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} | 86f202afd7677695f94923a4fc37ea051ef4bf6db14768354ebd3d66376fc601 | Baked egg with ham and spinach recipe
An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_egg_with_ham_and_69539_16x9.jpg This tasty egg pot is rich in protein, helping you feel fuller for longer. Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt. 25g/1oz slice ham 40g/1½oz baby spinach1 medium free-range egg30g/1oz slice wholemeal or granary bread2g low-fat margarine (optional) 25g/1oz slice ham 40g/1½oz baby spinach 1 medium free-range egg 30g/1oz slice wholemeal or granary bread 2g low-fat margarine (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. | {
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"title": "Baked egg with ham and spinach recipe",
"content": "An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_egg_with_ham_and_69539_16x9.jpg This tasty egg pot is rich in protein, helping you feel fuller for longer. Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt. 25g/1oz slice ham 40g/1½oz baby spinach1 medium free-range egg30g/1oz slice wholemeal or granary bread2g low-fat margarine (optional) 25g/1oz slice ham 40g/1½oz baby spinach 1 medium free-range egg 30g/1oz slice wholemeal or granary bread 2g low-fat margarine (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve."
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} | 7999467c7a1f6a2f31e67d38c301b112b123404ad993c4be4f6586e087945fcc | Adaptable bean soup recipe
An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelsadaptablebeans_92230_16x9.jpg Nigel Slater's budget-friendly bean soup is healthy and filling. Chop and change the ingredients for your favourite vegetables and beans. This meal provides 183 kcal, 6g protein, 18.5g carbohydrate (of which 10g sugars), 9.5g fat (of which 1.3g saturates), 6.5g fibre and 1.7g salt per portion. 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling3-4 ripe tomatoes 1 bay leafa few large handfuls of pre-cooked cannellini beansvegetable stock a few slices of orange peel1 parmesan rind, or vegetarian alternative, optionalsalt and freshly ground black pepper1 handful chard stalks (and leaves if young)fresh parsley, choppedFrench stick, to serve 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling 3-4 ripe tomatoes 1 bay leaf a few large handfuls of pre-cooked cannellini beans vegetable stock a few slices of orange peel 1 parmesan rind, or vegetarian alternative, optional salt and freshly ground black pepper 1 handful chard stalks (and leaves if young) fresh parsley, chopped French stick, to serve Method Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Recipe tips This soup is perfect for whipping up ahead of time and popping in the freezer. Just leave to cool and store in a freezer-proof container. It will keep in the freezer for up to 2 months. | {
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"title": "Adaptable bean soup recipe",
"content": "An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelsadaptablebeans_92230_16x9.jpg Nigel Slater's budget-friendly bean soup is healthy and filling. Chop and change the ingredients for your favourite vegetables and beans. This meal provides 183 kcal, 6g protein, 18.5g carbohydrate (of which 10g sugars), 9.5g fat (of which 1.3g saturates), 6.5g fibre and 1.7g salt per portion. 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling3-4 ripe tomatoes 1 bay leafa few large handfuls of pre-cooked cannellini beansvegetable stock a few slices of orange peel1 parmesan rind, or vegetarian alternative, optionalsalt and freshly ground black pepper1 handful chard stalks (and leaves if young)fresh parsley, choppedFrench stick, to serve 2 onions 2 carrots 2 tbsp olive oil, plus extra for drizzling 3-4 ripe tomatoes 1 bay leaf a few large handfuls of pre-cooked cannellini beans vegetable stock a few slices of orange peel 1 parmesan rind, or vegetarian alternative, optional salt and freshly ground black pepper 1 handful chard stalks (and leaves if young) fresh parsley, chopped French stick, to serve Method Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock - enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves. Serve with some toasted French stick or ciabatta and a drizzle of olive oil. Recipe tips This soup is perfect for whipping up ahead of time and popping in the freezer. Just leave to cool and store in a freezer-proof container. It will keep in the freezer for up to 2 months."
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} | 2945c790f412ec5f00518ae9474787231f42ec5dc16b0219ef5239bc04f11a53 | Lighter hummus with vegetable sticks recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_hummus_54148_16x9.jpg Fat-free yoghurt and roasted red pepper make this lighter version of hummus really smooth and tasty. Each serving provides 200 kcal. 400g tin chickpeas, drained100g/3½oz fat-free Greek-style plain yoghurt150g/5½oz roasted red pepper, drained½ lemon, juice only1 level tsp tahinipinch smoked paprika (optional)1 red pepper, seeds removed, cut into strips, to serve1 small carrot, peeled and cut into sticks, to serve 400g tin chickpeas, drained 100g/3½oz fat-free Greek-style plain yoghurt 150g/5½oz roasted red pepper, drained ½ lemon, juice only 1 level tsp tahini pinch smoked paprika (optional) 1 red pepper, seeds removed, cut into strips, to serve 1 small carrot, peeled and cut into sticks, to serve Method Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter hummus with vegetable sticks 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/lighter_hummus_54148_16x9.jpg Fat-free yoghurt and roasted red pepper make this lighter version of hummus really smooth and tasty. Each serving provides 200 kcal. 400g tin chickpeas, drained100g/3½oz fat-free Greek-style plain yoghurt150g/5½oz roasted red pepper, drained½ lemon, juice only1 level tsp tahinipinch smoked paprika (optional)1 red pepper, seeds removed, cut into strips, to serve1 small carrot, peeled and cut into sticks, to serve 400g tin chickpeas, drained 100g/3½oz fat-free Greek-style plain yoghurt 150g/5½oz roasted red pepper, drained ½ lemon, juice only 1 level tsp tahini pinch smoked paprika (optional) 1 red pepper, seeds removed, cut into strips, to serve 1 small carrot, peeled and cut into sticks, to serve Method Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days."
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} | 05a802874b2a5de72016e7d23dc51664ef4d9d1df81248ff2a34cb218a873ebd | Spiced pumpkin fondants with spiced custard recipe
Spiced pumpkin fondants with black pepper cardamom custard An average of 4.0 out of 5 stars from 2 ratings Here’s a sweet alternative to pumpkin pie – pumpkin fondants served with a spiced custard. 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing150g/5½oz light brown sugar150g/5½oz pumpkin purée3 free-range eggs, beaten45g/1½ oz golden syrup90g/3¼oz plain flour1 tsp ground cinnamon1 tsp ground nutmeg1 tsp ground ginger 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 250ml/9fl oz full-fat milk250ml/9fl oz double cream½ tsp ground cardamom1 tsp vanilla extract6 free-range egg yolks75g/2½oz caster sugargenerous pinch freshly ground black pepper 250ml/9fl oz full-fat milk 250ml/9fl oz double cream ½ tsp ground cardamom 1 tsp vanilla extract 6 free-range egg yolks 75g/2½oz caster sugar generous pinch freshly ground black pepper Method To make the fondants, preheat the oven to 200C/180C Fan/Gas 6.Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed.Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup.In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes.Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble.To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly.Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper.To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. | {
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"title": "Spiced pumpkin fondants with spiced custard recipe",
"content": "Spiced pumpkin fondants with black pepper cardamom custard An average of 4.0 out of 5 stars from 2 ratings Here’s a sweet alternative to pumpkin pie – pumpkin fondants served with a spiced custard. 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing150g/5½oz light brown sugar150g/5½oz pumpkin purée3 free-range eggs, beaten45g/1½ oz golden syrup90g/3¼oz plain flour1 tsp ground cinnamon1 tsp ground nutmeg1 tsp ground ginger 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 250ml/9fl oz full-fat milk250ml/9fl oz double cream½ tsp ground cardamom1 tsp vanilla extract6 free-range egg yolks75g/2½oz caster sugargenerous pinch freshly ground black pepper 250ml/9fl oz full-fat milk 250ml/9fl oz double cream ½ tsp ground cardamom 1 tsp vanilla extract 6 free-range egg yolks 75g/2½oz caster sugar generous pinch freshly ground black pepper Method To make the fondants, preheat the oven to 200C/180C Fan/Gas 6.Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed.Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup.In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes.Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble.To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly.Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper.To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top."
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} | fe6e562a14aea8a8f42066d42f24e132f71e72991670d114f7dc9218ffe54e21 | Black Forest rolls recipe
For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls.Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls.Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F).Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre).For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon.Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle.When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set. For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls. Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls. Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls. Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F). Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F). Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre). Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre). For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon. For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon. Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle. When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set. When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Black Forest rolls recipe",
"content": "For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls.Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls.Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F).Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre).For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon.Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle.When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set. For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. For the dough, put the milk in a heatproof jug and heat it in a microwave until boiling. Add 150ml/5½fl oz cold water to cool it down. In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) In the bowl of a freestanding mixer with a dough hook attachment, add the salt, sugar, egg, orange zest, lemon zest, flour and yeast. (Make sure the yeast and salt do not touch.) Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Add approximately half the milk mixture and, using the dough hook attachment, mix slowly to bring the mixture together. Keep adding the milk mixture until all the flour is incorporated (you may not need all the milk). Increase the mixer speed to medium and mix for three minutes. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Slowly add the butter until incorporated and mix for a further six minutes. The dough should be smooth and elastic. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. Grease a large bowl with rapeseed oil and add the dough. Cover with a shower cap or greased cling film. Prove the dough in a warm place (ideally 27C/80F) for 50 minutes, or until the dough has doubled in size. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. When the dough has proved, tip it out onto a lightly floured work surface. Knock back the dough and fold over on itself a couple of times. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls. For the filling, gently knead in the cherries and chocolate chips until evenly distributed. Divide the dough into 80g/2¾oz portions and roll into balls. Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls. Flatten the dough balls slightly and place half a sugar cube in the centre of each ball. Soak each sugar cube with some cherry brandy, using a pipette if available. Pull the dough over the sugar cubes, to seal the cube in the centre. Roll into neat balls. Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F). Line two large baking trays with non-stick baking parchment. Place the dough balls on the baking tray leaving a 1cm/½in gap between the balls to allow for expansion. Spray with a fine mist of water (if you don’t have a spray bottle, wet your hands and flick droplets of water onto the buns). Prove for another 25 minutes in a warm place (ideally 27C/80F). Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre). Preheat the oven to 180C/350F/Gas 4 and place a rack on the third shelf (just below the centre). For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon. For the decoration, after proving, gently brush the buns all over with egg wash. Place a glace cherry on top of each bun and decorate with nibbed sugar. Using a small sieve, dust the buns with ground cinnamon. Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Bake for around 25–30 minutes, or until well risen and golden-brown. Remove from the oven and place on a wire rack to cool. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle. Meanwhile, melt the dark chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not allow the bowl to touch the water). Spoon the chocolate into a piping bag fitted with a fine writing nozzle. When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set. When cooled, drizzle the melted chocolate over the buns to decorate. Serve once the chocolate is set."
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} | ee80836eb5ce11f16c03aac8bf51c5dc405d18768d8da2c3a9895c868b96587c | Crispy fish fingers recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_fish_fingers_34974_16x9.jpg These quick and easy fish fingers are baked in the oven rather than fried for a healthier dish. 1-2 tbsp vegetable oil1 slice day-old bread, grated2 tbsp quick-cook dried polentafreshly ground black pepper3 tbsp plain flourpinch paprika1 free-range egg½ lemon, juice only1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips 1-2 tbsp vegetable oil 1 slice day-old bread, grated 2 tbsp quick-cook dried polenta freshly ground black pepper 3 tbsp plain flour pinch paprika 1 free-range egg ½ lemon, juice only 1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil.In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper.Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl.Squeeze the lemon juice over the strips of fish.Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray.Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Squeeze the lemon juice over the strips of fish. Squeeze the lemon juice over the strips of fish. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_fish_fingers_34974",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy fish fingers 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/crispy_fish_fingers_34974_16x9.jpg These quick and easy fish fingers are baked in the oven rather than fried for a healthier dish. 1-2 tbsp vegetable oil1 slice day-old bread, grated2 tbsp quick-cook dried polentafreshly ground black pepper3 tbsp plain flourpinch paprika1 free-range egg½ lemon, juice only1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips 1-2 tbsp vegetable oil 1 slice day-old bread, grated 2 tbsp quick-cook dried polenta freshly ground black pepper 3 tbsp plain flour pinch paprika 1 free-range egg ½ lemon, juice only 1 white fish fillet, such as cod or plaice, skin and bones removed, cut into 3cm/1in strips Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil.In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper.Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl.Squeeze the lemon juice over the strips of fish.Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray.Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. In a bowl, mix together the breadcrumbs and polenta, and season well with freshly ground black pepper. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Squeeze the lemon juice over the strips of fish. Squeeze the lemon juice over the strips of fish. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Roll each strip of fish first in the flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables. Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables."
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} | 6596def33d023ef45f45ec74814e23168f6d1da5a1fb26ead094922dc83d03a6 | Broad bean, yoghurt and mint soup recipe
An average of 4.5 out of 5 stars from 2 ratings This soup turns out the most cool, pale green, so pretty when it is flecked with darker green mint and bright green, skinned beans. Don't reheat the soup once you have mixed in the yoghurt. If it gets too hot it will curdle in a most unattractive manner. 450g/1lb shelled broad beans, thawed if frozen, blanched and skins removed30g/1oz butter1 onion, chopped1 stick celery, thinly sliced2 tbsp pudding rice1 generous sprig fresh summer savory or thyme1 litre/1¾ pints hot chicken stock or vegetable stocksalt and freshly ground black pepper115ml/4fl oz Greek-style yoghurthandful fresh mint leaves, chopped 450g/1lb shelled broad beans, thawed if frozen, blanched and skins removed 30g/1oz butter 1 onion, chopped 1 stick celery, thinly sliced 2 tbsp pudding rice 1 generous sprig fresh summer savory or thyme 1 litre/1¾ pints hot chicken stock or vegetable stock salt and freshly ground black pepper 115ml/4fl oz Greek-style yoghurt handful fresh mint leaves, chopped 4 small sprigs fresh mintpaprika or cayenne pepper, for dusting 4 small sprigs fresh mint paprika or cayenne pepper, for dusting Method Take about one-eighth of the blanched broad beans, chop roughly and set aside.Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender.Add the rice and summer savory or thyme and cook for another minute, uncovered.Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly.Pour the soup into a food processor in batches and blend until smooth.Shortly before serving, reheat the soup thoroughly, then take off the heat.Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning.To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper. Take about one-eighth of the blanched broad beans, chop roughly and set aside. Take about one-eighth of the blanched broad beans, chop roughly and set aside. Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender. Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender. Add the rice and summer savory or thyme and cook for another minute, uncovered. Add the rice and summer savory or thyme and cook for another minute, uncovered. Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly. Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly. Pour the soup into a food processor in batches and blend until smooth. Pour the soup into a food processor in batches and blend until smooth. Shortly before serving, reheat the soup thoroughly, then take off the heat. Shortly before serving, reheat the soup thoroughly, then take off the heat. Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning. Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning. To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper. To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper. | {
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"url": "https://www.bbc.co.uk/food/recipes/broadbeanyoghurtandm_85610",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Broad bean, yoghurt and mint soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This soup turns out the most cool, pale green, so pretty when it is flecked with darker green mint and bright green, skinned beans. Don't reheat the soup once you have mixed in the yoghurt. If it gets too hot it will curdle in a most unattractive manner. 450g/1lb shelled broad beans, thawed if frozen, blanched and skins removed30g/1oz butter1 onion, chopped1 stick celery, thinly sliced2 tbsp pudding rice1 generous sprig fresh summer savory or thyme1 litre/1¾ pints hot chicken stock or vegetable stocksalt and freshly ground black pepper115ml/4fl oz Greek-style yoghurthandful fresh mint leaves, chopped 450g/1lb shelled broad beans, thawed if frozen, blanched and skins removed 30g/1oz butter 1 onion, chopped 1 stick celery, thinly sliced 2 tbsp pudding rice 1 generous sprig fresh summer savory or thyme 1 litre/1¾ pints hot chicken stock or vegetable stock salt and freshly ground black pepper 115ml/4fl oz Greek-style yoghurt handful fresh mint leaves, chopped 4 small sprigs fresh mintpaprika or cayenne pepper, for dusting 4 small sprigs fresh mint paprika or cayenne pepper, for dusting Method Take about one-eighth of the blanched broad beans, chop roughly and set aside.Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender.Add the rice and summer savory or thyme and cook for another minute, uncovered.Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly.Pour the soup into a food processor in batches and blend until smooth.Shortly before serving, reheat the soup thoroughly, then take off the heat.Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning.To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper. Take about one-eighth of the blanched broad beans, chop roughly and set aside. Take about one-eighth of the blanched broad beans, chop roughly and set aside. Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender. Heat the butter in a heavy-bottomed, lidded pan. Add the onion and celery, cover and sweat over a low heat for about ten minutes, or until very tender. Add the rice and summer savory or thyme and cook for another minute, uncovered. Add the rice and summer savory or thyme and cook for another minute, uncovered. Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly. Add the broad beans, except for the reserved chopped ones, and the stock. Season with salt and freshly ground black pepper, bring up to the boil, reduce the heat and simmer for about ten minutes, or until the rice is tender. Remove the savory or thyme stem, then allow to cool slightly. Pour the soup into a food processor in batches and blend until smooth. Pour the soup into a food processor in batches and blend until smooth. Shortly before serving, reheat the soup thoroughly, then take off the heat. Shortly before serving, reheat the soup thoroughly, then take off the heat. Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning. Add a tablespoon of the yoghurt, together with the reserved beans and the chopped mint and stir well. Mix in a second tablespoon of yoghurt and continue stirring in, a spoonful at a time, until all the yoghurt is incorporated. Taste and adjust the seasoning. To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper. To serve, pour the soup into bowls and top with a sprig of mint and a light dusting of paprika or cayenne pepper."
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} | d624fa7726a834dc7dbcc384964abe60c686ad7ecbc352449dee7abd393721b0 | Triple-crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triple-crown_roast_of_08690_16x9.jpg Put on your Sunday best and make rack of lamb the crowning glory for a special lunch. 3 x racks of lamb (best end), French trimmed (ask your butcher to do this) 3 x racks of lamb (best end), French trimmed (ask your butcher to do this) 3 tbsp olive oil1 onion, finely chopped50g/2oz flaked almonds1 tsp ground cumin1 tsp ground coriander¼ tsp cayenne pepper½ tsp ground cinnamon1 pear, peeled, cored and chopped 2 garlic cloves, crushed150g/6oz dried apricots, quartered75g/3oz sultanas75g/3oz dried sweetened cranberries1 orange, zest only1 lemon, zest onlybunch fresh parsley, chopped 1 tbsp chopped fresh thymesea salt and freshly ground black pepper 3 tbsp olive oil 1 onion, finely chopped 50g/2oz flaked almonds 1 tsp ground cumin 1 tsp ground coriander ¼ tsp cayenne pepper ½ tsp ground cinnamon 1 pear, peeled, cored and chopped 2 garlic cloves, crushed 150g/6oz dried apricots, quartered 75g/3oz sultanas 75g/3oz dried sweetened cranberries 1 orange, zest only 1 lemon, zest only bunch fresh parsley, chopped 1 tbsp chopped fresh thyme sea salt and freshly ground black pepper 2 tsp plain flour150ml/5fl oz red wine150ml/5fl oz lamb stock or water2 tsp redcurrant jelly1 tbsp chopped fresh mint leaves 2 tsp plain flour 150ml/5fl oz red wine 150ml/5fl oz lamb stock or water 2 tsp redcurrant jelly 1 tbsp chopped fresh mint leaves Method Preheat the oven to 200C/400F/Gas 6. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool.Season the racks of lamb with salt and freshly ground black pepper. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time.Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool. Season the racks of lamb with salt and freshly ground black pepper. Season the racks of lamb with salt and freshly ground black pepper. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time. Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve. | {
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"title": "Triple-crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triple-crown_roast_of_08690_16x9.jpg Put on your Sunday best and make rack of lamb the crowning glory for a special lunch. 3 x racks of lamb (best end), French trimmed (ask your butcher to do this) 3 x racks of lamb (best end), French trimmed (ask your butcher to do this) 3 tbsp olive oil1 onion, finely chopped50g/2oz flaked almonds1 tsp ground cumin1 tsp ground coriander¼ tsp cayenne pepper½ tsp ground cinnamon1 pear, peeled, cored and chopped 2 garlic cloves, crushed150g/6oz dried apricots, quartered75g/3oz sultanas75g/3oz dried sweetened cranberries1 orange, zest only1 lemon, zest onlybunch fresh parsley, chopped 1 tbsp chopped fresh thymesea salt and freshly ground black pepper 3 tbsp olive oil 1 onion, finely chopped 50g/2oz flaked almonds 1 tsp ground cumin 1 tsp ground coriander ¼ tsp cayenne pepper ½ tsp ground cinnamon 1 pear, peeled, cored and chopped 2 garlic cloves, crushed 150g/6oz dried apricots, quartered 75g/3oz sultanas 75g/3oz dried sweetened cranberries 1 orange, zest only 1 lemon, zest only bunch fresh parsley, chopped 1 tbsp chopped fresh thyme sea salt and freshly ground black pepper 2 tsp plain flour150ml/5fl oz red wine150ml/5fl oz lamb stock or water2 tsp redcurrant jelly1 tbsp chopped fresh mint leaves 2 tsp plain flour 150ml/5fl oz red wine 150ml/5fl oz lamb stock or water 2 tsp redcurrant jelly 1 tbsp chopped fresh mint leaves Method Preheat the oven to 200C/400F/Gas 6. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool.Season the racks of lamb with salt and freshly ground black pepper. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time.Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool. Sprinkle the spices over the onion and almonds and cook for one minute. Scatter the pear pieces into the pan and add the garlic, apricots, sultanas, cranberries, orange and lemon zest. Stir together over a medium heat for 1-2 minutes. Add all the herbs and season with salt and freshly ground black pepper. Cook for a further minute, remove from the heat and set aside to cool. Season the racks of lamb with salt and freshly ground black pepper. Season the racks of lamb with salt and freshly ground black pepper. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Place the ribs onto a large, sturdy roasting tin with the eye of the meat at the bottom. Using six long pieces of kitchen string, tie the ribs together at three points. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Spoon the stuffing into the centre of the ribs and cover the surface with aluminium foil. Cover the ends of all the bones with foil to avoid burning. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time. Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time. Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels. Set aside for 10-15 minutes. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Reserve1-2 tsp of fat in the roasting tin, but discard the remainder. Heat the tin and remove the meaty trimmings with a spatula and discard. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Sprinkle the flour into the tin and cook for a few seconds. Slowly pour in the red wine and allow to bubble for 20 seconds, stirring vigorously with a wooden spoon. Stir in the water, add the mint and return to a simmer. Cook for 2-3 minutes, or until slightly thickened. Strain though a sieve into a heatproof jug. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve. Take the lamb to the table and cut through the bones to serve. Depending on the size of your racks, 2-3 chops should make one serving when accompanied by the fruity stuffing. Spoon over a little of the sauce and serve."
