15mm/¾in cubes (450g/1lb when peeled and cored)3 tbsp olive oil30g/1oz fresh thyme 1 large white onion, finely chopped2 garlic cloves, crushed50ml/2fl oz white wine (preferably Sauvignon Blanc)100ml/3½fl oz chicken stock (from 1 stock cube)200g/7oz cooking chorizo, cut into 15mm/¾in cubessea salt and freshly ground black pepper 500g/1lb 2oz butternut squash, peeled, cored and cut into 15mm/¾in cubes (450g/1lb when peeled and cored) 3 tbsp olive oil 30g/1oz fresh thyme 1 large white onion, finely chopped 2 garlic cloves, crushed 50ml/2fl oz white wine (preferably Sauvignon Blanc) 100ml/3½fl oz chicken stock (from 1 stock cube) 200g/7oz cooking chorizo, cut into 15mm/¾in cubes sea salt and freshly ground black pepper cornflour, for dusting 4 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted cornflour, for dusting 4 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted Method Preheat the oven to 220C/200C Fan/Gas 7.For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel.Serve the parcels garnished with any leftover purée, roasted squash and chorizo. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel. Serve the parcels garnished with any leftover purée, roasted squash and chorizo. Serve the parcels garnished with any leftover purée, roasted squash and chorizo. | {
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"title": "Spicy chorizo squash parcels recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chorizo_squash_37945_16x9.jpg These crisp little parcels are perfect to serve at parties, especially with a glass of Spanish red. For this recipe you will need a blender. 500g/1lb 2oz butternut squash, peeled, cored and cut into 15mm/¾in cubes (450g/1lb when peeled and cored)3 tbsp olive oil30g/1oz fresh thyme 1 large white onion, finely chopped2 garlic cloves, crushed50ml/2fl oz white wine (preferably Sauvignon Blanc)100ml/3½fl oz chicken stock (from 1 stock cube)200g/7oz cooking chorizo, cut into 15mm/¾in cubessea salt and freshly ground black pepper 500g/1lb 2oz butternut squash, peeled, cored and cut into 15mm/¾in cubes (450g/1lb when peeled and cored) 3 tbsp olive oil 30g/1oz fresh thyme 1 large white onion, finely chopped 2 garlic cloves, crushed 50ml/2fl oz white wine (preferably Sauvignon Blanc) 100ml/3½fl oz chicken stock (from 1 stock cube) 200g/7oz cooking chorizo, cut into 15mm/¾in cubes sea salt and freshly ground black pepper cornflour, for dusting 4 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted cornflour, for dusting 4 sheets ready-made filo pastry 75g/2½oz unsalted butter, melted Method Preheat the oven to 220C/200C Fan/Gas 7.For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel.Serve the parcels garnished with any leftover purée, roasted squash and chorizo. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. For the filling, put the squash in a large roasting dish. Toss with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss together until all the cubes are well coated. Add a few sprigs of thyme and bake on the middle shelf for 15–20 minutes, or until the squash is tender and starting to brown at the edges. Stir halfway through cooking. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry until the onions are soft and translucent. Pick the leaves from 2 sprigs thyme and add to the pan. Add the white wine and chicken stock and cook for a further 2 minutes until the volume of liquid has reduced by half. Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl lined with kitchen paper and set aside. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Add half the butternut squash to the blender and blend everything to a smooth but thick purée. Season to taste with salt and pepper, place in a bowl and set aside to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with non-stick baking paper. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Dust a work surface with the cornflour and lay the filo out. Cut the filo into 7cm/2¾in squares. Take one square, brush both sides with melted butter and place on the baking tray. Place another square on top at a 45 degree angle and apply more butter to the top. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Add about a teaspoon of purée to the middle of the square, followed by 2 chorizo squares and a square of butternut squash. Draw the edges of the filo around the purée to form a neat package and pinch together 1cm/½in pastry at the top. Repeat to make 24 savoury parcels. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel. Bake for 10–15 minutes until golden-brown and crisp on the bottom. Swap the trays midway through baking to ensure they cook evenly. Move to a cooling rack and drape a sprig of thyme over each parcel. Serve the parcels garnished with any leftover purée, roasted squash and chorizo. Serve the parcels garnished with any leftover purée, roasted squash and chorizo."
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} | 9f718d438acffb30478f7d6b7d9b54aabf41e837b2a1a67276433ffbe1db206e | Raspberry mousse, strawberry glaze and shortbread recipe
Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack.To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using. Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack. To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using. | {
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"type": "HowTo",
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"title": "Raspberry mousse, strawberry glaze and shortbread recipe",
"content": "Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack.To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using. Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Put the raspberries and 20g/¾oz of the sugar in a blender and blitz to a smooth purée. Strain through a sieve into a bowl. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Weigh out 150g/5½oz of the purée (reserving any remaining purée for decoration), place in a small saucepan and gently warm over a medium heat, until hot but not boiling, then remove from the heat. Squeeze the water from the gelatine leaves, add to the warm purée and stir until the gelatine has completely dissolved. Set aside to cool to room temperature. Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the remaining caster sugar to a small deep saucepan along with 40ml/3 scant tablespoons of water. Place over a medium–high heat and bring to the boil. Cook until the syrup reaches 115C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Meanwhile, whisk the egg white to soft peaks in a stand mixer. Still whisking, slowly and carefully pour the hot sugar syrup onto the egg white and continue whisking until the mix is completely cool and holds firm, glossy peaks (this is called Italian meringue). Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. Whisk the cream to soft peaks. Add half the cooled raspberry purée to the whipped cream and fold in. Pour the remaining purée into the Italian meringue and gently fold in, trying to keep as much air as possible. Fold the cream and meringue mixtures together until evenly combined. Divide the mixture between six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Place in the freezer until completely set, at least 4 hours, or overnight. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. To make the biscuits, preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper. Place the butter, sugar and flour in a large bowl. Using your fingertips, rub together until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and mix together, squeezing the mixture until it comes together as a soft dough. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Cut out ten 6.5cm/2½in rounds. Place on the lined baking tray and bake for 10–12 minutes until very light brown. Leave to cool on a wire rack. To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. To make the glaze, blend the strawberries with the lemon juice and half the sugar until smooth. Pour into a saucepan, add the glucose and 60ml/4 tablespoons of water, and bring to the boil over a medium–high heat. Mix together the remaining sugar and the pectin and slowly incorporate into the strawberry mix. Boil for 1 minute to activate the pectin. Strain the glaze through a fine sieve into a jug, lay a piece of cling film directly on the surface of the glaze and leave to cool to around 37C. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. Unmould the frozen mousses and place on a cooling rack set over a tray. Pour the glaze over the mousses to coat evenly, letting any excess glaze drip off. Set the mousses aside to defrost for 15–20 minutes. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using. To serve, whip the cream with the icing sugar to soft peaks and place in a piping bag fitted with a star nozzle. Pipe a little cream in the centre of each plate and place a biscuit on top. Using an offset spatula, carefully lift each mousse from the rack onto the biscuit, doing your best to not disturb the delicate glaze. Decorate the plate with cream, strawberries and a sprinkle of raspberry powder, and top the mousse with a mini jam sandwich biscuit, if using."
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} | d295b18cee0d939235895c9b0cc8efdc4b2a7f31e53dbe49ae25aef4d2969346 | Kouign amann recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kouign_amann_09102_16x9.jpg We have France to thank for these caramelised buttery, sugary parcels. Perfect with a café au lait. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook. 300g/10½oz strong plain flour, plus extra for dusting5g fast-action yeast 1 tsp salt200ml/7fl oz warm water25g/1oz unsalted butter, melted250g/9oz cold unsalted butter, in a block100g/3½oz caster sugar, plus extra for sprinkling 300g/10½oz strong plain flour, plus extra for dusting 5g fast-action yeast 1 tsp salt 200ml/7fl oz warm water 25g/1oz unsalted butter, melted 250g/9oz cold unsalted butter, in a block 100g/3½oz caster sugar, plus extra for sprinkling Method Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin.Serve warm or cold. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Serve warm or cold. Serve warm or cold. | {
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"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kouign_amann_09102_16x9.jpg We have France to thank for these caramelised buttery, sugary parcels. Perfect with a café au lait. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook. 300g/10½oz strong plain flour, plus extra for dusting5g fast-action yeast 1 tsp salt200ml/7fl oz warm water25g/1oz unsalted butter, melted250g/9oz cold unsalted butter, in a block100g/3½oz caster sugar, plus extra for sprinkling 300g/10½oz strong plain flour, plus extra for dusting 5g fast-action yeast 1 tsp salt 200ml/7fl oz warm water 25g/1oz unsalted butter, melted 250g/9oz cold unsalted butter, in a block 100g/3½oz caster sugar, plus extra for sprinkling Method Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin.Serve warm or cold. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Serve warm or cold. Serve warm or cold."
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} | 80d6c522ef19a5a5800e6519e30a8350a0dcf888e2f1bcd305b521c405fd9dba | Meatballs in gravy recipe
An average of 5.0 out of 5 stars from 13 ratings The Hairy Bikers’ meatballs are a winner for a mid-week supper. Mashed potatoes and peas make the perfect accompaniment. 250g/9oz lean beef mince250g/9oz pork mince1 small onion, very finely chopped1 garlic clove, finely chopped25g/1oz fresh white breadcrumbs2 tsp dried mixed herbssea salt and freshly ground black pepper2 tsp sunflower oil 250g/9oz lean beef mince 250g/9oz pork mince 1 small onion, very finely chopped 1 garlic clove, finely chopped 25g/1oz fresh white breadcrumbs 2 tsp dried mixed herbs sea salt and freshly ground black pepper 2 tsp sunflower oil 1 tbsp sunflower oil1 medium onion, finely sliced1 tbsp plain flour150ml/5fl oz red wine300ml/10fl oz beef stock made with 1 beef stock cube1 tbsp tomato purée 1 tbsp sunflower oil 1 medium onion, finely sliced 1 tbsp plain flour 150ml/5fl oz red wine 300ml/10fl oz beef stock made with 1 beef stock cube 1 tbsp tomato purée Method Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls.Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan.To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally.Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. | {
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"title": "Meatballs in gravy recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings The Hairy Bikers’ meatballs are a winner for a mid-week supper. Mashed potatoes and peas make the perfect accompaniment. 250g/9oz lean beef mince250g/9oz pork mince1 small onion, very finely chopped1 garlic clove, finely chopped25g/1oz fresh white breadcrumbs2 tsp dried mixed herbssea salt and freshly ground black pepper2 tsp sunflower oil 250g/9oz lean beef mince 250g/9oz pork mince 1 small onion, very finely chopped 1 garlic clove, finely chopped 25g/1oz fresh white breadcrumbs 2 tsp dried mixed herbs sea salt and freshly ground black pepper 2 tsp sunflower oil 1 tbsp sunflower oil1 medium onion, finely sliced1 tbsp plain flour150ml/5fl oz red wine300ml/10fl oz beef stock made with 1 beef stock cube1 tbsp tomato purée 1 tbsp sunflower oil 1 medium onion, finely sliced 1 tbsp plain flour 150ml/5fl oz red wine 300ml/10fl oz beef stock made with 1 beef stock cube 1 tbsp tomato purée Method Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls.Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan.To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally.Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve."
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} | 131d61be66e33a2d3ff9dcdb8addfa6fa0fb471baa18997e3658da9c768af005 | Diggers recipe
An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/diggers_46052_16x9.jpg These deliciously chewy teatime treats will keep for up to a week in an airtight container. 120g/4½oz plain flour225g/8oz caster sugar100g/3½oz oats85g/3oz desiccated coconut125g/4½oz butter, plus extra for greasing1 tbsp golden syrup1 level tsp bicarbonate of soda2 tbsp boiling water 120g/4½oz plain flour 225g/8oz caster sugar 100g/3½oz oats 85g/3oz desiccated coconut 125g/4½oz butter, plus extra for greasing 1 tbsp golden syrup 1 level tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tinMix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Mix the flour, sugar, oats and coconut together in a large mixing bowl. Mix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. | {
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"title": "Diggers recipe",
"content": "An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/diggers_46052_16x9.jpg These deliciously chewy teatime treats will keep for up to a week in an airtight container. 120g/4½oz plain flour225g/8oz caster sugar100g/3½oz oats85g/3oz desiccated coconut125g/4½oz butter, plus extra for greasing1 tbsp golden syrup1 level tsp bicarbonate of soda2 tbsp boiling water 120g/4½oz plain flour 225g/8oz caster sugar 100g/3½oz oats 85g/3oz desiccated coconut 125g/4½oz butter, plus extra for greasing 1 tbsp golden syrup 1 level tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tinMix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Preheat the oven to 170C/325F/Gas 3. Grease a 20cm/8in square tin Mix the flour, sugar, oats and coconut together in a large mixing bowl. Mix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown."
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} | 81d462784aad3fb3db72bc14ca35044cdc6a0eff26a15d804185056d90b062eb | Meat patties recipe
An average of 0.0 out of 5 stars from 0 ratings These little patties are a great way to use up the leftovers from a Sunday roast. 40g/1½oz lard 40g/1½oz butter175g/6oz plain flourpinch of salt1 free-range egg, beaten with a drop of milk 40g/1½oz lard 40g/1½oz butter 175g/6oz plain flour pinch of salt 1 free-range egg, beaten with a drop of milk 1 small onion, chopped1 tbsp oil or butter1 thick slice bread125g/4½oz roast beef, or other cooked meatleftover gravy sea salt and freshly ground black pepper 1 small onion, chopped 1 tbsp oil or butter 1 thick slice bread 125g/4½oz roast beef, or other cooked meat leftover gravy sea salt and freshly ground black pepper Method First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough.Wrap the dough in cling film and leave it to rest in the fridge while you make the filling.Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin).Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids.Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed.Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown. First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough. First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough. Wrap the dough in cling film and leave it to rest in the fridge while you make the filling. Wrap the dough in cling film and leave it to rest in the fridge while you make the filling. Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin). Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin). Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids. Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids. Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed. Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed. Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown. Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These little patties are a great way to use up the leftovers from a Sunday roast. 40g/1½oz lard 40g/1½oz butter175g/6oz plain flourpinch of salt1 free-range egg, beaten with a drop of milk 40g/1½oz lard 40g/1½oz butter 175g/6oz plain flour pinch of salt 1 free-range egg, beaten with a drop of milk 1 small onion, chopped1 tbsp oil or butter1 thick slice bread125g/4½oz roast beef, or other cooked meatleftover gravy sea salt and freshly ground black pepper 1 small onion, chopped 1 tbsp oil or butter 1 thick slice bread 125g/4½oz roast beef, or other cooked meat leftover gravy sea salt and freshly ground black pepper Method First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough.Wrap the dough in cling film and leave it to rest in the fridge while you make the filling.Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin).Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids.Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed.Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown. First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough. First make the pastry. Rub the fat into the flour, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the salt and mix with enough water to form a dough. Wrap the dough in cling film and leave it to rest in the fridge while you make the filling. Wrap the dough in cling film and leave it to rest in the fridge while you make the filling. Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft, then leave to cool. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Blend the bread in a food processor to make breadcrumbs, then add the meat and onion and pulse until coarsely chopped. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper. Tip the mixture into a bowl and add enough gravy to make a soft mixture. Season, to taste, with sea salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin). Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole patty tin (or fairy cake tin). Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids. Roll out the pastry and cut 10 large circles for the bases of the pies and 10 smaller circles for the lids. Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed. Place the larger pastry rounds in greased patty tins and add a heaped teaspoon of filling to each. Dampen the edges of the patties with water and top with the lids, making sure the edges are well sealed. Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown. Brush the patties with the beaten egg and pierce a hole in each one to allow the steam to escape. Bake the patties in the preheated oven for 20–30 minutes or until golden-brown."
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} | c6b10cf0a38be88189e8696147e647af3c5b231a2653a710eda006284db18b7d | Pork chops with potato and apple tartiflette recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btx57.jpg James Martin brings Continental flair and flavour to this juicy pork chop recipe. 1kg/2lb 4oz medium-sized potatoes, skins left on3 eating apples, cored250g/9oz pancetta, cut into lardons4-5 sprigs thyme, leaves only1 x 250g/9oz whole Reblochon, or similar strong, soft, bloomy-rinded French cheese50g/1¾oz chilled butter, cut into cubes4 thick-cut pork chopssea salt and freshly ground black pepper 1kg/2lb 4oz medium-sized potatoes, skins left on 3 eating apples, cored 250g/9oz pancetta, cut into lardons 4-5 sprigs thyme, leaves only 1 x 250g/9oz whole Reblochon, or similar strong, soft, bloomy-rinded French cheese 50g/1¾oz chilled butter, cut into cubes 4 thick-cut pork chops sea salt and freshly ground black pepper Method Preheat the oven to 230C/210C Fan/Gas 8.Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Cut one apple in half and then into thin slices.Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper.Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese.Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp.Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear.Serve the pork chops with half an apple and the tartiflette. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Cut one apple in half and then into thin slices. Cut one apple in half and then into thin slices. Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper. Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper. Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese. Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese. Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp. Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp. Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear. Serve the pork chops with half an apple and the tartiflette. Serve the pork chops with half an apple and the tartiflette. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btx57.jpg James Martin brings Continental flair and flavour to this juicy pork chop recipe. 1kg/2lb 4oz medium-sized potatoes, skins left on3 eating apples, cored250g/9oz pancetta, cut into lardons4-5 sprigs thyme, leaves only1 x 250g/9oz whole Reblochon, or similar strong, soft, bloomy-rinded French cheese50g/1¾oz chilled butter, cut into cubes4 thick-cut pork chopssea salt and freshly ground black pepper 1kg/2lb 4oz medium-sized potatoes, skins left on 3 eating apples, cored 250g/9oz pancetta, cut into lardons 4-5 sprigs thyme, leaves only 1 x 250g/9oz whole Reblochon, or similar strong, soft, bloomy-rinded French cheese 50g/1¾oz chilled butter, cut into cubes 4 thick-cut pork chops sea salt and freshly ground black pepper Method Preheat the oven to 230C/210C Fan/Gas 8.Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Cut one apple in half and then into thin slices.Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper.Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese.Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp.Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear.Serve the pork chops with half an apple and the tartiflette. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices. Cut one apple in half and then into thin slices. Cut one apple in half and then into thin slices. Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper. Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper. Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese. Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese. Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp. Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp. Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear. Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear. Serve the pork chops with half an apple and the tartiflette. Serve the pork chops with half an apple and the tartiflette."
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} | 95bdb620acf42ecd320b09a525b6998978615898ebb6a9cb0b9d95a748eb1d91 | Green spatchcocked chicken recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btxfs.jpg This easy, zingy chicken recipe tastes delicious roasted in the oven or over the coals of a barbecue. For this recipe you will need a food processor and a pestle and mortar. large bunch fresh coriander, roughly choppedlarge bunch fresh mint, leaves onlylarge bunch fresh basil, leaves only6 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped4 green chillies, roughly chopped200g/7oz Greek-style yoghurt5 limes1 whole chicken, spatchcocked2 tbsp dark soy sauce2 tbsp fish sauce1 tbsp toasted sesame oil1 tbsp honey1 hispi cabbage, leaves only, finely sliced1 red onion, finely slicedsea salt and freshly ground black pepper large bunch fresh coriander, roughly chopped large bunch fresh mint, leaves only large bunch fresh basil, leaves only 6 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 4 green chillies, roughly chopped 200g/7oz Greek-style yoghurt 5 limes 1 whole chicken, spatchcocked 2 tbsp dark soy sauce 2 tbsp fish sauce 1 tbsp toasted sesame oil 1 tbsp honey 1 hispi cabbage, leaves only, finely sliced 1 red onion, finely sliced sea salt and freshly ground black pepper Method Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8.Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away.Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more.Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Recipe tips Ask your butcher to spatchcock the chicken for you if you prefer not to attempt it. | {
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"title": "Green spatchcocked chicken recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btxfs.jpg This easy, zingy chicken recipe tastes delicious roasted in the oven or over the coals of a barbecue. For this recipe you will need a food processor and a pestle and mortar. large bunch fresh coriander, roughly choppedlarge bunch fresh mint, leaves onlylarge bunch fresh basil, leaves only6 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped4 green chillies, roughly chopped200g/7oz Greek-style yoghurt5 limes1 whole chicken, spatchcocked2 tbsp dark soy sauce2 tbsp fish sauce1 tbsp toasted sesame oil1 tbsp honey1 hispi cabbage, leaves only, finely sliced1 red onion, finely slicedsea salt and freshly ground black pepper large bunch fresh coriander, roughly chopped large bunch fresh mint, leaves only large bunch fresh basil, leaves only 6 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 4 green chillies, roughly chopped 200g/7oz Greek-style yoghurt 5 limes 1 whole chicken, spatchcocked 2 tbsp dark soy sauce 2 tbsp fish sauce 1 tbsp toasted sesame oil 1 tbsp honey 1 hispi cabbage, leaves only, finely sliced 1 red onion, finely sliced sea salt and freshly ground black pepper Method Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8.Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away.Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more.Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Recipe tips Ask your butcher to spatchcock the chicken for you if you prefer not to attempt it."
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} | c6f6af2855534f5d71116d825cbc5d19aa2c94c5278c9ff3ae09a581f1fd7c41 | Chocolate and caramel puddings recipe
An average of 4.3 out of 5 stars from 4 ratings Make sure to add a dollop of cream to compliment the richness of these chocolate puddings with caramel sauce. 120g/4oz unsalted butter, plus extra for greasing120g/4oz dark chocolate (minimum 70 per cent cocoa solids)4 free-range eggs220g/7½oz caster sugar75g/2½oz plain flour½ tsp baking powder50g/2oz cocoa powder 120g/4oz unsalted butter, plus extra for greasing 120g/4oz dark chocolate (minimum 70 per cent cocoa solids) 4 free-range eggs 220g/7½oz caster sugar 75g/2½oz plain flour ½ tsp baking powder 50g/2oz cocoa powder 200g/7oz sugar100g/3½oz butter100ml/3½fl oz double creamwhipped or clotted cream, to serve 200g/7oz sugar 100g/3½oz butter 100ml/3½fl oz double cream whipped or clotted cream, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease four ovenproof coffee or tea cups (or ramekins) with butter.Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl).Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly.Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick.Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture.Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously.Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. | {
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"title": "Chocolate and caramel puddings recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings Make sure to add a dollop of cream to compliment the richness of these chocolate puddings with caramel sauce. 120g/4oz unsalted butter, plus extra for greasing120g/4oz dark chocolate (minimum 70 per cent cocoa solids)4 free-range eggs220g/7½oz caster sugar75g/2½oz plain flour½ tsp baking powder50g/2oz cocoa powder 120g/4oz unsalted butter, plus extra for greasing 120g/4oz dark chocolate (minimum 70 per cent cocoa solids) 4 free-range eggs 220g/7½oz caster sugar 75g/2½oz plain flour ½ tsp baking powder 50g/2oz cocoa powder 200g/7oz sugar100g/3½oz butter100ml/3½fl oz double creamwhipped or clotted cream, to serve 200g/7oz sugar 100g/3½oz butter 100ml/3½fl oz double cream whipped or clotted cream, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease four ovenproof coffee or tea cups (or ramekins) with butter.Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl).Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly.Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick.Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture.Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously.Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream."
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} | 5349aa1f131f30e0f94bca43667d61ca1f2b231b90612d9b869fd66f9dfc1090 | Velodrome cake recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/velodrome_cake_45072_16x9.jpg Take gold in cake-baking with this stunning re-creation of the velodrome in cake - cycling fans will be delighted. 450g/15oz unsalted butter, softened plus extra for greasing450g/15oz caster sugar8 free-range eggs4-5 tbsp strong espresso coffee450g/15oz self-raising flour 450g/15oz unsalted butter, softened plus extra for greasing 450g/15oz caster sugar 8 free-range eggs 4-5 tbsp strong espresso coffee 450g/15oz self-raising flour 300g/10½oz icing sugar3 tbsp strong black coffee 300g/10½oz icing sugar 3 tbsp strong black coffee 50g/1¾oz icing sugar 50g/1¾oz icing sugar Method Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon.Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil.Leave to cool in the tin. When cool enough to handle gently ease out of the tin.When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope.To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes.Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4. Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon. Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil. Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil. Leave to cool in the tin. When cool enough to handle gently ease out of the tin. Leave to cool in the tin. When cool enough to handle gently ease out of the tin. When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope. When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope. To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes. When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes. Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Recipe tips Alternatively, cut the top of the cake flat and use runner or hurdler figurines. | {
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"title": "Velodrome cake recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/velodrome_cake_45072_16x9.jpg Take gold in cake-baking with this stunning re-creation of the velodrome in cake - cycling fans will be delighted. 450g/15oz unsalted butter, softened plus extra for greasing450g/15oz caster sugar8 free-range eggs4-5 tbsp strong espresso coffee450g/15oz self-raising flour 450g/15oz unsalted butter, softened plus extra for greasing 450g/15oz caster sugar 8 free-range eggs 4-5 tbsp strong espresso coffee 450g/15oz self-raising flour 300g/10½oz icing sugar3 tbsp strong black coffee 300g/10½oz icing sugar 3 tbsp strong black coffee 50g/1¾oz icing sugar 50g/1¾oz icing sugar Method Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon.Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil.Leave to cool in the tin. When cool enough to handle gently ease out of the tin.When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope.To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes.Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4. Thoroughly grease and line the base of a 24cm/10in savarin tin. Preheat the oven to 180C/350F/Gas 4. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the espresso. Fold in the flour using a large metal spoon. Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil. Spoon the mixture into the prepared tin and level with a back of spoon or spatula. Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Check the cake after 30 minutes and if you feel the cake is taking on too much colour before it is ready cover it with parchment paper or foil. Leave to cool in the tin. When cool enough to handle gently ease out of the tin. Leave to cool in the tin. When cool enough to handle gently ease out of the tin. When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope. When the cake is completely cold. Using a knife to make small surface cuts, mark a circle on the top of the cake about 2cm from the inside edge. Also mark a line inside the inner edge about 3cm down from the top. Now carefully cut from one mark to the other to create a slope. To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. To make the coffee icing, mix the sifted icing sugar with the coffee and beat until smooth. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sifted icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes. When you are happy with the consistency of the icing, start to cover your cake. You want to completely cover the inside edge but only have drizzles on the outside. Once the coffee icing is set, make the white icing in the same way as above. Spoon into a piping bag and pipe three lines around the inside edge to represent the lanes. Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Buy a few cyclist or runner figurines (available online) and fix on a slight angle to represent the speed of the velodrome. Recipe tips Alternatively, cut the top of the cake flat and use runner or hurdler figurines."
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} | a79c2731f11e04e164a0d22453e1fc657fa50595b1da172062246220f722c0f1 | Christmas wreath biscuits recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_wreath_66081_16x9.jpg A simple orange-flavoured biscuit topped with white chocolate and bejewelled with brightly coloured dried fruit and pistachios. 115g/4oz unsalted butter100g/3½oz caster sugar2 oranges, finely grated zest only1 small free-range egg, beaten150g/5½oz plain flour, plus extra for dusting50g/1¾oz cornflour50g/1¾oz ground almonds 115g/4oz unsalted butter 100g/3½oz caster sugar 2 oranges, finely grated zest only 1 small free-range egg, beaten 150g/5½oz plain flour, plus extra for dusting 50g/1¾oz cornflour 50g/1¾oz ground almonds 40g/1½oz slivered pistachios or pistachios 150g/5½oz white chocolate, cut into chunks25g/1oz dried cranberries 40g/1½oz dried barberries 40g/1½oz slivered pistachios or pistachios 150g/5½oz white chocolate, cut into chunks 25g/1oz dried cranberries 40g/1½oz dried barberries Method Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough.Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Bake for 12–15 minutes. Remove and set aside to cool. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits.Decorate with the pistachios, barberries and cranberries. Leave to set. Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough. Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough. Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Bake for 12–15 minutes. Remove and set aside to cool. Bake for 12–15 minutes. Remove and set aside to cool. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits. Decorate with the pistachios, barberries and cranberries. Leave to set. Decorate with the pistachios, barberries and cranberries. Leave to set. | {
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"title": "Christmas wreath biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_wreath_66081_16x9.jpg A simple orange-flavoured biscuit topped with white chocolate and bejewelled with brightly coloured dried fruit and pistachios. 115g/4oz unsalted butter100g/3½oz caster sugar2 oranges, finely grated zest only1 small free-range egg, beaten150g/5½oz plain flour, plus extra for dusting50g/1¾oz cornflour50g/1¾oz ground almonds 115g/4oz unsalted butter 100g/3½oz caster sugar 2 oranges, finely grated zest only 1 small free-range egg, beaten 150g/5½oz plain flour, plus extra for dusting 50g/1¾oz cornflour 50g/1¾oz ground almonds 40g/1½oz slivered pistachios or pistachios 150g/5½oz white chocolate, cut into chunks25g/1oz dried cranberries 40g/1½oz dried barberries 40g/1½oz slivered pistachios or pistachios 150g/5½oz white chocolate, cut into chunks 25g/1oz dried cranberries 40g/1½oz dried barberries Method Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough.Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Bake for 12–15 minutes. Remove and set aside to cool. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits.Decorate with the pistachios, barberries and cranberries. Leave to set. Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough. Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough. Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to. Bake for 12–15 minutes. Remove and set aside to cool. Bake for 12–15 minutes. Remove and set aside to cool. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits. Decorate with the pistachios, barberries and cranberries. Leave to set. Decorate with the pistachios, barberries and cranberries. Leave to set."
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} | 5757da2033e086e4fa784c4773ca1da5cb7895cbf4d68bd33706e21125010b54 | Pastry cream recipe
An average of 3.9 out of 5 stars from 7 ratings Try this easy pastry cream (or "creme pat") as a lining for fruit tarts or a sandwich cake filling. 4 medium free-range egg yolks (preferably organic)65g/2½oz caster sugar15g/½oz plain flour15g/½oz cornflour350ml/12fl oz whole milk½ tsp vanilla bean pasteicing sugar, for dusting 4 medium free-range egg yolks (preferably organic) 65g/2½oz caster sugar 15g/½oz plain flour 15g/½oz cornflour 350ml/12fl oz whole milk ½ tsp vanilla bean paste icing sugar, for dusting Method In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed. | {
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"content": "An average of 3.9 out of 5 stars from 7 ratings Try this easy pastry cream (or \"creme pat\") as a lining for fruit tarts or a sandwich cake filling. 4 medium free-range egg yolks (preferably organic)65g/2½oz caster sugar15g/½oz plain flour15g/½oz cornflour350ml/12fl oz whole milk½ tsp vanilla bean pasteicing sugar, for dusting 4 medium free-range egg yolks (preferably organic) 65g/2½oz caster sugar 15g/½oz plain flour 15g/½oz cornflour 350ml/12fl oz whole milk ½ tsp vanilla bean paste icing sugar, for dusting Method In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed."
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} | a20e654a6b2926057640aaeeb3b060a90acd9faf4d6dc6f96c332fd13fb99823 | Summery maple-glazed gammon with fresh apricot and ginger chutney recipe
An average of 0.0 out of 5 stars from 0 ratings So many people cook a gammon at Christmas time, but don’t think to cook it for any other occasion. I think it makes a lovely summer Sunday lunch served hot or cold with this spicy apricot chutney. 1 x 1.8-2kg/4-4lb 8oz gammon, boned2 bay leaves1 onion, halved 6 peppercorns 1 x 1.8-2kg/4-4lb 8oz gammon, boned 2 bay leaves 1 onion, halved 6 peppercorns 3 tbsp maple syrup1 tsp English mustard powder3 tbsp light muscovado sugar 3 tbsp maple syrup 1 tsp English mustard powder 3 tbsp light muscovado sugar 2 tbsp olive oil2 onions, finely chopped1 garlic clove, crushed400g/14oz ready-to-eat dried apricots, diced2 crisp eating apples, peeled, cored and diced100g/3½oz light muscovado sugar200ml/7fl oz cider vinegar5 tbsp grated root ginger2 red chillies, finely chopped2 oranges, zest and juice8 tbsp maple syrup 2 tbsp olive oil 2 onions, finely chopped 1 garlic clove, crushed 400g/14oz ready-to-eat dried apricots, diced 2 crisp eating apples, peeled, cored and diced 100g/3½oz light muscovado sugar 200ml/7fl oz cider vinegar 5 tbsp grated root ginger 2 red chillies, finely chopped 2 oranges, zest and juice 8 tbsp maple syrup Method Preheat the oven to 160C/325F/Gas 3 (140C fan).Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Increase the oven temperature to 220C/425F/Gas 7 (200C fan).When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time.While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Preheat the oven to 160C/325F/Gas 3 (140C fan). Preheat the oven to 160C/325F/Gas 3 (140C fan). Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Increase the oven temperature to 220C/425F/Gas 7 (200C fan). Increase the oven temperature to 220C/425F/Gas 7 (200C fan). When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time. While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Recipe tips The gammon can be cooked and glazed and will keep in the fridge for 2-3 days. The chutney will keep for up to a month in the fridge too. Mary prefers to use an unsmoked gammon as it is less salty. Add as little or as much chilli as you like. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings So many people cook a gammon at Christmas time, but don’t think to cook it for any other occasion. I think it makes a lovely summer Sunday lunch served hot or cold with this spicy apricot chutney. 1 x 1.8-2kg/4-4lb 8oz gammon, boned2 bay leaves1 onion, halved 6 peppercorns 1 x 1.8-2kg/4-4lb 8oz gammon, boned 2 bay leaves 1 onion, halved 6 peppercorns 3 tbsp maple syrup1 tsp English mustard powder3 tbsp light muscovado sugar 3 tbsp maple syrup 1 tsp English mustard powder 3 tbsp light muscovado sugar 2 tbsp olive oil2 onions, finely chopped1 garlic clove, crushed400g/14oz ready-to-eat dried apricots, diced2 crisp eating apples, peeled, cored and diced100g/3½oz light muscovado sugar200ml/7fl oz cider vinegar5 tbsp grated root ginger2 red chillies, finely chopped2 oranges, zest and juice8 tbsp maple syrup 2 tbsp olive oil 2 onions, finely chopped 1 garlic clove, crushed 400g/14oz ready-to-eat dried apricots, diced 2 crisp eating apples, peeled, cored and diced 100g/3½oz light muscovado sugar 200ml/7fl oz cider vinegar 5 tbsp grated root ginger 2 red chillies, finely chopped 2 oranges, zest and juice 8 tbsp maple syrup Method Preheat the oven to 160C/325F/Gas 3 (140C fan).Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Increase the oven temperature to 220C/425F/Gas 7 (200C fan).When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time.While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Preheat the oven to 160C/325F/Gas 3 (140C fan). Preheat the oven to 160C/325F/Gas 3 (140C fan). Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Place the gammon in a deep saucepan that it just fits, add the bay leaves, onion and peppercorns. Add enough water to cover the gammon, then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours, or until tender. Increase the oven temperature to 220C/425F/Gas 7 (200C fan). Increase the oven temperature to 220C/425F/Gas 7 (200C fan). When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. When the ham is cooked, remove it from the pan, and, using a sharp knife cut off the skin, leaving a layer of fat underneath. Place the gammon in a small roasting tin. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time. Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes, or until golden-brown, basting halfway through the cooking time. While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients, bring to the boil, then simmer for about 10 minutes, or until the apricots have softened and everything is soft and pulpy. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Serve the chutney hot or cold. If cold, spoon into sterilised jars, label and seal the top. Recipe tips The gammon can be cooked and glazed and will keep in the fridge for 2-3 days. The chutney will keep for up to a month in the fridge too. Mary prefers to use an unsmoked gammon as it is less salty. Add as little or as much chilli as you like."
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} | 065e984858d57ee3dff71a5823933a15e4886adf5cc43b817f334aa515ff443d | Salmon fillets with herb sauce, quails' eggs and asparagus recipe
An average of 4.8 out of 5 stars from 4 ratings I love to serve a long platter of these salmon fillets for a summer buffet. They look so pretty and the flavour of the herb sauce really compliments the salmon. This would be the prefect main meal to serve for a special occasion. 10 x 125g/4½oz single fillets of salmon, cut from the whole fillet, skin onsalt and black pepper20 fine fresh asparagus tips5 quails' eggs 10 x 125g/4½oz single fillets of salmon, cut from the whole fillet, skin on salt and black pepper 20 fine fresh asparagus tips 5 quails' eggs 1 tbsp snipped fresh dill1 tbsp snipped fresh chives1 tbsp torn fresh mint leaves1 tbsp small sprigs parsley100g/3½oz full-fat crème fraîche100g/3½oz full-fat Greek yoghurt150ml/¼ pint light mayonnaise1 tsp sugar½ lemon, juice only 1 tbsp snipped fresh dill 1 tbsp snipped fresh chives 1 tbsp torn fresh mint leaves 1 tbsp small sprigs parsley 100g/3½oz full-fat crème fraîche 100g/3½oz full-fat Greek yoghurt 150ml/¼ pint light mayonnaise 1 tsp sugar ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4 (fan 160C).Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator.Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well.Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells.For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator. Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator. Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well. Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well. Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells. Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells. For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Recipe tips The salmon, asparagus, eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Keep chilled until served. Try to get salmon fillet slices that are all the same thickness. If they are very thin at the sides, fold the sides underneath to prevent over-cooking | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings I love to serve a long platter of these salmon fillets for a summer buffet. They look so pretty and the flavour of the herb sauce really compliments the salmon. This would be the prefect main meal to serve for a special occasion. 10 x 125g/4½oz single fillets of salmon, cut from the whole fillet, skin onsalt and black pepper20 fine fresh asparagus tips5 quails' eggs 10 x 125g/4½oz single fillets of salmon, cut from the whole fillet, skin on salt and black pepper 20 fine fresh asparagus tips 5 quails' eggs 1 tbsp snipped fresh dill1 tbsp snipped fresh chives1 tbsp torn fresh mint leaves1 tbsp small sprigs parsley100g/3½oz full-fat crème fraîche100g/3½oz full-fat Greek yoghurt150ml/¼ pint light mayonnaise1 tsp sugar½ lemon, juice only 1 tbsp snipped fresh dill 1 tbsp snipped fresh chives 1 tbsp torn fresh mint leaves 1 tbsp small sprigs parsley 100g/3½oz full-fat crème fraîche 100g/3½oz full-fat Greek yoghurt 150ml/¼ pint light mayonnaise 1 tsp sugar ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4 (fan 160C).Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator.Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well.Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells.For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator. Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink). Remove the foil and allow to cool, then cover and leave to chill in the refrigerator. Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well. Bring a frying pan with water to the boil, add the asparagus and boil for just three minutes or until tender when pierced with the tip of a knife. Plunge into ice cold water to stop them cooking any further, then drain well. Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells. Bring a small pan of water to the boil and cook the quails' eggs for just two minutes. Plunge into ice cold water to stop them cooking any further, then drain well and peel off the shells. For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. For the sauce, place all the sauce ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining sauce in a sauce boat and arrange the remaining quail’s eggs on the serving platter. Recipe tips The salmon, asparagus, eggs and sauce can all be prepared up to two days in advance and then assembled no more than two hours before serving. Keep chilled until served. Try to get salmon fillet slices that are all the same thickness. If they are very thin at the sides, fold the sides underneath to prevent over-cooking"
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} | abe75212caeedb7281eac64d603f62d4f07d292b5459e05778aff4b0e460b398 | Laverbread cakes recipe
An average of 0.0 out of 5 stars from 0 ratings Laverbread cakes are an essential part of a Welsh breakfast, but can also be served as a side dishes with roast meats. 4 tbsp laverbread4 tbsp rolled oats2 tsp olive oil8 thin rashers streaky bacon 4 tbsp laverbread 4 tbsp rolled oats 2 tsp olive oil 8 thin rashers streaky bacon Method In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter.Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown.Serve the laverbread cakes with the crispy bacon on top. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Serve the laverbread cakes with the crispy bacon on top. Serve the laverbread cakes with the crispy bacon on top. | {
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"title": "Laverbread cakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Laverbread cakes are an essential part of a Welsh breakfast, but can also be served as a side dishes with roast meats. 4 tbsp laverbread4 tbsp rolled oats2 tsp olive oil8 thin rashers streaky bacon 4 tbsp laverbread 4 tbsp rolled oats 2 tsp olive oil 8 thin rashers streaky bacon Method In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter.Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown.Serve the laverbread cakes with the crispy bacon on top. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. In a small bowl, mix the laverbread and oats together. Divide the mixture into 8 peices and roll into small balls. Flatten the balls into small patties, roughly 4cm/1½ in diameter. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the olive oil in a large pan over a medium heat. Fry the bacon until crispy and the fat has rendered. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown. Serve the laverbread cakes with the crispy bacon on top. Serve the laverbread cakes with the crispy bacon on top."
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} | b0d42cc5cdc0422f21f68beb757e21d3de3cf30d395172018bba75cbfac635c9 | Goats’ cheese, pepper and thyme galettes with onion marmalade recipe
An average of 4.0 out of 5 stars from 2 ratings Prepare the marmalade and peppers in advance so last minute work is minimal. Serve with with a dressed mixed leaf salad. 2 tbsp olive oil3 large onions, sliced1 tbsp sugar1 tbsp balsamic vinegarsea salt and freshly ground black pepper 2 tbsp olive oil 3 large onions, sliced 1 tbsp sugar 1 tbsp balsamic vinegar sea salt and freshly ground black pepper 3 red peppersolive oil325g/11½oz all-butter puff pastry2 x 150g/5½oz tubs soft goats’ cheese2 tbsp fresh broad-leaf thyme1 egg, beaten 3 red peppers olive oil 325g/11½oz all-butter puff pastry 2 x 150g/5½oz tubs soft goats’ cheese 2 tbsp fresh broad-leaf thyme 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat.To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool.For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips.Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp. Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat. Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat. To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool. To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool. For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips. For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips. Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp. | {
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"title": "Goats’ cheese, pepper and thyme galettes with onion marmalade recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Prepare the marmalade and peppers in advance so last minute work is minimal. Serve with with a dressed mixed leaf salad. 2 tbsp olive oil3 large onions, sliced1 tbsp sugar1 tbsp balsamic vinegarsea salt and freshly ground black pepper 2 tbsp olive oil 3 large onions, sliced 1 tbsp sugar 1 tbsp balsamic vinegar sea salt and freshly ground black pepper 3 red peppersolive oil325g/11½oz all-butter puff pastry2 x 150g/5½oz tubs soft goats’ cheese2 tbsp fresh broad-leaf thyme1 egg, beaten 3 red peppers olive oil 325g/11½oz all-butter puff pastry 2 x 150g/5½oz tubs soft goats’ cheese 2 tbsp fresh broad-leaf thyme 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat.To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool.For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips.Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp. Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat. Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat. To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool. To make the onion marmalade, heat the oil in a non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Sprinkle in the sugar and vinegar and season with sea salt and freshly ground black pepper. Cover and lower the heat for about 20 minutes or until soft. If the mixture is looking wet, remove the lid and let the liquid evaporate. Set the marmalade aside to cool. For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips. For the galettes, cut each pepper in half, remove the stalk and seeds and lay cut side down on another baking tray. Drizzle with a little oil and roast in the oven for about 20 minutes or until the skins are black. Transfer to a plastic bag and seal. When cold, peel away the skin and slice into thin strips. Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Roll the pastry out thinly on a floured work surface into a rectangle and trim the edges. Cut the pastry in half and prick with a fork. Transfer to a large piece of greaseproof paper and spread the goats’ cheese onto each piece of pastry, leaving a boarder around the edge. Spoon over the onion marmalade, scatter over the thmye and arrange the pepper strips on top. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp. Brush the edge of the pastry with the beaten egg and bake in the oven for 20-25 minutes, or until the pastry is crisp."
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} | 0ca696c64be6aaea08240ddc94157863d3d1f0d5f6641b8a384cf6ea8eb59dcd | Persian flatbread with pistachio and feta dip recipe
An average of 4.2 out of 5 stars from 5 ratings Learn how to make your own Persian flatbreads with British-Iranian chef, Sabrina Ghayour. Serve with a quick yoghurt dip, for scooping. 7g sachet fast-action dried yeast 500ml/18fl oz warm water700g/1lb 9oz strong white bread flour, plus extra2 tsp sea salt flakes75ml/2½fl oz olive oil50g/1¾oz butter, meltedhandful nigella or sesame seeds, to garnish 7g sachet fast-action dried yeast 500ml/18fl oz warm water 700g/1lb 9oz strong white bread flour, plus extra 2 tsp sea salt flakes 75ml/2½fl oz olive oil 50g/1¾oz butter, melted handful nigella or sesame seeds, to garnish 100g/3½oz shelled pistachio nuts75ml/2½fl oz olive oil300g/10½oz fetahandful fresh dill, leaves picked and roughly chopped1 garlic clove, crushed1 long red chilli (of medium heat), roughly chopped3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon 100g/3½oz shelled pistachio nuts 75ml/2½fl oz olive oil 300g/10½oz feta handful fresh dill, leaves picked and roughly chopped 1 garlic clove, crushed 1 long red chilli (of medium heat), roughly chopped 3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon Method Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved.Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water.On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours.Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise.Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving.Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings Learn how to make your own Persian flatbreads with British-Iranian chef, Sabrina Ghayour. Serve with a quick yoghurt dip, for scooping. 7g sachet fast-action dried yeast 500ml/18fl oz warm water700g/1lb 9oz strong white bread flour, plus extra2 tsp sea salt flakes75ml/2½fl oz olive oil50g/1¾oz butter, meltedhandful nigella or sesame seeds, to garnish 7g sachet fast-action dried yeast 500ml/18fl oz warm water 700g/1lb 9oz strong white bread flour, plus extra 2 tsp sea salt flakes 75ml/2½fl oz olive oil 50g/1¾oz butter, melted handful nigella or sesame seeds, to garnish 100g/3½oz shelled pistachio nuts75ml/2½fl oz olive oil300g/10½oz fetahandful fresh dill, leaves picked and roughly chopped1 garlic clove, crushed1 long red chilli (of medium heat), roughly chopped3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon 100g/3½oz shelled pistachio nuts 75ml/2½fl oz olive oil 300g/10½oz feta handful fresh dill, leaves picked and roughly chopped 1 garlic clove, crushed 1 long red chilli (of medium heat), roughly chopped 3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon Method Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved.Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water.On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours.Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise.Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving.Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads."
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} | 73ff5077e02d7996f6f904fa662020aec43025fbfa376bc4e4ad5d453a200812 | Simple larb gai recipe
An average of 5.0 out of 5 stars from 1 rating 50g/1¾oz Thai sticky rice3 garlic cloves, finely chopped1 red chilli, deseeded and finely choppedthumb-sized fresh ginger, peeled2 skinless chicken breasts (150g/5½oz each), cut into large chunks60ml/2½fl oz chicken stock3 tbsp fish sauce (nam pla)1 lime, zest and juice 1 tsp caster sugar5 spring onions, finely choppedhandful fresh mint and coriander leaves, roughly chopped reserving a few leaves for garnish2 Little Gem lettuces, leaves separated 50g/1¾oz Thai sticky rice 3 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped thumb-sized fresh ginger, peeled 2 skinless chicken breasts (150g/5½oz each), cut into large chunks 60ml/2½fl oz chicken stock 3 tbsp fish sauce (nam pla) 1 lime, zest and juice 1 tsp caster sugar 5 spring onions, finely chopped handful fresh mint and coriander leaves, roughly chopped reserving a few leaves for garnish 2 Little Gem lettuces, leaves separated Method Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside.Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth.Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces.Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender.Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm. Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside. Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside. Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth. Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth. Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces. Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces. Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender. Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender. Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm. Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm. | {
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"title": "Simple larb gai recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 50g/1¾oz Thai sticky rice3 garlic cloves, finely chopped1 red chilli, deseeded and finely choppedthumb-sized fresh ginger, peeled2 skinless chicken breasts (150g/5½oz each), cut into large chunks60ml/2½fl oz chicken stock3 tbsp fish sauce (nam pla)1 lime, zest and juice 1 tsp caster sugar5 spring onions, finely choppedhandful fresh mint and coriander leaves, roughly chopped reserving a few leaves for garnish2 Little Gem lettuces, leaves separated 50g/1¾oz Thai sticky rice 3 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped thumb-sized fresh ginger, peeled 2 skinless chicken breasts (150g/5½oz each), cut into large chunks 60ml/2½fl oz chicken stock 3 tbsp fish sauce (nam pla) 1 lime, zest and juice 1 tsp caster sugar 5 spring onions, finely chopped handful fresh mint and coriander leaves, roughly chopped reserving a few leaves for garnish 2 Little Gem lettuces, leaves separated Method Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside.Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth.Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces.Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender.Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm. Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside. Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside. Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth. Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth. Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces. Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces. Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender. Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender. Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm. Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm."
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} | ba121e0d49f1ced5134647bc0fe74a72214721de4fa3f95ff70ac0bc1ae9fb1d | Pillow soft vanilla cupcakes recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pillow_soft_vanilli_69706_16x9.jpg These are the perfect vanilla cupcakes – wonderfully moist and soft in texture. Decorate using these Swiss meringue buttercream techniques. 330g/11½oz plain flour, sifted320g/11¼oz caster sugar1½ tbsp baking powderpinch salt175g/6oz unsalted butter, softened3 free-range eggs190ml/7fl oz full-fat milk1½ tsp good quality vanilla extract 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder pinch salt 175g/6oz unsalted butter, softened 3 free-range eggs 190ml/7fl oz full-fat milk 1½ tsp good quality vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Top with an icing of your choice. Recipe tips Always scrape down the sides of the bowl before adding more ingredients. | {
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"title": "Pillow soft vanilla cupcakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pillow_soft_vanilli_69706_16x9.jpg These are the perfect vanilla cupcakes – wonderfully moist and soft in texture. Decorate using these Swiss meringue buttercream techniques. 330g/11½oz plain flour, sifted320g/11¼oz caster sugar1½ tbsp baking powderpinch salt175g/6oz unsalted butter, softened3 free-range eggs190ml/7fl oz full-fat milk1½ tsp good quality vanilla extract 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder pinch salt 175g/6oz unsalted butter, softened 3 free-range eggs 190ml/7fl oz full-fat milk 1½ tsp good quality vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Top with an icing of your choice. Recipe tips Always scrape down the sides of the bowl before adding more ingredients."