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} | 9d74ddb3cfc7595356e061f117154c5ef844b833c4dd9d21190f66861bc323a9 | Masala potatoes recipe
An average of 4.5 out of 5 stars from 6 ratings Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal. 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds½ onion, finely sliced1 plump green chilli, finely chopped (seeds removed if preferred)¼ tsp ground turmeric1 tsp ground corianderpinch asafoetida1 tsp flaked sea salt2 tsp fresh lemon juice 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds ½ onion, finely sliced 1 plump green chilli, finely chopped (seeds removed if preferred) ¼ tsp ground turmeric 1 tsp ground coriander pinch asafoetida 1 tsp flaked sea salt 2 tsp fresh lemon juice Method Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. | {
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"content": "An average of 4.5 out of 5 stars from 6 ratings Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal. 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds½ onion, finely sliced1 plump green chilli, finely chopped (seeds removed if preferred)¼ tsp ground turmeric1 tsp ground corianderpinch asafoetida1 tsp flaked sea salt2 tsp fresh lemon juice 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds ½ onion, finely sliced 1 plump green chilli, finely chopped (seeds removed if preferred) ¼ tsp ground turmeric 1 tsp ground coriander pinch asafoetida 1 tsp flaked sea salt 2 tsp fresh lemon juice Method Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot."
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} | 3e412de59aa2b728b5b735c269388b3932a237c9bc685dcde62d0e9c8746455f | Parsnip and chestnut soup recipe
An average of 5.0 out of 5 stars from 7 ratings A delicious winter parsnip soup with extra richness from the chestnuts. Make it ahead for a Christmas starter - just fry the scallops at the last minute! 100g/3½oz unsalted butter600g/1lb 5oz parsnips, chopped1 small leek, trimmed and chopped150ml/5fl oz white wine200g/7oz cooked chestnuts (sold vacuum-packed)1.5 litre/2 pints vegetable stock (preferably homemade)salt and freshly ground black pepper8 scallops 100g/3½oz unsalted butter 600g/1lb 5oz parsnips, chopped 1 small leek, trimmed and chopped 150ml/5fl oz white wine 200g/7oz cooked chestnuts (sold vacuum-packed) 1.5 litre/2 pints vegetable stock (preferably homemade) salt and freshly ground black pepper 8 scallops Method Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft.Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes.Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. | {
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"title": "Parsnip and chestnut soup recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings A delicious winter parsnip soup with extra richness from the chestnuts. Make it ahead for a Christmas starter - just fry the scallops at the last minute! 100g/3½oz unsalted butter600g/1lb 5oz parsnips, chopped1 small leek, trimmed and chopped150ml/5fl oz white wine200g/7oz cooked chestnuts (sold vacuum-packed)1.5 litre/2 pints vegetable stock (preferably homemade)salt and freshly ground black pepper8 scallops 100g/3½oz unsalted butter 600g/1lb 5oz parsnips, chopped 1 small leek, trimmed and chopped 150ml/5fl oz white wine 200g/7oz cooked chestnuts (sold vacuum-packed) 1.5 litre/2 pints vegetable stock (preferably homemade) salt and freshly ground black pepper 8 scallops Method Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft.Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes.Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes, or until the parsnip is soft. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Heat a large frying pan and add the butter. Once melted, add the scallops and cook on each side for 1-2 minutes. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top. Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top."
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} | 2d64c4d423d161f0f1ff316ac83607929333465f7cd2f44834c2a2b9955d12fa | Mezze recipe
To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook.To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin.Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve.To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes.Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve.Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac.To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves. To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook. To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook. To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin. To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin. Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve. Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve. To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes. To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes. Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve. Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve. Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac. To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves. To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves. | {
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"content": "To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook.To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin.Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve.To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes.Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve.Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac.To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves. To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook. To make the chicken kebabs, place the chicken in a bowl and mix in the yoghurt, oil, paprika, cumin, crushed red pepper flakes, lemon zest and juice and garlic. Marinade for at least 1 hour but preferably overnight. Thread the chicken onto metal skewers, alternating with the red onion chunks. Drizzle with oil and set aside until ready to cook. To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin. To make the baba ganoush, preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine with the regular olive oil and place on a baking tray. Bake for around 45 minutes, or until soft. Remove and discard the aubergine skin. Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve. Put the chopped garlic, tahini, chilli powder, cumin, extra virgin olive oil and the aubergine flesh in a food processer and blend until smooth. Add the lemon juice and season with salt and pepper to taste. Set aside until ready to serve. To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes. To make the bulgur salad, place the bulgur wheat in a large heat-proof bowl, pour over 200ml/7fl oz boiling water, cover with cling film or an upside-down plate and leave to soak for 30 minutes. Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve. Put the chopped herbs in a large bowl and add the tomato and spring onion. Thoroughly drain the bulgur, then add to the herb mix, along with the lemon juice and olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside until ready to serve. Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Meanwhile, to make the tabbouleh, toss together all the ingredients in a bowl, except for the pitta bread and sumac. Toast the pitta breads in a pan until lightly golden. When cool, tear into pieces and combine with the salad. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac. Stir together the dressing ingredients and season to taste, toss through the tabbouleh and sprinkle over the sumac. To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves. To cook the kebabs, grease a large griddle pan with oil and place over a high heat. Add the kebabs, grill on all sides until cooked through. This will take 6–8 minutes depending on the thickness of the chicken. Serve the chicken kebabs on a plate with bowls of the salad, tabbouleh and baba ganoush for everyone to help themselves."
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} | 7db8128f03f9ce92a2722c641c70206dc9a1ebee757f0b480b42aefeeeecd588 | Mary Berry's easy sticky toffee pudding recipe
An average of 4.8 out of 5 stars from 290 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_sticky_toffee_41970_16x9.jpg Mary's all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. For this recipe you will need a 1.7-litre/3-pint ovenproof dish and an electric whisk. Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt. 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar2 large free-range eggs225g/8oz self-raising flour 1 tsp baking powder1 tsp bicarbonate of soda3 tbsp black treacle 275ml/9½fl oz full-fat milkdouble cream or vanilla ice cream, to serve 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 2 large free-range eggs 225g/8oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 3 tbsp black treacle 275ml/9½fl oz full-fat milk double cream or vanilla ice cream, to serve 100g/3½oz butter125g/4½oz light muscovado sugar1 tbsp black treacle300ml/10fl oz pouring double cream1 tsp vanilla extract 100g/3½oz butter 125g/4½oz light muscovado sugar 1 tbsp black treacle 300ml/10fl oz pouring double cream 1 tsp vanilla extract Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. Recipe tips This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge. Traditionally sticky toffee pudding would contain dates, but as they need to be soaked and blended they aren’t included in this simplified recipe. If you feel dates are an essential ingredient try this recipe. If you live outside the UK and are struggling to find treacle, it can be substituted for dark molasses. To make it easier to measure the treacle, dip the spoon into boiling water first. | {
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"title": "Mary Berry's easy sticky toffee pudding recipe",
"content": "An average of 4.8 out of 5 stars from 290 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_sticky_toffee_41970_16x9.jpg Mary's all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. For this recipe you will need a 1.7-litre/3-pint ovenproof dish and an electric whisk. Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt. 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar2 large free-range eggs225g/8oz self-raising flour 1 tsp baking powder1 tsp bicarbonate of soda3 tbsp black treacle 275ml/9½fl oz full-fat milkdouble cream or vanilla ice cream, to serve 100g/3½oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 2 large free-range eggs 225g/8oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 3 tbsp black treacle 275ml/9½fl oz full-fat milk double cream or vanilla ice cream, to serve 100g/3½oz butter125g/4½oz light muscovado sugar1 tbsp black treacle300ml/10fl oz pouring double cream1 tsp vanilla extract 100g/3½oz butter 125g/4½oz light muscovado sugar 1 tbsp black treacle 300ml/10fl oz pouring double cream 1 tsp vanilla extract Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream. Recipe tips This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge. Traditionally sticky toffee pudding would contain dates, but as they need to be soaked and blended they aren’t included in this simplified recipe. If you feel dates are an essential ingredient try this recipe. If you live outside the UK and are struggling to find treacle, it can be substituted for dark molasses. To make it easier to measure the treacle, dip the spoon into boiling water first."
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} | b9bb4ca1fd3c8afd2692483741c37004d2c512d9a5d7137bf1f8e77786f95839 | Steamed egg custard puddings recipe
Steamed egg custard puddings with chocolate and cherries An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_44699_16x9.jpg These simple steamed Chinese custard puddings are topped with a quick cherry jam, sweetened biscuit crumbs and plenty of grated chocolate. For this recipe you will need a steamer (about 25cm/10in in diameter). 75g/2¾oz caster sugar2 large free-range eggs125ml4fl oz full-fat milk½ tsp vanilla extract50g/1¾oz plain dark chocolate, finely grated 75g/2¾oz caster sugar 2 large free-range eggs 125ml4fl oz full-fat milk ½ tsp vanilla extract 50g/1¾oz plain dark chocolate, finely grated 300g/10½oz frozen pitted cherries1 tbsp fresh lemon juice25g/1oz soft light brown sugar 300g/10½oz frozen pitted cherries 1 tbsp fresh lemon juice 25g/1oz soft light brown sugar 3 digestive biscuits1 tbsp icing sugar 3 digestive biscuits 1 tbsp icing sugar Method Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard.Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside.While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced.Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Recipe tips If your steamer is smaller than 25cm/10in you may need to cook the custards in batches. | {
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"title": "Steamed egg custard puddings recipe",
"content": "Steamed egg custard puddings with chocolate and cherries An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_44699_16x9.jpg These simple steamed Chinese custard puddings are topped with a quick cherry jam, sweetened biscuit crumbs and plenty of grated chocolate. For this recipe you will need a steamer (about 25cm/10in in diameter). 75g/2¾oz caster sugar2 large free-range eggs125ml4fl oz full-fat milk½ tsp vanilla extract50g/1¾oz plain dark chocolate, finely grated 75g/2¾oz caster sugar 2 large free-range eggs 125ml4fl oz full-fat milk ½ tsp vanilla extract 50g/1¾oz plain dark chocolate, finely grated 300g/10½oz frozen pitted cherries1 tbsp fresh lemon juice25g/1oz soft light brown sugar 300g/10½oz frozen pitted cherries 1 tbsp fresh lemon juice 25g/1oz soft light brown sugar 3 digestive biscuits1 tbsp icing sugar 3 digestive biscuits 1 tbsp icing sugar Method Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard.Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside.While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced.Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Recipe tips If your steamer is smaller than 25cm/10in you may need to cook the custards in batches."
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} | fc6192c6d1f964b91c7eea980ef459be49a506ed89f106ca1d3afe37684ad25f | Custard recipe
An average of 4.0 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/custard_1293_16x9.jpg This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. 600ml/1 pint full-fat milk1 vanilla pod, slit lengthways and seeds scraped out3 free-range eggs, yolks only25g/1oz caster sugar2 tsp cornflour 600ml/1 pint full-fat milk 1 vanilla pod, slit lengthways and seeds scraped out 3 free-range eggs, yolks only 25g/1oz caster sugar 2 tsp cornflour Method Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.Slowly pour the hot milk into the paste, stirring constantly until completely combined.Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Recipe tips You can substitute 1 tsp vanilla extract for the vanilla pod. Just add it after the eggs and milk have thickened and before it cools. You can remove, wash and dry the vanilla pod to re-use in another recipe, such as vanilla sugar. | {
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"content": "An average of 4.0 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/custard_1293_16x9.jpg This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. 600ml/1 pint full-fat milk1 vanilla pod, slit lengthways and seeds scraped out3 free-range eggs, yolks only25g/1oz caster sugar2 tsp cornflour 600ml/1 pint full-fat milk 1 vanilla pod, slit lengthways and seeds scraped out 3 free-range eggs, yolks only 25g/1oz caster sugar 2 tsp cornflour Method Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.Slowly pour the hot milk into the paste, stirring constantly until completely combined.Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Recipe tips You can substitute 1 tsp vanilla extract for the vanilla pod. Just add it after the eggs and milk have thickened and before it cools. You can remove, wash and dry the vanilla pod to re-use in another recipe, such as vanilla sugar."
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} | 19e220fc692b86f6a6bed9cd517787a4e1a8a33ca0dd69a1be22c235c0675f30 | Creamy custard recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_custard_82327_16x9.jpg Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. 4 free-range eggs100g/3½oz golden caster sugar1 tsp cornflour, optional300ml/1 pint double cream300ml/½ pint full-fat milk1 vanilla pod 4 free-range eggs 100g/3½oz golden caster sugar 1 tsp cornflour, optional 300ml/1 pint double cream 300ml/½ pint full-fat milk 1 vanilla pod Method Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar).Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Add the sugar to the egg yolks and whisk until pale and thick. Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. | {
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"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_custard_82327_16x9.jpg Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. 4 free-range eggs100g/3½oz golden caster sugar1 tsp cornflour, optional300ml/1 pint double cream300ml/½ pint full-fat milk1 vanilla pod 4 free-range eggs 100g/3½oz golden caster sugar 1 tsp cornflour, optional 300ml/1 pint double cream 300ml/½ pint full-fat milk 1 vanilla pod Method Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar).Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Add the sugar to the egg yolks and whisk until pale and thick. Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes."
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} | fb1f7e7ef85bc6fc58a9bd12c3b3231b63a97f8c84f7838a93fef64be48cad9d | Pistachio and chocolate soufflé recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachioandchocolat_76505_16x9.jpg James Martin’s individual chocolate and pistachio soufflés are simple to make and rise to the occasion quickly. butter, for greasing1 vanilla pod, seeds scraped out100ml/3½fl oz double cream50ml/1¾fl oz milk1 free-range egg yolks30g/1oz caster sugar½ tbsp cornflour15g/½oz milk chocolate, melted½ tbsp cocoa powder2 free-range egg whites30g/1oz pistachios, finely choppedicing sugar, to dust butter, for greasing 1 vanilla pod, seeds scraped out 100ml/3½fl oz double cream 50ml/1¾fl oz milk 1 free-range egg yolks 30g/1oz caster sugar ½ tbsp cornflour 15g/½oz milk chocolate, melted ½ tbsp cocoa powder 2 free-range egg whites 30g/1oz pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 220C/425F/Gas 7.Grease two glass ramekins and set aside.Heat the vanilla, cream and milk in a pan until boiling.Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.Remove the pan from the heat and stir in the melted chocolate and cocoa.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard.Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Grease two glass ramekins and set aside. Grease two glass ramekins and set aside. Heat the vanilla, cream and milk in a pan until boiling. Heat the vanilla, cream and milk in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove the pan from the heat and stir in the melted chocolate and cocoa. Remove the pan from the heat and stir in the melted chocolate and cocoa. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard. Carefully fold the egg whites into the custard. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Recipe tips In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachioandchocolat_76505_16x9.jpg James Martin’s individual chocolate and pistachio soufflés are simple to make and rise to the occasion quickly. butter, for greasing1 vanilla pod, seeds scraped out100ml/3½fl oz double cream50ml/1¾fl oz milk1 free-range egg yolks30g/1oz caster sugar½ tbsp cornflour15g/½oz milk chocolate, melted½ tbsp cocoa powder2 free-range egg whites30g/1oz pistachios, finely choppedicing sugar, to dust butter, for greasing 1 vanilla pod, seeds scraped out 100ml/3½fl oz double cream 50ml/1¾fl oz milk 1 free-range egg yolks 30g/1oz caster sugar ½ tbsp cornflour 15g/½oz milk chocolate, melted ½ tbsp cocoa powder 2 free-range egg whites 30g/1oz pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 220C/425F/Gas 7.Grease two glass ramekins and set aside.Heat the vanilla, cream and milk in a pan until boiling.Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.Remove the pan from the heat and stir in the melted chocolate and cocoa.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard.Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Grease two glass ramekins and set aside. Grease two glass ramekins and set aside. Heat the vanilla, cream and milk in a pan until boiling. Heat the vanilla, cream and milk in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove the pan from the heat and stir in the melted chocolate and cocoa. Remove the pan from the heat and stir in the melted chocolate and cocoa. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard. Carefully fold the egg whites into the custard. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Recipe tips In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature."
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} | b690bf68e5fe6438459493af86ed528b95661f0e29b6cbfdf3ec1849eabea6a1 | Madeira cake recipe
An average of 4.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/madeiracake_73878_16x9.jpg James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. 175g/6oz butter, at room temperature175g/6oz caster sugar3 free-range eggs250g/9oz self-raising flour2-3 tbsp milk1 lemon, zest only1-2 thin pieces of candied citron or lemon peel, to decorate 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. To serve, decorate the cake with the candied peel. | {
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"title": "Madeira cake recipe",
"content": "An average of 4.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/madeiracake_73878_16x9.jpg James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. 175g/6oz butter, at room temperature175g/6oz caster sugar3 free-range eggs250g/9oz self-raising flour2-3 tbsp milk1 lemon, zest only1-2 thin pieces of candied citron or lemon peel, to decorate 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. To serve, decorate the cake with the candied peel."
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} | 3e395418c35c13658840de5b745cd5237d5c8e57cd81b25620536a041e3b985c | Lime and cranberry bread and butter pudding recipe
For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars.For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.)Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4.Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.Serve with the whipped cream. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Pour the cream and egg mixture over the bread and set aside to soak for one hour. Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Serve with the whipped cream. Serve with the whipped cream. | {
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"title": "Lime and cranberry bread and butter pudding recipe",
"content": "For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars.For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.)Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4.Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.Serve with the whipped cream. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Pour the cream and egg mixture over the bread and set aside to soak for one hour. Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Serve with the whipped cream. Serve with the whipped cream."
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} | 3481510672aea94c9bfb30c4a341290f4ff575faf043dfa93e847a2dc849d3c8 | Easy creamy vanilla custard recipe
An average of 5.0 out of 5 stars from 3 ratings Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. 2 large free-range egg yolks2 tsp cornflour25g/1oz caster sugar1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract250ml/9fl oz whole milk250ml/9fl oz double cream 2 large free-range egg yolks 2 tsp cornflour 25g/1oz caster sugar 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract 250ml/9fl oz whole milk 250ml/9fl oz double cream Method Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) | {
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"title": "Easy creamy vanilla custard recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. 2 large free-range egg yolks2 tsp cornflour25g/1oz caster sugar1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract250ml/9fl oz whole milk250ml/9fl oz double cream 2 large free-range egg yolks 2 tsp cornflour 25g/1oz caster sugar 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract 250ml/9fl oz whole milk 250ml/9fl oz double cream Method Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)"
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} | 0206db6d59c06e318fcb39f6800fec5133a189b61d2d580279f34ac875c728e9 | Cauliflower cheese soup recipe
An average of 4.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesycauliflowerand_85829_16x9.jpg Like soup? Love cauliflower cheese? This recipe is for you! Accompanied by irresistible cheesy, crunchy croûtons. 1 large onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed25g/1oz unsalted butter1 tbsp olive oil500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks1 medium-sized floury potato, such as Maris Piper, peeled and roughly choppedpinch cayenne pepper1 bay leaf400ml/14fl oz full-fat milk400ml/14fl oz vegetable stock (from bouillon powder)100g/3½oz mature cheddar, grated1 tsp Dijon mustard1 tsp Worcestershire sauce (optional)salt and freshly ground black pepper 1 large onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 25g/1oz unsalted butter 1 tbsp olive oil 500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks 1 medium-sized floury potato, such as Maris Piper, peeled and roughly chopped pinch cayenne pepper 1 bay leaf 400ml/14fl oz full-fat milk 400ml/14fl oz vegetable stock (from bouillon powder) 100g/3½oz mature cheddar, grated 1 tsp Dijon mustard 1 tsp Worcestershire sauce (optional) salt and freshly ground black pepper 3 x 1cm/½in thick slices sourdough bread¼ tsp garlic granules2 tbsp olive oil50g/1¾oz mature cheddar, grated1 tbsp finely snipped chives 3 x 1cm/½in thick slices sourdough bread ¼ tsp garlic granules 2 tbsp olive oil 50g/1¾oz mature cheddar, grated 1 tbsp finely snipped chives Method Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required.For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4.Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through.Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Cauliflower cheese soup recipe",
"content": "An average of 4.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesycauliflowerand_85829_16x9.jpg Like soup? Love cauliflower cheese? This recipe is for you! Accompanied by irresistible cheesy, crunchy croûtons. 1 large onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed25g/1oz unsalted butter1 tbsp olive oil500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks1 medium-sized floury potato, such as Maris Piper, peeled and roughly choppedpinch cayenne pepper1 bay leaf400ml/14fl oz full-fat milk400ml/14fl oz vegetable stock (from bouillon powder)100g/3½oz mature cheddar, grated1 tsp Dijon mustard1 tsp Worcestershire sauce (optional)salt and freshly ground black pepper 1 large onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 25g/1oz unsalted butter 1 tbsp olive oil 500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks 1 medium-sized floury potato, such as Maris Piper, peeled and roughly chopped pinch cayenne pepper 1 bay leaf 400ml/14fl oz full-fat milk 400ml/14fl oz vegetable stock (from bouillon powder) 100g/3½oz mature cheddar, grated 1 tsp Dijon mustard 1 tsp Worcestershire sauce (optional) salt and freshly ground black pepper 3 x 1cm/½in thick slices sourdough bread¼ tsp garlic granules2 tbsp olive oil50g/1¾oz mature cheddar, grated1 tbsp finely snipped chives 3 x 1cm/½in thick slices sourdough bread ¼ tsp garlic granules 2 tbsp olive oil 50g/1¾oz mature cheddar, grated 1 tbsp finely snipped chives Method Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required.For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4.Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through.Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately."
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} | 992a3dcbc825d5d756b66d66bdb8bc967534a243467952f81b03cce9c6aa1325 | Nigel Slater's apple crumble with oats recipe
An average of 4.6 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecrumble_89166_16x9.jpg Adding oats to your crumble topping does add extra fibre, but it mainly just tastes good and gives great crunch. If you hate soggy crumble toppings this is the apple crumble for you! 1kg/2lb 3½oz Bramley applessugar (any type), to taste (see recipe tips)1 tbsp water or apple juice100g/3½oz plain flour75g/2½oz butter50g/2oz rolled oats100g/3½oz demerara sugar 1kg/2lb 3½oz Bramley apples sugar (any type), to taste (see recipe tips) 1 tbsp water or apple juice 100g/3½oz plain flour 75g/2½oz butter 50g/2oz rolled oats 100g/3½oz demerara sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften.Transfer the apple mixture to a shallow ovenproof dish.Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.)Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof dish. Transfer the apple mixture to a shallow ovenproof dish. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Recipe tips Giving the apples a headstart on the hob before baking the crumble ensures they are transformed into a fluffy purée. You can also taste for sweetness as apples do vary significantly. At this stage you can also add a little bit of cinnamon to the apples, if you like. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigel Slater's apple crumble with oats recipe",
"content": "An average of 4.6 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecrumble_89166_16x9.jpg Adding oats to your crumble topping does add extra fibre, but it mainly just tastes good and gives great crunch. If you hate soggy crumble toppings this is the apple crumble for you! 1kg/2lb 3½oz Bramley applessugar (any type), to taste (see recipe tips)1 tbsp water or apple juice100g/3½oz plain flour75g/2½oz butter50g/2oz rolled oats100g/3½oz demerara sugar 1kg/2lb 3½oz Bramley apples sugar (any type), to taste (see recipe tips) 1 tbsp water or apple juice 100g/3½oz plain flour 75g/2½oz butter 50g/2oz rolled oats 100g/3½oz demerara sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften.Transfer the apple mixture to a shallow ovenproof dish.Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.)Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof dish. Transfer the apple mixture to a shallow ovenproof dish. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Recipe tips Giving the apples a headstart on the hob before baking the crumble ensures they are transformed into a fluffy purée. You can also taste for sweetness as apples do vary significantly. At this stage you can also add a little bit of cinnamon to the apples, if you like."