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} | 0bb66eb8fdb76350f80a073a067d2cc966939b4bb237e0293cdc3a004ef6070b | Lardy cake crown recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lardy_cake_crown_97389_16x9.jpg All the rich, indulgent flavours of lardy cake packed into a soft enriched dough, that's twisted to make a crown fit to grace any table. 450g/1lb strong white flour5g salt14g/½oz fast-action yeast75g/2½oz butter, cubed, plus extra for greasing75g/2½oz lard, cubed50g/1¾oz soft dark brown sugar225g/8oz mixed dried fruit 450g/1lb strong white flour 5g salt 14g/½oz fast-action yeast 75g/2½oz butter, cubed, plus extra for greasing 75g/2½oz lard, cubed 50g/1¾oz soft dark brown sugar 225g/8oz mixed dried fruit Method Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean.Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size.Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter.Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top.Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together.Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours.Bake for 25-30 minutes, or until golden-brown. Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean. Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean. Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size. Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size. Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter. Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter. Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top. Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top. Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together. Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours. Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours. Bake for 25-30 minutes, or until golden-brown. Bake for 25-30 minutes, or until golden-brown. | {
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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/lardy_cake_crown_97389_16x9.jpg All the rich, indulgent flavours of lardy cake packed into a soft enriched dough, that's twisted to make a crown fit to grace any table. 450g/1lb strong white flour5g salt14g/½oz fast-action yeast75g/2½oz butter, cubed, plus extra for greasing75g/2½oz lard, cubed50g/1¾oz soft dark brown sugar225g/8oz mixed dried fruit 450g/1lb strong white flour 5g salt 14g/½oz fast-action yeast 75g/2½oz butter, cubed, plus extra for greasing 75g/2½oz lard, cubed 50g/1¾oz soft dark brown sugar 225g/8oz mixed dried fruit Method Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean.Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size.Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter.Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top.Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together.Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours.Bake for 25-30 minutes, or until golden-brown. Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean. Put the flour into a large mixing bowl. Add the salt to one side and the yeast to the other. Mix together then rub in the butter using your fingertips. Pour in 225ml/7½fl oz of water and mix to form a dough. Add a little extra water to form a soft dough that leaves the sides of the bowl clean. Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size. Tip the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl and leave to rise for at least 3-4 hours, or until doubled in size. Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter. Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter. Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top. Tip the dough onto a lightly floured work surface. Press with your fingers to flatten out into a rectangle, about 50x20cm/20x8in. Scatter the lard to cover two thirds of the dough and sprinkle the sugar over the lard. Cover the sugar with the dried fruit. Bring the uncovered section over into the centre, then fold the other third on top. Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Turn the dough so a long edge is facing you and roll into a large rectangle. Tack the bottom of the dough to the work surface by pressing the edge with your fingers. Roll the dough into a long sausage shape, starting at the long edge furthest away from you. Cut down the entire length of the roll, to form two long strips and reveal the fruit inside. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together. Hold the pieces firmly at each end and twist tightly together, moving your hands in opposite directions. Now coil the twisted dough together into a circle and press the ends firmly together. Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours. Place the crown into the prepared tin. Leave to prove until it reaches the top of the tin. This will take approximately 1½ hours. Bake for 25-30 minutes, or until golden-brown. Bake for 25-30 minutes, or until golden-brown."
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} | 6f04c797e6e5b1e02939d6be132079c4c1f81ce81b0859dbacdc64980f214a62 | Sichuan chilli chicken recipe
An average of 5.0 out of 5 stars from 1 rating A spicy Chinese dish that's perfect for a weekend treat. 1 tbsp Shaoxing rice wine1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil15 whole dried chillies2 tsp Sichuan peppercorns4 celery sticks, julienned2 garlic cloves, thinly sliced4cm/2in piece ginger, julienned2 spring onions, julienned1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder300ml/10fl oz chicken stock salt 1 tbsp Shaoxing rice wine 1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil 15 whole dried chillies 2 tsp Sichuan peppercorns 4 celery sticks, julienned 2 garlic cloves, thinly sliced 4cm/2in piece ginger, julienned 2 spring onions, julienned 1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder 300ml/10fl oz chicken stock salt 1 tbsp finely chopped fresh parsley50g/1¾oz deep-fried vermicelli noodles 1 tbsp finely chopped fresh parsley 50g/1¾oz deep-fried vermicelli noodles Method Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. | {
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"title": "Sichuan chilli chicken recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A spicy Chinese dish that's perfect for a weekend treat. 1 tbsp Shaoxing rice wine1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil15 whole dried chillies2 tsp Sichuan peppercorns4 celery sticks, julienned2 garlic cloves, thinly sliced4cm/2in piece ginger, julienned2 spring onions, julienned1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder300ml/10fl oz chicken stock salt 1 tbsp Shaoxing rice wine 1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil 15 whole dried chillies 2 tsp Sichuan peppercorns 4 celery sticks, julienned 2 garlic cloves, thinly sliced 4cm/2in piece ginger, julienned 2 spring onions, julienned 1-2tbsp Sichuan chilli bean paste 1 tsp chilli powder 300ml/10fl oz chicken stock salt 1 tbsp finely chopped fresh parsley50g/1¾oz deep-fried vermicelli noodles 1 tbsp finely chopped fresh parsley 50g/1¾oz deep-fried vermicelli noodles Method Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley. Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley."
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} | d80012d8bc0e478b346879ff8e1c64bb5f321702dbfbc220387fd532d7d2a799 | Cranberry and orange marshmallows recipe
An average of 5.0 out of 5 stars from 1 rating Festive flavours make these marshmallows an ideal Christmas gift. Equipment and preparation: You will need a free-standing mixer, a sugar thermometer and a 20cm/8in square tin 75ml/3fl oz cranberry juice50ml/2fl oz orange juice 2 x 12g sachets gelatine powder450g/1lb caster sugar150ml/¼ pint golden syrup50g/1¾oz icing sugar2 tbsp cornflour1 orange, finely grated zest only1 tsp cranberry powder 75ml/3fl oz cranberry juice 50ml/2fl oz orange juice 2 x 12g sachets gelatine powder 450g/1lb caster sugar 150ml/¼ pint golden syrup 50g/1¾oz icing sugar 2 tbsp cornflour 1 orange, finely grated zest only 1 tsp cranberry powder Method Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set.Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue.Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm.Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Recipe tips Marshmallow is best made on a dry day. The marshmallows will keep for up to one week in airtight container, and they make great gifts. | {
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"title": "Cranberry and orange marshmallows recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Festive flavours make these marshmallows an ideal Christmas gift. Equipment and preparation: You will need a free-standing mixer, a sugar thermometer and a 20cm/8in square tin 75ml/3fl oz cranberry juice50ml/2fl oz orange juice 2 x 12g sachets gelatine powder450g/1lb caster sugar150ml/¼ pint golden syrup50g/1¾oz icing sugar2 tbsp cornflour1 orange, finely grated zest only1 tsp cranberry powder 75ml/3fl oz cranberry juice 50ml/2fl oz orange juice 2 x 12g sachets gelatine powder 450g/1lb caster sugar 150ml/¼ pint golden syrup 50g/1¾oz icing sugar 2 tbsp cornflour 1 orange, finely grated zest only 1 tsp cranberry powder Method Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set.Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue.Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm.Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Line a 20cm/8in square tin with cling film, leaving an overhang so the mixture can be removed easily once set. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Pour the orange juice and cranberry juice into the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Meanwhile, put the sugar, golden syrup and 150ml/¼ pint water in a saucepan. Cook over a low heat, stirring all the time, until the sugar has dissolved, then immediately bring the mixture to the boil. Using a sugar thermometer, boil until the syrup reaches 130C, then remove from the heat. Leave to cool for a minute, until it is no longer bubbling. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Whisk the gelatine mixture in a food mixer on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The marshmallow mixture should become pale and grow in volume like a very stiff meringue. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Once all the syrup has been added, continue to whisk for 5-10 minutes, or until the marshmallow is really thick and cools a bit more. It is ready when the outside of the bowl is only slightly warm and the marshmallow starts to get really sticky. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Use an oiled spatula, scrape the marshmallow into the prepared tin, keeping the spatula clean using boiling water when it gets too sticky. Leave to set at room temperature for 1-2 hours, or until firm. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Sieve the icing sugar and cornflour together into a small bowl and stir in the orange zest. Use some of this mixture to coat the top of the marshmallow. Using the overhang to lift the marshmallow up, remove it from the tin. Cut it into 4cm/1½in cubes then dust each cube in the remaining icing sugar mixture and cranberry powder. Serve on a plate or board. Recipe tips Marshmallow is best made on a dry day. The marshmallows will keep for up to one week in airtight container, and they make great gifts."
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} | ff545c4ecbece3ffc29299ec9b62da2310aa8f02744e9bb52ce37ccc3c3cba0e | Sourdough starter with green grapes recipe
An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017bf0b.jpg Use fermented grapes to make a bread ‘starter’ that you can use to make regular loaves of delicious sourdough bread. 5-7 seedless organic green grapes250g/9oz strong white flour250ml/9fl oz tepid water 5-7 seedless organic green grapes 250g/9oz strong white flour 250ml/9fl oz tepid water 100g/3½oz strong white flour100ml/3½fl oz tepid water 100g/3½oz strong white flour 100ml/3½fl oz tepid water Method Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days.If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. Slice the grapes and combine with the flour and the water. Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. | {
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"title": "Sourdough starter with green grapes recipe",
"content": "An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017bf0b.jpg Use fermented grapes to make a bread ‘starter’ that you can use to make regular loaves of delicious sourdough bread. 5-7 seedless organic green grapes250g/9oz strong white flour250ml/9fl oz tepid water 5-7 seedless organic green grapes 250g/9oz strong white flour 250ml/9fl oz tepid water 100g/3½oz strong white flour100ml/3½fl oz tepid water 100g/3½oz strong white flour 100ml/3½fl oz tepid water Method Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days.If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. Slice the grapes and combine with the flour and the water. Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed."
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} | e7217eaa7a454e81ef3e380e4932d40cb9546cf8534b0fba60b57772597ea6e2 | Savoury pies with Jarlsberg cheese and ham recipe
Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi) An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pies_with_14115_16x9.jpg Every country has something like these little pies – Polish pierogi, Indian samosas, Spanish and Argentinian empanadas – and this is Norway's version, made with Jarlsberg cheese and caraway seeds for that special Norwegian flavour. We give these dix points! If you're a lazybones you could use puff pastry, but you'll end up with something that's more like a fried pasty. Try these as a great little starter or beer blotter. 150ml/5fl oz lukewarm water1 tsp sugar7g/¼oz sachet fast-action dried yeast450g/1lb plain flour, plus extra for dusting170ml/6fl oz milk2 tsp salt35g/1¼oz butter, melted1 free-range egg1 tbsp oil, for greasing the tray1 egg, beaten, for glazing and sealing 150ml/5fl oz lukewarm water 1 tsp sugar 7g/¼oz sachet fast-action dried yeast 450g/1lb plain flour, plus extra for dusting 170ml/6fl oz milk 2 tsp salt 35g/1¼oz butter, melted 1 free-range egg 1 tbsp oil, for greasing the tray 1 egg, beaten, for glazing and sealing 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed200g/7 oz boiled, smoked ham, chopped100g/3½ oz Jarlsberg cheese, grated1 tbsp finely chopped parsley1 tsp caraway seedsflaked sea saltfreshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 200g/7 oz boiled, smoked ham, chopped 100g/3½ oz Jarlsberg cheese, grated 1 tbsp finely chopped parsley 1 tsp caraway seeds flaked sea salt freshly ground black pepper Method First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours.Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.Preheat the oven to 200C/400F/Gas 6.Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden. First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours. First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours. Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours. Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours. Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool. Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden. | {
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"content": "Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi) An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pies_with_14115_16x9.jpg Every country has something like these little pies – Polish pierogi, Indian samosas, Spanish and Argentinian empanadas – and this is Norway's version, made with Jarlsberg cheese and caraway seeds for that special Norwegian flavour. We give these dix points! If you're a lazybones you could use puff pastry, but you'll end up with something that's more like a fried pasty. Try these as a great little starter or beer blotter. 150ml/5fl oz lukewarm water1 tsp sugar7g/¼oz sachet fast-action dried yeast450g/1lb plain flour, plus extra for dusting170ml/6fl oz milk2 tsp salt35g/1¼oz butter, melted1 free-range egg1 tbsp oil, for greasing the tray1 egg, beaten, for glazing and sealing 150ml/5fl oz lukewarm water 1 tsp sugar 7g/¼oz sachet fast-action dried yeast 450g/1lb plain flour, plus extra for dusting 170ml/6fl oz milk 2 tsp salt 35g/1¼oz butter, melted 1 free-range egg 1 tbsp oil, for greasing the tray 1 egg, beaten, for glazing and sealing 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed200g/7 oz boiled, smoked ham, chopped100g/3½ oz Jarlsberg cheese, grated1 tbsp finely chopped parsley1 tsp caraway seedsflaked sea saltfreshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 200g/7 oz boiled, smoked ham, chopped 100g/3½ oz Jarlsberg cheese, grated 1 tbsp finely chopped parsley 1 tsp caraway seeds flaked sea salt freshly ground black pepper Method First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours.Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.Preheat the oven to 200C/400F/Gas 6.Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden. First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours. First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours. Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours. Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours. Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool. Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden. Place the pies on a greased baking tray and bake them for 12–15 minutes until golden."
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} | acc660d4447ddaa1e08b0bea6fd1efdb88453f9203454802cb093817be7ebdbf | Flan de Saint Jean de Minervois recipe
An average of 5.0 out of 5 stars from 1 rating If you like crème caramel you’re going to love this – a version fit for an emperor. It’s made with a very special sweet wine from the South of France called Muscat de Saint-Jean-de-Minervois. If you don’t want to use wine, you can use an extra 100ml of milk. 100g/3½oz granulated sugar2 tbsp water 100g/3½oz granulated sugar 2 tbsp water 900ml/1½ pint full-fat milk4 tbsp lavender honey1 orange, zest finely grated9 free-range eggs100ml/3½fl oz sweet muscat wine (or any other dessert wine) 900ml/1½ pint full-fat milk 4 tbsp lavender honey 1 orange, zest finely grated 9 free-range eggs 100ml/3½fl oz sweet muscat wine (or any other dessert wine) Method To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets.To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin.Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan.Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again. To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets. To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin. Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan. Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again. | {
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"title": "Flan de Saint Jean de Minervois recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating If you like crème caramel you’re going to love this – a version fit for an emperor. It’s made with a very special sweet wine from the South of France called Muscat de Saint-Jean-de-Minervois. If you don’t want to use wine, you can use an extra 100ml of milk. 100g/3½oz granulated sugar2 tbsp water 100g/3½oz granulated sugar 2 tbsp water 900ml/1½ pint full-fat milk4 tbsp lavender honey1 orange, zest finely grated9 free-range eggs100ml/3½fl oz sweet muscat wine (or any other dessert wine) 900ml/1½ pint full-fat milk 4 tbsp lavender honey 1 orange, zest finely grated 9 free-range eggs 100ml/3½fl oz sweet muscat wine (or any other dessert wine) Method To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets.To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin.Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan.Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again. To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. To make the caramel, heat the sugar and water in a heavy-based pan until the sugar dissolves, stirring occasionally. Once the sugar has dissolved, stop stirring and cook until the sugar syrup caramelises and turns a deep golden brown. Swirl the liquid in the pan occasionally so that it doesn’t burn. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth, tip the caramel up into the ridges – be very careful as the caramel will be extremely hot! Leave to one side while the caramel sets. To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. To make the custard, pour the milk into a medium non-stick saucepan and add the honey and orange zest. Bring to a simmer and cook until the honey dissolves, stirring occasionally. Watch carefully so that it doesn’t boil over. Remove the milk from the heat and leave to infuse for 10 minutes. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin. Meanwhile, bring a kettle of water to the boil and preheat the oven to 170C/325F/Gas 3½. Put the flan tin into a roasting tin. Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine, stirring constantly. Pour this mixture into the flan tin on top of the caramel. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan. Pour just-boiled water into the roasting tin to come halfway up the sides of the flan tin. This helps the custard cook gently and gives a smooth texture to the finished flan. Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Bake for 45–50 minutes or until the custard is just set. Cover the tin loosely with foil halfway through the cooking time to prevent the top browning too much. The custard should still be fairly wobbly in the centre when it is cooked and will continue to set as it cools. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. Take the roasting tin out of the oven and leave the flan to cool in the water for at least an hour. Once cooled, cover with cling film and transfer to the fridge. Chill for at least 6 hours or overnight. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again. To serve, press the custard all the way around with your finger tip to break the seal at the edge of the tin. Place a fairly deep serving plate on top of the tin (to contain the caramel) and invert. Holding both the plate and flan tin tightly together, give a small shake. The custard should then drop down on to the plate. Pour any caramel in the dish over the custard. If the custard is reluctant to leave the tin, dip the base very quickly into a bowl of just-boiled water and try again."
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} | 85b7046a3c7ee62999239cb7fac876987b14d27cd5a94b68792ea5e63961c54c | German sticky buns (Schnecken) recipe
For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes.Stir the salt and the eggs into the yeast mixture.Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side.For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan.Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside.For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside.When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in.Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan.Cover with oiled cling film and leave to rise for about 40 minutes.Preheat the oven to 200C/fan oven 180C/400F/Gas 6.Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil.Turn out of the tray while still warm onto a plate or baking tray. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Stir the salt and the eggs into the yeast mixture. Stir the salt and the eggs into the yeast mixture. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Cover with oiled cling film and leave to rise for about 40 minutes. Cover with oiled cling film and leave to rise for about 40 minutes. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Turn out of the tray while still warm onto a plate or baking tray. Turn out of the tray while still warm onto a plate or baking tray. | {
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"title": "German sticky buns (Schnecken) recipe",
"content": "For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid.Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes.Stir the salt and the eggs into the yeast mixture.Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth.Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume.Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side.For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan.Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside.For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside.When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in.Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan.Cover with oiled cling film and leave to rise for about 40 minutes.Preheat the oven to 200C/fan oven 180C/400F/Gas 6.Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil.Turn out of the tray while still warm onto a plate or baking tray. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. For the dough, melt the butter in a small saucepan over a low heat, then add the milk and sugar and heat until tepid. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Pour the mixture into a jug and add the yeast. Leave to rest for 8-10 minutes. Stir the salt and the eggs into the yeast mixture. Stir the salt and the eggs into the yeast mixture. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place the flour in a free-standing food mixer fitted with the dough hook attachment. Add the yeast mixture and mix on a low speed working through the initial wet stage until the dough begins to pull away cleanly from the sides of the bowl and is smooth. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Place in a large greased bowl, cover with an oiled cling film, and prove for two hours or more, or until tripled in volume. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. Grease a 23 x 33 x 3cm/9 x 13 x 1½in baking tray with oil - if the tin is too shallow, it will ooze over the side. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. For the sticky topping, melt the butter, brown sugar and golden syrup together in a pan. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. Spread over the base of the greased baking tray and sprinkle over the pecans. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. For the fruit filling, mix together the cherries, raisins, cinnamon and sugar in a bowl. Set aside. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. When the dough has risen, knock back and roll out on a lightly floured surface to a rectangle of 30 x 38cm/12 x 15in. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Brush with the dough with melted butter, then evenly spread over the fruit. Roll up, starting with the long side, into a sausage shape. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Place the sausage, seam-side down, and cut into 12 equal pieces using a very sharp knife. Place cut-side up into the prepared pecan pan. Cover with oiled cling film and leave to rise for about 40 minutes. Cover with oiled cling film and leave to rise for about 40 minutes. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Bake the buns for about 35-40 minutes. If browning too quickly, cover with some foil. Turn out of the tray while still warm onto a plate or baking tray. Turn out of the tray while still warm onto a plate or baking tray."
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} | fadd983ebafcf6aad6de364eca1885cfba43e3f3b214b08fd66e099e4a090800 | Norwegian custard buns (skolebrød) recipe
For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.For the custard, warm the milk and cream in a pan until simmering.Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.Preheat the oven to 200C/fan oven 180C/400F/Gas 6.When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.Combine the icing sugar with one teaspoon of water to make a glaze. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.Finish by placing a little jam on top of the custard and serve. For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes. For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes. Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook. Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl. Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl. Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse. Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse. For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed. For the custard, warm the milk and cream in a pan until simmering. For the custard, warm the milk and cream in a pan until simmering. Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour. Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed. Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes. Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Combine the icing sugar with one teaspoon of water to make a glaze. Combine the icing sugar with one teaspoon of water to make a glaze. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut. Finish by placing a little jam on top of the custard and serve. Finish by placing a little jam on top of the custard and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/norwegian_custard_buns_92546",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Norwegian custard buns (skolebrød) recipe",
"content": "For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.For the custard, warm the milk and cream in a pan until simmering.Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.Preheat the oven to 200C/fan oven 180C/400F/Gas 6.When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.Combine the icing sugar with one teaspoon of water to make a glaze. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.Finish by placing a little jam on top of the custard and serve. For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes. For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes. Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook. Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl. Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl. Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse. Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse. For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed. For the custard, warm the milk and cream in a pan until simmering. For the custard, warm the milk and cream in a pan until simmering. Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour. Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed. Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes. Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. Preheat the oven to 200C/fan oven 180C/400F/Gas 6. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Combine the icing sugar with one teaspoon of water to make a glaze. Combine the icing sugar with one teaspoon of water to make a glaze. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut. Finish by placing a little jam on top of the custard and serve. Finish by placing a little jam on top of the custard and serve."
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} | c3e75aacde876c0ca979efdcc2d8547e6f52377502c7a720b87ab4ee0e43a588 | Tartiflette with bacon fat salad recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sh1sn.jpg Try serving this warming gratin of potatoes, bacon, onions and cheese on a chilly day. It's quite rich, so best accompanied by a simple green salad. 1.5kg/3lb 5oz medium sized, red-skinned potatoes, such as Désirée75g/3oz butter, plus extra to serve1 large white onion, finely sliced1 tsp fresh thyme leaves1 bulb garlic, cut in half horizontally 10 thick slices smoked dry-cured streaky bacon1 x 250g/9oz whole petit Reblochon cheese, rind removed1 tsp Dijon mustard1½ tbsp white wine vinegar1 free-range egg yolk2 tbsp vegetable oil100g/3½oz mixed salad leavessalt and freshly ground black pepper 1.5kg/3lb 5oz medium sized, red-skinned potatoes, such as Désirée 75g/3oz butter, plus extra to serve 1 large white onion, finely sliced 1 tsp fresh thyme leaves 1 bulb garlic, cut in half horizontally 10 thick slices smoked dry-cured streaky bacon 1 x 250g/9oz whole petit Reblochon cheese, rind removed 1 tsp Dijon mustard 1½ tbsp white wine vinegar 1 free-range egg yolk 2 tbsp vegetable oil 100g/3½oz mixed salad leaves salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes.While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured.Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick).Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter.Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt.Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted.While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned.To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper.Toss the crisp bacon with the salad leaves and toss with a little of the dressing.Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes. Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes. While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured. While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured. Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick). Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick). Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter. Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter. Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt. Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt. Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted. Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted. While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned. While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned. To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper. To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper. Toss the crisp bacon with the salad leaves and toss with a little of the dressing. Toss the crisp bacon with the salad leaves and toss with a little of the dressing. Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad. Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad. | {
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"url": "https://www.bbc.co.uk/food/recipes/tartiflette_and_bacon_21649",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Tartiflette with bacon fat salad recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sh1sn.jpg Try serving this warming gratin of potatoes, bacon, onions and cheese on a chilly day. It's quite rich, so best accompanied by a simple green salad. 1.5kg/3lb 5oz medium sized, red-skinned potatoes, such as Désirée75g/3oz butter, plus extra to serve1 large white onion, finely sliced1 tsp fresh thyme leaves1 bulb garlic, cut in half horizontally 10 thick slices smoked dry-cured streaky bacon1 x 250g/9oz whole petit Reblochon cheese, rind removed1 tsp Dijon mustard1½ tbsp white wine vinegar1 free-range egg yolk2 tbsp vegetable oil100g/3½oz mixed salad leavessalt and freshly ground black pepper 1.5kg/3lb 5oz medium sized, red-skinned potatoes, such as Désirée 75g/3oz butter, plus extra to serve 1 large white onion, finely sliced 1 tsp fresh thyme leaves 1 bulb garlic, cut in half horizontally 10 thick slices smoked dry-cured streaky bacon 1 x 250g/9oz whole petit Reblochon cheese, rind removed 1 tsp Dijon mustard 1½ tbsp white wine vinegar 1 free-range egg yolk 2 tbsp vegetable oil 100g/3½oz mixed salad leaves salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes.While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured.Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick).Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter.Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt.Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted.While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned.To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper.Toss the crisp bacon with the salad leaves and toss with a little of the dressing.Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes. Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes. While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured. While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured. Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick). Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick). Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter. Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter. Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt. Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt. Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted. Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted. While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned. While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned. To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper. To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper. Toss the crisp bacon with the salad leaves and toss with a little of the dressing. Toss the crisp bacon with the salad leaves and toss with a little of the dressing. Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad. Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad."
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"$oid": "68bada2eeb3bdbfd0cc01d07"
} | 6209d260856a94183a653ab94a281b0c8423e4013debc296954db036faabc5fc | Ham hock and pea soup recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sh2xk.jpg A luxurious version of ham and pea soup using poached ham hock and a judicious dash of cream. 1 small ham hock (about 1kg/2lb 4oz)1 large onion, thickly sliced1 shallot, thickly sliced1 head garlic, cut in half horizontally2 carrots, cut into chunks1 stick celery, cut into chunks3 sprigs parsley1 sprig thyme6 whole peppercorns1 bay leaf 1 small ham hock (about 1kg/2lb 4oz) 1 large onion, thickly sliced 1 shallot, thickly sliced 1 head garlic, cut in half horizontally 2 carrots, cut into chunks 1 stick celery, cut into chunks 3 sprigs parsley 1 sprig thyme 6 whole peppercorns 1 bay leaf 25g/1oz butter400g/14oz frozen peas1 large bunch flatleaf parsley, roughly chopped750ml/1¼ pint ham stock (from above)150ml/5fl oz double cream, plus extra to servesalt and black pepper2 tbsp rapeseed oil1 long baguette, cut in half lengthways, then widthways2 garlic cloves, cut in half 25g/1oz butter 400g/14oz frozen peas 1 large bunch flatleaf parsley, roughly chopped 750ml/1¼ pint ham stock (from above) 150ml/5fl oz double cream, plus extra to serve salt and black pepper 2 tbsp rapeseed oil 1 long baguette, cut in half lengthways, then widthways 2 garlic cloves, cut in half Method For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly.Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup.For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer.Transfer to a blender and pulse to form a purée.Return to the saucepan to heat through, then season with salt and black pepper.Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred.To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil. For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly. For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly. Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup. Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup. For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer. For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer. Transfer to a blender and pulse to form a purée. Transfer to a blender and pulse to form a purée. Return to the saucepan to heat through, then season with salt and black pepper. Return to the saucepan to heat through, then season with salt and black pepper. Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred. Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred. To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil. To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil. | {
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"title": "Ham hock and pea soup recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sh2xk.jpg A luxurious version of ham and pea soup using poached ham hock and a judicious dash of cream. 1 small ham hock (about 1kg/2lb 4oz)1 large onion, thickly sliced1 shallot, thickly sliced1 head garlic, cut in half horizontally2 carrots, cut into chunks1 stick celery, cut into chunks3 sprigs parsley1 sprig thyme6 whole peppercorns1 bay leaf 1 small ham hock (about 1kg/2lb 4oz) 1 large onion, thickly sliced 1 shallot, thickly sliced 1 head garlic, cut in half horizontally 2 carrots, cut into chunks 1 stick celery, cut into chunks 3 sprigs parsley 1 sprig thyme 6 whole peppercorns 1 bay leaf 25g/1oz butter400g/14oz frozen peas1 large bunch flatleaf parsley, roughly chopped750ml/1¼ pint ham stock (from above)150ml/5fl oz double cream, plus extra to servesalt and black pepper2 tbsp rapeseed oil1 long baguette, cut in half lengthways, then widthways2 garlic cloves, cut in half 25g/1oz butter 400g/14oz frozen peas 1 large bunch flatleaf parsley, roughly chopped 750ml/1¼ pint ham stock (from above) 150ml/5fl oz double cream, plus extra to serve salt and black pepper 2 tbsp rapeseed oil 1 long baguette, cut in half lengthways, then widthways 2 garlic cloves, cut in half Method For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly.Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup.For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer.Transfer to a blender and pulse to form a purée.Return to the saucepan to heat through, then season with salt and black pepper.Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred.To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil. For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly. For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly. Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup. Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup. For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer. For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer. Transfer to a blender and pulse to form a purée. Transfer to a blender and pulse to form a purée. Return to the saucepan to heat through, then season with salt and black pepper. Return to the saucepan to heat through, then season with salt and black pepper. Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred. Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred. To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil. To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil."
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} | b59a936e268cff830c55448fca31acf1c47be4b5941ef9eb4641bbb02eae8318 | Baked lime cheesecake recipe
Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor.Place the butter in a heavy-based pan and melt gently.Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs.Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base.Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly.Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes.Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth.Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour.Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin.For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl.Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well.Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended.To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices. Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor. Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor. Place the butter in a heavy-based pan and melt gently. Place the butter in a heavy-based pan and melt gently. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly. Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes. Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes. Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth. Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth. Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature). Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature). Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour. Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin. For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl. For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl. Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well. Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well. Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended. Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices. | {
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"title": "Baked lime cheesecake recipe",
"content": "Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor.Place the butter in a heavy-based pan and melt gently.Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs.Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base.Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly.Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes.Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth.Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour.Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin.For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl.Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well.Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended.To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices. Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor. Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor. Place the butter in a heavy-based pan and melt gently. Place the butter in a heavy-based pan and melt gently. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly. Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes. Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes. Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth. Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth. Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature). Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature). Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour. Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin. For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl. For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl. Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well. Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well. Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended. Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices."
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} | d3e74d79b483724d859ed42f9f43cfe42febc0cc32861499fe322020f78471da | Salmon coulibiac recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_coulibiac_10859_16x9.jpg This rice, egg and salmon-stuffed fish pie makes a wonderful centre-piece for a dinner party and is easy to make and prepare in advance. 75g/2½oz butter1 onion, finely chopped1 tsp cumin seeds1 tsp coriander seeds2 cardamom pods150g/5½oz closed-cup mushrooms, sliced100g/3½oz cooked basmati rice (cooked with a pinch of ground turmeric)1 lemon, zest only2 tbsp chopped parsley2 tbsp chopped dillsalt and pepper500g/1lb 2oz puff pastry300g/10½oz cooked salmon fillet3 hard-boiled large eggs, shelled and sliced1 free-range egg, lightly beaten, to glaze 75g/2½oz butter 1 onion, finely chopped 1 tsp cumin seeds 1 tsp coriander seeds 2 cardamom pods 150g/5½oz closed-cup mushrooms, sliced 100g/3½oz cooked basmati rice (cooked with a pinch of ground turmeric) 1 lemon, zest only 2 tbsp chopped parsley 2 tbsp chopped dill salt and pepper 500g/1lb 2oz puff pastry 300g/10½oz cooked salmon fillet 3 hard-boiled large eggs, shelled and sliced 1 free-range egg, lightly beaten, to glaze Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods.Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper.Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray.Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon.Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges.Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods. Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods. Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper. Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper. Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray. Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray. Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon. Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon. Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges. Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges. Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing. Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing. | {
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"title": "Salmon coulibiac recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_coulibiac_10859_16x9.jpg This rice, egg and salmon-stuffed fish pie makes a wonderful centre-piece for a dinner party and is easy to make and prepare in advance. 75g/2½oz butter1 onion, finely chopped1 tsp cumin seeds1 tsp coriander seeds2 cardamom pods150g/5½oz closed-cup mushrooms, sliced100g/3½oz cooked basmati rice (cooked with a pinch of ground turmeric)1 lemon, zest only2 tbsp chopped parsley2 tbsp chopped dillsalt and pepper500g/1lb 2oz puff pastry300g/10½oz cooked salmon fillet3 hard-boiled large eggs, shelled and sliced1 free-range egg, lightly beaten, to glaze 75g/2½oz butter 1 onion, finely chopped 1 tsp cumin seeds 1 tsp coriander seeds 2 cardamom pods 150g/5½oz closed-cup mushrooms, sliced 100g/3½oz cooked basmati rice (cooked with a pinch of ground turmeric) 1 lemon, zest only 2 tbsp chopped parsley 2 tbsp chopped dill salt and pepper 500g/1lb 2oz puff pastry 300g/10½oz cooked salmon fillet 3 hard-boiled large eggs, shelled and sliced 1 free-range egg, lightly beaten, to glaze Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods.Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper.Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray.Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon.Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges.Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods. Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add the cumin, coriander seeds and cardamom pods. Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper. Add the sliced mushrooms and cook until softened. Stir in the cooked rice, lemon zest, parsley and dill. Season with salt and pepper. Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray. Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray. Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon. Spread the rice mixture down the centre of the pastry leaving a 4cm/1½in boarder all the way round. Flake the salmon on top of the rice. Arrange the egg slices over the salmon. Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges. Brush the edges of the pastry with beaten egg. Roll the remaining pastry, slightly larger than the first piece. Sit this over the coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges. Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing. Brush the coulibiac with beaten egg and bake for 30-35 minutes, or until the pastry is crisp and golden-brown. Leave to rest for 10 minutes before slicing."
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} | 47297e083c8bfa12477436f2defde108b39c1b6ef0acb0587ca9a901a19bf6a1 | Cheat’s rough puff pastry recipe
An average of 3.5 out of 5 stars from 13 ratings This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies. 300g/10½oz plain flourpinch salt50g/1¾oz butter, chilled and cut into cubes120g/4½oz butter, frozen 300g/10½oz plain flour pinch salt 50g/1¾oz butter, chilled and cut into cubes 120g/4½oz butter, frozen Method Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface. Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. | {
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"url": "https://www.bbc.co.uk/food/recipes/cheats_rough_puff_pastry_91549",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheat’s rough puff pastry recipe",
"content": "An average of 3.5 out of 5 stars from 13 ratings This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies. 300g/10½oz plain flourpinch salt50g/1¾oz butter, chilled and cut into cubes120g/4½oz butter, frozen 300g/10½oz plain flour pinch salt 50g/1¾oz butter, chilled and cut into cubes 120g/4½oz butter, frozen Method Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface. Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using."
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"$oid": "68bada33eb3bdbfd0cc01d0b"
} | 5560a14639dd7231dd66baba091dec6d191667c984410af291c7cc7f1ea4baee | Barbecued lamb with baked squash recipe
Barbecued lamb with baked squash, anchovy, capers and brown butter An average of 5.0 out of 5 stars from 2 ratings Brown butter adds a delicious nutty flavor to lamb served with chilli-flecked squash and black cabbage. 700g/1lb 9oz of lamb neck fillet or lamb leg steaks, cut into 4 even portionsolive oil, for cookingsea salt and pepper2 butternut squash, or about 1.2kg/2lb 12oz mixed onion/spaghetti squash, unpeeled and cut into thin wedges1 red chilli, seeds removed, roughly chopped2 garlic cloves, peeled and roughly chopped110g/4oz unsalted butter, softened 1 tbsp blossom honey1 large head cavolo nero, leaves onlyextra virgin olive oil, for drizzling30g/1¼oz pickled capers½ lemon, zest and juice only4 tinned anchovies, finely chopped 700g/1lb 9oz of lamb neck fillet or lamb leg steaks, cut into 4 even portions olive oil, for cooking sea salt and pepper 2 butternut squash, or about 1.2kg/2lb 12oz mixed onion/spaghetti squash, unpeeled and cut into thin wedges 1 red chilli, seeds removed, roughly chopped 2 garlic cloves, peeled and roughly chopped 110g/4oz unsalted butter, softened 1 tbsp blossom honey 1 large head cavolo nero, leaves only extra virgin olive oil, for drizzling 30g/1¼oz pickled capers ½ lemon, zest and juice only 4 tinned anchovies, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking.Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. When the squash is ready, drizzle it with the honey and set aside.Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes.Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil.Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat.To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking. Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking. Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. When the squash is ready, drizzle it with the honey and set aside. When the squash is ready, drizzle it with the honey and set aside. Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes. Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes. Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil. Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil. Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat. Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat. To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce. To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce. | {
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"content": "Barbecued lamb with baked squash, anchovy, capers and brown butter An average of 5.0 out of 5 stars from 2 ratings Brown butter adds a delicious nutty flavor to lamb served with chilli-flecked squash and black cabbage. 700g/1lb 9oz of lamb neck fillet or lamb leg steaks, cut into 4 even portionsolive oil, for cookingsea salt and pepper2 butternut squash, or about 1.2kg/2lb 12oz mixed onion/spaghetti squash, unpeeled and cut into thin wedges1 red chilli, seeds removed, roughly chopped2 garlic cloves, peeled and roughly chopped110g/4oz unsalted butter, softened 1 tbsp blossom honey1 large head cavolo nero, leaves onlyextra virgin olive oil, for drizzling30g/1¼oz pickled capers½ lemon, zest and juice only4 tinned anchovies, finely chopped 700g/1lb 9oz of lamb neck fillet or lamb leg steaks, cut into 4 even portions olive oil, for cooking sea salt and pepper 2 butternut squash, or about 1.2kg/2lb 12oz mixed onion/spaghetti squash, unpeeled and cut into thin wedges 1 red chilli, seeds removed, roughly chopped 2 garlic cloves, peeled and roughly chopped 110g/4oz unsalted butter, softened 1 tbsp blossom honey 1 large head cavolo nero, leaves only extra virgin olive oil, for drizzling 30g/1¼oz pickled capers ½ lemon, zest and juice only 4 tinned anchovies, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking.Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. When the squash is ready, drizzle it with the honey and set aside.Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes.Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil.Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat.To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking. Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking. Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli, garlic, 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. Place the tray in the oven and cook until the squash starts to caramelise, then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring, and so that the squash doesn’t stick. When the squash is ready, drizzle it with the honey and set aside. When the squash is ready, drizzle it with the honey and set aside. Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes. Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side, or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes. Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil. Blanch the cavolo nero in a pan of salted boiling water, drain well and toss with some seasoning and extra virgin olive oil. Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat. Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat. To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce. To serve, slice the lamb into 12 pieces, divide onto serving plates with the squash and cabbage and then spoon over the butter sauce."
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} | 1c2f6a39a899c9a500234984dff2b91cc4b52e78701a23d78969e5dc0f6689fa | Sweet potato pecan pie recipe
An average of 0.0 out of 5 stars from 0 ratings A super-sweet hybrid of the classic American recipes for pumpkin pie and pecan pie using sweet potatoes in the filling. 300g/10½oz plain flour150g/6oz salted butter120g/4oz icing sugar3 free-range egg yolks1 tbsp whole milk 100g/3½oz pecans, finely chopped 300g/10½oz plain flour 150g/6oz salted butter 120g/4oz icing sugar 3 free-range egg yolks 1 tbsp whole milk 100g/3½oz pecans, finely chopped 1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes) 170g/6oz caster sugar 1½ tsp ground cinnamon 1 whole nutmeg, grated 3 free-range eggs 6 tbsp condensed milk ¾ tsp vanilla extract 30g/1oz melted butter 300g/10½ oz pecans 1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes) 170g/6oz caster sugar 1½ tsp ground cinnamon 1 whole nutmeg, grated 3 free-range eggs 6 tbsp condensed milk ¾ tsp vanilla extract 30g/1oz melted butter 300g/10½ oz pecans Method For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes.Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly.When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes.Preheat oven to 170C/375F/Gas 5.Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack.Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly.Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon.Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes. Preheat oven to 170C/375F/Gas 5. Preheat oven to 170C/375F/Gas 5. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill. | {
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"title": "Sweet potato pecan pie recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A super-sweet hybrid of the classic American recipes for pumpkin pie and pecan pie using sweet potatoes in the filling. 300g/10½oz plain flour150g/6oz salted butter120g/4oz icing sugar3 free-range egg yolks1 tbsp whole milk 100g/3½oz pecans, finely chopped 300g/10½oz plain flour 150g/6oz salted butter 120g/4oz icing sugar 3 free-range egg yolks 1 tbsp whole milk 100g/3½oz pecans, finely chopped 1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes) 170g/6oz caster sugar 1½ tsp ground cinnamon 1 whole nutmeg, grated 3 free-range eggs 6 tbsp condensed milk ¾ tsp vanilla extract 30g/1oz melted butter 300g/10½ oz pecans 1kg/2lb 4oz peeled sweet potatoes, roughly chopped (about two large sweet potatoes) 170g/6oz caster sugar 1½ tsp ground cinnamon 1 whole nutmeg, grated 3 free-range eggs 6 tbsp condensed milk ¾ tsp vanilla extract 30g/1oz melted butter 300g/10½ oz pecans Method For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes.Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly.When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes.Preheat oven to 170C/375F/Gas 5.Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack.Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly.Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon.Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes. For the pastry, lightly grease a 28cm/11in fluted loose-bottomed flan tin. Combine the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and a splash of milk and pulse until the pastry just comes together. Bring the dough into a ball and wrap in cling film. Freeze for 10 minutes, then place in the fridge for a further 20 minutes. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly. Bring a pan of salted water to the boil and add the sweet potatoes. Cook for ten minutes or until very tender. Drain and allow to cool slightly. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes. When the pastry has chilled, roll it out to a thickness of ½cm/¼in, then transfer it to the greased tin, leaving a little pastry dangling over the edge. Use any leftover pastry to patch-up any holes. Press the chopped pecans into the pastry. Prick the base with a fork and chill in the fridge for 20 minutes. Preheat oven to 170C/375F/Gas 5. Preheat oven to 170C/375F/Gas 5. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack. Cover the pastry case with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for a further 15 minutes. Cool the pastry case in the tin on a wire rack. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly. Mash the cooked sweet potato very roughly. Stir in the sugar, eggs and spices. Then add the condensed milk, vanilla and butter and mix thoroughly. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon. Pour the filling into the cooled case. Arrange the pecan halves on the top of the filling and sprinkle with ground cinnamon. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill. Bake for 25 minutes, or until the filling is set. Leave to cool for 10 minutes, before removing the pie from the tin. Aloow the pie to reach room temperature before transferring to the fridge to chill."
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} | 8764836ea8afb0b302cf588e06763dc233cc3b3888ebbdc492ef386de3c296b5 | Chiffon pie recipe
For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes.Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin.For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin.Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour.Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set.For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set.For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis.When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes.Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve. For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes. For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes. Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin. Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin. For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin. Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour. Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set. Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set. For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set. For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis. For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis. When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes. Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve. Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve. | {
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"title": "Chiffon pie recipe",
"content": "For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes.Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin.For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin.Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour.Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set.For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set.For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis.When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes.Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve. For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes. For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes. Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin. Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin. For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin. On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin. Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour. Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour. Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set. Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set. For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set. When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set. For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis. For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis. When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes. Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes. Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve. Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve."
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} | baef7d85e3e64ab2e336cc2ca1b0590b3227d6fffab47565c155221bd0005c30 | Individual strawberry shortcakes recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/individualstrawberry_72325_16x9.jpg The semolina lends a little crunch to these biscuits, topped with a light, sweet cream and tart strawberries. 225g/8oz plain flour100g/3½oz caster sugar225g/8oz butter, at room temperature100g/3½oz semolina25g/1oz demerara sugar 225g/8oz plain flour 100g/3½oz caster sugar 225g/8oz butter, at room temperature 100g/3½oz semolina 25g/1oz demerara sugar 500g/1lb 1½oz strawberries, plus extra to garnish1½ tbsp port2 tbsp caster sugar300ml/10½fl oz double cream, whipped to soft peaks300ml/10½fl oz thick, natural yoghurt2 egg whites, whipped to stiff peaksextra strawberries, to garnish 500g/1lb 1½oz strawberries, plus extra to garnish 1½ tbsp port 2 tbsp caster sugar 300ml/10½fl oz double cream, whipped to soft peaks 300ml/10½fl oz thick, natural yoghurt 2 egg whites, whipped to stiff peaks extra strawberries, to garnish Method Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball.Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool.Fold together the whipped double cream, yoghurt and whipped egg white.Fold in the strawberry salsa, leaving swirls.Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.Place one whole strawberry on top of each dollop and serve. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool. Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool. Fold together the whipped double cream, yoghurt and whipped egg white. Fold together the whipped double cream, yoghurt and whipped egg white. Fold in the strawberry salsa, leaving swirls. Fold in the strawberry salsa, leaving swirls. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one whole strawberry on top of each dollop and serve. Place one whole strawberry on top of each dollop and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/individualstrawberry_72325",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Individual strawberry shortcakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/individualstrawberry_72325_16x9.jpg The semolina lends a little crunch to these biscuits, topped with a light, sweet cream and tart strawberries. 225g/8oz plain flour100g/3½oz caster sugar225g/8oz butter, at room temperature100g/3½oz semolina25g/1oz demerara sugar 225g/8oz plain flour 100g/3½oz caster sugar 225g/8oz butter, at room temperature 100g/3½oz semolina 25g/1oz demerara sugar 500g/1lb 1½oz strawberries, plus extra to garnish1½ tbsp port2 tbsp caster sugar300ml/10½fl oz double cream, whipped to soft peaks300ml/10½fl oz thick, natural yoghurt2 egg whites, whipped to stiff peaksextra strawberries, to garnish 500g/1lb 1½oz strawberries, plus extra to garnish 1½ tbsp port 2 tbsp caster sugar 300ml/10½fl oz double cream, whipped to soft peaks 300ml/10½fl oz thick, natural yoghurt 2 egg whites, whipped to stiff peaks extra strawberries, to garnish Method Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball.Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool.Fold together the whipped double cream, yoghurt and whipped egg white.Fold in the strawberry salsa, leaving swirls.Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.Place one whole strawberry on top of each dollop and serve. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar. Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.) Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool. Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool. Fold together the whipped double cream, yoghurt and whipped egg white. Fold together the whipped double cream, yoghurt and whipped egg white. Fold in the strawberry salsa, leaving swirls. Fold in the strawberry salsa, leaving swirls. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream. Place one whole strawberry on top of each dollop and serve. Place one whole strawberry on top of each dollop and serve."
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"$oid": "68bada3ceb3bdbfd0cc01d0f"
} | fa7e404f5451ea2de5a99146ddb4ea889afaccce3a1dcf55085058123245194f | Mulled wine trifle recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwinetrifle_93108_16x9.jpg A trifle for when you want something different. Ginger, cinnamon, cloves and cardamom add festive spice, while a triple threat of vanilla vodka, port and red wine make it extra boozy. 1 orange, peel only, white pith removed1 lemon, peel only, white pith removed1 tbsp grated ginger1 cinnamon stick2 cloves100ml/3½fl oz vanilla vodka6 cardamom pods200ml/7fl oz port750ml/1pint 7fl oz red wine150g/5¼oz sugar25g/1 oz sheet gelatine, softened in cold water, drained12 tbsp frozen summer fruits, defrosted400g/14 oz fresh custard550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed1 tsp vanilla extracthandful flaked almonds, toasted, to decorate 1 orange, peel only, white pith removed 1 lemon, peel only, white pith removed 1 tbsp grated ginger 1 cinnamon stick 2 cloves 100ml/3½fl oz vanilla vodka 6 cardamom pods 200ml/7fl oz port 750ml/1pint 7fl oz red wine 150g/5¼oz sugar 25g/1 oz sheet gelatine, softened in cold water, drained 12 tbsp frozen summer fruits, defrosted 400g/14 oz fresh custard 550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed 1 tsp vanilla extract handful flaked almonds, toasted, to decorate Method Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set.Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly.To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set. Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly. Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. Recipe tips You can make this trifle in 12 individual serving glasses instead. | {
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"title": "Mulled wine trifle recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulledwinetrifle_93108_16x9.jpg A trifle for when you want something different. Ginger, cinnamon, cloves and cardamom add festive spice, while a triple threat of vanilla vodka, port and red wine make it extra boozy. 1 orange, peel only, white pith removed1 lemon, peel only, white pith removed1 tbsp grated ginger1 cinnamon stick2 cloves100ml/3½fl oz vanilla vodka6 cardamom pods200ml/7fl oz port750ml/1pint 7fl oz red wine150g/5¼oz sugar25g/1 oz sheet gelatine, softened in cold water, drained12 tbsp frozen summer fruits, defrosted400g/14 oz fresh custard550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed1 tsp vanilla extracthandful flaked almonds, toasted, to decorate 1 orange, peel only, white pith removed 1 lemon, peel only, white pith removed 1 tbsp grated ginger 1 cinnamon stick 2 cloves 100ml/3½fl oz vanilla vodka 6 cardamom pods 200ml/7fl oz port 750ml/1pint 7fl oz red wine 150g/5¼oz sugar 25g/1 oz sheet gelatine, softened in cold water, drained 12 tbsp frozen summer fruits, defrosted 400g/14 oz fresh custard 550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed 1 tsp vanilla extract handful flaked almonds, toasted, to decorate Method Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set.Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly.To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set. Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set. Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly. Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. Recipe tips You can make this trifle in 12 individual serving glasses instead."