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} | 0a14d41f5de17fcd4c04d5d6ac15163d6e8f29ce16d709de90d13b61a13f34a8 | Veggie toad-in-the-hole recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetariantoadintheh_88420_16x9.jpg Vegetarian toad in the hole makes a great meat-free mid-week meal. Serve with peas, mash and lashings of gravy! Watch the video to see how we make it. 1 tbsp olive oil2 vegetarian sausages3 level tbsp plain flour1 small egg6 tbsp whole milksalt and freshly ground black pepper1 heaped tsp vegetable gravy granules, to serve55g/2oz frozen peas, to serve 1 tbsp olive oil 2 vegetarian sausages 3 level tbsp plain flour 1 small egg 6 tbsp whole milk salt and freshly ground black pepper 1 heaped tsp vegetable gravy granules, to serve 55g/2oz frozen peas, to serve Method Preheat the oven to 240C/220 Fan/Gas 9.Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Veggie toad-in-the-hole recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetariantoadintheh_88420_16x9.jpg Vegetarian toad in the hole makes a great meat-free mid-week meal. Serve with peas, mash and lashings of gravy! Watch the video to see how we make it. 1 tbsp olive oil2 vegetarian sausages3 level tbsp plain flour1 small egg6 tbsp whole milksalt and freshly ground black pepper1 heaped tsp vegetable gravy granules, to serve55g/2oz frozen peas, to serve 1 tbsp olive oil 2 vegetarian sausages 3 level tbsp plain flour 1 small egg 6 tbsp whole milk salt and freshly ground black pepper 1 heaped tsp vegetable gravy granules, to serve 55g/2oz frozen peas, to serve Method Preheat the oven to 240C/220 Fan/Gas 9.Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole."
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} | 60559e3f934e1b5d93dc9d21187100bbb5d6a01ed964547b755b841f40cff5a0 | Strawberry and cherry galette recipe
An average of 5.0 out of 5 stars from 1 rating This summer tart takes the best flavours of the season and serves them as a delicious dessert. 300g/10½oz strawberries, hulled, some quartered and some left whole500g/1lb 2oz cherries, half pitted, half left whole2 tbsp palm sugar1 vanilla pod, seeds removed and pod retained1 small cinnamon stick1 star anise3 tsp cornflourfreshly ground black pepper 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted, half left whole 2 tbsp palm sugar 1 vanilla pod, seeds removed and pod retained 1 small cinnamon stick 1 star anise 3 tsp cornflour freshly ground black pepper 200g/7oz plain flour, plus extra for dusting50g/1¾oz granulated brown sugar1 lemon, fine zest only125g/4½oz butter, diced4 tbsp iced water1 free-range egg yolk, beaten100g/3½oz ground almonds 200g/7oz plain flour, plus extra for dusting 50g/1¾oz granulated brown sugar 1 lemon, fine zest only 125g/4½oz butter, diced 4 tbsp iced water 1 free-range egg yolk, beaten 100g/3½oz ground almonds 150g/5½oz cream cheese50g/1¾oz mascarpone½ vanilla pod, seeds removed50g/1¾oz icing sugar50g/1¾oz double cream 150g/5½oz cream cheese 50g/1¾oz mascarpone ½ vanilla pod, seeds removed 50g/1¾oz icing sugar 50g/1¾oz double cream 200g/7oz fresh strawberries, hulled200g/7oz fresh cherries, pitted1 tbsp kirsch 200g/7oz fresh strawberries, hulled 200g/7oz fresh cherries, pitted 1 tbsp kirsch Method For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes.Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. To serve, cut the galette into slices and serve with the cream and sauce. | {
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"title": "Strawberry and cherry galette recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This summer tart takes the best flavours of the season and serves them as a delicious dessert. 300g/10½oz strawberries, hulled, some quartered and some left whole500g/1lb 2oz cherries, half pitted, half left whole2 tbsp palm sugar1 vanilla pod, seeds removed and pod retained1 small cinnamon stick1 star anise3 tsp cornflourfreshly ground black pepper 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted, half left whole 2 tbsp palm sugar 1 vanilla pod, seeds removed and pod retained 1 small cinnamon stick 1 star anise 3 tsp cornflour freshly ground black pepper 200g/7oz plain flour, plus extra for dusting50g/1¾oz granulated brown sugar1 lemon, fine zest only125g/4½oz butter, diced4 tbsp iced water1 free-range egg yolk, beaten100g/3½oz ground almonds 200g/7oz plain flour, plus extra for dusting 50g/1¾oz granulated brown sugar 1 lemon, fine zest only 125g/4½oz butter, diced 4 tbsp iced water 1 free-range egg yolk, beaten 100g/3½oz ground almonds 150g/5½oz cream cheese50g/1¾oz mascarpone½ vanilla pod, seeds removed50g/1¾oz icing sugar50g/1¾oz double cream 150g/5½oz cream cheese 50g/1¾oz mascarpone ½ vanilla pod, seeds removed 50g/1¾oz icing sugar 50g/1¾oz double cream 200g/7oz fresh strawberries, hulled200g/7oz fresh cherries, pitted1 tbsp kirsch 200g/7oz fresh strawberries, hulled 200g/7oz fresh cherries, pitted 1 tbsp kirsch Method For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes.Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. To serve, cut the galette into slices and serve with the cream and sauce."
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} | 7f72f268e94d007d3cabdc0fcd0b9d499fad2a26bd7f647d239faaac84159e8b | Gâteau l'ambassadeur (ambassador's cake) recipe
An average of 0.0 out of 5 stars from 0 ratings 125g/4oz chocolate chips or cooking chocolate (couverture)100g/3½oz sifted icing sugar3 tbsp double cream2 separated eggs55g/2oz peeled grapes3 tbsp cooking kirsch2 tbsp water100g/3½oz best unsalted butter100g/3½oz crumbled petit beurre biscuits 125g/4oz chocolate chips or cooking chocolate (couverture) 100g/3½oz sifted icing sugar 3 tbsp double cream 2 separated eggs 55g/2oz peeled grapes 3 tbsp cooking kirsch 2 tbsp water 100g/3½oz best unsalted butter 100g/3½oz crumbled petit beurre biscuits Method Place the biscuits in a small bowl, add the kirsch and leave to infuse.Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat.Cut the butter into small flakes and stir into the chocolate until completely dissolved.Add the egg yolks and beat until the mixture is smooth again.Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly.Add the soaked biscuits and grapes.Finally add the cream.Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper.Refrigerate until set, turn out, remove paper and garnish. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Add the egg yolks and beat until the mixture is smooth again. Add the egg yolks and beat until the mixture is smooth again. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Add the soaked biscuits and grapes. Add the soaked biscuits and grapes. Finally add the cream. Finally add the cream. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Refrigerate until set, turn out, remove paper and garnish. Refrigerate until set, turn out, remove paper and garnish. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/gateaulambassadeuram_13036",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gâteau l'ambassadeur (ambassador's cake) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 125g/4oz chocolate chips or cooking chocolate (couverture)100g/3½oz sifted icing sugar3 tbsp double cream2 separated eggs55g/2oz peeled grapes3 tbsp cooking kirsch2 tbsp water100g/3½oz best unsalted butter100g/3½oz crumbled petit beurre biscuits 125g/4oz chocolate chips or cooking chocolate (couverture) 100g/3½oz sifted icing sugar 3 tbsp double cream 2 separated eggs 55g/2oz peeled grapes 3 tbsp cooking kirsch 2 tbsp water 100g/3½oz best unsalted butter 100g/3½oz crumbled petit beurre biscuits Method Place the biscuits in a small bowl, add the kirsch and leave to infuse.Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat.Cut the butter into small flakes and stir into the chocolate until completely dissolved.Add the egg yolks and beat until the mixture is smooth again.Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly.Add the soaked biscuits and grapes.Finally add the cream.Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper.Refrigerate until set, turn out, remove paper and garnish. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the biscuits in a small bowl, add the kirsch and leave to infuse. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Cut the butter into small flakes and stir into the chocolate until completely dissolved. Add the egg yolks and beat until the mixture is smooth again. Add the egg yolks and beat until the mixture is smooth again. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly. Add the soaked biscuits and grapes. Add the soaked biscuits and grapes. Finally add the cream. Finally add the cream. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper. Refrigerate until set, turn out, remove paper and garnish. Refrigerate until set, turn out, remove paper and garnish."
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} | 71380233de90960d3e71d15976294fa275ac21f7ba290152d0e1b5c3f77c4c20 | Cherry and chocolate gateau recipe
Preheat the oven to 180C/350F/Gas 4.Lightly grease and line the bases of two 23cm/9in cake tins.Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind.Sift in the flour and cocoa powder and fold in gently.Spoon the mixture into the two cake tins, dividing evenly, then tap to settle.Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry.Remove from the oven and cool briefly before tipping out onto a rack to cool completely.For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form.With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. Continue beating for about five minutes, until the meringue is tepid. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated.To serve, cut the sponges in half horizontally so that you have four thin layers of sponge.Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream.Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream.Spread the chocolate topping over the gateau to cover completely.Decorate with the fresh cherries and chocolate sprinkles. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the bases of two 23cm/9in cake tins. Lightly grease and line the bases of two 23cm/9in cake tins. Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind. Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind. Sift in the flour and cocoa powder and fold in gently. Sift in the flour and cocoa powder and fold in gently. Spoon the mixture into the two cake tins, dividing evenly, then tap to settle. Spoon the mixture into the two cake tins, dividing evenly, then tap to settle. Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry. Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry. Remove from the oven and cool briefly before tipping out onto a rack to cool completely. Remove from the oven and cool briefly before tipping out onto a rack to cool completely. For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. Continue beating for about five minutes, until the meringue is tepid. Continue beating for about five minutes, until the meringue is tepid. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated. To serve, cut the sponges in half horizontally so that you have four thin layers of sponge. To serve, cut the sponges in half horizontally so that you have four thin layers of sponge. Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream. Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream. Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream. Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream. Spread the chocolate topping over the gateau to cover completely. Spread the chocolate topping over the gateau to cover completely. Decorate with the fresh cherries and chocolate sprinkles. Decorate with the fresh cherries and chocolate sprinkles. | {
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"title": "Cherry and chocolate gateau recipe",
"content": "Preheat the oven to 180C/350F/Gas 4.Lightly grease and line the bases of two 23cm/9in cake tins.Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind.Sift in the flour and cocoa powder and fold in gently.Spoon the mixture into the two cake tins, dividing evenly, then tap to settle.Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry.Remove from the oven and cool briefly before tipping out onto a rack to cool completely.For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form.With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. Continue beating for about five minutes, until the meringue is tepid. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated.To serve, cut the sponges in half horizontally so that you have four thin layers of sponge.Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream.Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream.Spread the chocolate topping over the gateau to cover completely.Decorate with the fresh cherries and chocolate sprinkles. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the bases of two 23cm/9in cake tins. Lightly grease and line the bases of two 23cm/9in cake tins. Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind. Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind. Sift in the flour and cocoa powder and fold in gently. Sift in the flour and cocoa powder and fold in gently. Spoon the mixture into the two cake tins, dividing evenly, then tap to settle. Spoon the mixture into the two cake tins, dividing evenly, then tap to settle. Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry. Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry. Remove from the oven and cool briefly before tipping out onto a rack to cool completely. Remove from the oven and cool briefly before tipping out onto a rack to cool completely. For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form. Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters. Continue beating for about five minutes, until the meringue is tepid. Continue beating for about five minutes, until the meringue is tepid. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated. Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated. To serve, cut the sponges in half horizontally so that you have four thin layers of sponge. To serve, cut the sponges in half horizontally so that you have four thin layers of sponge. Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream. Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream. Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream. Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream. Spread the chocolate topping over the gateau to cover completely. Spread the chocolate topping over the gateau to cover completely. Decorate with the fresh cherries and chocolate sprinkles. Decorate with the fresh cherries and chocolate sprinkles."
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} | 4f00a9665e54e511cdf9066be747b3bb9e6ec9ccf42872b24647b2e13186a5b8 | Broad bean hummus recipe
An average of 5.0 out of 5 stars from 4 ratings This is a summery take on a classic hummus recipe. If you can’t get broad beans, frozen work well too. 450g/1lb fresh broad beans, podded weight100g/3½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can1 garlic clove, crushed2 heaped tbsp tahini 1 tbsp lemon juice½ tsp saltpinch ground cuminpinch ground white pepperpinch caster sugar (optional)4 tbsp extra virgin olive oil, plus extra for drizzling 450g/1lb fresh broad beans, podded weight 100g/3½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can 1 garlic clove, crushed 2 heaped tbsp tahini 1 tbsp lemon juice ½ tsp salt pinch ground cumin pinch ground white pepper pinch caster sugar (optional) 4 tbsp extra virgin olive oil, plus extra for drizzling 1 tsp sesame seeds, toastedmelba toasts 1 tsp sesame seeds, toasted melba toasts Method Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water.Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor.As the mix continues to purée, slowly pour in the olive oil until completely combined.Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water. Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water. Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans. Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans. Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor. Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor. As the mix continues to purée, slowly pour in the olive oil until completely combined. As the mix continues to purée, slowly pour in the olive oil until completely combined. Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Recipe tips For many months of the year fresh broad beans are out of season, but fresh beans can be substituted using frozen broad beans. | {
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"title": "Broad bean hummus recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This is a summery take on a classic hummus recipe. If you can’t get broad beans, frozen work well too. 450g/1lb fresh broad beans, podded weight100g/3½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can1 garlic clove, crushed2 heaped tbsp tahini 1 tbsp lemon juice½ tsp saltpinch ground cuminpinch ground white pepperpinch caster sugar (optional)4 tbsp extra virgin olive oil, plus extra for drizzling 450g/1lb fresh broad beans, podded weight 100g/3½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can 1 garlic clove, crushed 2 heaped tbsp tahini 1 tbsp lemon juice ½ tsp salt pinch ground cumin pinch ground white pepper pinch caster sugar (optional) 4 tbsp extra virgin olive oil, plus extra for drizzling 1 tsp sesame seeds, toastedmelba toasts 1 tsp sesame seeds, toasted melba toasts Method Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water.Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor.As the mix continues to purée, slowly pour in the olive oil until completely combined.Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water. Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water. Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans. Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans. Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor. Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor. As the mix continues to purée, slowly pour in the olive oil until completely combined. As the mix continues to purée, slowly pour in the olive oil until completely combined. Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast. Recipe tips For many months of the year fresh broad beans are out of season, but fresh beans can be substituted using frozen broad beans."
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} | b0e00a76cd1452598d378f54b3d6ab1ea154dbe146702dc78aa72113ec466715 | Boozy Black Forest trifle recipe
An average of 0.0 out of 5 stars from 0 ratings A very boozy pud strictly for adults only. If you want a challenge, try saying 'sherry jelly' after eating! 8 gelatine leaves300ml/10fl oz sugar syrup750ml/26fl oz sweet sherry 8 gelatine leaves 300ml/10fl oz sugar syrup 750ml/26fl oz sweet sherry 1 litre/1¾oz double cream4 vanilla pods, seeds only12 free-range egg yolks, beaten100g/3½oz light brown sugar 1 litre/1¾oz double cream 4 vanilla pods, seeds only 12 free-range egg yolks, beaten 100g/3½oz light brown sugar 4 free-range eggs 1 tsp vanilla extract115g/4oz caster sugar 75g/2¾oz self-raising flour340g/11¾oz cherry jamsqueeze fresh lemon juice 4 free-range eggs 1 tsp vanilla extract 115g/4oz caster sugar 75g/2¾oz self-raising flour 340g/11¾oz cherry jam squeeze fresh lemon juice 500g/1lb2oz mascarpone 500g/1lb2oz double cream 500g/1lb2oz mascarpone 500g/1lb2oz double cream 250g/9oz dark chocolate, broken into pieces70g/2½oz caster sugar 250g/9oz dark chocolate, broken into pieces 70g/2½oz caster sugar 400g tinned cherries in syrup300g/10½oz blackberries 2 tbsp chocolate shavings, to serve 2 tbsp toasted pecans, to serve2 tbsp caramelised whole almonds, to serve 400g tinned cherries in syrup 300g/10½oz blackberries 2 tbsp chocolate shavings, to serve 2 tbsp toasted pecans, to serve 2 tbsp caramelised whole almonds, to serve Method For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries. For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boozy Black Forest trifle recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A very boozy pud strictly for adults only. If you want a challenge, try saying 'sherry jelly' after eating! 8 gelatine leaves300ml/10fl oz sugar syrup750ml/26fl oz sweet sherry 8 gelatine leaves 300ml/10fl oz sugar syrup 750ml/26fl oz sweet sherry 1 litre/1¾oz double cream4 vanilla pods, seeds only12 free-range egg yolks, beaten100g/3½oz light brown sugar 1 litre/1¾oz double cream 4 vanilla pods, seeds only 12 free-range egg yolks, beaten 100g/3½oz light brown sugar 4 free-range eggs 1 tsp vanilla extract115g/4oz caster sugar 75g/2¾oz self-raising flour340g/11¾oz cherry jamsqueeze fresh lemon juice 4 free-range eggs 1 tsp vanilla extract 115g/4oz caster sugar 75g/2¾oz self-raising flour 340g/11¾oz cherry jam squeeze fresh lemon juice 500g/1lb2oz mascarpone 500g/1lb2oz double cream 500g/1lb2oz mascarpone 500g/1lb2oz double cream 250g/9oz dark chocolate, broken into pieces70g/2½oz caster sugar 250g/9oz dark chocolate, broken into pieces 70g/2½oz caster sugar 400g tinned cherries in syrup300g/10½oz blackberries 2 tbsp chocolate shavings, to serve 2 tbsp toasted pecans, to serve2 tbsp caramelised whole almonds, to serve 400g tinned cherries in syrup 300g/10½oz blackberries 2 tbsp chocolate shavings, to serve 2 tbsp toasted pecans, to serve 2 tbsp caramelised whole almonds, to serve Method For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries. For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the jelly, place the gelatine leaves in a bowl of cold water to soften. Squeeze out any excess water from the leaves. Place the sugar syrup in a saucepan over a very low heat and gradually add the gelatine, stirring until the leaves melt. Do not allow the mixture to boil. Add the sherry and stir to mix. Strain the jelly mixture through a sieve into a shallow baking tray. Chill in the fridge until firm. Once set, cut the jelly into 4cm/1.5in squares. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the custard, heat the cream and vanilla seeds in a saucepan until just boiling. Remove from the heat and beat in the yolks and sugar. Return the pan to a low heat and stir until the custard thickens. Remove from the heat, strain through a sieve and set aside. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the sponge, preheat the oven to 170C/190C Fan/Gas 3 and line a Swiss roll tin with baking paper. Beat the eggs, vanilla extract and sugar together in a large bowl and fold in the flour. Spoon the mixture into the tin and level the surface evenly with a spatula. Cook for 20–25 minutes, or until slightly risen and firm. Cover with a tea towel as it cools to keep the sponge soft. Once cool, heat the cherry jam and lemon juice gently in a small saucepan. Spread the jam over the sponge, leaving a slight gap around the edges, and carefully roll it up. Cut into rounds. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the cream, beat the mascarpone and cream together in a bowl until soft peaks form. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. For the chocolate sauce, place the chocolate and sugar in a glass bowl over a saucepan of simmering water, taking care that the bowl does not touch the water. Slowly stir until the sugar is dissolved and the chocolate has melted. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries. To assemble, add the cherries and blackberries to a large, decorative glass serving bowl, reserving a few for the top. Add the jelly squares and decorate the sides of the bowl with the Swiss roll rounds. Layer in the custard, cream, chocolate sauce and cherry syrup. Decorate with the chocolate shavings, pecans and almonds and top with the remaining cherries and blackberries."
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} | ea661c9b207a03ce862ac0a2c3abb161f8efa51d6eba61941a7f1df6df75f585 | Lambs’ liver with balsamic sauce recipe
An average of 3.7 out of 5 stars from 3 ratings Lambs’ liver is a tasty, economical cut, used here in a quick recipe that's full of flavour. 2 banana shallots, finely dicedsmall handful fresh curly parsley, finely chopped1 garlic clove, finely diced1 tbsp olive oil150g/5oz thick cut smoked bacon, diced2 Little Gem lettuce, cut in half lengthways2 large Portobello or field mushrooms, sliced2 tbsp chicken stock 60g/2¼oz butter450g/1lb lambs’ liverflour, for dustingsalt and freshly ground black pepper4 tbsp balsamic vinegar2 tbsp beef stock 2 banana shallots, finely diced small handful fresh curly parsley, finely chopped 1 garlic clove, finely diced 1 tbsp olive oil 150g/5oz thick cut smoked bacon, diced 2 Little Gem lettuce, cut in half lengthways 2 large Portobello or field mushrooms, sliced 2 tbsp chicken stock 60g/2¼oz butter 450g/1lb lambs’ liver flour, for dusting salt and freshly ground black pepper 4 tbsp balsamic vinegar 2 tbsp beef stock Method Stir the shallot, parsley and garlic together in a bowl and set aside. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes.Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture. Stir the shallot, parsley and garlic together in a bowl and set aside. Stir the shallot, parsley and garlic together in a bowl and set aside. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes. Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper. Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture. To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture. | {
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"title": "Lambs’ liver with balsamic sauce recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Lambs’ liver is a tasty, economical cut, used here in a quick recipe that's full of flavour. 2 banana shallots, finely dicedsmall handful fresh curly parsley, finely chopped1 garlic clove, finely diced1 tbsp olive oil150g/5oz thick cut smoked bacon, diced2 Little Gem lettuce, cut in half lengthways2 large Portobello or field mushrooms, sliced2 tbsp chicken stock 60g/2¼oz butter450g/1lb lambs’ liverflour, for dustingsalt and freshly ground black pepper4 tbsp balsamic vinegar2 tbsp beef stock 2 banana shallots, finely diced small handful fresh curly parsley, finely chopped 1 garlic clove, finely diced 1 tbsp olive oil 150g/5oz thick cut smoked bacon, diced 2 Little Gem lettuce, cut in half lengthways 2 large Portobello or field mushrooms, sliced 2 tbsp chicken stock 60g/2¼oz butter 450g/1lb lambs’ liver flour, for dusting salt and freshly ground black pepper 4 tbsp balsamic vinegar 2 tbsp beef stock Method Stir the shallot, parsley and garlic together in a bowl and set aside. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes.Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture. Stir the shallot, parsley and garlic together in a bowl and set aside. Stir the shallot, parsley and garlic together in a bowl and set aside. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes. Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes. Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper. Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture. To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture."
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} | d978754896d1b7da3d923f8ed1afcfb05004671fa61150b4027b27d9457ecabf | Pear and hazelnut cake recipe
Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat.Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper.To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream.To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip).To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor.To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat.To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving. Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat. Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper. Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper. To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream. To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip). To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip). To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor. To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor. To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat. To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat. To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving. To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving. | {
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"title": "Pear and hazelnut cake recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat.Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper.To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream.To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip).To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor.To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat.To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving. Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat. Meanwhile, melt the butter in a microwave or small saucepan over a medium heat. Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper. Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like. Stir in the flour, ground hazelnuts and melted butter, being careful not to over mix. Divide evenly between the two tins and bake for 20–30 minutes, or until lightly coloured and springy to touch. Turn out onto a cooling rack and peel off the baking paper. To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape. Stir in the eau de vie and strain the syrup into a heatproof bowl. Set the pears aside to cool and reserve the syrup. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream. Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup. Spoon a quarter of the cream mixture into a separate container and refrigerate for later. Stir the cooled pears into the remaining cream. To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip). To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even. Brush the top with more syrup, wrap loosely in cling film and freeze for 2 hours (see tip). To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor. To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often. When it has dissolved and is light golden-brown, stir in the hazelnuts. Remove some of the hazelnuts individually and place on the lined tray to cool. Pour the remaining mixture into the small dish and set aside. When hard, break up the block and blend into a crumb in a food processor. To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat. To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts. Refrigerate until ready to eat. To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving. To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth. Stir in the liqueur, if using, and serve immediately with the cake or reheat gently before serving."
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} | b8ffa457151f3978ed1b8720de8fea27f67578df9199efcc13de919adf59e692 | Pork tenderloin with prunes and Armagnac recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gbpp3.jpg This indulgent dish combines a prime cut of pork, lashings of butter, cream and delicious Armagnac. 1 pork tenderloin fillet (about 600g/1lb 5oz), cut into 12 thick slices50g/2oz butter1 shallot, finely chopped75ml/3fl oz Armagnac150ml/5fl oz chicken stock175ml/6fl oz double cream16 prunes, stones removed450g/1lb ready-made mashed potatosalt and freshly ground black pepper 1 pork tenderloin fillet (about 600g/1lb 5oz), cut into 12 thick slices 50g/2oz butter 1 shallot, finely chopped 75ml/3fl oz Armagnac 150ml/5fl oz chicken stock 175ml/6fl oz double cream 16 prunes, stones removed 450g/1lb ready-made mashed potato salt and freshly ground black pepper Method Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper.Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.)Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined.To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce. Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper. Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper. Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm. Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm. Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.) Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.) Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined. To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce. To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gbpp3.jpg This indulgent dish combines a prime cut of pork, lashings of butter, cream and delicious Armagnac. 1 pork tenderloin fillet (about 600g/1lb 5oz), cut into 12 thick slices50g/2oz butter1 shallot, finely chopped75ml/3fl oz Armagnac150ml/5fl oz chicken stock175ml/6fl oz double cream16 prunes, stones removed450g/1lb ready-made mashed potatosalt and freshly ground black pepper 1 pork tenderloin fillet (about 600g/1lb 5oz), cut into 12 thick slices 50g/2oz butter 1 shallot, finely chopped 75ml/3fl oz Armagnac 150ml/5fl oz chicken stock 175ml/6fl oz double cream 16 prunes, stones removed 450g/1lb ready-made mashed potato salt and freshly ground black pepper Method Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper.Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.)Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined.To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce. Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper. Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper. Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm. Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm. Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.) Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.) Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined. In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined. To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce. To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce."
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} | 8f675e6ea340bb2bbcfa89559aa65931adbbac9e64595d35044da5688aab9738 | Chicken curry with basmati rice recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_curry_with_83629_16x9.jpg This easy curry teams a ready-made curry paste with a few other secret ingredients to produce a tastebud-tastic meal. 3 tbsp desiccated coconut200g/7oz basmati rice40g/1¾oz butter1 tbsp vegetable oil1 onion, finely sliced50g/2oz medium-strength curry paste4 small chicken breasts, skinned and cut into 2cm/1in slices200g/7oz canned tomatoes300ml/10½fl oz coconut milk2 tbsp chopped fresh coriander leaves2 tbsp chopped fresh mint leaves1 lime, juice onlysalt and freshly ground black pepper 3 tbsp desiccated coconut 200g/7oz basmati rice 40g/1¾oz butter 1 tbsp vegetable oil 1 onion, finely sliced 50g/2oz medium-strength curry paste 4 small chicken breasts, skinned and cut into 2cm/1in slices 200g/7oz canned tomatoes 300ml/10½fl oz coconut milk 2 tbsp chopped fresh coriander leaves 2 tbsp chopped fresh mint leaves 1 lime, juice only salt and freshly ground black pepper Method Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside.Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender.Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute.Add the chicken to the pan and stir well to coat it in the sauce. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper.To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut. Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside. Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside. Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender. Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute. Add the chicken to the pan and stir well to coat it in the sauce. Add the chicken to the pan and stir well to coat it in the sauce. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper. To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut. To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut. | {
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"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_curry_with_83629_16x9.jpg This easy curry teams a ready-made curry paste with a few other secret ingredients to produce a tastebud-tastic meal. 3 tbsp desiccated coconut200g/7oz basmati rice40g/1¾oz butter1 tbsp vegetable oil1 onion, finely sliced50g/2oz medium-strength curry paste4 small chicken breasts, skinned and cut into 2cm/1in slices200g/7oz canned tomatoes300ml/10½fl oz coconut milk2 tbsp chopped fresh coriander leaves2 tbsp chopped fresh mint leaves1 lime, juice onlysalt and freshly ground black pepper 3 tbsp desiccated coconut 200g/7oz basmati rice 40g/1¾oz butter 1 tbsp vegetable oil 1 onion, finely sliced 50g/2oz medium-strength curry paste 4 small chicken breasts, skinned and cut into 2cm/1in slices 200g/7oz canned tomatoes 300ml/10½fl oz coconut milk 2 tbsp chopped fresh coriander leaves 2 tbsp chopped fresh mint leaves 1 lime, juice only salt and freshly ground black pepper Method Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside.Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender.Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute.Add the chicken to the pan and stir well to coat it in the sauce. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper.To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut. Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside. Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside. Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender. Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute. Add the chicken to the pan and stir well to coat it in the sauce. Add the chicken to the pan and stir well to coat it in the sauce. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper. To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut. To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut."
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} | 594d685b1d038f6d0befa1f8987c2dfea13b2a6e6e6d7fdf2b8c4d77490764df | Bundt cake recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bundt_cake_27598_16x9.jpg Impress friends and family with this teatime showstopper. A bundt tin always has a central ‘chimney’ – but the sides can vary from a simple fluted pattern to intricate designs. It is important to prepare the tin properly to prevent the cake from sticking, especially if you have a tin with an intricate design; instructions are given in step 1. You will need a large bundt tin, approx. 25–28cm/10–11in. The image pictured has added blueberries and lemon zest. See the recipe tips box at the bottom of the page to see flavouring variations. 225g/8oz unsalted butter300g/10½oz granulated sugar3 free-range eggs200ml/7fl oz natural yoghurt1 tsp vanilla extract½ tsp salt300g/10½oz plain flour2 tsp baking powder 225g/8oz unsalted butter 300g/10½oz granulated sugar 3 free-range eggs 200ml/7fl oz natural yoghurt 1 tsp vanilla extract ½ tsp salt 300g/10½oz plain flour 2 tsp baking powder 25g/1oz unsalted butter, melted2 tbsp plain flour 25g/1oz unsalted butter, melted 2 tbsp plain flour Method To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour.Preheat the oven to 200C/180C Fan/Gas 6.In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin.Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour. To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin. Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. Recipe tips For lemon and blueberry bundt cake, add the grated zest of 2 lemons to the batter. Stir in 150g/5½oz frozen blueberries. You may need to bake the cake for 5–10 minutes longer. Mix icing sugar and lemon juice to make a thick pourable icing; once the cake is completely cold, drizzle the icing over. For chocolate bundt cake, replace 40g/1½oz of the flour with 40g/1½oz of cocoa powder. Fold 100g/3½oz dark chocolate chips into the batter. For cinnamon and pecan bundt cake, use light brown sugar in the batter instead of granulated sugar. Stir 2 teaspoons of ground cinnamon into the batter along with 100g/3½oz roughly chopped pecans. | {
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"title": "Bundt cake 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/bundt_cake_27598_16x9.jpg Impress friends and family with this teatime showstopper. A bundt tin always has a central ‘chimney’ – but the sides can vary from a simple fluted pattern to intricate designs. It is important to prepare the tin properly to prevent the cake from sticking, especially if you have a tin with an intricate design; instructions are given in step 1. You will need a large bundt tin, approx. 25–28cm/10–11in. The image pictured has added blueberries and lemon zest. See the recipe tips box at the bottom of the page to see flavouring variations. 225g/8oz unsalted butter300g/10½oz granulated sugar3 free-range eggs200ml/7fl oz natural yoghurt1 tsp vanilla extract½ tsp salt300g/10½oz plain flour2 tsp baking powder 225g/8oz unsalted butter 300g/10½oz granulated sugar 3 free-range eggs 200ml/7fl oz natural yoghurt 1 tsp vanilla extract ½ tsp salt 300g/10½oz plain flour 2 tsp baking powder 25g/1oz unsalted butter, melted2 tbsp plain flour 25g/1oz unsalted butter, melted 2 tbsp plain flour Method To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour.Preheat the oven to 200C/180C Fan/Gas 6.In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin.Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour. To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin. Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin. Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. Recipe tips For lemon and blueberry bundt cake, add the grated zest of 2 lemons to the batter. Stir in 150g/5½oz frozen blueberries. You may need to bake the cake for 5–10 minutes longer. Mix icing sugar and lemon juice to make a thick pourable icing; once the cake is completely cold, drizzle the icing over. For chocolate bundt cake, replace 40g/1½oz of the flour with 40g/1½oz of cocoa powder. Fold 100g/3½oz dark chocolate chips into the batter. For cinnamon and pecan bundt cake, use light brown sugar in the batter instead of granulated sugar. Stir 2 teaspoons of ground cinnamon into the batter along with 100g/3½oz roughly chopped pecans."
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} | 0e2a4ff7e148524b6e120d367dff34a1ff0b9a3cf3d942b35ac3838aa62d0800 | The perfect chocolate mousse recipe
An average of 3.3 out of 5 stars from 9 ratings Chocolate connoisseurs should look for good-quality chocolate with a robust flavour for this chocolate mousse, nothing too acidic. Or you could choose flavoured dark chocolate, such as with coffee, mint or chilli. 3 free-range eggs, at room temperature200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve½ tsp sea salt flakes, crushed80g/3oz unsalted butter4 tbsp whipping cream30g/1oz unrefined golden caster sugar 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve ½ tsp sea salt flakes, crushed 80g/3oz unsalted butter 4 tbsp whipping cream 30g/1oz unrefined golden caster sugar 1 orange, zest onlygenerous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur 1 orange, zest only generous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur Method Separate the egg whites and egg yolks into two bowls.Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy.Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse.Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! Separate the egg whites and egg yolks into two bowls. Separate the egg whites and egg yolks into two bowls. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! | {
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"content": "An average of 3.3 out of 5 stars from 9 ratings Chocolate connoisseurs should look for good-quality chocolate with a robust flavour for this chocolate mousse, nothing too acidic. Or you could choose flavoured dark chocolate, such as with coffee, mint or chilli. 3 free-range eggs, at room temperature200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve½ tsp sea salt flakes, crushed80g/3oz unsalted butter4 tbsp whipping cream30g/1oz unrefined golden caster sugar 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve ½ tsp sea salt flakes, crushed 80g/3oz unsalted butter 4 tbsp whipping cream 30g/1oz unrefined golden caster sugar 1 orange, zest onlygenerous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur 1 orange, zest only generous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur Method Separate the egg whites and egg yolks into two bowls.Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy.Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse.Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! Separate the egg whites and egg yolks into two bowls. Separate the egg whites and egg yolks into two bowls. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth!"
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} | 1922c4c0065580bec2ac8b9a4981ba8f39763ea70ccb6d9a00f3d81e6c736d2d | Crab cakes with Courchamps sauce recipe
An average of 5.0 out of 5 stars from 3 ratings This a flavour-packed recipe, with herby crab cakes beautifully complemented by an aniseed Courchamps sauce and fresh fennel salad. You will need a food processor and a mandolin to make this recipe. 100g/3½oz ricotta1 free-range egg1 garlic clove, finely grated200g/7oz picked white crabmeat2 tbsp finely chopped fresh chives2 tbsp finely grated Parmesan1 lemon, zest onlypinch white pepperpinch cayenne pepper pinch ground fennel seeds25g/1oz soft breadcrumbs100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil1 tbsp buttersalt, to taste 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper pinch ground fennel seeds 25g/1oz soft breadcrumbs 100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil 1 tbsp butter salt, to taste 200g/7oz picked brown crabmeat3 shallots, peeled and finely chopped3 tbsp roughly chopped fresh tarragon3 tbsp roughly chopped fresh parsley2 tsp Dijon mustard1 tsp soy sauce2 tbsp aniseed-flavoured liqueur½ lemon, juice only50ml/2fl oz olive oilsalt and freshly ground black pepper 200g/7oz picked brown crabmeat 3 shallots, peeled and finely chopped 3 tbsp roughly chopped fresh tarragon 3 tbsp roughly chopped fresh parsley 2 tsp Dijon mustard 1 tsp soy sauce 2 tbsp aniseed-flavoured liqueur ½ lemon, juice only 50ml/2fl oz olive oil salt and freshly ground black pepper ½ head of fennel, thinly sliced on a mandolin2 celery sticks, thinly sliced on a mandolin½ apple, cored, thinly sliced on a mandolin4 radishes, thinly sliced on a mandolin¼ cucumber, thinly sliced on a mandolin4 spring onions, thinly sliced on a mandolin2 tbsp olive oil1 tbsp lemon juice ½ head of fennel, thinly sliced on a mandolin 2 celery sticks, thinly sliced on a mandolin ½ apple, cored, thinly sliced on a mandolin 4 radishes, thinly sliced on a mandolin ¼ cucumber, thinly sliced on a mandolin 4 spring onions, thinly sliced on a mandolin 2 tbsp olive oil 1 tbsp lemon juice Method To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight.Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. Serve the crab cakes with the Courchamps sauce and salad on the side. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings This a flavour-packed recipe, with herby crab cakes beautifully complemented by an aniseed Courchamps sauce and fresh fennel salad. You will need a food processor and a mandolin to make this recipe. 100g/3½oz ricotta1 free-range egg1 garlic clove, finely grated200g/7oz picked white crabmeat2 tbsp finely chopped fresh chives2 tbsp finely grated Parmesan1 lemon, zest onlypinch white pepperpinch cayenne pepper pinch ground fennel seeds25g/1oz soft breadcrumbs100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil1 tbsp buttersalt, to taste 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper pinch ground fennel seeds 25g/1oz soft breadcrumbs 100g/3½oz panko breadcrumbs, to coat 2 tbsp olive oil 1 tbsp butter salt, to taste 200g/7oz picked brown crabmeat3 shallots, peeled and finely chopped3 tbsp roughly chopped fresh tarragon3 tbsp roughly chopped fresh parsley2 tsp Dijon mustard1 tsp soy sauce2 tbsp aniseed-flavoured liqueur½ lemon, juice only50ml/2fl oz olive oilsalt and freshly ground black pepper 200g/7oz picked brown crabmeat 3 shallots, peeled and finely chopped 3 tbsp roughly chopped fresh tarragon 3 tbsp roughly chopped fresh parsley 2 tsp Dijon mustard 1 tsp soy sauce 2 tbsp aniseed-flavoured liqueur ½ lemon, juice only 50ml/2fl oz olive oil salt and freshly ground black pepper ½ head of fennel, thinly sliced on a mandolin2 celery sticks, thinly sliced on a mandolin½ apple, cored, thinly sliced on a mandolin4 radishes, thinly sliced on a mandolin¼ cucumber, thinly sliced on a mandolin4 spring onions, thinly sliced on a mandolin2 tbsp olive oil1 tbsp lemon juice ½ head of fennel, thinly sliced on a mandolin 2 celery sticks, thinly sliced on a mandolin ½ apple, cored, thinly sliced on a mandolin 4 radishes, thinly sliced on a mandolin ¼ cucumber, thinly sliced on a mandolin 4 spring onions, thinly sliced on a mandolin 2 tbsp olive oil 1 tbsp lemon juice Method To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight.Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper. Serve the crab cakes with the Courchamps sauce and salad on the side. Serve the crab cakes with the Courchamps sauce and salad on the side."
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} | 456db0ba62ce9cf5ebe707d5c631db623998d4829c87bf46dd51afb7c40ff657 | Frozen berry 'soufflé' recipe
An average of 5.0 out of 5 stars from 1 rating A refreshing no-churn ice cream that’s easy to prepare ahead. Perfect for a dinner party. 1kg/2lb 4oz mixed berries (e.g strawberries, raspberries, blueberries, blackcurrants), hulled, plus extra to decorate400g/14oz caster sugar1 lemon, juice only4 free-range egg whites80ml/3fl oz whipping cream 1kg/2lb 4oz mixed berries (e.g strawberries, raspberries, blueberries, blackcurrants), hulled, plus extra to decorate 400g/14oz caster sugar 1 lemon, juice only 4 free-range egg whites 80ml/3fl oz whipping cream Method Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste.Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim.Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool.Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours.Remove the collars and decorate with fresh berries to serve. Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste. Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste. Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim. Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim. Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool. Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours. Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours. Remove the collars and decorate with fresh berries to serve. Remove the collars and decorate with fresh berries to serve. | {
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"title": "Frozen berry 'soufflé' recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A refreshing no-churn ice cream that’s easy to prepare ahead. Perfect for a dinner party. 1kg/2lb 4oz mixed berries (e.g strawberries, raspberries, blueberries, blackcurrants), hulled, plus extra to decorate400g/14oz caster sugar1 lemon, juice only4 free-range egg whites80ml/3fl oz whipping cream 1kg/2lb 4oz mixed berries (e.g strawberries, raspberries, blueberries, blackcurrants), hulled, plus extra to decorate 400g/14oz caster sugar 1 lemon, juice only 4 free-range egg whites 80ml/3fl oz whipping cream Method Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste.Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim.Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool.Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours.Remove the collars and decorate with fresh berries to serve. Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste. Blend the berries with 150g/5½oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste. Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim. Prepare 10 x 9x6cm/3½x2⅓in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim. Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool. Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool. Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours. Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours. Remove the collars and decorate with fresh berries to serve. Remove the collars and decorate with fresh berries to serve."
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} | c90f87cceff909d85ea841d69be3ec11041885ec1dfe8eccfe2514075485342b | Chocolate avocado mousse recipe
An average of 5.0 out of 5 stars from 2 ratings Avocado brings the silkiest, creamiest texture to chocolate mousse – and it’s vegan too. The crumble topping is optional. 100g/3½oz plain dark chocolate, broken into squares2 ripe medium avocadoes, peeled, stoned and sliced 100g/3½oz plain dark chocolate, broken into squares 2 ripe medium avocadoes, peeled, stoned and sliced 40g/1½oz vegan spread, melted50g1¾oz plain flour20g/¾oz caster sugar 40g/1½oz vegan spread, melted 50g1¾oz plain flour 20g/¾oz caster sugar Method If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5.For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes.Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge.To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. | {
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"title": "Chocolate avocado mousse recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Avocado brings the silkiest, creamiest texture to chocolate mousse – and it’s vegan too. The crumble topping is optional. 100g/3½oz plain dark chocolate, broken into squares2 ripe medium avocadoes, peeled, stoned and sliced 100g/3½oz plain dark chocolate, broken into squares 2 ripe medium avocadoes, peeled, stoned and sliced 40g/1½oz vegan spread, melted50g1¾oz plain flour20g/¾oz caster sugar 40g/1½oz vegan spread, melted 50g1¾oz plain flour 20g/¾oz caster sugar Method If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5.For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes.Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge.To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse."
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} | 1ebcdd12e7b8adb59bcced580dd07d47e819b6430456505aabce373218d7b129 | Milk chocolate salt caramel mousse recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p04hhwxn.jpg A caramel and chocolate mousse is topped with sea salt for an indulgent dessert that's prepared ahead, making life easier. 100g/3½oz granulated sugar30g/1oz butter200ml/7fl oz double cream200g/7oz milk chocolate (38% cocoa solids), chopped3 large free-range eggs, separatedsea salt flakes, to garnish 100g/3½oz granulated sugar 30g/1oz butter 200ml/7fl oz double cream 200g/7oz milk chocolate (38% cocoa solids), chopped 3 large free-range eggs, separated sea salt flakes, to garnish Method In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter.Meanwhile, put the double cream into a large saucepan and bring to the boil.Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly.Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter. Meanwhile, put the double cream into a large saucepan and bring to the boil. Meanwhile, put the double cream into a large saucepan and bring to the boil. Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly. Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly. Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes. | {
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"title": "Milk chocolate salt caramel mousse recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p04hhwxn.jpg A caramel and chocolate mousse is topped with sea salt for an indulgent dessert that's prepared ahead, making life easier. 100g/3½oz granulated sugar30g/1oz butter200ml/7fl oz double cream200g/7oz milk chocolate (38% cocoa solids), chopped3 large free-range eggs, separatedsea salt flakes, to garnish 100g/3½oz granulated sugar 30g/1oz butter 200ml/7fl oz double cream 200g/7oz milk chocolate (38% cocoa solids), chopped 3 large free-range eggs, separated sea salt flakes, to garnish Method In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter.Meanwhile, put the double cream into a large saucepan and bring to the boil.Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly.Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. Do not stir, but let it become a nice dark brown. Remove from the heat and mix in the butter. Meanwhile, put the double cream into a large saucepan and bring to the boil. Meanwhile, put the double cream into a large saucepan and bring to the boil. Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly. Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly. Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). Add the chocolate to the caramel cream and let it melt, then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes. Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes."
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} | f550b22d122df1b1e147876178ac40a796eb36aa448d64ef41de2a0d9857b96b | Chocolate mousse with cocoa nibs recipe
An average of 4.5 out of 5 stars from 2 ratings This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavor. 3 free-range egg, yolks only50g/2oz caster sugar20g/1oz cornflour250ml/9fl oz whole milk1 heaped tbsp unsweetened cocoa powder 3 free-range egg, yolks only 50g/2oz caster sugar 20g/1oz cornflour 250ml/9fl oz whole milk 1 heaped tbsp unsweetened cocoa powder 3 free-range eggs, whites only50g/2oz icing sugar couple drops lemon juice pinch of salt150g/5½oz dark chocolate, finely chopped 200ml/7fl oz whipping cream 3 free-range eggs, whites only 50g/2oz icing sugar couple drops lemon juice pinch of salt 150g/5½oz dark chocolate, finely chopped 200ml/7fl oz whipping cream 2 tbsp soft butter50g/2oz cocoa nibs 2 tbsp soft butter 50g/2oz cocoa nibs Method For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower. For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.) Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed. Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). Recipe tips If you can’t get hold of cocoa nibs (available at specialist food shops, online and at some supermarkets), a coating of finely chopped nuts mixed with some cocoa powder is a good alternative. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavor. 3 free-range egg, yolks only50g/2oz caster sugar20g/1oz cornflour250ml/9fl oz whole milk1 heaped tbsp unsweetened cocoa powder 3 free-range egg, yolks only 50g/2oz caster sugar 20g/1oz cornflour 250ml/9fl oz whole milk 1 heaped tbsp unsweetened cocoa powder 3 free-range eggs, whites only50g/2oz icing sugar couple drops lemon juice pinch of salt150g/5½oz dark chocolate, finely chopped 200ml/7fl oz whipping cream 3 free-range eggs, whites only 50g/2oz icing sugar couple drops lemon juice pinch of salt 150g/5½oz dark chocolate, finely chopped 200ml/7fl oz whipping cream 2 tbsp soft butter50g/2oz cocoa nibs 2 tbsp soft butter 50g/2oz cocoa nibs Method For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed.To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower. For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.) Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed. Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites). Recipe tips If you can’t get hold of cocoa nibs (available at specialist food shops, online and at some supermarkets), a coating of finely chopped nuts mixed with some cocoa powder is a good alternative."