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"$oid": "68bada47eb3bdbfd0cc01d10"
} | 10811eade4b787b18c1271852d0b65e5ab986fa0e68d0e24a24aceb1c4fdf4ae | Pear and apricot frangipane tart recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_and_apricot_52820_16x9.jpg This recipe uses tinned pears and apricot jam - making it perfect for winter when there's little fresh fruit in season. 300g/10½oz sweet shortcrust pastry125g/4½oz unsalted butter125g/4½oz caster sugar150g/5½oz ground almonds50g/1¾oz plain flour3 free-range eggs, beaten1 tsp vanilla extract75g/2½oz flaked almonds3 tbsp apricot jam2 x 410g/14½oz tins pear halves in fruit juice, drainedwhipped cream, to serve 300g/10½oz sweet shortcrust pastry 125g/4½oz unsalted butter 125g/4½oz caster sugar 150g/5½oz ground almonds 50g/1¾oz plain flour 3 free-range eggs, beaten 1 tsp vanilla extract 75g/2½oz flaked almonds 3 tbsp apricot jam 2 x 410g/14½oz tins pear halves in fruit juice, drained whipped cream, to serve Method Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool.Reduce the oven temperature to 180C/350F/Gas 4.To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds.Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.Bake for 25-30 minutes, or until the filling is set and golden-brown.Leave to cool in the tin before serving. Serve with whipped cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool. Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool. Reduce the oven temperature to 180C/350F/Gas 4. Reduce the oven temperature to 180C/350F/Gas 4. To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds. To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds. Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds. Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds. Bake for 25-30 minutes, or until the filling is set and golden-brown. Bake for 25-30 minutes, or until the filling is set and golden-brown. Leave to cool in the tin before serving. Serve with whipped cream. Leave to cool in the tin before serving. Serve with whipped cream. | {
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"title": "Pear and apricot frangipane tart recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_and_apricot_52820_16x9.jpg This recipe uses tinned pears and apricot jam - making it perfect for winter when there's little fresh fruit in season. 300g/10½oz sweet shortcrust pastry125g/4½oz unsalted butter125g/4½oz caster sugar150g/5½oz ground almonds50g/1¾oz plain flour3 free-range eggs, beaten1 tsp vanilla extract75g/2½oz flaked almonds3 tbsp apricot jam2 x 410g/14½oz tins pear halves in fruit juice, drainedwhipped cream, to serve 300g/10½oz sweet shortcrust pastry 125g/4½oz unsalted butter 125g/4½oz caster sugar 150g/5½oz ground almonds 50g/1¾oz plain flour 3 free-range eggs, beaten 1 tsp vanilla extract 75g/2½oz flaked almonds 3 tbsp apricot jam 2 x 410g/14½oz tins pear halves in fruit juice, drained whipped cream, to serve Method Preheat the oven to 200C/400F/Gas 6.Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool.Reduce the oven temperature to 180C/350F/Gas 4.To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds.Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.Bake for 25-30 minutes, or until the filling is set and golden-brown.Leave to cool in the tin before serving. Serve with whipped cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool. Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool. Reduce the oven temperature to 180C/350F/Gas 4. Reduce the oven temperature to 180C/350F/Gas 4. To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds. To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds. Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds. Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds. Bake for 25-30 minutes, or until the filling is set and golden-brown. Bake for 25-30 minutes, or until the filling is set and golden-brown. Leave to cool in the tin before serving. Serve with whipped cream. Leave to cool in the tin before serving. Serve with whipped cream."
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} | 3a58b491fa4953c4c8650344995f8633cc1512c55ef74e2c95199d26fe66bf7b | Tsoureki (Greek Easter loaf) recipe
An average of 4.0 out of 5 stars from 1 rating Mahlab is a spice made from ground cherry stones and, along with piney gum mastic, gives this Greek Easter bread its distinctive flavour. Hardboiled eggs dyed red and pressed into the bread give its distinctive look. 500g/1lb 2oz strong white flour, plus extra for dusting7g fast-action yeast10g salt60g/2½oz butter, softened75g/3oz caster sugarpinch gum mastic powderpinch mahlab (also called mechlebe or mahlepi, available from specialist delicatessens or online)pinch ground cinnamon1 orange, zest only150ml/5fl oz warm water150ml/5fl oz milkhandful sultanas3 free-range eggs, hardboiled in their shells with red food colouring1 free-range egg, beaten for egg wash 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action yeast 10g salt 60g/2½oz butter, softened 75g/3oz caster sugar pinch gum mastic powder pinch mahlab (also called mechlebe or mahlepi, available from specialist delicatessens or online) pinch ground cinnamon 1 orange, zest only 150ml/5fl oz warm water 150ml/5fl oz milk handful sultanas 3 free-range eggs, hardboiled in their shells with red food colouring 1 free-range egg, beaten for egg wash Method Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough.Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size.Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool. Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough. Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough. Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size. Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool. Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool. | {
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"title": "Tsoureki (Greek Easter loaf) recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Mahlab is a spice made from ground cherry stones and, along with piney gum mastic, gives this Greek Easter bread its distinctive flavour. Hardboiled eggs dyed red and pressed into the bread give its distinctive look. 500g/1lb 2oz strong white flour, plus extra for dusting7g fast-action yeast10g salt60g/2½oz butter, softened75g/3oz caster sugarpinch gum mastic powderpinch mahlab (also called mechlebe or mahlepi, available from specialist delicatessens or online)pinch ground cinnamon1 orange, zest only150ml/5fl oz warm water150ml/5fl oz milkhandful sultanas3 free-range eggs, hardboiled in their shells with red food colouring1 free-range egg, beaten for egg wash 500g/1lb 2oz strong white flour, plus extra for dusting 7g fast-action yeast 10g salt 60g/2½oz butter, softened 75g/3oz caster sugar pinch gum mastic powder pinch mahlab (also called mechlebe or mahlepi, available from specialist delicatessens or online) pinch ground cinnamon 1 orange, zest only 150ml/5fl oz warm water 150ml/5fl oz milk handful sultanas 3 free-range eggs, hardboiled in their shells with red food colouring 1 free-range egg, beaten for egg wash Method Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough.Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size.Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool. Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough. Put the flour, yeast, salt, butter and sugar into a large bowl. Add the mastic powder, mahlab and cinnamon, then the orange zest. Pour in half the water and milk and mix together briefly, then keep adding the liquid and mixing until you have a soft glutinous dough. Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Mix the sultanas through the dough, then tip out onto a lightly floured surface and knead until you have a pliable dough. Shape into a ball and rest for at least an hour, or overnight in the fridge, until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size. Line a baking tray with baking parchment. Divide the dough into three and roll into three strands. Plait the strips together, place on the baking tray and leave to rise for another hour, or until doubled in size. Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool. Preheat the oven to 210C/400F/Gas 6. Brush the top of the bread with egg wash and push the coloured eggs into the bread. Bake for 20-25 minutes, then transfer to a wire rack to cool."
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} | 3d8313ad87e3018eefcd18b54506fff0bf7b166ba5d36b4ff506d759f1b0bd20 | Schichttorte recipe
Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix.In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Preheat the grill to high. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool.Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake.For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze. Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Preheat the grill to high. Preheat the grill to high. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool. Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake. For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze. | {
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"title": "Schichttorte recipe",
"content": "Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix.In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Preheat the grill to high. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool.Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake.For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze. Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Preheat the grill to high. Preheat the grill to high. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown. Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool. Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake. For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze. For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze."
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} | 576b904cec34243b71a3671e51f8f916d6cbd3539c0dc7b2f40272d628b96b2e | Rose veal tonnato recipe
Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes.Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor.Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill.To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight.When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.)Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine. Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes. Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill. To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight. When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.) When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.) Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine. Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine. | {
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"title": "Rose veal tonnato recipe",
"content": "Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes.Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor.Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill.To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight.When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.)Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine. Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes. Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor. Poach the veal for 15 minutes, turning 4-5 times. Remove from the liquid, put onto a board and set aside to cool. Reserve 100ml/3½fl oz of the cooking liquor. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill. To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt and a couple of twists of freshly ground black pepper. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Blend until well combined then, with the motor running, very gradually add both the oils and blend until the dressing has emulsified to a mayonnaise consistency and is smooth and thick. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Add two tablespoons of the reserved cooking liquid and blend for a few seconds more until the sauce has a soft spoonable consistency, adding a little more cooking liquor if necessary. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight. Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill overnight. When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.) When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and top with spoonfuls of the chilled mayonnaise. (Or make one large platter.) Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine. Sprinkle with baby capers and scatter roughly chopped parsley over the top. Garnish with caper berries, sprinkle with coarsely ground black pepper and a pinch of salt. Serve with extra lemon wedges for squeezing. Serve with very chilled white wine."
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} | f6b122525952dc906cbd3ba16e14783c322c5a67787117545fae525d4acf1e92 | Lemon chicken casserole recipe
Preheat the oven to 200/400F/Gas 6.Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate.Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate.Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside.Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon.Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate.Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup.Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside.Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted.To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately. Preheat the oven to 200/400F/Gas 6. Preheat the oven to 200/400F/Gas 6. Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate. Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate. Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate. Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate. Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside. Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside. Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon. Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon. Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate. Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate. Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup. Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup. Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside. Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside. Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted. Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted. To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately. To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately. | {
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"title": "Lemon chicken casserole recipe",
"content": "Preheat the oven to 200/400F/Gas 6.Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate.Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate.Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside.Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon.Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate.Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup.Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside.Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted.To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately. Preheat the oven to 200/400F/Gas 6. Preheat the oven to 200/400F/Gas 6. Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate. Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate. Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate. Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate. Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside. Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside. Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon. Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon. Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate. Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate. Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup. Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup. Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside. Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside. Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted. Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted. To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately. To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately."
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"$oid": "68bada5aeb3bdbfd0cc01d15"
} | 8836bf4443a5e9901c2b402d2f6db1d94b0d0731117d22c5e0b669ce705618fc | James Martin's butter chicken recipe
Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.Serve the butter chicken with the chapatis. Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined. Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined. Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour. Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes. Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through. Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through. Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm. Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic. Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic. Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick. Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter. Serve the butter chicken with the chapatis. Serve the butter chicken with the chapatis. | {
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"title": "James Martin's butter chicken recipe",
"content": "Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.Serve the butter chicken with the chapatis. Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined. Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined. Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour. Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven. Preheat the grill to its highest setting and place an oven shelf in the middle of the oven. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through. Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes. Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes. Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through. Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through. Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm. Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic. Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic. Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick. Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter. Serve the butter chicken with the chapatis. Serve the butter chicken with the chapatis."
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} | c8d89f0765a75d319852498500fcfab4a7ce126737f5f671b54b0eab6b36ef2f | Veggie black bean burgers recipe
Veggie black bean burgers topped with egg and guacamole An average of 3.7 out of 5 stars from 3 ratings These easy bean burgers can be made as normal burgers, or make mini versions as canapés for a party. 1 large red onion, roughly chopped2 x 400g tins black beans, drained and rinsedbunch of fresh coriander2 limes, juice only60g/2¼oz rolled oats 2 tbsp salted peanuts½ tsp ground coriander1 tsp ground cumin1 tsp hot smoked paprika1 tsp sweet smoked paprikaolive oil, for frying4 free-range eggs (or 12 quails’ eggs, if making mini burgers)4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 1 large red onion, roughly chopped 2 x 400g tins black beans, drained and rinsed bunch of fresh coriander 2 limes, juice only 60g/2¼oz rolled oats 2 tbsp salted peanuts ½ tsp ground coriander 1 tsp ground cumin 1 tsp hot smoked paprika 1 tsp sweet smoked paprika olive oil, for frying 4 free-range eggs (or 12 quails’ eggs, if making mini burgers) 4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 2 large ripe avocados, halved, peeled and stoned1 small red onion, finely chopped1 red chilli, deseeded and finely chopped 2 limes, juice only, or to tastesalt and freshly ground black pepper 2 large ripe avocados, halved, peeled and stoned 1 small red onion, finely chopped 1 red chilli, deseeded and finely chopped 2 limes, juice only, or to taste salt and freshly ground black pepper Method For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm.For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs.Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. | {
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"delivery_version": "v1.0",
"title": "Veggie black bean burgers recipe",
"content": "Veggie black bean burgers topped with egg and guacamole An average of 3.7 out of 5 stars from 3 ratings These easy bean burgers can be made as normal burgers, or make mini versions as canapés for a party. 1 large red onion, roughly chopped2 x 400g tins black beans, drained and rinsedbunch of fresh coriander2 limes, juice only60g/2¼oz rolled oats 2 tbsp salted peanuts½ tsp ground coriander1 tsp ground cumin1 tsp hot smoked paprika1 tsp sweet smoked paprikaolive oil, for frying4 free-range eggs (or 12 quails’ eggs, if making mini burgers)4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 1 large red onion, roughly chopped 2 x 400g tins black beans, drained and rinsed bunch of fresh coriander 2 limes, juice only 60g/2¼oz rolled oats 2 tbsp salted peanuts ½ tsp ground coriander 1 tsp ground cumin 1 tsp hot smoked paprika 1 tsp sweet smoked paprika olive oil, for frying 4 free-range eggs (or 12 quails’ eggs, if making mini burgers) 4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 2 large ripe avocados, halved, peeled and stoned1 small red onion, finely chopped1 red chilli, deseeded and finely chopped 2 limes, juice only, or to tastesalt and freshly ground black pepper 2 large ripe avocados, halved, peeled and stoned 1 small red onion, finely chopped 1 red chilli, deseeded and finely chopped 2 limes, juice only, or to taste salt and freshly ground black pepper Method For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm.For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs.Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve."
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} | 9263ab94b44b12ca337597f50d2cd9b6b1791d9fa445e2bf42da29fe172a51c5 | Korean-inspired sausage and egg 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/korean_sausage_and_egg_94441_16x9.jpg A bold twist on your morning muffin, this Korean-inspired upgrade packs a punch. Smoky sausage, silky egg, and a fiery gochujang BBQ sauce come together for a breakfast that’s anything but basic. 500g/1lb 2oz pork mince 2 garlic cloves, grated1cm/½in piece fresh root ginger, peeled and grated1 spring onion, finely chopped1 tsp gochugaru 1 tsp sesame oil 1 tsp saltsunflower oil, for frying 500g/1lb 2oz pork mince 2 garlic cloves, grated 1cm/½in piece fresh root ginger, peeled and grated 1 spring onion, finely chopped 1 tsp gochugaru 1 tsp sesame oil 1 tsp salt sunflower oil, for frying 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 spring onion, cut into three pieces and finely sliced into strips8 cheese slices 4 English breakfast muffins, splitdrizzle sunflower oil, for frying4 free-range eggs 1 spring onion, cut into three pieces and finely sliced into strips 8 cheese slices 4 English breakfast muffins, split drizzle sunflower oil, for frying 4 free-range eggs Method To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. Recipe tips If you want the eggs to be the classic shape for a sausage and egg muffin, cook them in the pan in a round metal cookie cutter. | {
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"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/korean_sausage_and_egg_94441",
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"title": "Korean-inspired sausage and egg 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/korean_sausage_and_egg_94441_16x9.jpg A bold twist on your morning muffin, this Korean-inspired upgrade packs a punch. Smoky sausage, silky egg, and a fiery gochujang BBQ sauce come together for a breakfast that’s anything but basic. 500g/1lb 2oz pork mince 2 garlic cloves, grated1cm/½in piece fresh root ginger, peeled and grated1 spring onion, finely chopped1 tsp gochugaru 1 tsp sesame oil 1 tsp saltsunflower oil, for frying 500g/1lb 2oz pork mince 2 garlic cloves, grated 1cm/½in piece fresh root ginger, peeled and grated 1 spring onion, finely chopped 1 tsp gochugaru 1 tsp sesame oil 1 tsp salt sunflower oil, for frying 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 spring onion, cut into three pieces and finely sliced into strips8 cheese slices 4 English breakfast muffins, splitdrizzle sunflower oil, for frying4 free-range eggs 1 spring onion, cut into three pieces and finely sliced into strips 8 cheese slices 4 English breakfast muffins, split drizzle sunflower oil, for frying 4 free-range eggs Method To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. Recipe tips If you want the eggs to be the classic shape for a sausage and egg muffin, cook them in the pan in a round metal cookie cutter."
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} | 107ef62c79dc85ad5d8b577ebd7d755d1508beb89dcd6fb825ff3f94730ca6a9 | Cheat's eggs Benedict recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsbenedict_9435_16x9.jpg Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Method Preheat the grill to its highest setting.Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. | {
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"title": "Cheat's eggs Benedict recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsbenedict_9435_16x9.jpg Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Method Preheat the grill to its highest setting.Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates."
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} | b9edc901d556b558e3798da5af4a167c280ec6e1cb50cedc489f7c4d3159cd5d | Staffordshire oatcakes recipe
An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/staffordshireoatcake_92371_16x9.jpg Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch – ideal for when you have guests, but the cooked oatcakes also freeze beautifully. 225g/8oz fine oatmeal100g/3½oz wholemeal flour100g/3½oz plain flour1 tsp quick-action yeastpinch salt1 tbsp baking powder4 tbsp vegetable oil12 rashers streaky bacon1 tbsp olive oil150g/5¼oz chestnut mushrooms, cut in half300g/10½oz mature cheddar cheese, grated 225g/8oz fine oatmeal 100g/3½oz wholemeal flour 100g/3½oz plain flour 1 tsp quick-action yeast pinch salt 1 tbsp baking powder 4 tbsp vegetable oil 12 rashers streaky bacon 1 tbsp olive oil 150g/5¼oz chestnut mushrooms, cut in half 300g/10½oz mature cheddar cheese, grated Method Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm.When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Recipe tips To freeze the oatcakes, cook them up to and including step 4. Stack them with layers of greaseproof paper or non-stick baking paper between each pancake, then wrap well in two layers of cling film. They will keep for 4–6 months and can be defrosted invidually at room temperature. You can also serve the Staffordshire oatcakes as part of a proper cooked breakfast. | {
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"title": "Staffordshire oatcakes recipe",
"content": "An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/staffordshireoatcake_92371_16x9.jpg Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch – ideal for when you have guests, but the cooked oatcakes also freeze beautifully. 225g/8oz fine oatmeal100g/3½oz wholemeal flour100g/3½oz plain flour1 tsp quick-action yeastpinch salt1 tbsp baking powder4 tbsp vegetable oil12 rashers streaky bacon1 tbsp olive oil150g/5¼oz chestnut mushrooms, cut in half300g/10½oz mature cheddar cheese, grated 225g/8oz fine oatmeal 100g/3½oz wholemeal flour 100g/3½oz plain flour 1 tsp quick-action yeast pinch salt 1 tbsp baking powder 4 tbsp vegetable oil 12 rashers streaky bacon 1 tbsp olive oil 150g/5¼oz chestnut mushrooms, cut in half 300g/10½oz mature cheddar cheese, grated Method Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm.When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Recipe tips To freeze the oatcakes, cook them up to and including step 4. Stack them with layers of greaseproof paper or non-stick baking paper between each pancake, then wrap well in two layers of cling film. They will keep for 4–6 months and can be defrosted invidually at room temperature. You can also serve the Staffordshire oatcakes as part of a proper cooked breakfast."
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} | 0888db202e8c7b163603c8fffa3b94df2c599861746739adbac8078f70f0372e | White fish and bacon parcels recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_fish_and_bacon_30891_16x9.jpg Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost. Each serving provides 152 kcal, 16g protein, 0.5g carbohydrates (of which 0g sugars), 10g fat (of which 1.5g saturates), 0.3g fibre and 0.8g salt. 1 small bunch flatleaf parsley, roughly chopped3-4 sun-dried tomatoes, to taste15g/½oz black or green pitted olives, roughly chopped1 tbsp capers, roughly chopped1-2 anchovies (optional)4 tbsp extra virgin olive oilfreshly ground black pepper 1 small bunch flatleaf parsley, roughly chopped 3-4 sun-dried tomatoes, to taste 15g/½oz black or green pitted olives, roughly chopped 1 tbsp capers, roughly chopped 1-2 anchovies (optional) 4 tbsp extra virgin olive oil freshly ground black pepper 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted200g/7oz unsmoked bacon medallions1 tbsp rapeseed oil 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted 200g/7oz unsmoked bacon medallions 1 tbsp rapeseed oil steamed broccoli steamed broccoli Method Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish.Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish.If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possiblePut the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. | {
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"url": "http://www.bbc.co.uk/food/recipes/white_fish_and_bacon_30891",
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"delivery_version": "v1.0",
"title": "White fish and bacon parcels 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/white_fish_and_bacon_30891_16x9.jpg Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost. Each serving provides 152 kcal, 16g protein, 0.5g carbohydrates (of which 0g sugars), 10g fat (of which 1.5g saturates), 0.3g fibre and 0.8g salt. 1 small bunch flatleaf parsley, roughly chopped3-4 sun-dried tomatoes, to taste15g/½oz black or green pitted olives, roughly chopped1 tbsp capers, roughly chopped1-2 anchovies (optional)4 tbsp extra virgin olive oilfreshly ground black pepper 1 small bunch flatleaf parsley, roughly chopped 3-4 sun-dried tomatoes, to taste 15g/½oz black or green pitted olives, roughly chopped 1 tbsp capers, roughly chopped 1-2 anchovies (optional) 4 tbsp extra virgin olive oil freshly ground black pepper 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted200g/7oz unsmoked bacon medallions1 tbsp rapeseed oil 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted 200g/7oz unsmoked bacon medallions 1 tbsp rapeseed oil steamed broccoli steamed broccoli Method Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish.Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish.If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possiblePut the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli."
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} | f1c90cf1fc038f571be0e2b0c1a987eb93e81fc2b457240295afe0694e4e5743 | Celeriac and apple soup with bacon and parsley recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celeriac_and_apple_soup_32322_16x9.jpg Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche. Each serving provides 326 kcal, 7.5g protein, 27g carbohydrate (of which 16g sugars), 19g fat (of which 9g saturates), 10g fibre and 1.3g salt. 500g/1lb 2oz (roughly 3) eating apples50g/1¾oz butter1 tbsp sunflower oil2 onions, chopped1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices2 garlic cloves, crushed2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks1 small bunch fresh thyme (3-4 sprigs)1 bay leaf1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cubeflaked sea salt and freshly ground black pepper 500g/1lb 2oz (roughly 3) eating apples 50g/1¾oz butter 1 tbsp sunflower oil 2 onions, chopped 1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks 1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices 2 garlic cloves, crushed 2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks 1 small bunch fresh thyme (3-4 sprigs) 1 bay leaf 1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cube flaked sea salt and freshly ground black pepper 1 tsp sunflower oil4 rashers rindless smoked streaky bacon4 tbsp crème fraîche2 tbsp milksmall handful flat leaf parsley, leaves roughly torn 1 tsp sunflower oil 4 rashers rindless smoked streaky bacon 4 tbsp crème fraîche 2 tbsp milk small handful flat leaf parsley, leaves roughly torn Method Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat.Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring.Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally.Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan.Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve.To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth.Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth. Mix the crème fraîche with the milk in a small bowl until smooth. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Recipe tips Use six tablespoons soured cream instead of the crème fraîche and milk mixture if you prefer. | {
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"title": "Celeriac and apple soup with bacon and parsley recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celeriac_and_apple_soup_32322_16x9.jpg Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche. Each serving provides 326 kcal, 7.5g protein, 27g carbohydrate (of which 16g sugars), 19g fat (of which 9g saturates), 10g fibre and 1.3g salt. 500g/1lb 2oz (roughly 3) eating apples50g/1¾oz butter1 tbsp sunflower oil2 onions, chopped1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices2 garlic cloves, crushed2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks1 small bunch fresh thyme (3-4 sprigs)1 bay leaf1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cubeflaked sea salt and freshly ground black pepper 500g/1lb 2oz (roughly 3) eating apples 50g/1¾oz butter 1 tbsp sunflower oil 2 onions, chopped 1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks 1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices 2 garlic cloves, crushed 2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks 1 small bunch fresh thyme (3-4 sprigs) 1 bay leaf 1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cube flaked sea salt and freshly ground black pepper 1 tsp sunflower oil4 rashers rindless smoked streaky bacon4 tbsp crème fraîche2 tbsp milksmall handful flat leaf parsley, leaves roughly torn 1 tsp sunflower oil 4 rashers rindless smoked streaky bacon 4 tbsp crème fraîche 2 tbsp milk small handful flat leaf parsley, leaves roughly torn Method Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat.Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring.Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally.Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan.Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve.To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth.Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth. Mix the crème fraîche with the milk in a small bowl until smooth. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Recipe tips Use six tablespoons soured cream instead of the crème fraîche and milk mixture if you prefer."
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} | 79c253cd15fadfa5744b22229c7d86eedc8516bc2aee962ebebf4245e333b231 | Fresh peas with crispy pancetta recipe
Fresh peas with crispy pancetta, poached eggs and hollandaise An average of 0.0 out of 5 stars from 0 ratings Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas. 100g/3½oz smoked pancetta, diced1 thick slice sourdough, cubed 2 garlic cloves, crushed1 tsp fennel seeds, toasted and ground25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight)2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 100g/3½oz smoked pancetta, diced 1 thick slice sourdough, cubed 2 garlic cloves, crushed 1 tsp fennel seeds, toasted and ground 25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight) 2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted1 lemon, juice onlysalt and freshly ground black pepper 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped 1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted 1 lemon, juice only salt and freshly ground black pepper Method To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. | {
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"content": "Fresh peas with crispy pancetta, poached eggs and hollandaise An average of 0.0 out of 5 stars from 0 ratings Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas. 100g/3½oz smoked pancetta, diced1 thick slice sourdough, cubed 2 garlic cloves, crushed1 tsp fennel seeds, toasted and ground25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight)2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 100g/3½oz smoked pancetta, diced 1 thick slice sourdough, cubed 2 garlic cloves, crushed 1 tsp fennel seeds, toasted and ground 25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight) 2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted1 lemon, juice onlysalt and freshly ground black pepper 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped 1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted 1 lemon, juice only salt and freshly ground black pepper Method To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise."
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} | dae430cca3eb8c0fac7d4b078e08bf1011796fe4ea73ef4ea3e684ad8b2992b0 | Wild mushroom galettes recipe
An average of 5.0 out of 5 stars from 1 rating These make a wonderful first course or light lunch. Classic garlic mushrooms in a galette, similar to the old-fashioned vol-au-vent. You will need a 8½cm/3in round cutter. 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered250g/9oz large flat mushrooms, cut into 8 wedges250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced400g/14oz full-fat crème fraîche50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated½ lemon, juice onlyfinely chopped flatleaf parsley, to garnishsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter 1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered 250g/9oz large flat mushrooms, cut into 8 wedges 250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced 400g/14oz full-fat crème fraîche 50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated ½ lemon, juice only finely chopped flatleaf parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated.Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well.Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. | {
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"title": "Wild mushroom galettes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These make a wonderful first course or light lunch. Classic garlic mushrooms in a galette, similar to the old-fashioned vol-au-vent. You will need a 8½cm/3in round cutter. 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered250g/9oz large flat mushrooms, cut into 8 wedges250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced400g/14oz full-fat crème fraîche50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated½ lemon, juice onlyfinely chopped flatleaf parsley, to garnishsalt and freshly ground black pepper 500g/1lb 2oz block ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 3 tbsp sunflower oil knob of butter 1 large garlic clove, crushed 250g/9oz chestnut mushrooms, quartered 250g/9oz large flat mushrooms, cut into 8 wedges 250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced 400g/14oz full-fat crème fraîche 50g/1¾oz Parmesan or alternative vegetarian hard cheese, finely grated ½ lemon, juice only finely chopped flatleaf parsley, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated.Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well.Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through. Stamp out six rounds using an 8½cm/3in cutter. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss. Place the tin at the bottom of the oven and the baking sheet with pastry near the top of the oven. Bake for 18–20 minutes, or until the pastries are well risen and lightly golden. The mushrooms should be brown and most of the juices should have evaporated. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp. The mushrooms should be softened and the crème fraîche will have made a mushroom-coloured sauce. Add the cheese and lemon juice to the mushrooms and season well. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away. Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away."
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} | eecc15146a3a0919f2be1122dabbc00f4ddbbf2fe837699577c71352f4a1522a | Chocolate truffle pots recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_pot_53461_16x9.jpg Mary Berry's chocolate truffle pots are perfect who want an after dinner chocolate to last longer. 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces50g/1¾oz caster sugar2 free-range egg yolks1 tbsp Irish cream liqueur300ml/10fl oz pouring double cream 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 50g/1¾oz caster sugar 2 free-range egg yolks 1 tbsp Irish cream liqueur 300ml/10fl oz pouring double cream 4 digestive biscuits, finely crusheddash Irish cream liqueur100g/3½oz white chocolatecocoa powder, for dusting 4 digestive biscuits, finely crushed dash Irish cream liqueur 100g/3½oz white chocolate cocoa powder, for dusting Method Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight.To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Whizz the chocolate in a food processor. Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Recipe tips Buy the truffles if you're short of time. These can be made up to a day ahead, but be sure to serve straight from the fridge – they will become runny if left at room temperature. They also freeze well. | {
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"title": "Chocolate truffle pots recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_pot_53461_16x9.jpg Mary Berry's chocolate truffle pots are perfect who want an after dinner chocolate to last longer. 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces50g/1¾oz caster sugar2 free-range egg yolks1 tbsp Irish cream liqueur300ml/10fl oz pouring double cream 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 50g/1¾oz caster sugar 2 free-range egg yolks 1 tbsp Irish cream liqueur 300ml/10fl oz pouring double cream 4 digestive biscuits, finely crusheddash Irish cream liqueur100g/3½oz white chocolatecocoa powder, for dusting 4 digestive biscuits, finely crushed dash Irish cream liqueur 100g/3½oz white chocolate cocoa powder, for dusting Method Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight.To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Whizz the chocolate in a food processor. Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Recipe tips Buy the truffles if you're short of time. These can be made up to a day ahead, but be sure to serve straight from the fridge – they will become runny if left at room temperature. They also freeze well."
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} | 3a730f0be328571cd5ed849f6eaed760e4a8b51523a27460e308b978bb2750fd | Pepperpot stew with spillers dumplings recipe
An average of 5.0 out of 5 stars from 5 ratings 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces4 sprigs fresh thyme, leaves only6 allspice berries1 bay leaf1 garlic clove, peeled, finely chopped10cm/4in piece root ginger, peeled, very finely sliced1 onion, peeled, chopped1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extractsalt and freshly ground black pepper450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces4 large spring onions, trimmed, lightly crushed with the edge of a knife2-4 Scotch bonnet chillies, finely chopped1 x 400ml/14fl oz can coconut milk1 x 400g/14oz can butter beans, drained and rinsed150g/5½oz spinach or callaloo, leaves only, washed, shredded 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces 4 sprigs fresh thyme, leaves only 6 allspice berries 1 bay leaf 1 garlic clove, peeled, finely chopped 10cm/4in piece root ginger, peeled, very finely sliced 1 onion, peeled, chopped 1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract salt and freshly ground black pepper 450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces 400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces 450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces 4 large spring onions, trimmed, lightly crushed with the edge of a knife 2-4 Scotch bonnet chillies, finely chopped 1 x 400ml/14fl oz can coconut milk 1 x 400g/14oz can butter beans, drained and rinsed 150g/5½oz spinach or callaloo, leaves only, washed, shredded 150g/5½oz plain flourpinch salt4-5 tbsp cold water 150g/5½oz plain flour pinch salt 4-5 tbsp cold water Method For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. | {
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"title": "Pepperpot stew with spillers dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces4 sprigs fresh thyme, leaves only6 allspice berries1 bay leaf1 garlic clove, peeled, finely chopped10cm/4in piece root ginger, peeled, very finely sliced1 onion, peeled, chopped1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extractsalt and freshly ground black pepper450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces4 large spring onions, trimmed, lightly crushed with the edge of a knife2-4 Scotch bonnet chillies, finely chopped1 x 400ml/14fl oz can coconut milk1 x 400g/14oz can butter beans, drained and rinsed150g/5½oz spinach or callaloo, leaves only, washed, shredded 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces 4 sprigs fresh thyme, leaves only 6 allspice berries 1 bay leaf 1 garlic clove, peeled, finely chopped 10cm/4in piece root ginger, peeled, very finely sliced 1 onion, peeled, chopped 1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract salt and freshly ground black pepper 450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces 400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces 450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces 4 large spring onions, trimmed, lightly crushed with the edge of a knife 2-4 Scotch bonnet chillies, finely chopped 1 x 400ml/14fl oz can coconut milk 1 x 400g/14oz can butter beans, drained and rinsed 150g/5½oz spinach or callaloo, leaves only, washed, shredded 150g/5½oz plain flourpinch salt4-5 tbsp cold water 150g/5½oz plain flour pinch salt 4-5 tbsp cold water Method For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through."
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} | ea84b88ee45c986b6fb8c982834936d25e8480ec9258bbc6a3761b451fb4f095 | Toridashi (Pork and chicken stock) recipe
An average of 5.0 out of 5 stars from 1 rating This deeply flavoured Japanese stock made from chicken wings and pork bones is perfect for ramen. It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented tuna. Equipment and preparation: you will need a sheet of clean muslin or a jay cloth. 1.5kg/3lb 5oz chicken wings1.5kg/3lb 5oz pork bones (rib bones are good for this)10g piece dried kombu 2 thick slices fresh root ginger250ml/9fl oz sake1 medium onion, cut in half30g/1oz bonito flakes (katsuobushi)6 dried shiitake mushrooms 1.5kg/3lb 5oz chicken wings 1.5kg/3lb 5oz pork bones (rib bones are good for this) 10g piece dried kombu 2 thick slices fresh root ginger 250ml/9fl oz sake 1 medium onion, cut in half 30g/1oz bonito flakes (katsuobushi) 6 dried shiitake mushrooms Method Preheat the oven to 190C/375F/Gas 5.Place the chicken wings and pork bones in a roasting tin and into the preheated oven.Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease.While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter.Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy.After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the chicken wings and pork bones in a roasting tin and into the preheated oven. Place the chicken wings and pork bones in a roasting tin and into the preheated oven. Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease. While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter. Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter. Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy. Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy. After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required. After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required. | {
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"title": "Toridashi (Pork and chicken stock) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This deeply flavoured Japanese stock made from chicken wings and pork bones is perfect for ramen. It gets its unmistakeable flavour from dried seaweed and flakes of dried fermented tuna. Equipment and preparation: you will need a sheet of clean muslin or a jay cloth. 1.5kg/3lb 5oz chicken wings1.5kg/3lb 5oz pork bones (rib bones are good for this)10g piece dried kombu 2 thick slices fresh root ginger250ml/9fl oz sake1 medium onion, cut in half30g/1oz bonito flakes (katsuobushi)6 dried shiitake mushrooms 1.5kg/3lb 5oz chicken wings 1.5kg/3lb 5oz pork bones (rib bones are good for this) 10g piece dried kombu 2 thick slices fresh root ginger 250ml/9fl oz sake 1 medium onion, cut in half 30g/1oz bonito flakes (katsuobushi) 6 dried shiitake mushrooms Method Preheat the oven to 190C/375F/Gas 5.Place the chicken wings and pork bones in a roasting tin and into the preheated oven.Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease.While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter.Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy.After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the chicken wings and pork bones in a roasting tin and into the preheated oven. Place the chicken wings and pork bones in a roasting tin and into the preheated oven. Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. Roast for 30-40 minutes, turning them half way through until golden-brown. Alternatively you can fry the bones until browned if you don’t have an oven. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease. When cooked, strain the wings and bones in a colander or large sieve and then pour a kettle of boiling water over them to remove excess grease. While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter. Remove the kombu from the water and cut into three long strips. Return to the stockpot and bring up to a simmer. Remove from the heat and discard the kombu - do not boil the kombu in the water for a long time or the dashi will become bitter. Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy. Add the roasted and rinsed wings and bones along with all the remaining ingredients to the kombu water. Bring up to the boil, reduce the heat, put a lid on and simmer for two hours. Do not let the stock boil as it will become cloudy. After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required. After two hours, strain the stock carefully through some clean muslin or a jay cloth. Leave to drain gently for 10 minutes, cool and refrigerate until required."
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} | 86ca1585ebe0365a00cb6025c5c811776f4e926637f0f1f85b126d9e4aaaf799 | How to make beef stock recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicbeefstock_90181_16x9.jpg Essential to hearty soups and sauces, make a big batch of beef stock and freeze it in ice cube trays.. 2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher)3 onions, unpeeled1 whole head garliclarge bouquet garni of parsley, sage and thyme2 leeks, cut in half2 carrots, cut in half1 stalk celery, including the leaves, roughly chopped2 large tomatoes, roughly chopped1 tsp sea salt1 tbsp peppercorns 2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher) 3 onions, unpeeled 1 whole head garlic large bouquet garni of parsley, sage and thyme 2 leeks, cut in half 2 carrots, cut in half 1 stalk celery, including the leaves, roughly chopped 2 large tomatoes, roughly chopped 1 tsp sea salt 1 tbsp peppercorns Method Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin.Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary.Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point.When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin.Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns.Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with.At the end of cooking time, strain the stock of all solid ingredients and discard them.To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use. Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary. Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary. Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point. Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point. When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin. When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin. Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns. Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns. Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with. Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with. At the end of cooking time, strain the stock of all solid ingredients and discard them. At the end of cooking time, strain the stock of all solid ingredients and discard them. To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use. To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use. | {
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"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicbeefstock_90181_16x9.jpg Essential to hearty soups and sauces, make a big batch of beef stock and freeze it in ice cube trays.. 2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher)3 onions, unpeeled1 whole head garliclarge bouquet garni of parsley, sage and thyme2 leeks, cut in half2 carrots, cut in half1 stalk celery, including the leaves, roughly chopped2 large tomatoes, roughly chopped1 tsp sea salt1 tbsp peppercorns 2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher) 3 onions, unpeeled 1 whole head garlic large bouquet garni of parsley, sage and thyme 2 leeks, cut in half 2 carrots, cut in half 1 stalk celery, including the leaves, roughly chopped 2 large tomatoes, roughly chopped 1 tsp sea salt 1 tbsp peppercorns Method Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin.Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary.Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point.When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin.Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns.Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with.At the end of cooking time, strain the stock of all solid ingredients and discard them.To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use. Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary. Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary. Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point. Meanwhile, place a large stockpot on the biggest hob ring. Fill with 4-5 litres/7-9 pints of cold water (about two-thirds full) and bring the water up to simmering point. When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin. When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin. Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns. Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns. Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with. Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with. At the end of cooking time, strain the stock of all solid ingredients and discard them. At the end of cooking time, strain the stock of all solid ingredients and discard them. To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use. To reduce the stock, pour the liquid stock back into the pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is, or can be reduced further or frozen for future use."
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} | 9fb45dab0cf705021e81c9eabf740e1a371e595719d843c2a4463889cef364ad | Confit salmon with pommes noisettes recipe
An average of 0.0 out of 5 stars from 0 ratings By keeping the salmon at a low temperature, the surface area changes colour very slightly, but the inside retains depth and is soft and smooth – like sous vide salmon. Equipment and preparation: You will need a cooking thermometer to check the temperature of the oil in this recipe, plus a melon baller to shape the potatoes. 1 tbsp olive oil1 tsp sea salt1 lemon, zest onlyfew juniper berries, crushed1 tbsp gin4 salmon fillets, skinned 1 tbsp olive oil 1 tsp sea salt 1 lemon, zest only few juniper berries, crushed 1 tbsp gin 4 salmon fillets, skinned 1 litre/1¾ pint olive oil 1 litre/1¾ pint olive oil 750g/1lb 10oz waxy or new potatoes, peeled50g/1¾oz clarified butter1 tbsp finely chopped parsley (optional) 750g/1lb 10oz waxy or new potatoes, peeled 50g/1¾oz clarified butter 1 tbsp finely chopped parsley (optional) Method Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour.To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper.For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry.Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour. Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour. To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper. For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry. For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry. Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Recipe tips I cooked the potatoes in clarified butter, but they could also be cooked in olive oil at a slightly lower temperature for longer – with a pile of butter added at the end. | {
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"title": "Confit salmon with pommes noisettes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings By keeping the salmon at a low temperature, the surface area changes colour very slightly, but the inside retains depth and is soft and smooth – like sous vide salmon. Equipment and preparation: You will need a cooking thermometer to check the temperature of the oil in this recipe, plus a melon baller to shape the potatoes. 1 tbsp olive oil1 tsp sea salt1 lemon, zest onlyfew juniper berries, crushed1 tbsp gin4 salmon fillets, skinned 1 tbsp olive oil 1 tsp sea salt 1 lemon, zest only few juniper berries, crushed 1 tbsp gin 4 salmon fillets, skinned 1 litre/1¾ pint olive oil 1 litre/1¾ pint olive oil 750g/1lb 10oz waxy or new potatoes, peeled50g/1¾oz clarified butter1 tbsp finely chopped parsley (optional) 750g/1lb 10oz waxy or new potatoes, peeled 50g/1¾oz clarified butter 1 tbsp finely chopped parsley (optional) Method Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour.To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper.For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry.Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour. Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour. To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. To cook the salmon, heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain on kitchen paper. For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry. For the pommes noisettes, use a melon baller to scoop out balls of the potatoes. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry. Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over, for between 8-10 minutes. Sprinkle with parsley if you like. Serve the salmon fillets with the pommes noisettes. Recipe tips I cooked the potatoes in clarified butter, but they could also be cooked in olive oil at a slightly lower temperature for longer – with a pile of butter added at the end."
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} | c919fa14f2131d633fa0a17bebd274b44002c488f4001da32c73b1c0a6b654ca | Pea, salted yoghurt and mint salad recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peasaltedyoghurtandm_91778_16x9.jpg Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh. 200g/7oz peas, out of their pods1 long red chilli, seeds removed, finely chopped1 garlic clove, peeled, finely chopped½ lemon, juice only½ tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheesesmall handful fresh mint leaves, torn 200g/7oz peas, out of their pods 1 long red chilli, seeds removed, finely chopped 1 garlic clove, peeled, finely chopped ½ lemon, juice only ½ tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese small handful fresh mint leaves, torn Method Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Serve immediately. | {
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"title": "Pea, salted yoghurt and mint salad 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/peasaltedyoghurtandm_91778_16x9.jpg Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh. 200g/7oz peas, out of their pods1 long red chilli, seeds removed, finely chopped1 garlic clove, peeled, finely chopped½ lemon, juice only½ tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheesesmall handful fresh mint leaves, torn 200g/7oz peas, out of their pods 1 long red chilli, seeds removed, finely chopped 1 garlic clove, peeled, finely chopped ½ lemon, juice only ½ tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese small handful fresh mint leaves, torn Method Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine. Serve immediately. Serve immediately."
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} | 6741c8fca9dd909bac9b39fe28924149867df46a5067642127d7bfda1b820ee3 | Homemade ketchup recipe
An average of 4.5 out of 5 stars from 4 ratings Homemade ketchup is easy to make and so much fresher and tastier than the shop-bought version. 100ml/3½fl oz olive oil 1 onion, finely chopped6 large garlic cloves, chopped1 red chilli, chopped1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper 100ml/3½fl oz olive oil 1 onion, finely chopped 6 large garlic cloves, chopped 1 red chilli, chopped 1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped 1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Homemade ketchup recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Homemade ketchup is easy to make and so much fresher and tastier than the shop-bought version. 100ml/3½fl oz olive oil 1 onion, finely chopped6 large garlic cloves, chopped1 red chilli, chopped1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper 100ml/3½fl oz olive oil 1 onion, finely chopped 6 large garlic cloves, chopped 1 red chilli, chopped 1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped 1 tsp allspice 2 tsp celery salt 50g/1¾oz caster sugar 100ml/3½fl oz cider vinegar salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Heat the oil in a large frying pan and sweat the onion, garlic, chilli, pepper, apple and tomatoes for 20 minutes. Add the allspice, celery salt, sugar, vinegar and 1 teaspoon of black pepper and cook for a few more minutes. Put the pan into the oven and cook until browning and blistered. Put the pan into the oven and cook until browning and blistered. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week. Transfer to a food processor or blender and blend well and pass through a sieve. Taste and season with salt and pepper if preferred. Place in sterilized, sealed containers in the fridge and use within 1 week."
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"$oid": "68bada73eb3bdbfd0cc01d25"
} | 7b3b58bc5781e9f5bd8629ff8b6eeab0f1ccaf69599c4d3ebb96cf78d9bf1e92 | Easy chicken tostadas recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentostadas_87570_16x9.jpg Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe. 6 small corn tortillasolive oil, for brushing400g tin refried beans¾ tsp ancho chilli powder or chipotle paste½ tsp ground cumin¼ tsp garlic granules 2 ripe avocados1 tbsp fresh lime juicehandful fresh coriander, finely chopped250g/9oz roast chicken, shreddedsalt and freshly ground black pepper 6 small corn tortillas olive oil, for brushing 400g tin refried beans ¾ tsp ancho chilli powder or chipotle paste ½ tsp ground cumin ¼ tsp garlic granules 2 ripe avocados 1 tbsp fresh lime juice handful fresh coriander, finely chopped 250g/9oz roast chicken, shredded salt and freshly ground black pepper 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 jalapeno chilli, finely chopped (optional)1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 jalapeno chilli, finely chopped (optional) 1 lime, juice only shredded iceberg or romaine lettucejalpeno chillies in brine125g/4½oz Cheddar, gratedsoured cream shredded iceberg or romaine lettuce jalpeno chillies in brine 125g/4½oz Cheddar, grated soured cream Method Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden.In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through.To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set asideUsing a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. | {
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"title": "Easy chicken tostadas recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentostadas_87570_16x9.jpg Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe. 6 small corn tortillasolive oil, for brushing400g tin refried beans¾ tsp ancho chilli powder or chipotle paste½ tsp ground cumin¼ tsp garlic granules 2 ripe avocados1 tbsp fresh lime juicehandful fresh coriander, finely chopped250g/9oz roast chicken, shreddedsalt and freshly ground black pepper 6 small corn tortillas olive oil, for brushing 400g tin refried beans ¾ tsp ancho chilli powder or chipotle paste ½ tsp ground cumin ¼ tsp garlic granules 2 ripe avocados 1 tbsp fresh lime juice handful fresh coriander, finely chopped 250g/9oz roast chicken, shredded salt and freshly ground black pepper 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 jalapeno chilli, finely chopped (optional)1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 jalapeno chilli, finely chopped (optional) 1 lime, juice only shredded iceberg or romaine lettucejalpeno chillies in brine125g/4½oz Cheddar, gratedsoured cream shredded iceberg or romaine lettuce jalpeno chillies in brine 125g/4½oz Cheddar, grated soured cream Method Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden.In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through.To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set asideUsing a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately."
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} | 66466dcdc7b52140f3417875ad9b2c175f1429e7e2c7bc823f9ff9aed276e3c9 | Crispy sesame pork with samphire recipe
An average of 5.0 out of 5 stars from 2 ratings You don’t need to add salt to this dish as there is plenty of salty fresh flavour from the samphire. But if you can’t get hold of samphire, use long-stemmed broccoli instead and you can add a splash of soy sauce or a sprinkle of salt. 2 tsp sunflower oil2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces3 tbsp sesame seeds1 tbsp toasted sesame oil2 tbsp runny honey 2 tsp sunflower oil 2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces 3 tbsp sesame seeds 1 tbsp toasted sesame oil 2 tbsp runny honey 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips)soy sauce or salt (optional) 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips) soy sauce or salt (optional) Method Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork.For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander.Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. | {
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"title": "Crispy sesame pork with samphire recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings You don’t need to add salt to this dish as there is plenty of salty fresh flavour from the samphire. But if you can’t get hold of samphire, use long-stemmed broccoli instead and you can add a splash of soy sauce or a sprinkle of salt. 2 tsp sunflower oil2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces3 tbsp sesame seeds1 tbsp toasted sesame oil2 tbsp runny honey 2 tsp sunflower oil 2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces 3 tbsp sesame seeds 1 tbsp toasted sesame oil 2 tbsp runny honey 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips)soy sauce or salt (optional) 75g/2½oz fresh samphire, rinsed (or 150g/5½oz long-stemmed broccoli, trimmed and cut into thin strips) soy sauce or salt (optional) Method Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork.For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander.Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately. Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately."