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} | 65badb93effdab9f14570de9b6a8a00b3cd4f1228b9bae28f7827e6d3602af68 | Ricotta and spinach pancake recipe
An average of 5.0 out of 5 stars from 2 ratings 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 150g/5½oz ricottalarge handful baby spinach, finely shreddedgood grating fresh nutmeg½ lemon, juice onlysalt and freshly ground black pepper 150g/5½oz ricotta large handful baby spinach, finely shredded good grating fresh nutmeg ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. Season well and squeeze over the lemon juice. Roll up to serve. | {
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"title": "Ricotta and spinach pancake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 150g/5½oz ricottalarge handful baby spinach, finely shreddedgood grating fresh nutmeg½ lemon, juice onlysalt and freshly ground black pepper 150g/5½oz ricotta large handful baby spinach, finely shredded good grating fresh nutmeg ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. Season well and squeeze over the lemon juice. Roll up to serve."
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} | 3b173bfbfd9e8561a79e5f1c66b98566d71db4d534d115418426a6d30211d0a6 | Rice pudding for a crowd recipe
An average of 5.0 out of 5 stars from 1 rating A classic nursery pudding for 40 people. You will need casserole dishes of equal size with a combined capacity of about 9 litres/15¾ pints. 7 litres/12½ pints whole milk1kg/2lb 4oz pudding rice500g/1lb 2oz caster sugar4 bay leaves 6 pinches freshly ground nutmeg3 tsp vanilla essence500g/1lb 2oz strawberry or raspberry jam, to serve 7 litres/12½ pints whole milk 1kg/2lb 4oz pudding rice 500g/1lb 2oz caster sugar 4 bay leaves 6 pinches freshly ground nutmeg 3 tsp vanilla essence 500g/1lb 2oz strawberry or raspberry jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes.Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Rice pudding for a crowd recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A classic nursery pudding for 40 people. You will need casserole dishes of equal size with a combined capacity of about 9 litres/15¾ pints. 7 litres/12½ pints whole milk1kg/2lb 4oz pudding rice500g/1lb 2oz caster sugar4 bay leaves 6 pinches freshly ground nutmeg3 tsp vanilla essence500g/1lb 2oz strawberry or raspberry jam, to serve 7 litres/12½ pints whole milk 1kg/2lb 4oz pudding rice 500g/1lb 2oz caster sugar 4 bay leaves 6 pinches freshly ground nutmeg 3 tsp vanilla essence 500g/1lb 2oz strawberry or raspberry jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes.Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam."
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} | 1a5a47aa8a8c38ab6af52134ce6f587bb724687025003622bc371f6f4a6b2212 | Vitamin hit juice recipe
An average of 5.0 out of 5 stars from 2 ratings Baobab powder, chia seeds and citrus make for a refreshing drink that's also a source of protein. 1 tbsp chia seeds1 tsp baobab powder 1 grapefruit 1 large orange 1 tbsp chia seeds 1 tsp baobab powder 1 grapefruit 1 large orange crushed ice (optional)mint leaves (optional) crushed ice (optional) mint leaves (optional) Method Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Serve with crushed ice and mint if you like. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vitamin hit juice recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Baobab powder, chia seeds and citrus make for a refreshing drink that's also a source of protein. 1 tbsp chia seeds1 tsp baobab powder 1 grapefruit 1 large orange 1 tbsp chia seeds 1 tsp baobab powder 1 grapefruit 1 large orange crushed ice (optional)mint leaves (optional) crushed ice (optional) mint leaves (optional) Method Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Serve with crushed ice and mint if you like."
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} | 8d39d0cd918789e9297e6495d413d0cc5db88e17a70489e67ecb59a5993cc743 | Roast ginger chicken with slaw and aubergine recipe
An average of 4.0 out of 5 stars from 1 rating This delicious roast chicken dinner has a fresh twist as it is marinated in a spicy ginger coating and served with chilli aubergine. 6 garlic cloves, minced1 tbsp minced fresh root ginger6 tbsp gochujang paste250ml/9fl oz ginger beer 2 tbsp runny honey2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 6 garlic cloves, minced 1 tbsp minced fresh root ginger 6 tbsp gochujang paste 250ml/9fl oz ginger beer 2 tbsp runny honey 2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 50g/1¾oz gochujang paste4 tbsp runny honey2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 50g/1¾oz gochujang paste 4 tbsp runny honey 2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 1 aubergine, cut into batons2 free-range eggs, beaten200g/7oz potato starch (or potato flour)1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish1 green chilli, chopped, to garnish2 spring onions, chopped, to garnish1 tbsp sesame seeds, toasted, to garnish1 tbsp Sichuan peppercorns, toasted and crushed, to garnish1 tbsp coriander seeds, toasted and crushed, to garnish 1 aubergine, cut into batons 2 free-range eggs, beaten 200g/7oz potato starch (or potato flour) 1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish 1 green chilli, chopped, to garnish 2 spring onions, chopped, to garnish 1 tbsp sesame seeds, toasted, to garnish 1 tbsp Sichuan peppercorns, toasted and crushed, to garnish 1 tbsp coriander seeds, toasted and crushed, to garnish 2 green apples, cored and julienned½ white cabbage, finely sliced4 spring onions, finely sliced½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper 2 green apples, cored and julienned ½ white cabbage, finely sliced 4 spring onions, finely sliced ½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper Method To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. Carve the chicken and serve with the spiced aubergine and slaw. | {
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"title": "Roast ginger chicken with slaw and aubergine recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This delicious roast chicken dinner has a fresh twist as it is marinated in a spicy ginger coating and served with chilli aubergine. 6 garlic cloves, minced1 tbsp minced fresh root ginger6 tbsp gochujang paste250ml/9fl oz ginger beer 2 tbsp runny honey2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 6 garlic cloves, minced 1 tbsp minced fresh root ginger 6 tbsp gochujang paste 250ml/9fl oz ginger beer 2 tbsp runny honey 2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 50g/1¾oz gochujang paste4 tbsp runny honey2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 50g/1¾oz gochujang paste 4 tbsp runny honey 2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 1 aubergine, cut into batons2 free-range eggs, beaten200g/7oz potato starch (or potato flour)1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish1 green chilli, chopped, to garnish2 spring onions, chopped, to garnish1 tbsp sesame seeds, toasted, to garnish1 tbsp Sichuan peppercorns, toasted and crushed, to garnish1 tbsp coriander seeds, toasted and crushed, to garnish 1 aubergine, cut into batons 2 free-range eggs, beaten 200g/7oz potato starch (or potato flour) 1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish 1 green chilli, chopped, to garnish 2 spring onions, chopped, to garnish 1 tbsp sesame seeds, toasted, to garnish 1 tbsp Sichuan peppercorns, toasted and crushed, to garnish 1 tbsp coriander seeds, toasted and crushed, to garnish 2 green apples, cored and julienned½ white cabbage, finely sliced4 spring onions, finely sliced½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper 2 green apples, cored and julienned ½ white cabbage, finely sliced 4 spring onions, finely sliced ½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper Method To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. Carve the chicken and serve with the spiced aubergine and slaw."
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An average of 0.0 out of 5 stars from 0 ratings James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park. 4 sticks rhubarb, sliced1 orange, juice only200g/7oz jam sugar100ml/3½fl oz cider vinegar2 tbsp freshly grated root ginger2 star anise 4 sticks rhubarb, sliced 1 orange, juice only 200g/7oz jam sugar 100ml/3½fl oz cider vinegar 2 tbsp freshly grated root ginger 2 star anise cheese (pick a selection of your favourite local cheeses)fruit, such as sliced red apples, pears, grapes or ripe figscelery sticksroasted nuts crackers cheese (pick a selection of your favourite local cheeses) fruit, such as sliced red apples, pears, grapes or ripe figs celery sticks roasted nuts crackers Method Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.Serve with a selection of local cheese, fruit and crackers. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Serve with a selection of local cheese, fruit and crackers. Serve with a selection of local cheese, fruit and crackers. | {
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"title": "Rhubarb and ginger jam recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park. 4 sticks rhubarb, sliced1 orange, juice only200g/7oz jam sugar100ml/3½fl oz cider vinegar2 tbsp freshly grated root ginger2 star anise 4 sticks rhubarb, sliced 1 orange, juice only 200g/7oz jam sugar 100ml/3½fl oz cider vinegar 2 tbsp freshly grated root ginger 2 star anise cheese (pick a selection of your favourite local cheeses)fruit, such as sliced red apples, pears, grapes or ripe figscelery sticksroasted nuts crackers cheese (pick a selection of your favourite local cheeses) fruit, such as sliced red apples, pears, grapes or ripe figs celery sticks roasted nuts crackers Method Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.Serve with a selection of local cheese, fruit and crackers. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Serve with a selection of local cheese, fruit and crackers. Serve with a selection of local cheese, fruit and crackers."
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} | 30de47387beacfc91ac51b37249575cbaad040cbf6a25880662507876b6993ea | Skordalia with grapes, apples and almonds recipe
An average of 0.0 out of 5 stars from 0 ratings Skordalia is a Greek dip made with garlic, potato and bread. Matt serves it here with roasted grapes, apples and almonds. 5 garlic cloves, peeled and left whole250g/9oz blanched almonds, soaked in water overnight200g/7oz day-old bread, crusts removed and soaked in water200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil100ml/3½fl oz light olive oil salt and freshly ground black pepper 5 garlic cloves, peeled and left whole 250g/9oz blanched almonds, soaked in water overnight 200g/7oz day-old bread, crusts removed and soaked in water 200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed 2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz light olive oil salt and freshly ground black pepper 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almondsolive oil, for roasting 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almonds olive oil, for roasting Method To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper.For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. | {
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"title": "Skordalia with grapes, apples and almonds recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Skordalia is a Greek dip made with garlic, potato and bread. Matt serves it here with roasted grapes, apples and almonds. 5 garlic cloves, peeled and left whole250g/9oz blanched almonds, soaked in water overnight200g/7oz day-old bread, crusts removed and soaked in water200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil100ml/3½fl oz light olive oil salt and freshly ground black pepper 5 garlic cloves, peeled and left whole 250g/9oz blanched almonds, soaked in water overnight 200g/7oz day-old bread, crusts removed and soaked in water 200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed 2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz light olive oil salt and freshly ground black pepper 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almondsolive oil, for roasting 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almonds olive oil, for roasting Method To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper.For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia."
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} | 1c2f462b58b98b06e09ac3c276e0752dcffcb39e62b774e771d3d687d91f1ea5 | Butterflied leg of lamb with preserved lemons recipe
An average of 5.0 out of 5 stars from 3 ratings This dish is a great for feeding a crowd. It is super simple to make and full of flavour. You can buy a butterflied joint from your butcher. A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve. 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored 4 tbsp chopped fresh thyme leaves2 preserved lemons, chopped, pips discarded 1 tbsp drained capers, chopped4 garlic cloves, crushed4 tbsp olive oil1 tbsp runny honey 4 tbsp chopped fresh thyme leaves 2 preserved lemons, chopped, pips discarded 1 tbsp drained capers, chopped 4 garlic cloves, crushed 4 tbsp olive oil 1 tbsp runny honey 2 tbsp chopped fresh thyme leaves1 garlic clove, crushed2 preserved lemons, finely chopped, pips discarded6 tbsp olive oil4 heaped tbsp chopped fresh parsley1 tbsp runny honeysalt and freshly ground black pepper 2 tbsp chopped fresh thyme leaves 1 garlic clove, crushed 2 preserved lemons, finely chopped, pips discarded 6 tbsp olive oil 4 heaped tbsp chopped fresh parsley 1 tbsp runny honey salt and freshly ground black pepper Method Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.Preheat the oven to 220C/200C Fan/Gas 7.Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing.Measure all the dressing ingredients into a bowl and season with salt and pepper.Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows. Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing. Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing. Measure all the dressing ingredients into a bowl and season with salt and pepper. Measure all the dressing ingredients into a bowl and season with salt and pepper. Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Recipe tips Preserved lemons are whole lemons that have been preserved by being packed into tall jars with salt, herbs and spices, then covered with lemon juice or brine and left to cure for a few weeks. They are used a lot in North African cooking, including tagines. It’s best not to use too many, however, or they can overpower a dish. | {
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"title": "Butterflied leg of lamb with preserved lemons recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This dish is a great for feeding a crowd. It is super simple to make and full of flavour. You can buy a butterflied joint from your butcher. A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve. 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored 4 tbsp chopped fresh thyme leaves2 preserved lemons, chopped, pips discarded 1 tbsp drained capers, chopped4 garlic cloves, crushed4 tbsp olive oil1 tbsp runny honey 4 tbsp chopped fresh thyme leaves 2 preserved lemons, chopped, pips discarded 1 tbsp drained capers, chopped 4 garlic cloves, crushed 4 tbsp olive oil 1 tbsp runny honey 2 tbsp chopped fresh thyme leaves1 garlic clove, crushed2 preserved lemons, finely chopped, pips discarded6 tbsp olive oil4 heaped tbsp chopped fresh parsley1 tbsp runny honeysalt and freshly ground black pepper 2 tbsp chopped fresh thyme leaves 1 garlic clove, crushed 2 preserved lemons, finely chopped, pips discarded 6 tbsp olive oil 4 heaped tbsp chopped fresh parsley 1 tbsp runny honey salt and freshly ground black pepper Method Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.Preheat the oven to 220C/200C Fan/Gas 7.Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing.Measure all the dressing ingredients into a bowl and season with salt and pepper.Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows. Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing. Put the lamb, skin side up, in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes, or until dark golden and crisp on top and medium-rare in the middle. Rest, covered in foil, for 10 minutes while you make the dressing. Measure all the dressing ingredients into a bowl and season with salt and pepper. Measure all the dressing ingredients into a bowl and season with salt and pepper. Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin. Recipe tips Preserved lemons are whole lemons that have been preserved by being packed into tall jars with salt, herbs and spices, then covered with lemon juice or brine and left to cure for a few weeks. They are used a lot in North African cooking, including tagines. It’s best not to use too many, however, or they can overpower a dish."
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} | 06e1c3cb7757fae27674105fa8b8d2cf951f487f633ea0243cd22757adfa025c | King cake recipe
To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve. To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve. | {
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"title": "King cake recipe",
"content": "To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve. To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the cake, place the flour, butter, yeast, salt and sugar in a large bowl and mix until combined. Make a well in the centre. Place the milk in a measuring jug, add the eggs to the jug and whisk just to break up the eggs. If the liquid in the jug does not come up to 350ml/12fl oz, add more milk until it does. Pour the milk mixture into the well in the bowl and mix until the dough comes together. Using a mixer with a dough hook, knead for 5 minutes on medium until the dough is stretchy and elastic. Place in a bowl, cover with some cling film and leave for about 2 hours to double in size. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. To make the praline, line a small tray with some baking paper. Add the sugar to a small saucepan in an even layer, breaking up any clumps. Pop over a medium heat until caramelising and melting around the edges. As soon as it does this, stir the mixture and as soon as the sugar has dissolved and is a golden amber, take off the heat. Add the pecans, stir fast and pour out onto the baking paper, making sure to flatten out the mixture. Leave to set completely then blitz to rough crumbs in a food processor. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Place the praline crumbs, cream cheese, vanilla and almond extracts in a bowl and stir well to combine. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. Tip the dough out onto a lightly floured surface and roll out to a 40cm/16in square. Take a 2 litre/3½ pint Bundt tin, the least intricate that you can find, and grease generously with the butter. Tip the cream cheese mixture into the centre of the dough square and spread in an even layer all over, leaving just a 1cm/½in border. Roll up like a Swiss roll. Now gently pick up and pop in the tin, making sure the seam is touching the small inner ring. Pinch the ends together. Cover and leave to prove for about 1 hour, or until doubled in size. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. When the dough has nearly doubled, preheat the oven to 200C/180C Fan/Gas 6. Bake for 35–40 minutes. Leave the cake to cool on a wire rack. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. Meanwhile, to make the icing, mix the icing sugar and water until you have a thick icing. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. As soon as the cake is completely cool, pop a tray underneath the rack to catch any spillages and drizzle the icing all over the top, allowing it to run freely down the sides. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve. To finish, divide the desiccated coconut between two sandwich bags. Pop some different coloured food colouring into each one and, using your fingers, massage the colouring in. If you want to avoid using plastic bags, place the coconut in bowls and use the back of a dessertspoon to work the colour into the coconut. Alternating the colours, sprinkle the coconut onto the iced cake and cut into slices to serve."
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} | 92e1b55844419b53f05b7bf988ec47e8f1525e49bc25428b76bf9e0ce6748c45 | Meringue roulade with raspberries and lemon syllabub filling recipe
An average of 5.0 out of 5 stars from 1 rating 4 eggs, whites only225g/8oz caster sugar55g/2oz shredded coconut or almonds1 punnet raspberries 4 eggs, whites only 225g/8oz caster sugar 55g/2oz shredded coconut or almonds 1 punnet raspberries 570ml/1 pint double cream, chilled2 lemons, juice and zest 1 orange, juice and zest 3-5 tbsp clear honey2 tbsp brandy or sherry (optional) 570ml/1 pint double cream, chilled 2 lemons, juice and zest 1 orange, juice and zest 3-5 tbsp clear honey 2 tbsp brandy or sherry (optional) Method Preheat the oven to 200C/400F/Gas 6.Line a baking sheet with non-stick silicone paper.In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer.Now add the sugar one third at a time, whisking well between each batch.Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds.Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch.Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Leave for 15 minutes then remove the backing paper.Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved.Place this mixture with the chilled cream in a large bowl then whisk until floppy.When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a baking sheet with non-stick silicone paper. Line a baking sheet with non-stick silicone paper. In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer. In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer. Now add the sugar one third at a time, whisking well between each batch. Now add the sugar one third at a time, whisking well between each batch. Once the sugar has all been added continue to whisk until the mixture is very thick and glossy. Once the sugar has all been added continue to whisk until the mixture is very thick and glossy. Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds. Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds. Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch. Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch. Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Leave for 15 minutes then remove the backing paper. Leave for 15 minutes then remove the backing paper. Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved. Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved. Place this mixture with the chilled cream in a large bowl then whisk until floppy. Place this mixture with the chilled cream in a large bowl then whisk until floppy. When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed. When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed. | {
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"title": "Meringue roulade with raspberries and lemon syllabub filling recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 eggs, whites only225g/8oz caster sugar55g/2oz shredded coconut or almonds1 punnet raspberries 4 eggs, whites only 225g/8oz caster sugar 55g/2oz shredded coconut or almonds 1 punnet raspberries 570ml/1 pint double cream, chilled2 lemons, juice and zest 1 orange, juice and zest 3-5 tbsp clear honey2 tbsp brandy or sherry (optional) 570ml/1 pint double cream, chilled 2 lemons, juice and zest 1 orange, juice and zest 3-5 tbsp clear honey 2 tbsp brandy or sherry (optional) Method Preheat the oven to 200C/400F/Gas 6.Line a baking sheet with non-stick silicone paper.In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer.Now add the sugar one third at a time, whisking well between each batch.Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds.Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch.Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Leave for 15 minutes then remove the backing paper.Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved.Place this mixture with the chilled cream in a large bowl then whisk until floppy.When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a baking sheet with non-stick silicone paper. Line a baking sheet with non-stick silicone paper. In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer. In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer. Now add the sugar one third at a time, whisking well between each batch. Now add the sugar one third at a time, whisking well between each batch. Once the sugar has all been added continue to whisk until the mixture is very thick and glossy. Once the sugar has all been added continue to whisk until the mixture is very thick and glossy. Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds. Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds. Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch. Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch. Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel. Leave for 15 minutes then remove the backing paper. Leave for 15 minutes then remove the backing paper. Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved. Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved. Place this mixture with the chilled cream in a large bowl then whisk until floppy. Place this mixture with the chilled cream in a large bowl then whisk until floppy. When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed. When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed."
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} | 291a71c466ff12b5cc816dc7113d6b07a134569d31324d915c1cb4aa6aa1726f | Hot hot bananas recipe
An average of 4.0 out of 5 stars from 1 rating 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices1 large lime, juice onlywhipped cream or vanilla ice cream, to serve 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices 1 large lime, juice only whipped cream or vanilla ice cream, to serve Method Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates.When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. Light the barbecue half an hour before you begin cooking. Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Hot hot bananas recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices1 large lime, juice onlywhipped cream or vanilla ice cream, to serve 3 tbsp soft light brown sugar ½ tsp ground ginger ¼ tsp finely grated nutmeg 4 medium-sized bananas, skins on 20g/¾oz butter, cut into eight thin slices 1 large lime, juice only whipped cream or vanilla ice cream, to serve Method Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates.When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. Light the barbecue half an hour before you begin cooking. Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil. Close the skin around the bananas and wrap them in aluminium foil. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream. When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream."
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} | 4dcd51f9f4649e836af3fcfd3e9485bf1ae80239a6ab4f2533412c4e33e8f74b | Levi's homecoming lamb with rice and peas recipe
For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl.For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate.When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade).Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce.Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil.When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig. For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl. For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl. For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate. When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade). When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade). Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce. Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil. When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig. | {
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"title": "Levi's homecoming lamb with rice and peas recipe",
"content": "For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl.For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate.When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade).Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce.Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil.When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig. For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl. For the spice paste, grind all of the spice paste ingredients in a mortar and pestle to a smooth paste. Transfer the spice paste to a large bowl. For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. For the lamb, wash the pieces of lamb rump in cold water and pat dry with kitchen paper. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate. Add the pieces of lamb to the bowl of spice paste and mix until they are completely coated in the spice mixture. Cover and chill in the fridge for at least an hour, or ideally overnight, to marinate. When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade). When the lamb rump pieces have marinated, heat the oil in a heavy-based, lidded pan over a high heat. When the oil is smoking, add the lamb rump pieces and fry for 2-3 minutes, turning regularly, or until browned on all sides (reserve the bowl containing the leftover marinade). Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Cover the pan with a lid and reduce the heat to medium. Continue to cook for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Add the 75ml/2½fl oz of cold water to the bowl containing the reserved leftover marinade. Swirl the water around the bowl, then pour the watered-down marinade into the pan with the lamb, cover again and continue to cook over a medium heat for a further 4-5 minutes. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce. Remove the lid and add the stout, then bring the mixture to the boil. Once the mixture is boiling, reduce the heat to low and continue to simmer for a further 6-8 minutes, or until the meat is completely cooked through and the majority of the cooking liquid has evaporated to leave a thick, glossy sauce. Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Meanwhile, for the rice and peas, place the freshly grated coconut into a bowl. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. Bring the water to the boil, then pour over the grated coconut. Set aside to steep for 15-20 minutes. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. When the coconut has steeped and the water has cooled, squeeze all of the liquid out of the coconut flesh using your hands. Discard the flesh and reserve the liquid. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Transfer the coconut water to a pan and add all of the remaining rice and peas ingredients apart from the basmati rice. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the volume of liquid has reduced and the vegetables are tender. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil. Add the rinsed rice to the coconut liquid. The water should cover the rice by 1.25cm/½in, so add more water as necessary. Season, to taste, with salt and freshly ground black pepper, then bring the mixture back to the boil. When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. When the water is boiling, cover the pan with the lid. Reduce the heat to its lowest setting and cook gently for 15-20 minutes, or until the rice is tender and has absorbed the coconut liquid. Discard the Scotch bonnet chilli. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig. To serve, divide the rice and peas between two serving plates. Place two pieces of lamb rump on top of each serving of rice and peas. Spoon over the sauce. Garnish with a mint sprig."