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} | ceb1e3b8952dc7faafacd6eba368875e8a0c38cc462a2e9db6830113fee00944 | Buñuelos with apple and raspberry purée recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buuelos_with_apple_and_42330_16x9.jpg 140g/5oz plain flour, plus extra for dusting2 tsp caster sugar, plus extra to sprinkle¼ tsp baking powderpinch salt4 tbsp milk1 free-range eggpinch anise seeds sunflower oil, for deep frying 140g/5oz plain flour, plus extra for dusting 2 tsp caster sugar, plus extra to sprinkle ¼ tsp baking powder pinch salt 4 tbsp milk 1 free-range egg pinch anise seeds sunflower oil, for deep frying 500g/1lb 2oz raspberries1 eating apple, peeled, cored and diced75g/2½oz icing sugar, plus extra for sprinklingsqueeze lemon juice 500g/1lb 2oz raspberries 1 eating apple, peeled, cored and diced 75g/2½oz icing sugar, plus extra for sprinkling squeeze lemon juice Method Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy.Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl.Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy. In a small bowl, whisk the milk, egg and anise together until light and frothy. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. | {
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"title": "Buñuelos with apple and raspberry purée 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/buuelos_with_apple_and_42330_16x9.jpg 140g/5oz plain flour, plus extra for dusting2 tsp caster sugar, plus extra to sprinkle¼ tsp baking powderpinch salt4 tbsp milk1 free-range eggpinch anise seeds sunflower oil, for deep frying 140g/5oz plain flour, plus extra for dusting 2 tsp caster sugar, plus extra to sprinkle ¼ tsp baking powder pinch salt 4 tbsp milk 1 free-range egg pinch anise seeds sunflower oil, for deep frying 500g/1lb 2oz raspberries1 eating apple, peeled, cored and diced75g/2½oz icing sugar, plus extra for sprinklingsqueeze lemon juice 500g/1lb 2oz raspberries 1 eating apple, peeled, cored and diced 75g/2½oz icing sugar, plus extra for sprinkling squeeze lemon juice Method Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy.Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl.Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. Sift the flour into a large bowl and then sift it once more, to make sure it’s very fine. Stir in the caster sugar, baking powder and salt. In a small bowl, whisk the milk, egg and anise together until light and frothy. In a small bowl, whisk the milk, egg and anise together until light and frothy. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Make a well in the flour and slowly whisk in the egg mixture. Use your hands to create a rough dough and knead on a lightly floured surface until smooth. Shape into 16 small balls, cover and leave to rest for 20 minutes. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Meanwhile, to make the coulis, place all the ingredients in a saucepan over a low heat and cook for 5 minutes, or until soft. Blend using a food processor, then pass through a sieve into a bowl. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Using a rolling pin, roll the dough balls out on a lightly floured surface into very thin rounds and leave to rest for 5 minutes. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis. Heat a deep-fryer to 170C, or until a crumb of bread browns in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the buñuelos one at a time, turning halfway through, until puffed and golden. Drain well on kitchen paper and sprinkle with icing sugar. Serve two buñuelos per person with the coulis."
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} | 34a1a75019a52e030acf5eeb5e332727aef95d49f0c0fe513531491519b71fde | Rice and lemon sole timbale with Prosecco gravy recipe
To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat.Preheat the oven to 220C/200C Fan/Gas 7.To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil.Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent.Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside.In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside.Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well.Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy.Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes.To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil. To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes. To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy. To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy. | {
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"title": "Rice and lemon sole timbale with Prosecco gravy recipe",
"content": "To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat.Preheat the oven to 220C/200C Fan/Gas 7.To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil.Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent.Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside.In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside.Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well.Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy.Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes.To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat. To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery, onion and parsley along with the reserved fish bones. Season generously with salt and simmer over a medium heat for 30 minutes, or until the volume of liquid has reduced by a third. Keep warm over a low heat. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil. To make the timbale, grease a non-stick 25cm/10 inch fluted ring cake tin with a drizzle of olive oil. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent. Melt a knob of the butter in a heavy-based saucepan, add the shallot and cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes, or until translucent. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside. Add a ladleful of hot stock and continue to cook over a medium heat, stirring until all the stock has been absorbed. Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next, until the rice no longer has a pale core and is soft but retains slight bite (approximately 15 minutes). Remove the pan from the heat and add the Parmesan, pepper and a knob of butter. Set aside. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside. In a small saucepan, melt the remaining butter and whisk in the flour to form a roux. Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat and set aside. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well. Press the sole fillets against the bottom and sides of the prepared cake tin to line it, leaving the fillets overhanging slightly at top. Season well. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy. Spoon the risotto into the mould, pressing it down with the back of a spoon to pack as tightly as possible, then pour over half of the Prosecco gravy. Set aside the rest of the gravy. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes. Transfer the tin to the oven and bake for 15–20 minutes, or until lightly golden-brown and set. Remove from the oven and leave to rest for 30 minutes. To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy. To serve, turn out the timbale onto a large serving dish. Scatter over the zest strips and serve with the remaining gravy."
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} | ddbf663508cee1e03fc33c669bc12cab94bd76f7ba522f7e8718037907fc7160 | Braised beef cheeks with beer and mash recipe
For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight.Preheat the oven to 150C/300F/Gas 2.Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.Return the beef to the pan with the reserved marinade and add the beef stock.Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted.Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper.To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside. Return the beef to the pan with the reserved marinade and add the beef stock. Return the beef to the pan with the reserved marinade and add the beef stock. Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours. Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours. Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed. Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted. Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted. Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce. To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce. | {
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"title": "Braised beef cheeks with beer and mash recipe",
"content": "For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight.Preheat the oven to 150C/300F/Gas 2.Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.Return the beef to the pan with the reserved marinade and add the beef stock.Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted.Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper.To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside. Return the beef to the pan with the reserved marinade and add the beef stock. Return the beef to the pan with the reserved marinade and add the beef stock. Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours. Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours. Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed. Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted. Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted. Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce. To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce."
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} | 778eb3d3050eb228c8a45049b2aa0b4c385681a7814071ebfbf3114382c3ea5c | What is a high-protein, low-GI diet?
When you eat, hormones are released from your gut to signal to your brain that you should stop eating. In the absence of a strong ‘stop eating’ signal you are likely to overeat. When following the high-protein, low-GI (glycaemic index) diet, you alter the types of food you eat in order to increase the gut hormone signal to your brain and trigger the ‘stop eating’ signal. This should help you to avoid eating too much at each meal. The diet is also based on the principle that some foods are more filling than others. Choosing filling foods such as high-protein ingredients will help you to feel fuller for longer, so you will be less likely to snack between meals. There is no need to count calories on this diet. The diet involves Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent.Choosing certain types of carbohydrate foods with a low glycaemic indexReducing the amount of fat and sugar in your dietEating more fruit and vegetables Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent. Choosing certain types of carbohydrate foods with a low glycaemic index Reducing the amount of fat and sugar in your diet Eating more fruit and vegetables https://ichef.bbci.co.uk/images/ic/480xn/p061tnkv.jpg You don't need to eat masses of meat: these protein-packed stuffed peppers make a filling vegetarian meal. Principles of the diet Foods with a low glycaemic index are digested more slowly. They are believed to boost the gut hormone response to food and therefore help you to avoid overeating at each meal. A low-GI diet can also help keep your blood-sugar levels more stable. It can be difficult to know the GI of a food because it isn’t shown on the label. A low-GI food has a glycaemic index of less than 55. You can buy a book that lists the GI value of foods or look it up on the internet. You only need to look at the GI for carbohydrate-rich foods. Pasta (especially wholegrain varieties), lentils and basmati rice are low-GI carbohydrates. In addition, we recommend you reduce the energy density of your diet and increase the amount of fibre. You can do this by eating less fat and sugar and a higher proportion of vegetables and fruit. This will help to reduce hunger between meals. What you can eat daily A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI.Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar.Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Foods to avoid You need to minimise your consumption of foods that are high in fat or sugar. These foods are high in calories and will not help you to feel full. This means you must avoid: Sugar-sweetened drinks (diet versions are allowed)ConfectioneryChocolateIce creamBiscuitsCakesPastriesCrisps or other savoury snacksJam, marmalade or other preserves Sugar-sweetened drinks (diet versions are allowed) Confectionery Chocolate Ice cream Biscuits Cakes Pastries Crisps or other savoury snacks Jam, marmalade or other preserves How can you follow the diet when eating out? It’s hard to know the GI of foods, so stick with the basic principles of the diet – no potatoes or ordinary bread. Choose low-GI carbs, select meats that have been roasted or grilled rather than fried and avoid creamy sauces. | {
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"title": "What is a high-protein, low-GI diet?",
"content": "When you eat, hormones are released from your gut to signal to your brain that you should stop eating. In the absence of a strong ‘stop eating’ signal you are likely to overeat. When following the high-protein, low-GI (glycaemic index) diet, you alter the types of food you eat in order to increase the gut hormone signal to your brain and trigger the ‘stop eating’ signal. This should help you to avoid eating too much at each meal. The diet is also based on the principle that some foods are more filling than others. Choosing filling foods such as high-protein ingredients will help you to feel fuller for longer, so you will be less likely to snack between meals. There is no need to count calories on this diet. The diet involves Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent.Choosing certain types of carbohydrate foods with a low glycaemic indexReducing the amount of fat and sugar in your dietEating more fruit and vegetables Increasing the proportion of protein in your diet. For weight maintenance about 20 percent of the energy value of your food should be from protein, for weight loss 25 percent. Choosing certain types of carbohydrate foods with a low glycaemic index Reducing the amount of fat and sugar in your diet Eating more fruit and vegetables https://ichef.bbci.co.uk/images/ic/480xn/p061tnkv.jpg You don't need to eat masses of meat: these protein-packed stuffed peppers make a filling vegetarian meal. Principles of the diet Foods with a low glycaemic index are digested more slowly. They are believed to boost the gut hormone response to food and therefore help you to avoid overeating at each meal. A low-GI diet can also help keep your blood-sugar levels more stable. It can be difficult to know the GI of a food because it isn’t shown on the label. A low-GI food has a glycaemic index of less than 55. You can buy a book that lists the GI value of foods or look it up on the internet. You only need to look at the GI for carbohydrate-rich foods. Pasta (especially wholegrain varieties), lentils and basmati rice are low-GI carbohydrates. In addition, we recommend you reduce the energy density of your diet and increase the amount of fibre. You can do this by eating less fat and sugar and a higher proportion of vegetables and fruit. This will help to reduce hunger between meals. What you can eat daily A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI.Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar.Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. A variety of different kinds of protein including fish, poultry and eggs as well as red meat. Vegetable proteins such as beans and lentils are especially good, as they are low-GI as well as high-protein. You can add beans to stews to help lower the GI. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have three portions of fruit each day, either as a dessert or snack between meals if you are hungry. Do not add extra sugar to fruit. You can buy fruit fresh, frozen or canned in water or juice (not syrup). Avoid particularly high-GI fruits, such as watermelon and ripe bananas. You can eat fruit with natural yoghurt, but avoid ready-made ‘fruit’ yoghurts, which tend to contain little fruit and lots of added sugar. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Aim to have at least two servings of vegetables with each main meal. One serving is about the size of a handful. Vegetables should cover about half your plate at a main meal. They add bulk to your diet but usually very few calories, so you can use them to fill up your plate and your tummy. You can eat as many vegetables as you wish, except for those with a high GI, such as beetroot and pumpkin. Do not add any fat to vegetables; they should be boiled, steamed or microwaved. You can also have salads without added fat. For the purposes of this diet, potatoes do not count as a vegetable – they are a starchy food, high in calories and with a high GI, so should be avoided. If you must have potatoes choose waxy new salad potatoes. Ideally cook, cool, then reheat thoroughly before serving. Heating and cooling changes the starch structure and lowers the GI. Foods to avoid You need to minimise your consumption of foods that are high in fat or sugar. These foods are high in calories and will not help you to feel full. This means you must avoid: Sugar-sweetened drinks (diet versions are allowed)ConfectioneryChocolateIce creamBiscuitsCakesPastriesCrisps or other savoury snacksJam, marmalade or other preserves Sugar-sweetened drinks (diet versions are allowed) Confectionery Chocolate Ice cream Biscuits Cakes Pastries Crisps or other savoury snacks Jam, marmalade or other preserves How can you follow the diet when eating out? It’s hard to know the GI of foods, so stick with the basic principles of the diet – no potatoes or ordinary bread. Choose low-GI carbs, select meats that have been roasted or grilled rather than fried and avoid creamy sauces."
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} | 8a41d76b8f41c28eab41679f58cc2ae2f74a2611f076b52e570df14aea39c0a5 | Thai-spiced steamed mussels recipe
An average of 4.7 out of 5 stars from 3 ratings 1 x 400ml/14fl oz can unsweetened coconut milk1 dessertspoon ready-made red curry paste300ml/10½fl oz chicken stock2kg/4½lb mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)1 red chilli, finely sliced 2 cloves garlic, crushed to a paste with the edge of a knife2 spring onions, trimmed, finely sliced2 tbsp roughly chopped fresh coriander 1 x 400ml/14fl oz can unsweetened coconut milk 1 dessertspoon ready-made red curry paste 300ml/10½fl oz chicken stock 2kg/4½lb mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped) 1 red chilli, finely sliced 2 cloves garlic, crushed to a paste with the edge of a knife 2 spring onions, trimmed, finely sliced 2 tbsp roughly chopped fresh coriander Method Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat.Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes.Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander. Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes. Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander. To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander. | {
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"title": "Thai-spiced steamed mussels recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 1 x 400ml/14fl oz can unsweetened coconut milk1 dessertspoon ready-made red curry paste300ml/10½fl oz chicken stock2kg/4½lb mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)1 red chilli, finely sliced 2 cloves garlic, crushed to a paste with the edge of a knife2 spring onions, trimmed, finely sliced2 tbsp roughly chopped fresh coriander 1 x 400ml/14fl oz can unsweetened coconut milk 1 dessertspoon ready-made red curry paste 300ml/10½fl oz chicken stock 2kg/4½lb mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped) 1 red chilli, finely sliced 2 cloves garlic, crushed to a paste with the edge of a knife 2 spring onions, trimmed, finely sliced 2 tbsp roughly chopped fresh coriander Method Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat.Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes.Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander. Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes. Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking). To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander. To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander."
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} | 9d078b7ee4f1d09deab163760335853cfd2c3dfed71f81b891fe2f141d6ff5e7 | Bengali butternut squash with chickpeas recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bengalibutternutsqua_89988_16x9.jpg This warming, quick and easy recipe is vegetarian comfort food at its best. 3 tbsp vegetable oillarge pinch ground asafoetida1 bay leaf½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice 1-2 mild dried red chillies1 small onion, chopped½ tsp ground turmeric2 level tsp ground cumin1 heaped tsp ground coriander2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1½in cubes200ml/7fl oz boiling water200g/7oz canned chickpeas, drained and washed1 tsp ground garam masala1 tsp ground fennel seedssalt, to tastesugar, to taste 3 tbsp vegetable oil large pinch ground asafoetida 1 bay leaf ½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice 1-2 mild dried red chillies 1 small onion, chopped ½ tsp ground turmeric 2 level tsp ground cumin 1 heaped tsp ground coriander 2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen) 500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1½in cubes 200ml/7fl oz boiling water 200g/7oz canned chickpeas, drained and washed 1 tsp ground garam masala 1 tsp ground fennel seeds salt, to taste sugar, to taste Method Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately. Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine. Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine. Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes. Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender. Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender. Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately. Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately. | {
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"title": "Bengali butternut squash with chickpeas recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bengalibutternutsqua_89988_16x9.jpg This warming, quick and easy recipe is vegetarian comfort food at its best. 3 tbsp vegetable oillarge pinch ground asafoetida1 bay leaf½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice 1-2 mild dried red chillies1 small onion, chopped½ tsp ground turmeric2 level tsp ground cumin1 heaped tsp ground coriander2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1½in cubes200ml/7fl oz boiling water200g/7oz canned chickpeas, drained and washed1 tsp ground garam masala1 tsp ground fennel seedssalt, to tastesugar, to taste 3 tbsp vegetable oil large pinch ground asafoetida 1 bay leaf ½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice 1-2 mild dried red chillies 1 small onion, chopped ½ tsp ground turmeric 2 level tsp ground cumin 1 heaped tsp ground coriander 2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen) 500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1½in cubes 200ml/7fl oz boiling water 200g/7oz canned chickpeas, drained and washed 1 tsp ground garam masala 1 tsp ground fennel seeds salt, to taste sugar, to taste Method Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately. Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine. Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine. Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes. Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes. Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender. Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender. Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately. Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately."
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} | 63ba872b6c84f508e7528af0ad33f216da73b3c7a77c07ff0015e2ebdd70d3f0 | Paneer recipe
An average of 5.0 out of 5 stars from 2 ratings Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours. 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice Method Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.Remove from the heat.Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. Bring the milk to the boil in a heavy-based saucepan. Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat. Remove from the heat. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours. 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice 2 litres/3½ pints whole milk 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice Method Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.Remove from the heat.Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. Bring the milk to the boil in a heavy-based saucepan. Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat. Remove from the heat. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil."
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} | 865f910376b9bf0bdbb37d42ba97e4bc909f1c065362a1de9dca7c8d25651540 | Warm chicken salad recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chicken_salad_03629_16x9.jpg A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion. 2 small chicken breasts, boned, skinned and cut in halfcalorie controlled cooking oil spray1 large orange or red pepper, deseeded and cut in to chunks1 little gem lettuce, leaves separated50g/1¾oz watercress, tough stalks removed2 ripe medium tomatoes, cut into small chunks⅓ cucumber, sliced1 tsp thick balsamic vinegar½ small lemon, juice onlysea salt and freshly ground black pepper 2 small chicken breasts, boned, skinned and cut in half calorie controlled cooking oil spray 1 large orange or red pepper, deseeded and cut in to chunks 1 little gem lettuce, leaves separated 50g/1¾oz watercress, tough stalks removed 2 ripe medium tomatoes, cut into small chunks ⅓ cucumber, sliced 1 tsp thick balsamic vinegar ½ small lemon, juice only sea salt and freshly ground black pepper Method Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Recipe tips If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving. | {
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"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chicken_salad_03629_16x9.jpg A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion. 2 small chicken breasts, boned, skinned and cut in halfcalorie controlled cooking oil spray1 large orange or red pepper, deseeded and cut in to chunks1 little gem lettuce, leaves separated50g/1¾oz watercress, tough stalks removed2 ripe medium tomatoes, cut into small chunks⅓ cucumber, sliced1 tsp thick balsamic vinegar½ small lemon, juice onlysea salt and freshly ground black pepper 2 small chicken breasts, boned, skinned and cut in half calorie controlled cooking oil spray 1 large orange or red pepper, deseeded and cut in to chunks 1 little gem lettuce, leaves separated 50g/1¾oz watercress, tough stalks removed 2 ripe medium tomatoes, cut into small chunks ⅓ cucumber, sliced 1 tsp thick balsamic vinegar ½ small lemon, juice only sea salt and freshly ground black pepper Method Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Recipe tips If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving."
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} | b4dadb7f440559118b5eec332d28fcb2fb359997ec3dc245b3a65dd5634f6b4b | Crunchy banana yoghurt recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_banana_yoghurt_48211_16x9.jpg Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch. As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. 340g/12oz fat-free natural Greek-style yoghurt1 banana, peeled and sliced15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) 340g/12oz fat-free natural Greek-style yoghurt 1 banana, peeled and sliced 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) Method Divide the yoghurt between two small bowls. Scatter the banana on top.Sprinkle with seeds or nuts and serve. Divide the yoghurt between two small bowls. Scatter the banana on top. Divide the yoghurt between two small bowls. Scatter the banana on top. Sprinkle with seeds or nuts and serve. Sprinkle with seeds or nuts and serve. Recipe tips Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories. | {
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"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_banana_yoghurt_48211_16x9.jpg Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch. As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. 340g/12oz fat-free natural Greek-style yoghurt1 banana, peeled and sliced15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) 340g/12oz fat-free natural Greek-style yoghurt 1 banana, peeled and sliced 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) Method Divide the yoghurt between two small bowls. Scatter the banana on top.Sprinkle with seeds or nuts and serve. Divide the yoghurt between two small bowls. Scatter the banana on top. Divide the yoghurt between two small bowls. Scatter the banana on top. Sprinkle with seeds or nuts and serve. Sprinkle with seeds or nuts and serve. Recipe tips Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories."
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} | cd650d58746eb87b901a952518fda6ceff302ce1e635df210b5a80d407182d44 | Sausage rolls and piccalilli recipe
An average of 4.8 out of 5 stars from 10 ratings The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away. 1kg/2lb 4oz mixed vegetables (1 cauliflower, plus green beans, cucumber and baby silver skin onions)50g/1¾oz fine salt30g/1oz cornflour10g/⅓oz ground turmeric10g/⅓oz English mustard powder15g/½oz yellow mustard seeds1 tsp crushed cumin seeds1 tsp crushed coriander seeds600ml/20fl oz cider vinegar150g/5½oz granulated sugar50g/1¾oz honey 1kg/2lb 4oz mixed vegetables (1 cauliflower, plus green beans, cucumber and baby silver skin onions) 50g/1¾oz fine salt 30g/1oz cornflour 10g/⅓oz ground turmeric 10g/⅓oz English mustard powder 15g/½oz yellow mustard seeds 1 tsp crushed cumin seeds 1 tsp crushed coriander seeds 600ml/20fl oz cider vinegar 150g/5½oz granulated sugar 50g/1¾oz honey 1 large potato, peeled and diced 500g/1lb 2oz sausage meat500g/1lb 2oz pork mince¼ bunch thyme leavessmall handful parsley, choppedfew leaves of sage, finely chopped1 medium onion, peeled and diced3 tbsp tomato ketchup 3 tbsp brown sauce1 tbsp Worcestershire sauce or soy saucegrated nutmegfreshly milled white pepper 1 large potato, peeled and diced 500g/1lb 2oz sausage meat 500g/1lb 2oz pork mince ¼ bunch thyme leaves small handful parsley, chopped few leaves of sage, finely chopped 1 medium onion, peeled and diced 3 tbsp tomato ketchup 3 tbsp brown sauce 1 tbsp Worcestershire sauce or soy sauce grated nutmeg freshly milled white pepper 1 packet ready-rolled all-butter best-quality puff pastry2 egg yolkssea salt 1 packet ready-rolled all-butter best-quality puff pastry 2 egg yolks sea salt Method For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly.Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce.Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again.Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Preheat the oven to 200C/Fan 180C/Gas 6.Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea saltCut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli. For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly. For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce. Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce. Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again. For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again. Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Preheat the oven to 200C/Fan 180C/Gas 6. Preheat the oven to 200C/Fan 180C/Gas 6. Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea salt Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea salt Cut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli. Cut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli. | {
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"content": "An average of 4.8 out of 5 stars from 10 ratings The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away. 1kg/2lb 4oz mixed vegetables (1 cauliflower, plus green beans, cucumber and baby silver skin onions)50g/1¾oz fine salt30g/1oz cornflour10g/⅓oz ground turmeric10g/⅓oz English mustard powder15g/½oz yellow mustard seeds1 tsp crushed cumin seeds1 tsp crushed coriander seeds600ml/20fl oz cider vinegar150g/5½oz granulated sugar50g/1¾oz honey 1kg/2lb 4oz mixed vegetables (1 cauliflower, plus green beans, cucumber and baby silver skin onions) 50g/1¾oz fine salt 30g/1oz cornflour 10g/⅓oz ground turmeric 10g/⅓oz English mustard powder 15g/½oz yellow mustard seeds 1 tsp crushed cumin seeds 1 tsp crushed coriander seeds 600ml/20fl oz cider vinegar 150g/5½oz granulated sugar 50g/1¾oz honey 1 large potato, peeled and diced 500g/1lb 2oz sausage meat500g/1lb 2oz pork mince¼ bunch thyme leavessmall handful parsley, choppedfew leaves of sage, finely chopped1 medium onion, peeled and diced3 tbsp tomato ketchup 3 tbsp brown sauce1 tbsp Worcestershire sauce or soy saucegrated nutmegfreshly milled white pepper 1 large potato, peeled and diced 500g/1lb 2oz sausage meat 500g/1lb 2oz pork mince ¼ bunch thyme leaves small handful parsley, chopped few leaves of sage, finely chopped 1 medium onion, peeled and diced 3 tbsp tomato ketchup 3 tbsp brown sauce 1 tbsp Worcestershire sauce or soy sauce grated nutmeg freshly milled white pepper 1 packet ready-rolled all-butter best-quality puff pastry2 egg yolkssea salt 1 packet ready-rolled all-butter best-quality puff pastry 2 egg yolks sea salt Method For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly.Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce.Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again.Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Preheat the oven to 200C/Fan 180C/Gas 6.Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea saltCut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli. For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly. For the piccalilli, cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables in ice-cold water and drain thoroughly. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce. Pour a little of the hot vinegar over the blended spice paste, stir well then transfer to the pan containing the remaining vinegar. Bring gently to the boil. Boil for 3–4 minutes to allow the spices to release their flavours into the thickening sauce. Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Remove the pan from the heat and carefully fold the vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again. For the sausage rolls, cook the potatoes in a pan of boiling water until softened. Drain and then cool under cold water. Drain again. Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Add the cooled potatoes to the rest of the filling ingredients and mix well. Lay out the pastry on a lightly floured surface with a long side closest to you. Spread one-third of the mixture lengthways over the nearest two-thirds of the pastry. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Brush the remaining third of the pastry with egg yolk and, starting at the edge closest you, roll the pastry to form a cylinder. Wrap in cling film and freeze for 10 minutes. Preheat the oven to 200C/Fan 180C/Gas 6. Preheat the oven to 200C/Fan 180C/Gas 6. Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea salt Remove from the freezer and discard the cling film. Brush the pastry with egg yolk and sprinkle with sea salt Cut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli. Cut the rolls to size, space the rolls out on 2 baking trays and bake for 15-20 minutes, or until golden-brown and cooked through. Serve the sausage rolls with the piccalilli."
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} | 47a0bab82a6deeacd70036bb6e6fc67f38b65c5078b59000bc01d818cb6a8a77 | Jumbo prawns with tomatoes and garlic recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_prawns_with_15297_16x9.jpg This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion. 1 tbsp mild olive oil2 garlic cloves, very thinly sliced1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes)150g/5½oz cherry tomatoes, halved½ lemon, juice only250g/9oz jumbo king prawns, cooked, peeled and deveined3 heaped tbsp roughly chopped flat leaf parsleyground black pepper160g/6oz green beans, steamed, to serve 1 tbsp mild olive oil 2 garlic cloves, very thinly sliced 1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes) 150g/5½oz cherry tomatoes, halved ½ lemon, juice only 250g/9oz jumbo king prawns, cooked, peeled and deveined 3 heaped tbsp roughly chopped flat leaf parsley ground black pepper 160g/6oz green beans, steamed, to serve Method Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. | {
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"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_prawns_with_15297_16x9.jpg This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion. 1 tbsp mild olive oil2 garlic cloves, very thinly sliced1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes)150g/5½oz cherry tomatoes, halved½ lemon, juice only250g/9oz jumbo king prawns, cooked, peeled and deveined3 heaped tbsp roughly chopped flat leaf parsleyground black pepper160g/6oz green beans, steamed, to serve 1 tbsp mild olive oil 2 garlic cloves, very thinly sliced 1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes) 150g/5½oz cherry tomatoes, halved ½ lemon, juice only 250g/9oz jumbo king prawns, cooked, peeled and deveined 3 heaped tbsp roughly chopped flat leaf parsley ground black pepper 160g/6oz green beans, steamed, to serve Method Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans."
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} | 2dfae927cc318bb21fe4d162db6c9e4b6dacdfaf99119b19a2c372f8406bb080 | Poached eggs with bacon recipe
Poached eggs with bacon and tomatoes An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_bacon_34208_16x9.jpg A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 1 of your 6 daily vegetable portions This meal provides 212 kcal per portion. 2 large ripe tomatoes, halved4 rashers smoked back bacon, all visible fat removed2 medium free-range eggsground black pepper 2 large ripe tomatoes, halved 4 rashers smoked back bacon, all visible fat removed 2 medium free-range eggs ground black pepper Method Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. | {
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"content": "Poached eggs with bacon and tomatoes An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_bacon_34208_16x9.jpg A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 1 of your 6 daily vegetable portions This meal provides 212 kcal per portion. 2 large ripe tomatoes, halved4 rashers smoked back bacon, all visible fat removed2 medium free-range eggsground black pepper 2 large ripe tomatoes, halved 4 rashers smoked back bacon, all visible fat removed 2 medium free-range eggs ground black pepper Method Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve."
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} | 2b4a9fe17eae835142da8fe29e4aa10ba9074f2f596fd409808c0097c14f5520 | Italian meatballs with courgette tagliatelle recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_style_meatballs_69955_16x9.jpg This flavourful dish of Italian meatballs has a healthy twist by using courgette ribbons instead of pasta — an easy way to reduce calories. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 295 kcal per portion. Each serving provides 295 kcal, 35.6g protein, 15.9g carbohydrate (of which 14g sugars), 9.1g fat (of which 2.6g saturates), 3.8g fibre and 0.26g salt. 250g/9oz extra lean beef mince (5% fat or less)1 small onion, very finely chopped1 tsp dried mixed herbscalorie controlled cooking oil spray1 garlic clove, crushed227g/8oz can chopped tomatoes2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 250g/9oz extra lean beef mince (5% fat or less) 1 small onion, very finely chopped 1 tsp dried mixed herbs calorie controlled cooking oil spray 1 garlic clove, crushed 227g/8oz can chopped tomatoes 2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 2 medium courgettes, trimmed and deseededsea salt and freshly ground black pepper 2 medium courgettes, trimmed and deseeded sea salt and freshly ground black pepper Method Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate.For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout.Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Recipe tips You can prepare the meal the night before and then reheat in the microwave at work if you like. | {
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"title": "Italian meatballs with courgette tagliatelle recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_style_meatballs_69955_16x9.jpg This flavourful dish of Italian meatballs has a healthy twist by using courgette ribbons instead of pasta — an easy way to reduce calories. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 295 kcal per portion. Each serving provides 295 kcal, 35.6g protein, 15.9g carbohydrate (of which 14g sugars), 9.1g fat (of which 2.6g saturates), 3.8g fibre and 0.26g salt. 250g/9oz extra lean beef mince (5% fat or less)1 small onion, very finely chopped1 tsp dried mixed herbscalorie controlled cooking oil spray1 garlic clove, crushed227g/8oz can chopped tomatoes2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 250g/9oz extra lean beef mince (5% fat or less) 1 small onion, very finely chopped 1 tsp dried mixed herbs calorie controlled cooking oil spray 1 garlic clove, crushed 227g/8oz can chopped tomatoes 2 heaped tbsp finely shredded fresh basil leaves, plus extra to garnish 2 medium courgettes, trimmed and deseededsea salt and freshly ground black pepper 2 medium courgettes, trimmed and deseeded sea salt and freshly ground black pepper Method Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate.For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout.Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves. Recipe tips You can prepare the meal the night before and then reheat in the microwave at work if you like."
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} | 9c79bf25bbba7edb78d5b8e197cfccbee05e73ef7823fd36673b94dc64788276 | Chicken and vegetable balti recipe
An average of 4.2 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_vegetable_65850_16x9.jpg Try this chicken and vegetable balti for a healthy curry that is quick and easy to prepare. As part of an Intermittent diet plan, 1 serving provides: 1 of your 3 daily low-fat dairy portions 2 of your 6 daily vegetable portions This meal provides 341 kcal, 40g protein, 30.5g carbohydrate (of which 20.5g sugars), 6g fat (of which 1.5g saturates), 9g fibre and 0.6g salt per portion. calorie controlled cooking oil spray1 medium onion, thinly sliced4 chicken thighs, boned and skinned1 red pepper, deseeded and cut into 3cm/1in chunks1 yellow pepper, deseeded and cut into 3cm/1in chunks1 tbsp cornflour150g/5½oz fat-free natural yogurt1 tbsp medium or mild curry powder2 garlic cloves, thinly sliced227g/8oz tin chopped tomatoes3 heaped tbsp finely chopped fresh coriander, plus extra to garnishfreshly ground black pepper calorie controlled cooking oil spray 1 medium onion, thinly sliced 4 chicken thighs, boned and skinned 1 red pepper, deseeded and cut into 3cm/1in chunks 1 yellow pepper, deseeded and cut into 3cm/1in chunks 1 tbsp cornflour 150g/5½oz fat-free natural yogurt 1 tbsp medium or mild curry powder 2 garlic cloves, thinly sliced 227g/8oz tin chopped tomatoes 3 heaped tbsp finely chopped fresh coriander, plus extra to garnish freshly ground black pepper Method Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper.Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed.Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander.Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander. Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned. Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned. Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper. Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper. Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally. Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally. Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed. Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed. Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds. Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds. Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander. Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander. | {
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"title": "Chicken and vegetable balti recipe",
"content": "An average of 4.2 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_vegetable_65850_16x9.jpg Try this chicken and vegetable balti for a healthy curry that is quick and easy to prepare. As part of an Intermittent diet plan, 1 serving provides: 1 of your 3 daily low-fat dairy portions 2 of your 6 daily vegetable portions This meal provides 341 kcal, 40g protein, 30.5g carbohydrate (of which 20.5g sugars), 6g fat (of which 1.5g saturates), 9g fibre and 0.6g salt per portion. calorie controlled cooking oil spray1 medium onion, thinly sliced4 chicken thighs, boned and skinned1 red pepper, deseeded and cut into 3cm/1in chunks1 yellow pepper, deseeded and cut into 3cm/1in chunks1 tbsp cornflour150g/5½oz fat-free natural yogurt1 tbsp medium or mild curry powder2 garlic cloves, thinly sliced227g/8oz tin chopped tomatoes3 heaped tbsp finely chopped fresh coriander, plus extra to garnishfreshly ground black pepper calorie controlled cooking oil spray 1 medium onion, thinly sliced 4 chicken thighs, boned and skinned 1 red pepper, deseeded and cut into 3cm/1in chunks 1 yellow pepper, deseeded and cut into 3cm/1in chunks 1 tbsp cornflour 150g/5½oz fat-free natural yogurt 1 tbsp medium or mild curry powder 2 garlic cloves, thinly sliced 227g/8oz tin chopped tomatoes 3 heaped tbsp finely chopped fresh coriander, plus extra to garnish freshly ground black pepper Method Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper.Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed.Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander.Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander. Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned. Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned. Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper. Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper. Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally. Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally. Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed. Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed. Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds. Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds. Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander. Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander."
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} | 1d018276f77b54eecee1a08104e266c2cb843a1581bbb50117a1c3d3c7250195 | Garlic mushroom frittata recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_mushroom_frittata_50129_16x9.jpg Garlic and mushrooms bring great flavour to this super-low-calorie, easy-to-make frittata. Serve with salad for a simple and delicious lunch. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 243 kcal, 14g protein, 3.5g carbohydrate (of which 3g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt per portion. low-calorie cooking spray250g/9oz chestnut mushrooms, sliced1 small garlic clove, crushed1 tbsp thinly sliced fresh chives4 large free-range eggs, beatenfreshly ground black pepper low-calorie cooking spray 250g/9oz chestnut mushrooms, sliced 1 small garlic clove, crushed 1 tbsp thinly sliced fresh chives 4 large free-range eggs, beaten freshly ground black pepper 1 Little Gem lettuce, leaves separated100g/3½oz cherry tomatoes, halved1/3 cucumber, cut into chunks 1 Little Gem lettuce, leaves separated 100g/3½oz cherry tomatoes, halved 1/3 cucumber, cut into chunks Method Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy.Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.Place the pan under the grill for 3-4 minutes, or until set.Combine the salad ingredients in a bowl.Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Place the pan under the grill for 3-4 minutes, or until set. Place the pan under the grill for 3-4 minutes, or until set. Combine the salad ingredients in a bowl. Combine the salad ingredients in a bowl. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Recipe tips Make sure you use a small non-stick frying pan, so your frittata is nice and thick. | {
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"title": "Garlic mushroom frittata recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_mushroom_frittata_50129_16x9.jpg Garlic and mushrooms bring great flavour to this super-low-calorie, easy-to-make frittata. Serve with salad for a simple and delicious lunch. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 243 kcal, 14g protein, 3.5g carbohydrate (of which 3g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt per portion. low-calorie cooking spray250g/9oz chestnut mushrooms, sliced1 small garlic clove, crushed1 tbsp thinly sliced fresh chives4 large free-range eggs, beatenfreshly ground black pepper low-calorie cooking spray 250g/9oz chestnut mushrooms, sliced 1 small garlic clove, crushed 1 tbsp thinly sliced fresh chives 4 large free-range eggs, beaten freshly ground black pepper 1 Little Gem lettuce, leaves separated100g/3½oz cherry tomatoes, halved1/3 cucumber, cut into chunks 1 Little Gem lettuce, leaves separated 100g/3½oz cherry tomatoes, halved 1/3 cucumber, cut into chunks Method Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy.Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.Place the pan under the grill for 3-4 minutes, or until set.Combine the salad ingredients in a bowl.Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Place the pan under the grill for 3-4 minutes, or until set. Place the pan under the grill for 3-4 minutes, or until set. Combine the salad ingredients in a bowl. Combine the salad ingredients in a bowl. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Recipe tips Make sure you use a small non-stick frying pan, so your frittata is nice and thick."
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} | 4e7c4eb9a076d0ed19bf29f8abb77b3dc79d63c91297a5da228e7fc2d94bf20e | Extra-lean burger and salad recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/extra_lean_burger_and_59164_16x9.jpg Forget fat-packed takeaway burgers. Tuck into our homemade 'fakeaway' treat. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 255 kcal, 36g protein, 6g carbohydrate (of which 5.5g sugars), 7g fat (of which 2.5g saturates), 3g fibre and 0.4g salt per portion. low-calorie cooking spray½ small onion, finely chopped100g/3½oz Portobello mushrooms, finely chopped250g/9oz extra-lean beef mince (under 5% fat)2 tsp finely chopped fresh thyme (or ½ tsp dried thyme)freshly ground black pepper low-calorie cooking spray ½ small onion, finely chopped 100g/3½oz Portobello mushrooms, finely chopped 250g/9oz extra-lean beef mince (under 5% fat) 2 tsp finely chopped fresh thyme (or ½ tsp dried thyme) freshly ground black pepper 1 Little Gem lettuce, leaves separated120g/4½oz cherry tomatoes, sliced1/3 cucumber, sliced 1 Little Gem lettuce, leaves separated 120g/4½oz cherry tomatoes, sliced 1/3 cucumber, sliced Method Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes.Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick.Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Serve the burgers with lettuce, tomatoes and cucumber. Recipe tips If you aren’t keen on beef, try making with minced chicken or turkey breast instead. | {
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"title": "Extra-lean burger and salad recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/extra_lean_burger_and_59164_16x9.jpg Forget fat-packed takeaway burgers. Tuck into our homemade 'fakeaway' treat. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 255 kcal, 36g protein, 6g carbohydrate (of which 5.5g sugars), 7g fat (of which 2.5g saturates), 3g fibre and 0.4g salt per portion. low-calorie cooking spray½ small onion, finely chopped100g/3½oz Portobello mushrooms, finely chopped250g/9oz extra-lean beef mince (under 5% fat)2 tsp finely chopped fresh thyme (or ½ tsp dried thyme)freshly ground black pepper low-calorie cooking spray ½ small onion, finely chopped 100g/3½oz Portobello mushrooms, finely chopped 250g/9oz extra-lean beef mince (under 5% fat) 2 tsp finely chopped fresh thyme (or ½ tsp dried thyme) freshly ground black pepper 1 Little Gem lettuce, leaves separated120g/4½oz cherry tomatoes, sliced1/3 cucumber, sliced 1 Little Gem lettuce, leaves separated 120g/4½oz cherry tomatoes, sliced 1/3 cucumber, sliced Method Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes.Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick.Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Serve the burgers with lettuce, tomatoes and cucumber. Recipe tips If you aren’t keen on beef, try making with minced chicken or turkey breast instead."
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} | a4834ac8a845c46b0fe7f79e4d44d9ffca9975109ff9a7900bb8e63c6fad36a4 | Hearty vegetable soup recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_vegetable_soup_14365_16x9.jpg This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion. calorie controlled cooking oil spray1 medium onion, sliced2 garlic cloves, thinly sliced2 celery sticks, trimmed and thinly sliced2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks400g/14oz tin chopped tomatoes1 vegetable stock cube1 tsp dried mixed herbs400g/14oz tin butter beans, drained and rinsed1 head young spring greens (approximately 125g/4½oz), trimmed and slicedsea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, sliced 2 garlic cloves, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks 400g/14oz tin chopped tomatoes 1 vegetable stock cube 1 tsp dried mixed herbs 400g/14oz tin butter beans, drained and rinsed 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced sea salt and freshly ground black pepper Method Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Recipe tips Double the recipe if you fancy eating it over a couple of days. The butter beans can be substituted for other beans from your store cupboard if you don't have any. | {
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"type": "HowTo",
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"title": "Hearty vegetable soup recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_vegetable_soup_14365_16x9.jpg This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion. calorie controlled cooking oil spray1 medium onion, sliced2 garlic cloves, thinly sliced2 celery sticks, trimmed and thinly sliced2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks400g/14oz tin chopped tomatoes1 vegetable stock cube1 tsp dried mixed herbs400g/14oz tin butter beans, drained and rinsed1 head young spring greens (approximately 125g/4½oz), trimmed and slicedsea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, sliced 2 garlic cloves, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks 400g/14oz tin chopped tomatoes 1 vegetable stock cube 1 tsp dried mixed herbs 400g/14oz tin butter beans, drained and rinsed 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced sea salt and freshly ground black pepper Method Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Recipe tips Double the recipe if you fancy eating it over a couple of days. The butter beans can be substituted for other beans from your store cupboard if you don't have any."
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} | 9734e5856b3a8604e43287badb3ade1f6e73813f4d2cb02658b5c8ee9ec256ab | Cinnamon porridge with grated pear recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_porridge_with_53154_16x9.jpg This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon and juicy grated pear makes it taste sweeter. As part of an Intermittent diet plan, 1 serving provides a half portion of your 6 daily vegetable portions, 1 of your dairy portions and 219 kcal. 60g/2¼oz jumbo porridge oats¼ tsp ground cinnamon, plus a little to sprinkle300ml/10fl oz semi-skimmed milk1 ripe medium pear1 wedge lemon 60g/2¼oz jumbo porridge oats ¼ tsp ground cinnamon, plus a little to sprinkle 300ml/10fl oz semi-skimmed milk 1 ripe medium pear 1 wedge lemon Method Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Recipe tips It's important to use jumbo oats, rather than instant oats, because they take longer to digest and will make you feel fuller for longer. | {
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"title": "Cinnamon porridge with grated pear recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_porridge_with_53154_16x9.jpg This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon and juicy grated pear makes it taste sweeter. As part of an Intermittent diet plan, 1 serving provides a half portion of your 6 daily vegetable portions, 1 of your dairy portions and 219 kcal. 60g/2¼oz jumbo porridge oats¼ tsp ground cinnamon, plus a little to sprinkle300ml/10fl oz semi-skimmed milk1 ripe medium pear1 wedge lemon 60g/2¼oz jumbo porridge oats ¼ tsp ground cinnamon, plus a little to sprinkle 300ml/10fl oz semi-skimmed milk 1 ripe medium pear 1 wedge lemon Method Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Recipe tips It's important to use jumbo oats, rather than instant oats, because they take longer to digest and will make you feel fuller for longer."
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} | eafe12bd0f5a06f7aa5989dc301392288615e39b3804f7768a2b05cc9de75f81 | Healthy scrambled eggs recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_egg_with_15456_16x9.jpg Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast. As part of an Intermittent diet plan 1 serving provides your daily salty food. Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt. 8 midi vine tomatoes, halvedlow-calorie cooking spray3 large free-range eggs35g/1¼oz smoked salmon, roughly chopped1 tbsp chopped chives25g/1oz fresh watercress, to servefreshly ground black pepper 8 midi vine tomatoes, halved low-calorie cooking spray 3 large free-range eggs 35g/1¼oz smoked salmon, roughly chopped 1 tbsp chopped chives 25g/1oz fresh watercress, to serve freshly ground black pepper Method Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. | {
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"url": "http://www.bbc.co.uk/food/recipes/scrambled_egg_with_15456",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Healthy scrambled eggs recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_egg_with_15456_16x9.jpg Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast. As part of an Intermittent diet plan 1 serving provides your daily salty food. Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt. 8 midi vine tomatoes, halvedlow-calorie cooking spray3 large free-range eggs35g/1¼oz smoked salmon, roughly chopped1 tbsp chopped chives25g/1oz fresh watercress, to servefreshly ground black pepper 8 midi vine tomatoes, halved low-calorie cooking spray 3 large free-range eggs 35g/1¼oz smoked salmon, roughly chopped 1 tbsp chopped chives 25g/1oz fresh watercress, to serve freshly ground black pepper Method Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress."
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} | cde089b754b5837a046b5c9be3f503263c37939268a5a3901360d620bfd28933 | Chicken and sweetcorn soup recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_67673_16x9.jpg This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt. 1½ chicken stock cubes198g tin sweetcorn, drained100g/3½oz skinless cooked chicken meat, cut into small pieces25g/1oz cornflour6 spring onions, trimmed and finely sliced1 large free-range egg, well beatenfreshly ground black pepperfreshly chopped parsley, to garnish (optional) 1½ chicken stock cubes 198g tin sweetcorn, drained 100g/3½oz skinless cooked chicken meat, cut into small pieces 25g/1oz cornflour 6 spring onions, trimmed and finely sliced 1 large free-range egg, well beaten freshly ground black pepper freshly chopped parsley, to garnish (optional) Method Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Recipe tips For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes means you won’t need to add extra salt. The remaining ½ cube can be wrapped tightly and used for another recipe. If you prefer to use 1 cube, you may need to season to taste with extra salt. Use around 175g/6oz frozen sweetcorn or frozen peas instead of tinned sweetcorn if you like. Use 1 thinly sliced leek or half a finely chopped onion instead of the spring onions. | {
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"url": "http://www.bbc.co.uk/food/recipes/chicken_and_sweetcorn_67673",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken and sweetcorn soup recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_sweetcorn_67673_16x9.jpg This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt. 1½ chicken stock cubes198g tin sweetcorn, drained100g/3½oz skinless cooked chicken meat, cut into small pieces25g/1oz cornflour6 spring onions, trimmed and finely sliced1 large free-range egg, well beatenfreshly ground black pepperfreshly chopped parsley, to garnish (optional) 1½ chicken stock cubes 198g tin sweetcorn, drained 100g/3½oz skinless cooked chicken meat, cut into small pieces 25g/1oz cornflour 6 spring onions, trimmed and finely sliced 1 large free-range egg, well beaten freshly ground black pepper freshly chopped parsley, to garnish (optional) Method Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3–4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using. Recipe tips For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes means you won’t need to add extra salt. The remaining ½ cube can be wrapped tightly and used for another recipe. If you prefer to use 1 cube, you may need to season to taste with extra salt. Use around 175g/6oz frozen sweetcorn or frozen peas instead of tinned sweetcorn if you like. Use 1 thinly sliced leek or half a finely chopped onion instead of the spring onions."
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} | 5e7cca8d10cafeb3c85dfe78016a7f6f25abd89a66253ba3c8eb099a20c0ad39 | Pork stir fry recipe
Stir-fried pork with ginger and soy An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_pork_with_85173_16x9.jpg This low-calorie, pork stir fry is quick and easy while still delivering on flavour, and helping you on your way to getting five a day. Each serving provides 359 kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 359 kcal per portion. 250g/9oz pork tenderloin, all visible fat removed, cut into chunks1 tsp cornflour2 tbsp dark soy saucelow-calorie cooking spray150g/5½oz button mushrooms, sliced2 red peppers, deseeded and sliced75g/2½oz mangetout, trimmed15g/½oz fresh root ginger, cut into thin matchsticks1 garlic clove, thinly sliced4 spring onions, cut into short lengthsfreshly ground black pepper 250g/9oz pork tenderloin, all visible fat removed, cut into chunks 1 tsp cornflour 2 tbsp dark soy sauce low-calorie cooking spray 150g/5½oz button mushrooms, sliced 2 red peppers, deseeded and sliced 75g/2½oz mangetout, trimmed 15g/½oz fresh root ginger, cut into thin matchsticks 1 garlic clove, thinly sliced 4 spring onions, cut into short lengths freshly ground black pepper Method Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. | {
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"url": "http://www.bbc.co.uk/food/recipes/stir_fried_pork_with_85173",
"type": "HowTo",
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"title": "Pork stir fry recipe",
"content": "Stir-fried pork with ginger and soy An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_pork_with_85173_16x9.jpg This low-calorie, pork stir fry is quick and easy while still delivering on flavour, and helping you on your way to getting five a day. Each serving provides 359 kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 359 kcal per portion. 250g/9oz pork tenderloin, all visible fat removed, cut into chunks1 tsp cornflour2 tbsp dark soy saucelow-calorie cooking spray150g/5½oz button mushrooms, sliced2 red peppers, deseeded and sliced75g/2½oz mangetout, trimmed15g/½oz fresh root ginger, cut into thin matchsticks1 garlic clove, thinly sliced4 spring onions, cut into short lengthsfreshly ground black pepper 250g/9oz pork tenderloin, all visible fat removed, cut into chunks 1 tsp cornflour 2 tbsp dark soy sauce low-calorie cooking spray 150g/5½oz button mushrooms, sliced 2 red peppers, deseeded and sliced 75g/2½oz mangetout, trimmed 15g/½oz fresh root ginger, cut into thin matchsticks 1 garlic clove, thinly sliced 4 spring onions, cut into short lengths freshly ground black pepper Method Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately."
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"$oid": "68bada80eb3bdbfd0cc01d3c"
} | febbc3587f2cde83f88535ea19b2c750bdc3c68a3c76634805e126d7e6baa78d | Creamy garlic mushrooms on toast recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushrooms_on_35264_16x9.jpg These creamy, garlic mushrooms with bacon are so luxurious but still count as one of your five-a-day making the perfect breakfast or lunch. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. 1 tsp rapeseed oil80g/3oz button mushrooms, roughly chopped32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced1 garlic clove, finely chopped½ small lemon, juice only1 level tbsp half-fat crème fraîche30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked.Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. | {
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"url": "http://www.bbc.co.uk/food/recipes/creamy_mushrooms_on_35264",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy garlic mushrooms on toast recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushrooms_on_35264_16x9.jpg These creamy, garlic mushrooms with bacon are so luxurious but still count as one of your five-a-day making the perfect breakfast or lunch. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. 1 tsp rapeseed oil80g/3oz button mushrooms, roughly chopped32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced1 garlic clove, finely chopped½ small lemon, juice only1 level tbsp half-fat crème fraîche30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked.Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Toast the bread on both sides, place on a warmed plate and top with the mushrooms."
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