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} | 5c364c08a6636c204043ffb60167b0d7267b9400921a400bba6ef8703e15b5e4 | Roasted figs with Marsala syllabub recipe
An average of 0.0 out of 5 stars from 0 ratings This dessert dish is packed with wonderful flavours from the sweet Marsala wine to the tasty maple roasted almonds. 6 figs, halved200ml/7fl oz Marsala wine40g/1½oz soft light brown sugar1 vanilla pod, split and seeds removed 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar 1 vanilla pod, split and seeds removed 150g/5½oz blanched almonds4 tbsp maple syrup 150g/5½oz blanched almonds 4 tbsp maple syrup 150ml/5fl oz double cream1 tbsp icing sugar½ lemon, juice only2 tbsp Marsala wine 150ml/5fl oz double cream 1 tbsp icing sugar ½ lemon, juice only 2 tbsp Marsala wine Method To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft.Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside.To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. | {
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"title": "Roasted figs with Marsala syllabub recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This dessert dish is packed with wonderful flavours from the sweet Marsala wine to the tasty maple roasted almonds. 6 figs, halved200ml/7fl oz Marsala wine40g/1½oz soft light brown sugar1 vanilla pod, split and seeds removed 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar 1 vanilla pod, split and seeds removed 150g/5½oz blanched almonds4 tbsp maple syrup 150g/5½oz blanched almonds 4 tbsp maple syrup 150ml/5fl oz double cream1 tbsp icing sugar½ lemon, juice only2 tbsp Marsala wine 150ml/5fl oz double cream 1 tbsp icing sugar ½ lemon, juice only 2 tbsp Marsala wine Method To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft.Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside.To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately."
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} | 1784a3527e73eec2389f2dfb96b7e5ea9b40ad680bf48c809d7cae0f5e10324e | Green peppercorn sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Green peppercorns are gentler than black peppercorns, which tend to give a spicy edge to peppercorn sauce. If you want a creamer pepper sauce with your steak this is a great recipe to try. 2.5ml/½ tbsp vegetable oil1 small onion, finely chopped150ml/5fl oz dry white wine150ml/5fl oz crème fraîche or double cream2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season 2.5ml/½ tbsp vegetable oil 1 small onion, finely chopped 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche or double cream 2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season Method Heat the oil in a small frying pan and gently cook the onion until soft.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and the peppercorns.Season with salt and plenty of freshly ground black pepper. Heat the oil in a small frying pan and gently cook the onion until soft. Heat the oil in a small frying pan and gently cook the onion until soft. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and the peppercorns. Stir in the crème fraîche and the peppercorns. Season with salt and plenty of freshly ground black pepper. Season with salt and plenty of freshly ground black pepper. | {
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"title": "Green peppercorn sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Green peppercorns are gentler than black peppercorns, which tend to give a spicy edge to peppercorn sauce. If you want a creamer pepper sauce with your steak this is a great recipe to try. 2.5ml/½ tbsp vegetable oil1 small onion, finely chopped150ml/5fl oz dry white wine150ml/5fl oz crème fraîche or double cream2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season 2.5ml/½ tbsp vegetable oil 1 small onion, finely chopped 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche or double cream 2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season Method Heat the oil in a small frying pan and gently cook the onion until soft.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and the peppercorns.Season with salt and plenty of freshly ground black pepper. Heat the oil in a small frying pan and gently cook the onion until soft. Heat the oil in a small frying pan and gently cook the onion until soft. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and the peppercorns. Stir in the crème fraîche and the peppercorns. Season with salt and plenty of freshly ground black pepper. Season with salt and plenty of freshly ground black pepper."
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} | 80bb4ef70dd7ad30d0368dea9fa8b67da98115888d52408388601afc591f6bc5 | Salsa verde recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_verde_17682_16x9.jpg A super quick and easy punchy salsa verde. This herby dip is great in sandwiches or with veggies, fish, lamb and chicken, or even just to dip your crisps into. It comes together in less than 5 minutes and is packed with flavour. ½ garlic clove2 anchovy fillets2 heaped tbsp capers, rinsedhandful fresh parsleyhandful fresh basil leaves, torn4 tbsp extra virgin olive oil1 tbsp sherry vinegar pinch salt ½ garlic clove 2 anchovy fillets 2 heaped tbsp capers, rinsed handful fresh parsley handful fresh basil leaves, torn 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar pinch salt Method Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together.Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Recipe tips If you don’t have a pestle and mortar you can use a blender or mini food processor. | {
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"title": "Salsa verde 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/salsa_verde_17682_16x9.jpg A super quick and easy punchy salsa verde. This herby dip is great in sandwiches or with veggies, fish, lamb and chicken, or even just to dip your crisps into. It comes together in less than 5 minutes and is packed with flavour. ½ garlic clove2 anchovy fillets2 heaped tbsp capers, rinsedhandful fresh parsleyhandful fresh basil leaves, torn4 tbsp extra virgin olive oil1 tbsp sherry vinegar pinch salt ½ garlic clove 2 anchovy fillets 2 heaped tbsp capers, rinsed handful fresh parsley handful fresh basil leaves, torn 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar pinch salt Method Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together.Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Recipe tips If you don’t have a pestle and mortar you can use a blender or mini food processor."
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} | d92fc304855d8b59b54366a406ba61bf905b5a9d92b02922ea6a37939fa73649 | Butternut squash soup with homemade bread recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxphc.jpg Make a simple vegetable soup feel special by making your own bread to enjoy with it. Equipment and preparation: for this recipe you will need eight clean clay flowerpots. 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix1 tbsp olive oil25g/1oz butter100g/3½oz onion, thinly sliced450g/1lb butternut squash, peeled and cut into 1cm/½in cubes500ml/18fl oz vegetable stock375ml/13fl oz milksalt and freshly ground black pepper2 limes, zest and juice 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix 1 tbsp olive oil 25g/1oz butter 100g/3½oz onion, thinly sliced 450g/1lb butternut squash, peeled and cut into 1cm/½in cubes 500ml/18fl oz vegetable stock 375ml/13fl oz milk salt and freshly ground black pepper 2 limes, zest and juice Method Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size.Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment.Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes.Add the butternut squash and continue to cook for a further 2-3 minutes.Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender.Transfer the soup to a blender and pulse until smooth. Season with salt and pepper, to taste, and finish with the lime zest and juice.Serve the soup with the bread alongside. Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size. Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size. Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment. Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment. Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes. Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Transfer the soup to a blender and pulse until smooth. Transfer the soup to a blender and pulse until smooth. Season with salt and pepper, to taste, and finish with the lime zest and juice. Season with salt and pepper, to taste, and finish with the lime zest and juice. Serve the soup with the bread alongside. Serve the soup with the bread alongside. | {
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"title": "Butternut squash soup with homemade bread recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxphc.jpg Make a simple vegetable soup feel special by making your own bread to enjoy with it. Equipment and preparation: for this recipe you will need eight clean clay flowerpots. 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix1 tbsp olive oil25g/1oz butter100g/3½oz onion, thinly sliced450g/1lb butternut squash, peeled and cut into 1cm/½in cubes500ml/18fl oz vegetable stock375ml/13fl oz milksalt and freshly ground black pepper2 limes, zest and juice 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix 1 tbsp olive oil 25g/1oz butter 100g/3½oz onion, thinly sliced 450g/1lb butternut squash, peeled and cut into 1cm/½in cubes 500ml/18fl oz vegetable stock 375ml/13fl oz milk salt and freshly ground black pepper 2 limes, zest and juice Method Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size.Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment.Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes.Add the butternut squash and continue to cook for a further 2-3 minutes.Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender.Transfer the soup to a blender and pulse until smooth. Season with salt and pepper, to taste, and finish with the lime zest and juice.Serve the soup with the bread alongside. Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size. Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size. Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment. Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment. Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes. Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes. Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Transfer the soup to a blender and pulse until smooth. Transfer the soup to a blender and pulse until smooth. Season with salt and pepper, to taste, and finish with the lime zest and juice. Season with salt and pepper, to taste, and finish with the lime zest and juice. Serve the soup with the bread alongside. Serve the soup with the bread alongside."
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} | a09b3736430fdcdd608baecb9a9b2110137c5b4b1466cae66cbe84808b2ceede | Poached haddock and poached egg with mustard sauce recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxp36.jpg Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach. 500ml/18fl oz milk½ onion, thickly sliced1 bay leaf 2 x 175g/6oz natural smoked haddock, pin boned and skin on2 tbsp white wine vinegar2 large free-range eggsiced water40g/1½oz butter1 tbsp plain flour1 tbsp English mustardsqueeze lemon juicesalt and pepper200g/7oz baby spinach leaves 500ml/18fl oz milk ½ onion, thickly sliced 1 bay leaf 2 x 175g/6oz natural smoked haddock, pin boned and skin on 2 tbsp white wine vinegar 2 large free-range eggs iced water 40g/1½oz butter 1 tbsp plain flour 1 tbsp English mustard squeeze lemon juice salt and pepper 200g/7oz baby spinach leaves Method Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer.Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes.Remove and place straight into iced water, then repeat with the second egg.Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven.Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat.Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates.Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through.Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer. Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes. Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes. Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes. Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes. Remove and place straight into iced water, then repeat with the second egg. Remove and place straight into iced water, then repeat with the second egg. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat. Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat. Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce. Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce. Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice. Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice. Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates. Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates. Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through. Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. | {
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"title": "Poached haddock and poached egg with mustard sauce recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxp36.jpg Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach. 500ml/18fl oz milk½ onion, thickly sliced1 bay leaf 2 x 175g/6oz natural smoked haddock, pin boned and skin on2 tbsp white wine vinegar2 large free-range eggsiced water40g/1½oz butter1 tbsp plain flour1 tbsp English mustardsqueeze lemon juicesalt and pepper200g/7oz baby spinach leaves 500ml/18fl oz milk ½ onion, thickly sliced 1 bay leaf 2 x 175g/6oz natural smoked haddock, pin boned and skin on 2 tbsp white wine vinegar 2 large free-range eggs iced water 40g/1½oz butter 1 tbsp plain flour 1 tbsp English mustard squeeze lemon juice salt and pepper 200g/7oz baby spinach leaves Method Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer.Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes.Remove and place straight into iced water, then repeat with the second egg.Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven.Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat.Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates.Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through.Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer. Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes. Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes. Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes. Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes. Remove and place straight into iced water, then repeat with the second egg. Remove and place straight into iced water, then repeat with the second egg. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat. Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat. Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce. Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce. Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice. Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice. Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates. Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates. Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through. Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top."
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} | 7f98d2009ec10c1ac12ae476dd093dea87e3b1aea895a5dc3a3a3416c77dd631 | Spiced tuna steak with chickpea curry recipe
An average of 4.0 out of 5 stars from 7 ratings Juicy marinated tuna served with a creamy, coconutty chickpea curry. 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped1 pinch dried chilli flakes 1 red chilli, finely chopped1 garlic clove, finely chopped2 tbsp grapeseed oil 2 limes, juice only½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped 1 pinch dried chilli flakes 1 red chilli, finely chopped 1 garlic clove, finely chopped 2 tbsp grapeseed oil 2 limes, juice only ½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp cumin seeds1 green mango, finely chopped1 green chilli, finely chopped2cm/¾in piece ginger, peeled and finely chopped2 tsp caster sugar1 bunch fresh coriander, choppedpinch salt 1 tsp cumin seeds 1 green mango, finely chopped 1 green chilli, finely chopped 2cm/¾in piece ginger, peeled and finely chopped 2 tsp caster sugar 1 bunch fresh coriander, chopped pinch salt dash oil1 onion, finely chopped2 garlic cloves, finely chopped ½ aubergine, roughly chopped1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas dash oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ aubergine, roughly chopped 1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped ¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock 100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas Method To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridgeTo make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth.To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. Recipe tips Leave the tuna marinated in the spices overnight so that all the flavours really mingle. | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings Juicy marinated tuna served with a creamy, coconutty chickpea curry. 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped1 pinch dried chilli flakes 1 red chilli, finely chopped1 garlic clove, finely chopped2 tbsp grapeseed oil 2 limes, juice only½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp toasted coriander seeds 1 tsp toasted cumin seeds 1 bunch fresh coriander stalks, chopped 1 bunch fresh parsley, chopped ½ bunch fresh mint, chopped 1 red onion, finely chopped 1 pinch dried chilli flakes 1 red chilli, finely chopped 1 garlic clove, finely chopped 2 tbsp grapeseed oil 2 limes, juice only ½ tsp salt 1 x 400g/14oz thick-cut fresh tuna steak 1 tsp cumin seeds1 green mango, finely chopped1 green chilli, finely chopped2cm/¾in piece ginger, peeled and finely chopped2 tsp caster sugar1 bunch fresh coriander, choppedpinch salt 1 tsp cumin seeds 1 green mango, finely chopped 1 green chilli, finely chopped 2cm/¾in piece ginger, peeled and finely chopped 2 tsp caster sugar 1 bunch fresh coriander, chopped pinch salt dash oil1 onion, finely chopped2 garlic cloves, finely chopped ½ aubergine, roughly chopped1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas dash oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ aubergine, roughly chopped 1 tsp finely chopped ginger 2 tsp cumin seeds 1 green chilli, finely chopped ¼ tsp ground turmeric 400ml tin coconut milk 250ml/9fl oz chicken stock 100g/3½oz baby spinach small handful chopped fresh coriander leaves 400g tin chickpeas Method To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridgeTo make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth.To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the spiced tuna steak, blend the coriander seeds, cumin seeds, coriander stalks, parsley, mint, red onion, chilli flakes, red chilli, garlic, grapeseed oil, lime juice and salt together in a blender. Put the tuna in a non-reactive bowl and cover it with the marinade. Cover and leave overnight in the fridge To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the green mango chutney, dry fry the cumin seeds in a pan until aromatic. Place the seeds and all the other ingredients into a food processor and blend until smooth. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To make the chickpea curry, heat the oil in a saucepan and fry the onion and garlic over a medium heat, until softened. Add the aubergine, ginger, cumin seeds, chilli, turmeric and coconut milk. Bring to a simmer then add the spinach, coriander leaves, chickpeas and 2 tablespoons of the green mango chutney. Taste and season with salt and pepper. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. To serve, heat a drizzle of oil in a frying pan over a high heat and sear the tuna on both sides for a few minutes, but keep it rare in the middle. Slice into chunks and serve with the chickpea curry. Recipe tips Leave the tuna marinated in the spices overnight so that all the flavours really mingle."
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} | 93dc18e7dc62efd81c91e02c3c3af16593f3bde222ccb8e5ddd8f5dded182f6d | Cauliflower rice (Vegetarian ‘kheema’) recipe
An average of 5.0 out of 5 stars from 4 ratings You could also add tiny pieces of fried aubergine (known as brinjal in India) to this dish, or other leftover vegetables. And if carbs are not an issue, try adding rice or pasta to add variety and flavour. 500g/1lb 2oz cauliflower1 level tsp cumin seeds, crushed1 heaped tsp coriander seeds, crushed2 tbsp vegetable oil 5cm/2in piece ginger, finely chopped 4 garlic cloves, finely chopped 2 small to medium onions, finely chopped 2 fresh green chilli (slender type), slit into 4 or 6 pieces lengthways½ tsp ground turmeric 1 medium tomato, finely chopped 1 small green pepper, seeds removed, finely chopped 1 tsp lime juice salt, to taste 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil 5cm/2in piece ginger, finely chopped 4 garlic cloves, finely chopped 2 small to medium onions, finely chopped 2 fresh green chilli (slender type), slit into 4 or 6 pieces lengthways ½ tsp ground turmeric 1 medium tomato, finely chopped 1 small green pepper, seeds removed, finely chopped 1 tsp lime juice salt, to taste Method Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate.Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside.Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid.If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower.Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve. Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate. Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside. Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside. Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid. Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid. If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower. If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower. Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve. Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve. | {
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"title": "Cauliflower rice (Vegetarian ‘kheema’) recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings You could also add tiny pieces of fried aubergine (known as brinjal in India) to this dish, or other leftover vegetables. And if carbs are not an issue, try adding rice or pasta to add variety and flavour. 500g/1lb 2oz cauliflower1 level tsp cumin seeds, crushed1 heaped tsp coriander seeds, crushed2 tbsp vegetable oil 5cm/2in piece ginger, finely chopped 4 garlic cloves, finely chopped 2 small to medium onions, finely chopped 2 fresh green chilli (slender type), slit into 4 or 6 pieces lengthways½ tsp ground turmeric 1 medium tomato, finely chopped 1 small green pepper, seeds removed, finely chopped 1 tsp lime juice salt, to taste 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil 5cm/2in piece ginger, finely chopped 4 garlic cloves, finely chopped 2 small to medium onions, finely chopped 2 fresh green chilli (slender type), slit into 4 or 6 pieces lengthways ½ tsp ground turmeric 1 medium tomato, finely chopped 1 small green pepper, seeds removed, finely chopped 1 tsp lime juice salt, to taste Method Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate.Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside.Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid.If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower.Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve. Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate. Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate. Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside. Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside. Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid. Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid. If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower. If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower. Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve. Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve."
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} | 5c077663b0e0f323776e41717969940a7ebd59a707615a8ec38a67e64cd39951 | Giant couscous with spinach recipe
An average of 5.0 out of 5 stars from 2 ratings A delicious spicy side dish that could also be cooled and eaten as a salad served with cheese and shredded vegetables. 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped 2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper Method Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well.Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through.Season to taste with salt and freshly ground black pepper and serve. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Season to taste with salt and freshly ground black pepper and serve. Season to taste with salt and freshly ground black pepper and serve. Recipe tips Another option is to add chopped tomatoes to the couscous (cook them a little before adding the couscous) so that they become soft. | {
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"title": "Giant couscous with spinach recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A delicious spicy side dish that could also be cooled and eaten as a salad served with cheese and shredded vegetables. 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped 2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper Method Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well.Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through.Season to taste with salt and freshly ground black pepper and serve. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Season to taste with salt and freshly ground black pepper and serve. Season to taste with salt and freshly ground black pepper and serve. Recipe tips Another option is to add chopped tomatoes to the couscous (cook them a little before adding the couscous) so that they become soft."
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} | 73432e11b301b7978013ec73b6b11a38b990595ceb1acd33f9715327f6900504 | Slow roast duck with port and cherry sauce recipe
An average of 4.5 out of 5 stars from 2 ratings Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. 2kg/4lb 8oz whole duck (without giblets)dash oilsalt, to taste 2kg/4lb 8oz whole duck (without giblets) dash oil salt, to taste 1 tbsp sunflower oil or duck fat3 shallots, chopped150ml/5fl oz port150ml/5fl oz red wine300ml/10fl oz chicken stock2 tbsp redcurrant jelly1½ tsp balsamic vinegar2½ tbsp cornflour200g/7oz frozen pitted cherriessalt and freshly ground black pepper 1 tbsp sunflower oil or duck fat 3 shallots, chopped 150ml/5fl oz port 150ml/5fl oz red wine 300ml/10fl oz chicken stock 2 tbsp redcurrant jelly 1½ tsp balsamic vinegar 2½ tbsp cornflour 200g/7oz frozen pitted cherries salt and freshly ground black pepper Method Preheat the oven to 220C/200 Fan/Gas 7Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body.Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving.To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon.Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Preheat the oven to 220C/200 Fan/Gas 7 Preheat the oven to 220C/200 Fan/Gas 7 Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon. Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Recipe tips The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. 2kg/4lb 8oz whole duck (without giblets)dash oilsalt, to taste 2kg/4lb 8oz whole duck (without giblets) dash oil salt, to taste 1 tbsp sunflower oil or duck fat3 shallots, chopped150ml/5fl oz port150ml/5fl oz red wine300ml/10fl oz chicken stock2 tbsp redcurrant jelly1½ tsp balsamic vinegar2½ tbsp cornflour200g/7oz frozen pitted cherriessalt and freshly ground black pepper 1 tbsp sunflower oil or duck fat 3 shallots, chopped 150ml/5fl oz port 150ml/5fl oz red wine 300ml/10fl oz chicken stock 2 tbsp redcurrant jelly 1½ tsp balsamic vinegar 2½ tbsp cornflour 200g/7oz frozen pitted cherries salt and freshly ground black pepper Method Preheat the oven to 220C/200 Fan/Gas 7Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body.Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving.To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon.Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Preheat the oven to 220C/200 Fan/Gas 7 Preheat the oven to 220C/200 Fan/Gas 7 Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time to time. The duck should be tender in the wings and the legs should be easily pulled away from the body. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving. Drain the fat from the bottom of the tin. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Rest for 15 minutes before carving. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon. Strain and discard the shallots. Put the cornflour in a small bowl and mix with a dash of water until smooth. Add a little of the hot liquid to the bowl and return to the saucepan, then add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and reduce until it coats the back of a spoon. Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Carve the duck – it will be very tender, but not pink. Serve with the cherry sauce. Recipe tips The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold."
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} | ee131d99718a5f8ffbc4728cca914a50a7de1d3b941c860c2a53d571480296da | Gnudi with duck confit, chestnuts and persillade
recipe
An average of 0.0 out of 5 stars from 0 ratings Meaning ‘naked’ in Italian, these gnudi are anything but in this version: the dumplings are clothed in duck confit, crispy duck skin and a flavoursome parsley seasoning. Equipment and preparation: You will need a piping bag. 2 ready-made duck confit legs 2 ready-made duck confit legs 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt 250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero duck leg with skin removed (from above)2 shallots, finely diced2 tbsp chopped fresh parsley2 garlic cloves, chopped ½ tsp chopped fresh thyme leavespinch allspicepinch five-spice powder6 pre-cooked chestnuts, choppedsalt and freshly ground black pepper duck leg with skin removed (from above) 2 shallots, finely diced 2 tbsp chopped fresh parsley 2 garlic cloves, chopped ½ tsp chopped fresh thyme leaves pinch allspice pinch five-spice powder 6 pre-cooked chestnuts, chopped salt and freshly ground black pepper Method To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside.Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero.Meanwhile, to make the persillade, shred the meat from the duck legs using your hands.Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Meaning ‘naked’ in Italian, these gnudi are anything but in this version: the dumplings are clothed in duck confit, crispy duck skin and a flavoursome parsley seasoning. Equipment and preparation: You will need a piping bag. 2 ready-made duck confit legs 2 ready-made duck confit legs 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt 250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero duck leg with skin removed (from above)2 shallots, finely diced2 tbsp chopped fresh parsley2 garlic cloves, chopped ½ tsp chopped fresh thyme leavespinch allspicepinch five-spice powder6 pre-cooked chestnuts, choppedsalt and freshly ground black pepper duck leg with skin removed (from above) 2 shallots, finely diced 2 tbsp chopped fresh parsley 2 garlic cloves, chopped ½ tsp chopped fresh thyme leaves pinch allspice pinch five-spice powder 6 pre-cooked chestnuts, chopped salt and freshly ground black pepper Method To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside.Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero.Meanwhile, to make the persillade, shred the meat from the duck legs using your hands.Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin."
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} | 777dbb1cf6adbf2fcdb8817c558fde9c934c8d35eb36d1e395a8b2bac78e3a06 | Rick Stein's poached skate and tomato vinaigrette recipe
An average of 5.0 out of 5 stars from 10 ratings This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley. 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 5 tbsp extra virgin olive oil½ tbsp red wine vinegar½ small red onion, thinly sliced1 small tomato, skinned, seeds removed, finely chopped1 tsp small capers, drained½ tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepperfreshly cooked green beans, to serve 5 tbsp extra virgin olive oil ½ tbsp red wine vinegar ½ small red onion, thinly sliced 1 small tomato, skinned, seeds removed, finely chopped 1 tsp small capers, drained ½ tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper freshly cooked green beans, to serve Method To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. | {
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"content": "An average of 5.0 out of 5 stars from 10 ratings This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley. 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 5 tbsp extra virgin olive oil½ tbsp red wine vinegar½ small red onion, thinly sliced1 small tomato, skinned, seeds removed, finely chopped1 tsp small capers, drained½ tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepperfreshly cooked green beans, to serve 5 tbsp extra virgin olive oil ½ tbsp red wine vinegar ½ small red onion, thinly sliced 1 small tomato, skinned, seeds removed, finely chopped 1 tsp small capers, drained ½ tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper freshly cooked green beans, to serve Method To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side."
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} | bc42eb9312836b7f56677b53ab215a94e2f65244d35f63279059f15396ac43b6 | Sticky glazed five-spice ham recipe
An average of 4.6 out of 5 stars from 10 ratings Perfect summer’s day picnic food. Bake a whole joint and, once it’s cool, wrap up in foil and put the glaze in a jar. Pack it into the hamper along with crusty bread and other snacks. 2.5kg/5½lb cured gammon joint or ham joint, off the bone, soaked overnight in cold watersmall handful black peppercorns 2 bay leaves 1cm/½in piece fresh ginger, finely grated 1 star anise large handful cloves 2.5kg/5½lb cured gammon joint or ham joint, off the bone, soaked overnight in cold water small handful black peppercorns 2 bay leaves 1cm/½in piece fresh ginger, finely grated 1 star anise large handful cloves 2 garlic gloves, crushed½ orange, finely grated zest and juice220g/7½oz honey 340g/12oz soft light brown sugar 1 red chilli, seeds removed, finely chopped (optional) 1 tsp Chinese five-spice powder 100ml/3½fl oz soy sauce salt and freshly ground black pepper 2 garlic gloves, crushed ½ orange, finely grated zest and juice 220g/7½oz honey 340g/12oz soft light brown sugar 1 red chilli, seeds removed, finely chopped (optional) 1 tsp Chinese five-spice powder 100ml/3½fl oz soy sauce salt and freshly ground black pepper Method Drain the gammon joint and weigh it to calculate the cooking time. Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.)Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Drain the gammon joint and weigh it to calculate the cooking time. Drain the gammon joint and weigh it to calculate the cooking time. Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.) Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.) Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Recipe tips If you’re short on time, cook the joint in a large pan of water for 40 minutes to get rid of any excess salt. Remove from the pan and discard the salted liquid. | {
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"title": "Sticky glazed five-spice ham recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings Perfect summer’s day picnic food. Bake a whole joint and, once it’s cool, wrap up in foil and put the glaze in a jar. Pack it into the hamper along with crusty bread and other snacks. 2.5kg/5½lb cured gammon joint or ham joint, off the bone, soaked overnight in cold watersmall handful black peppercorns 2 bay leaves 1cm/½in piece fresh ginger, finely grated 1 star anise large handful cloves 2.5kg/5½lb cured gammon joint or ham joint, off the bone, soaked overnight in cold water small handful black peppercorns 2 bay leaves 1cm/½in piece fresh ginger, finely grated 1 star anise large handful cloves 2 garlic gloves, crushed½ orange, finely grated zest and juice220g/7½oz honey 340g/12oz soft light brown sugar 1 red chilli, seeds removed, finely chopped (optional) 1 tsp Chinese five-spice powder 100ml/3½fl oz soy sauce salt and freshly ground black pepper 2 garlic gloves, crushed ½ orange, finely grated zest and juice 220g/7½oz honey 340g/12oz soft light brown sugar 1 red chilli, seeds removed, finely chopped (optional) 1 tsp Chinese five-spice powder 100ml/3½fl oz soy sauce salt and freshly ground black pepper Method Drain the gammon joint and weigh it to calculate the cooking time. Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.)Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Drain the gammon joint and weigh it to calculate the cooking time. Drain the gammon joint and weigh it to calculate the cooking time. Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.) Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.) Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy. Recipe tips If you’re short on time, cook the joint in a large pan of water for 40 minutes to get rid of any excess salt. Remove from the pan and discard the salted liquid."
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} | e17d0009fb862caed8b698f451f66746753b673f4664fdffa61d982a589d4a96 | Green tea rice recipe
An average of 0.0 out of 5 stars from 0 ratings Green tea rice with an optional touch of sweetness from coconut milk, plus lovely fresh and umami flavours from the toppings. You could also use a sprinkling of togarashi as a garnish instead of the sesame seeds. 250g/9oz jasmine rice2 tbsp loose-leaf green tea100ml/3½fl oz coconut milk (optional)salt 250g/9oz jasmine rice 2 tbsp loose-leaf green tea 100ml/3½fl oz coconut milk (optional) salt 1 tbsp vegetable or olive oil1 small bunch spring onions, finely sliced5g fresh root ginger, peeled and grated1 garlic clove, crushed or grated1 tbsp mirin2 tbsp soy sauce1 tsp sesame seeds, to garnish1 tsp sesame oil, to garnish 1 tbsp vegetable or olive oil 1 small bunch spring onions, finely sliced 5g fresh root ginger, peeled and grated 1 garlic clove, crushed or grated 1 tbsp mirin 2 tbsp soy sauce 1 tsp sesame seeds, to garnish 1 tsp sesame oil, to garnish Method Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes.To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. | {
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"title": "Green tea rice recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Green tea rice with an optional touch of sweetness from coconut milk, plus lovely fresh and umami flavours from the toppings. You could also use a sprinkling of togarashi as a garnish instead of the sesame seeds. 250g/9oz jasmine rice2 tbsp loose-leaf green tea100ml/3½fl oz coconut milk (optional)salt 250g/9oz jasmine rice 2 tbsp loose-leaf green tea 100ml/3½fl oz coconut milk (optional) salt 1 tbsp vegetable or olive oil1 small bunch spring onions, finely sliced5g fresh root ginger, peeled and grated1 garlic clove, crushed or grated1 tbsp mirin2 tbsp soy sauce1 tsp sesame seeds, to garnish1 tsp sesame oil, to garnish 1 tbsp vegetable or olive oil 1 small bunch spring onions, finely sliced 5g fresh root ginger, peeled and grated 1 garlic clove, crushed or grated 1 tbsp mirin 2 tbsp soy sauce 1 tsp sesame seeds, to garnish 1 tsp sesame oil, to garnish Method Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes.To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil."
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} | 4e9e9422b6fb5a0239764dfb7349dcd30b4bab54738a4c3e9d78913d46f2d7e1 | Fried aubergine, cucumber and miso dressing recipe
Fried aubergine, cucumber, spring onion, white miso dressing An average of 0.0 out of 5 stars from 0 ratings Look for Chinese or Japanese aubergines and cucumbers for this irresistibly good plant-based recipe. 2 aubergines (Chinese or Japanese) plain flour, for dustingoil, for deep fryingsalt, to taste 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep frying salt, to taste 4 cucumbers (Chinese or Japanese)150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 4 cucumbers (Chinese or Japanese) 150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 250g/9oz white miso50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 250g/9oz white miso 50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 1 bunch spring onion, sliced½ bunch fresh coriander, leaves only½ bunch fresh mint, leaves only10g/⅓oz black sesame seeds 1 bunch spring onion, sliced ½ bunch fresh coriander, leaves only ½ bunch fresh mint, leaves only 10g/⅓oz black sesame seeds Method To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside.To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper.To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried aubergine, cucumber and miso dressing recipe",
"content": "Fried aubergine, cucumber, spring onion, white miso dressing An average of 0.0 out of 5 stars from 0 ratings Look for Chinese or Japanese aubergines and cucumbers for this irresistibly good plant-based recipe. 2 aubergines (Chinese or Japanese) plain flour, for dustingoil, for deep fryingsalt, to taste 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep frying salt, to taste 4 cucumbers (Chinese or Japanese)150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 4 cucumbers (Chinese or Japanese) 150ml/5fl oz white wine vinegar 50ml/2fl oz light soy sauce 100g/3½oz caster sugar pinch chilli flakes 250g/9oz white miso50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 250g/9oz white miso 50ml/2fl oz wine vinegar 2 tbsp clear honey 50ml/2fl oz light soy sauce 1 bunch spring onion, sliced½ bunch fresh coriander, leaves only½ bunch fresh mint, leaves only10g/⅓oz black sesame seeds 1 bunch spring onion, sliced ½ bunch fresh coriander, leaves only ½ bunch fresh mint, leaves only 10g/⅓oz black sesame seeds Method To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside.To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper.To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. To make the fried aubergine, cut the aubergine lengthways, then cut it into 5cm/2in pieces. Place in a colander, season with salt and leave for 2–3 hours. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. For the cucumber, cut the cucumber into 5mm/¼in rounds. Bring the vinegar, soy sauce, sugar and chilli to the boil in a small pan, remove from the heat and then add the cucumber. Set aside. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. To make the white miso dressing, mix all the ingredients together in a bowl and add a splash of water to bring to a thick sauce consistency. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. When you are ready to cook the aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry the aubergine on kitchen paper and dust with flour. Cook in the deep fat fryer for 2–3 minutes. Carefully remove using a slotted spoon and drain on kitchen paper. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds. To serve, spoon some of the miso dressing on a plate, add the fried aubergine and pickled cucumber. Garnish with the spring onion, mint, coriander and black sesame seeds."
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} | ea29fa343cabd63abe6bfa5c5f6f378afb1eb2163499a6073aa765b512e8ee36 | Grapefruit sandwich cake recipe
For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.)For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack.Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack.Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely.For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff.To decorate the cake, place the bottom layer of the cake onto a serving plate. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured. For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.) For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.) For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack. For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack. Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack. Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely. For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff. For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff. To decorate the cake, place the bottom layer of the cake onto a serving plate. To decorate the cake, place the bottom layer of the cake onto a serving plate. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Grapefruit sandwich cake recipe",
"content": "For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.)For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack.Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack.Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely.For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff.To decorate the cake, place the bottom layer of the cake onto a serving plate. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured. For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.) For the grapefruit curd, place a heatproof bowl over a saucepan of simmering water. Melt the butter in the bowl before adding all the other ingredients and whisk with an electric hand-held mixer until thickened. Remove from the heat and cool to room temperature before placing in the fridge to set further. (You will make more grapefruit curd than you need for the cake. Refrigerate the rest and eat within a week.) For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack. For the candied grapefruit peel, peel the grapefruit and cut the peel to the desired length and width. Place in a small saucepan, cover with water and bring to the boil. Boil for 10-15 seconds and then drain the peel. Return the peel to the same saucepan and add the sugar with 75ml/2½fl oz of water. Bring to a boil and cook for 8-10 minutes, or until the liquid is syrupy. Drain the peel and coat in more caster sugar before leaving to cool and dry on a wire rack. Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. Preheat the oven to 180C/160C(fan)/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack. For the cake, mix all the ingredients together in an electric mixer. Divide the mixture equally between the two tins and bake on the middle shelf of the oven for 25-30 minutes. Allow to cool in the tins for five minutes, then turn out onto a wire rack. Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. Meanwhile, for the grapefruit sugar syrup, place the grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for around five minutes, or until the syrup begins to thicken. Remove from the heat and cool slightly. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely. While the cakes are still warm, pierce the surface with a cocktail stick all over. Drizzle the syrup evenly over both cakes. Allow to cool completely. For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff. For the mascarpone cream, whisk the ingredients together until thick and airy, but not too stiff. To decorate the cake, place the bottom layer of the cake onto a serving plate. To decorate the cake, place the bottom layer of the cake onto a serving plate. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Transfer a quarter of the mascarpone cream into a piping bag fitted with a 1cm/½in plain nozzle, and set aside. Then spread on half of the remaining mascarpone cream onto the cake. Spoon over a generous amount of the grapefruit curd – some curd may spill over the edges but don’t worry about this. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Place the other cake on top and spread the remaining cream on top of the cake, smoothing it all over so that it is evenly distributed. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured. Using the piping bag, pipe balls of icing around the edges and centre of the cake. Place a few strips of the candied peel on each ball of icing. Serve straight away, or refrigerate until ready to be devoured."
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} | 20ed619d9b538043445248972e981c3ef7be9fdf5dea3010058bf1d8e5b6ec97 | Midsummer asparagus, goats’ cheese and fig salad recipe
An average of 0.0 out of 5 stars from 0 ratings Peel the broad beans for a tender bite, and a vibrant green colour to go with the asparagus and other summery ingredients. 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges60g/2¼oz bag salad leaves6 just-ripe fresh figs, tops removed, quartered100g/3½oz firm goats’ cheese, peeled and crumbled250g/9oz asparagus, tips cut off, stalks cut into diagonal piecesselection of purple micro herbs 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods) 2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges 60g/2¼oz bag salad leaves 6 just-ripe fresh figs, tops removed, quartered 100g/3½oz firm goats’ cheese, peeled and crumbled 250g/9oz asparagus, tips cut off, stalks cut into diagonal pieces selection of purple micro herbs 1 tsp lemon juice1 tsp sugar1 tsp Dijon mustard1 garlic clove, crushed1 tbsp finely chopped chives6 tbsp olive oilsalt and freshly ground black pepper 1 tsp lemon juice 1 tsp sugar 1 tsp Dijon mustard 1 garlic clove, crushed 1 tbsp finely chopped chives 6 tbsp olive oil salt and freshly ground black pepper Method Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. | {
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"title": "Midsummer asparagus, goats’ cheese and fig salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Peel the broad beans for a tender bite, and a vibrant green colour to go with the asparagus and other summery ingredients. 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges60g/2¼oz bag salad leaves6 just-ripe fresh figs, tops removed, quartered100g/3½oz firm goats’ cheese, peeled and crumbled250g/9oz asparagus, tips cut off, stalks cut into diagonal piecesselection of purple micro herbs 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods) 2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges 60g/2¼oz bag salad leaves 6 just-ripe fresh figs, tops removed, quartered 100g/3½oz firm goats’ cheese, peeled and crumbled 250g/9oz asparagus, tips cut off, stalks cut into diagonal pieces selection of purple micro herbs 1 tsp lemon juice1 tsp sugar1 tsp Dijon mustard1 garlic clove, crushed1 tbsp finely chopped chives6 tbsp olive oilsalt and freshly ground black pepper 1 tsp lemon juice 1 tsp sugar 1 tsp Dijon mustard 1 garlic clove, crushed 1 tbsp finely chopped chives 6 tbsp olive oil salt and freshly ground black pepper Method Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve."
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} | fbb69ea93bf5443930f2dbfca1cd22ab57611d8470578e3bd9f4ba2582c05b32 | Pearl barley with spinach and pork mince recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_with_21752_16x9.jpg This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice. 3 tbsp extra virgin olive oil1 small onion, finely chopped150g/5½oz pork mince200g/7oz pearl barley120g/4oz spinach, roughly chopped½ glass white wine1 litre/1¾ pint vegetable stockhandful of flatleaf parsley, finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 small onion, finely chopped 150g/5½oz pork mince 200g/7oz pearl barley 120g/4oz spinach, roughly chopped ½ glass white wine 1 litre/1¾ pint vegetable stock handful of flatleaf parsley, finely chopped salt and freshly ground black pepper Method Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.Stir in the pearl barley and spinach and cook for a couple of minutes.Add the white wine and allow to evaporate.Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Stir in the pearl barley and spinach and cook for a couple of minutes. Stir in the pearl barley and spinach and cook for a couple of minutes. Add the white wine and allow to evaporate. Add the white wine and allow to evaporate. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. | {
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"title": "Pearl barley with spinach and pork mince recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_with_21752_16x9.jpg This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice. 3 tbsp extra virgin olive oil1 small onion, finely chopped150g/5½oz pork mince200g/7oz pearl barley120g/4oz spinach, roughly chopped½ glass white wine1 litre/1¾ pint vegetable stockhandful of flatleaf parsley, finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 small onion, finely chopped 150g/5½oz pork mince 200g/7oz pearl barley 120g/4oz spinach, roughly chopped ½ glass white wine 1 litre/1¾ pint vegetable stock handful of flatleaf parsley, finely chopped salt and freshly ground black pepper Method Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.Stir in the pearl barley and spinach and cook for a couple of minutes.Add the white wine and allow to evaporate.Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Stir in the pearl barley and spinach and cook for a couple of minutes. Stir in the pearl barley and spinach and cook for a couple of minutes. Add the white wine and allow to evaporate. Add the white wine and allow to evaporate. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately."
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} | 1efcf695cd8dccd35c89571f639b0d70938e8c040c05032849fb485fe06f25ed | Southern-style shrimp and grits recipe
An average of 5.0 out of 5 stars from 2 ratings A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana. 1 tbsp olive oil250g/9oz raw prawn heads (see below)2 tbsp flatleaf parsley stalks2 celery sticks, chopped4 fresh thyme sprigs1 red onion, chopped1 tsp fennel seeds1 tsp dried oregano1 bay leaf2 garlic cloves, unpeeled and smashed1 tbsp tomato purée25ml/¾fl oz Worcestershire sauce 1 tbsp olive oil 250g/9oz raw prawn heads (see below) 2 tbsp flatleaf parsley stalks 2 celery sticks, chopped 4 fresh thyme sprigs 1 red onion, chopped 1 tsp fennel seeds 1 tsp dried oregano 1 bay leaf 2 garlic cloves, unpeeled and smashed 1 tbsp tomato purée 25ml/¾fl oz Worcestershire sauce 1 litre/1¾ pint full-fat milk1 tsp sea salt flakes240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter200g/7oz mature cheddar, gratedfreshly ground black pepper 1 litre/1¾ pint full-fat milk 1 tsp sea salt flakes 240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter 200g/7oz mature cheddar, grated freshly ground black pepper 3 thick-cut streaky bacon rashers, diced1 small green pepper, finely diced2 celery sticks, finely diced1 small onion, finely diced2 garlic cloves, finely chopped1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved2 vine tomatoes, seeds removed and diced 3 thick-cut streaky bacon rashers, diced 1 small green pepper, finely diced 2 celery sticks, finely diced 1 small onion, finely diced 2 garlic cloves, finely chopped 1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved 2 vine tomatoes, seeds removed and diced small bunch fresh flatleaf parsley, chopped, to garnish2 spring onions, finely sliced on the diagonal, to garnish1 lemon, cut into wedges, to serve small bunch fresh flatleaf parsley, chopped, to garnish 2 spring onions, finely sliced on the diagonal, to garnish 1 lemon, cut into wedges, to serve Method To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. | {
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"title": "Southern-style shrimp and grits recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana. 1 tbsp olive oil250g/9oz raw prawn heads (see below)2 tbsp flatleaf parsley stalks2 celery sticks, chopped4 fresh thyme sprigs1 red onion, chopped1 tsp fennel seeds1 tsp dried oregano1 bay leaf2 garlic cloves, unpeeled and smashed1 tbsp tomato purée25ml/¾fl oz Worcestershire sauce 1 tbsp olive oil 250g/9oz raw prawn heads (see below) 2 tbsp flatleaf parsley stalks 2 celery sticks, chopped 4 fresh thyme sprigs 1 red onion, chopped 1 tsp fennel seeds 1 tsp dried oregano 1 bay leaf 2 garlic cloves, unpeeled and smashed 1 tbsp tomato purée 25ml/¾fl oz Worcestershire sauce 1 litre/1¾ pint full-fat milk1 tsp sea salt flakes240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter200g/7oz mature cheddar, gratedfreshly ground black pepper 1 litre/1¾ pint full-fat milk 1 tsp sea salt flakes 240g/8½oz cornmeal grits or polenta 50g/1¾oz unsalted butter 200g/7oz mature cheddar, grated freshly ground black pepper 3 thick-cut streaky bacon rashers, diced1 small green pepper, finely diced2 celery sticks, finely diced1 small onion, finely diced2 garlic cloves, finely chopped1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved2 vine tomatoes, seeds removed and diced 3 thick-cut streaky bacon rashers, diced 1 small green pepper, finely diced 2 celery sticks, finely diced 1 small onion, finely diced 2 garlic cloves, finely chopped 1 tbsp Creole seasoning 500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved 2 vine tomatoes, seeds removed and diced small bunch fresh flatleaf parsley, chopped, to garnish2 spring onions, finely sliced on the diagonal, to garnish1 lemon, cut into wedges, to serve small bunch fresh flatleaf parsley, chopped, to garnish 2 spring onions, finely sliced on the diagonal, to garnish 1 lemon, cut into wedges, to serve Method To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. Fry, stirring frequently, for 10–12 minutes. Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Strain the liquid through a sieve and pour back into the pan. Stir in the tomato purée and Worcestershire sauce and cook for a further 15 minutes. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the grits, add 500ml/18fl oz water, the milk and sea salt flakes to a saucepan. Bring to a simmer and add the grits. Cook, stirring frequently, for about 30–40 minutes. Stir through the butter and cheese until melted and season with salt and pepper. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. To make the sauce, cook the bacon in a frying pan until all of the fat is fully rendered. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Add the Creole seasoning, stir well, and then add 1 litre/1¾ pints of the reserved shrimp stock. Return the bacon to the pan with the prawns and tomatoes. Cook until the prawns are pink and cooked through. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges. Place the grits on a large serving platter and spoon over the shrimp sauce. Garnish with the parsley and spring onions and serve with lemon wedges."
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} | c342cac0dd1f7d5e51d3dc271038b57d874be8801343a97210c866d4d434402a | Pappardelle with duck, peaches and cinnamon recipe
An average of 4.2 out of 5 stars from 6 ratings Duck works beautifully with sweet peaches and cinnamon. 1 tbsp olive oil½ celery stalk, finely chopped½ red onion, finely chopped75g/2½oz pancetta, cut into matchsticks2 duck legs1 ripe peach, skinned, stone removed¼ stick cinnamon125ml/4½fl oz white wine1 tbsp double cream250g/8¾oz pappardelleFreshly ground black pepperHandful freshly grated parmesan, to serve 1 tbsp olive oil ½ celery stalk, finely chopped ½ red onion, finely chopped 75g/2½oz pancetta, cut into matchsticks 2 duck legs 1 ripe peach, skinned, stone removed ¼ stick cinnamon 125ml/4½fl oz white wine 1 tbsp double cream 250g/8¾oz pappardelle Freshly ground black pepper Handful freshly grated parmesan, to serve Method Preheat the oven to 160C/325F/Gas 3.Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened.Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through.Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan.Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream.Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente.Drain the pasta, add it to the duck and mix until well combined.To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened. Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened. Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through. Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through. Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan. Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan. Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream. Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream. Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente. Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente. Drain the pasta, add it to the duck and mix until well combined. Drain the pasta, add it to the duck and mix until well combined. To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan. To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan. | {
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"title": "Pappardelle with duck, peaches and cinnamon recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings Duck works beautifully with sweet peaches and cinnamon. 1 tbsp olive oil½ celery stalk, finely chopped½ red onion, finely chopped75g/2½oz pancetta, cut into matchsticks2 duck legs1 ripe peach, skinned, stone removed¼ stick cinnamon125ml/4½fl oz white wine1 tbsp double cream250g/8¾oz pappardelleFreshly ground black pepperHandful freshly grated parmesan, to serve 1 tbsp olive oil ½ celery stalk, finely chopped ½ red onion, finely chopped 75g/2½oz pancetta, cut into matchsticks 2 duck legs 1 ripe peach, skinned, stone removed ¼ stick cinnamon 125ml/4½fl oz white wine 1 tbsp double cream 250g/8¾oz pappardelle Freshly ground black pepper Handful freshly grated parmesan, to serve Method Preheat the oven to 160C/325F/Gas 3.Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened.Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through.Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan.Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream.Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente.Drain the pasta, add it to the duck and mix until well combined.To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened. Heat the oil in an ovenproof frying pan and fry the celery, red onion and pancetta for 2-3 minutes, or until softened. Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through. Add the duck legs, peach, cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes, or until cooked through. Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan. Remove the pan from the oven and take out the duck legs. Remove the duck meat, discarding any fat, and set aside. Skim and discard any fat from the vegetables, pancetta, peach and cinnamon and return the duck meat to the pan. Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream. Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half, then add the double cream. Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente. Meanwhile, cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente. Drain the pasta, add it to the duck and mix until well combined. Drain the pasta, add it to the duck and mix until well combined. To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan. To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan."
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} | 39ead72315898b761f219d746032aa34b9c83bdc747029b1f8238a3d22d27f44 | Lamb shank with mint butter, yoghurt and sumac recipe
An average of 4.3 out of 5 stars from 3 ratings You will need to marinate the lamb for at least six hours ahead of time, while the mint butter is made just at the last-minute. 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil2 lamb shanks 50g/1¾oz butter, softened2 red onions, peeled and cut in half salt and freshly ground black pepper 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil 2 lamb shanks 50g/1¾oz butter, softened 2 red onions, peeled and cut in half salt and freshly ground black pepper 100g/3½oz salted butter 1 garlic clove, crushed1 lemon, zest only1 tbsp shredded fresh mint 100g/3½oz salted butter 1 garlic clove, crushed 1 lemon, zest only 1 tbsp shredded fresh mint 3 tbsp olive oil1 Little Gem lettuce, cut into quarters1 tbsp pomegranate molasses½ pomegranate, seeds removed1 tbsp roughly chopped fresh mint 3 tbsp olive oil 1 Little Gem lettuce, cut into quarters 1 tbsp pomegranate molasses ½ pomegranate, seeds removed 1 tbsp roughly chopped fresh mint 150g/5½oz Greek-style yoghurt 2 tbsp sumac 150g/5½oz Greek-style yoghurt 2 tbsp sumac Method To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6.Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint.To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. | {
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"title": "Lamb shank with mint butter, yoghurt and sumac recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings You will need to marinate the lamb for at least six hours ahead of time, while the mint butter is made just at the last-minute. 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil2 lamb shanks 50g/1¾oz butter, softened2 red onions, peeled and cut in half salt and freshly ground black pepper 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil 2 lamb shanks 50g/1¾oz butter, softened 2 red onions, peeled and cut in half salt and freshly ground black pepper 100g/3½oz salted butter 1 garlic clove, crushed1 lemon, zest only1 tbsp shredded fresh mint 100g/3½oz salted butter 1 garlic clove, crushed 1 lemon, zest only 1 tbsp shredded fresh mint 3 tbsp olive oil1 Little Gem lettuce, cut into quarters1 tbsp pomegranate molasses½ pomegranate, seeds removed1 tbsp roughly chopped fresh mint 3 tbsp olive oil 1 Little Gem lettuce, cut into quarters 1 tbsp pomegranate molasses ½ pomegranate, seeds removed 1 tbsp roughly chopped fresh mint 150g/5½oz Greek-style yoghurt 2 tbsp sumac 150g/5½oz Greek-style yoghurt 2 tbsp sumac Method To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6.Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint.To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad."
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} | d54abf9513718234f370041358c7ec07d02d8a0bf9c4771add0e6939d3685099 | Rum and honey babas recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumbabas_93183_16x9.jpg A retro classic wonderfully flavoured with honey and rum. 115g/4oz unsalted butter, at room temperature, plus extra for greasing75g/2½oz currants or mixed dried fruit4 tbsp dark rum2 tbsp cold water225g/8oz plain flour1 x 7g sachet easy-blend dried yeast½ tsp fine sea salt4 large free-range eggs, beaten4 tbsp milk1 tbsp clear honey 115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit 4 tbsp dark rum 2 tbsp cold water 225g/8oz plain flour 1 x 7g sachet easy-blend dried yeast ½ tsp fine sea salt 4 large free-range eggs, beaten 4 tbsp milk 1 tbsp clear honey 400g/14oz caster sugar400ml/14fl oz water3 tbsp clear honey4-6 tbsp dark rum 400g/14oz caster sugar 400ml/14fl oz water 3 tbsp clear honey 4-6 tbsp dark rum double cream double cream Method Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Rum and honey babas recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumbabas_93183_16x9.jpg A retro classic wonderfully flavoured with honey and rum. 115g/4oz unsalted butter, at room temperature, plus extra for greasing75g/2½oz currants or mixed dried fruit4 tbsp dark rum2 tbsp cold water225g/8oz plain flour1 x 7g sachet easy-blend dried yeast½ tsp fine sea salt4 large free-range eggs, beaten4 tbsp milk1 tbsp clear honey 115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit 4 tbsp dark rum 2 tbsp cold water 225g/8oz plain flour 1 x 7g sachet easy-blend dried yeast ½ tsp fine sea salt 4 large free-range eggs, beaten 4 tbsp milk 1 tbsp clear honey 400g/14oz caster sugar400ml/14fl oz water3 tbsp clear honey4-6 tbsp dark rum 400g/14oz caster sugar 400ml/14fl oz water 3 tbsp clear honey 4-6 tbsp dark rum double cream double cream Method Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.) To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream."
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} | 1b813fddd74687c0836dbacee23b042c41f5e27c88a9d1a7c9f740e2dff5c682 | Beetroot, bacon and goats' cheese salad recipe
An average of 5.0 out of 5 stars from 1 rating 2 large beetroot, cooked, peeled and thinly sliced6 rashers smoked streaky bacon, cut into lardons2 tsp olive oil1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oilsalt and freshly ground black peppercaster sugar, to taste75g/3oz watercress, trimmed2 Little Gem lettuce, leaves separated4 x 1cm/½in thick slices goats' cheese, rind on 2 large beetroot, cooked, peeled and thinly sliced 6 rashers smoked streaky bacon, cut into lardons 2 tsp olive oil 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil salt and freshly ground black pepper caster sugar, to taste 75g/3oz watercress, trimmed 2 Little Gem lettuce, leaves separated 4 x 1cm/½in thick slices goats' cheese, rind on Method Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle.Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar.Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons.Preheat the grill to high.Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Preheat the grill to high. Preheat the grill to high. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. | {
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"url": "https://www.bbc.co.uk/food/recipes/beetrootbaconandgoat_92212",
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"title": "Beetroot, bacon and goats' cheese salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 large beetroot, cooked, peeled and thinly sliced6 rashers smoked streaky bacon, cut into lardons2 tsp olive oil1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oilsalt and freshly ground black peppercaster sugar, to taste75g/3oz watercress, trimmed2 Little Gem lettuce, leaves separated4 x 1cm/½in thick slices goats' cheese, rind on 2 large beetroot, cooked, peeled and thinly sliced 6 rashers smoked streaky bacon, cut into lardons 2 tsp olive oil 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil salt and freshly ground black pepper caster sugar, to taste 75g/3oz watercress, trimmed 2 Little Gem lettuce, leaves separated 4 x 1cm/½in thick slices goats' cheese, rind on Method Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle.Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar.Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons.Preheat the grill to high.Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Preheat the grill to high. Preheat the grill to high. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate."
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} | 591ace7e8d9c69bbba09bd38f0b26b816abdd1fa22b711fc6eaabda81ada5c4e | Mussel soup with crispy lamb recipe
An average of 4.2 out of 5 stars from 5 ratings A delicious mussel soup with crispy lamb pieces, the perfect showstopper starter or light main meal. 1 orange, juice only2 lemons, juice only 3 limes, juice only 1 orange, juice only 2 lemons, juice only 3 limes, juice only 150g/5½oz white wine1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface425g/15oz good quality olive oil200g/7oz potatoes, washed, peeled and roughly sliced100g/3½oz leeks, sliced5g/⅛oz maple syrup40ml/3 tbsp Japanese rice wine vinegar2 tbsp dark soy saucepinch salt3 tbsp citrus juice, from above 150g/5½oz white wine 1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface 425g/15oz good quality olive oil 200g/7oz potatoes, washed, peeled and roughly sliced 100g/3½oz leeks, sliced 5g/⅛oz maple syrup 40ml/3 tbsp Japanese rice wine vinegar 2 tbsp dark soy sauce pinch salt 3 tbsp citrus juice, from above 1 lamb breast 1 head garlic, cut in half1 onion, chopped1 carrot, peeled and chopped1 stick celery, chopped2 sprigs fresh thyme1 bay leaf150ml/¼ pt white wine600ml/20fl oz lamb or beef stock 1 lamb breast 1 head garlic, cut in half 1 onion, chopped 1 carrot, peeled and chopped 1 stick celery, chopped 2 sprigs fresh thyme 1 bay leaf 150ml/¼ pt white wine 600ml/20fl oz lamb or beef stock 50g/1¾oz parsley 50g/1¾oz vegetable oil 50g/1¾oz parsley 50g/1¾oz vegetable oil 4 fennel bronze fronds2 tbsp lovage, thinly sliced 4 fennel bronze fronds 2 tbsp lovage, thinly sliced Method To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock.Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm.To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge.Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy.To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To make the mussel soup, mix the citrus juices together in a bowl and set aside. To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. | {
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"url": "https://www.bbc.co.uk/food/recipes/mussel_soup_with_crispy_47401",
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"title": "Mussel soup with crispy lamb recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings A delicious mussel soup with crispy lamb pieces, the perfect showstopper starter or light main meal. 1 orange, juice only2 lemons, juice only 3 limes, juice only 1 orange, juice only 2 lemons, juice only 3 limes, juice only 150g/5½oz white wine1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface425g/15oz good quality olive oil200g/7oz potatoes, washed, peeled and roughly sliced100g/3½oz leeks, sliced5g/⅛oz maple syrup40ml/3 tbsp Japanese rice wine vinegar2 tbsp dark soy saucepinch salt3 tbsp citrus juice, from above 150g/5½oz white wine 1kg/2lb 4oz mussels, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface 425g/15oz good quality olive oil 200g/7oz potatoes, washed, peeled and roughly sliced 100g/3½oz leeks, sliced 5g/⅛oz maple syrup 40ml/3 tbsp Japanese rice wine vinegar 2 tbsp dark soy sauce pinch salt 3 tbsp citrus juice, from above 1 lamb breast 1 head garlic, cut in half1 onion, chopped1 carrot, peeled and chopped1 stick celery, chopped2 sprigs fresh thyme1 bay leaf150ml/¼ pt white wine600ml/20fl oz lamb or beef stock 1 lamb breast 1 head garlic, cut in half 1 onion, chopped 1 carrot, peeled and chopped 1 stick celery, chopped 2 sprigs fresh thyme 1 bay leaf 150ml/¼ pt white wine 600ml/20fl oz lamb or beef stock 50g/1¾oz parsley 50g/1¾oz vegetable oil 50g/1¾oz parsley 50g/1¾oz vegetable oil 4 fennel bronze fronds2 tbsp lovage, thinly sliced 4 fennel bronze fronds 2 tbsp lovage, thinly sliced Method To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock.Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm.To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge.Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy.To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To make the mussel soup, mix the citrus juices together in a bowl and set aside. To make the mussel soup, mix the citrus juices together in a bowl and set aside. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Place a deep saucepan on a medium heat, add the wine and mussels to the pan. Steam the mussels for approximately 1 minute until they just open. Remove the mussels from their shells and set aside, discard the shells and any mussels that remain closed. Reserve the mussel stock. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. Heat 100g/3½oz of the olive oil in a large lidded frying pan over a low heat and gently fry the potatoes and leeks with the lid on. Once softened, transfer to a blender, add the cooked mussels and maple syrup and blend whilst slowly adding the remaining olive oil. If needed add a little of the mussel stock to achieve the correct viscosity. Season with the salt, rice vinegar, soy sauce, mussel stock and citrus juice to taste. Keep warm. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. To make the lamb breast, preheat the oven to 170C/150C Fan/Gas 3½ or plug in your slow cooker and set to high. Place all the ingredients into a roasting pan or slow cooker and cook for 3 hours. Once cooked remove from the oven, cool and press under a heavy weight overnight in the fridge. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. Once pressed, cut the lamb into 1x2cm portions and place on a baking tray. Heat the grill to high and place the lamb under for 2 minutes or until crispy. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To make the parsley oil, blend the parsley and vegetable oil in a blender until smooth. Pass the mixture through a fine sieve. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil. To serve, pour the soup into serving bowls and top with the crispy lamb pieces, bronze fennel, lovage and parsley oil."
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} | 840e7126e4fa1782dbe68efcf645c131fb4a57c2253143156b7b593d34dae36f | Blue cheese and frangipane tarts recipe
An average of 0.0 out of 5 stars from 0 ratings Sweet and salty with a lovely nuttiness, these blue cheese and frangipane tarts are perfect served at the end of a meal. 1 tsp sunflower oil, for greasing2 tsp plain flour, for dusting2 free-range eggs100g/3½oz caster sugar100g/3½oz butter, cubed and softened at room temperature100g/3½oz ground almonds½ tsp almond or vanilla extract20g/¾oz flaked almonds80g/3oz soft, rindless blue cheese, cut into eight slices4 tsp runny honeyfresh baby sage leaves, to garnish (optional) 1 tsp sunflower oil, for greasing 2 tsp plain flour, for dusting 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz butter, cubed and softened at room temperature 100g/3½oz ground almonds ½ tsp almond or vanilla extract 20g/¾oz flaked almonds 80g/3oz soft, rindless blue cheese, cut into eight slices 4 tsp runny honey fresh baby sage leaves, to garnish (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray.Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand.Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch.Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates.Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray. Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand. Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand. Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch. Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch. Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates. Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates. Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like. Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like. | {
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"title": "Blue cheese and frangipane tarts recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Sweet and salty with a lovely nuttiness, these blue cheese and frangipane tarts are perfect served at the end of a meal. 1 tsp sunflower oil, for greasing2 tsp plain flour, for dusting2 free-range eggs100g/3½oz caster sugar100g/3½oz butter, cubed and softened at room temperature100g/3½oz ground almonds½ tsp almond or vanilla extract20g/¾oz flaked almonds80g/3oz soft, rindless blue cheese, cut into eight slices4 tsp runny honeyfresh baby sage leaves, to garnish (optional) 1 tsp sunflower oil, for greasing 2 tsp plain flour, for dusting 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz butter, cubed and softened at room temperature 100g/3½oz ground almonds ½ tsp almond or vanilla extract 20g/¾oz flaked almonds 80g/3oz soft, rindless blue cheese, cut into eight slices 4 tsp runny honey fresh baby sage leaves, to garnish (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray.Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand.Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch.Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates.Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease 4 x 8cm/3in non-stick, loose-based fluted flan tins. Lightly dust with the flour, shaking out any excess. Line the bases with small circles of baking parchment. Put on a baking tray. Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand. Put the eggs, sugar, butter, ground almonds and almond or vanilla extract in a bowl and whisk with electric beaters until the mixture is smooth, pale and creamy. You can also do this by hand. Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch. Divide the mixture between the prepared tins and spread to the sides. Sprinkle with the flaked almonds and bake for 20–25 minutes or until risen, pale golden brown and firm to the touch. Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates. Remove from the tins – holding very carefully with an oven cloth as they will be extremely hot – and transfer to four plates. Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like. Top each tartlet with two slices of cheese and toast with a chef’s blow torch (or put close to a preheated hot grill for a few seconds) until the cheese has melted. Drizzle over the honey and garnish with the baby sage leaves to serve, if you like."
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} | 234e9a613cb506d6763f0ef7b68adc376b38cdd4b46881911cbe89f5f1b07b6f | Cornbread with cheddar and wild garlic recipe
An average of 4.3 out of 5 stars from 4 ratings This is a classic American cornbread recipe, with added cheese, that gets smothered in garlic butter. Delicious served with succotash lard or butter, for greasing250g/9oz medium cornmeal 100g/3½oz plain flour1 tbsp baking powder½ tsp bicarbonate of soda2 large free-range eggs, lightly beaten400ml/14fl oz buttermilk100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated50g/1¾oz butter50g/1¾oz cheddar or other hard cheese, coarsely grated1 tsp salt, divided lard or butter, for greasing 250g/9oz medium cornmeal 100g/3½oz plain flour 1 tbsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 400ml/14fl oz buttermilk 100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated 50g/1¾oz butter 50g/1¾oz cheddar or other hard cheese, coarsely grated 1 tsp salt, divided Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. | {
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"title": "Cornbread with cheddar and wild garlic recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings This is a classic American cornbread recipe, with added cheese, that gets smothered in garlic butter. Delicious served with succotash lard or butter, for greasing250g/9oz medium cornmeal 100g/3½oz plain flour1 tbsp baking powder½ tsp bicarbonate of soda2 large free-range eggs, lightly beaten400ml/14fl oz buttermilk100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated50g/1¾oz butter50g/1¾oz cheddar or other hard cheese, coarsely grated1 tsp salt, divided lard or butter, for greasing 250g/9oz medium cornmeal 100g/3½oz plain flour 1 tbsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 400ml/14fl oz buttermilk 100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated 50g/1¾oz butter 50g/1¾oz cheddar or other hard cheese, coarsely grated 1 tsp salt, divided Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside."
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} | d3084a5cb17e3e8a67013dbb1cb8dbe2321d08fb0bc7cc3157f1a5d379e2db15 | Spiced poached pear with almond crumble and cinnamon cream recipe
An average of 0.0 out of 5 stars from 0 ratings Can’t decide between poached pear or crumble? Have both. Served with a delightful cinnamon cream and chocolate sauce. 200g/7oz sugar100ml/3½fl oz dry white wine1 cinnamon stick4 large pears, peeled16 cloves1 lemon, juice and zest 200g/7oz sugar 100ml/3½fl oz dry white wine 1 cinnamon stick 4 large pears, peeled 16 cloves 1 lemon, juice and zest 50g/1¾oz butter, chilled50g/1¾oz plain flour60g/2¼oz caster sugar1 tsp vanilla extract ½ tsp ground ginger4 tbsp flaked almonds 50g/1¾oz butter, chilled 50g/1¾oz plain flour 60g/2¼oz caster sugar 1 tsp vanilla extract ½ tsp ground ginger 4 tbsp flaked almonds 100ml/3½fl oz double cream50ml/2fl oz mascarpone4 tbsp icing sugar½ tsp ground cinnamon1 lemon, zest and dash of the juice 100ml/3½fl oz double cream 50ml/2fl oz mascarpone 4 tbsp icing sugar ½ tsp ground cinnamon 1 lemon, zest and dash of the juice 80g/3oz dark chocolate (minimum 70% cocoa solids)2 tbsp butter 80g/3oz dark chocolate (minimum 70% cocoa solids) 2 tbsp butter 3 tbsp dried cherries, roughly chopped4 mint leaves, to decorate 3 tbsp dried cherries, roughly chopped 4 mint leaves, to decorate Method For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely.For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside.For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside.To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. | {
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"title": "Spiced poached pear with almond crumble and cinnamon cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Can’t decide between poached pear or crumble? Have both. Served with a delightful cinnamon cream and chocolate sauce. 200g/7oz sugar100ml/3½fl oz dry white wine1 cinnamon stick4 large pears, peeled16 cloves1 lemon, juice and zest 200g/7oz sugar 100ml/3½fl oz dry white wine 1 cinnamon stick 4 large pears, peeled 16 cloves 1 lemon, juice and zest 50g/1¾oz butter, chilled50g/1¾oz plain flour60g/2¼oz caster sugar1 tsp vanilla extract ½ tsp ground ginger4 tbsp flaked almonds 50g/1¾oz butter, chilled 50g/1¾oz plain flour 60g/2¼oz caster sugar 1 tsp vanilla extract ½ tsp ground ginger 4 tbsp flaked almonds 100ml/3½fl oz double cream50ml/2fl oz mascarpone4 tbsp icing sugar½ tsp ground cinnamon1 lemon, zest and dash of the juice 100ml/3½fl oz double cream 50ml/2fl oz mascarpone 4 tbsp icing sugar ½ tsp ground cinnamon 1 lemon, zest and dash of the juice 80g/3oz dark chocolate (minimum 70% cocoa solids)2 tbsp butter 80g/3oz dark chocolate (minimum 70% cocoa solids) 2 tbsp butter 3 tbsp dried cherries, roughly chopped4 mint leaves, to decorate 3 tbsp dried cherries, roughly chopped 4 mint leaves, to decorate Method For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely.For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside.For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside.To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear."
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} | 01037fb3ec7b655b39c524aa2954b924b81696e667550658d828e3f0052befb8 | Chocolate fruit and nut refrigerator cake recipe
An average of 5.0 out of 5 stars from 2 ratings 225g/8oz digestive or ginger nut biscuits, broken into small pieces25g/1oz dried cherries25g/1oz glace cherries, chopped25g/1oz dried apricots, chopped25g/1oz dried blueberries25g/1oz sultanas25g/1oz mixed peel25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces140g/5oz unsalted butter3 tbsp double cream 225g/8oz digestive or ginger nut biscuits, broken into small pieces 25g/1oz dried cherries 25g/1oz glace cherries, chopped 25g/1oz dried apricots, chopped 25g/1oz dried blueberries 25g/1oz sultanas 25g/1oz mixed peel 25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces 140g/5oz unsalted butter 3 tbsp double cream a little vegetable oil a little vegetable oil ice cream ice cream Method Mix together in a bowl all the ingredients except the chocolate, butter and cream.Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Pour the chocolate over the biscuit mix and stir everything well until combined. Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolatefruitandnut_74454",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate fruit and nut refrigerator cake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 225g/8oz digestive or ginger nut biscuits, broken into small pieces25g/1oz dried cherries25g/1oz glace cherries, chopped25g/1oz dried apricots, chopped25g/1oz dried blueberries25g/1oz sultanas25g/1oz mixed peel25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces140g/5oz unsalted butter3 tbsp double cream 225g/8oz digestive or ginger nut biscuits, broken into small pieces 25g/1oz dried cherries 25g/1oz glace cherries, chopped 25g/1oz dried apricots, chopped 25g/1oz dried blueberries 25g/1oz sultanas 25g/1oz mixed peel 25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces 140g/5oz unsalted butter 3 tbsp double cream a little vegetable oil a little vegetable oil ice cream ice cream Method Mix together in a bowl all the ingredients except the chocolate, butter and cream.Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Pour the chocolate over the biscuit mix and stir everything well until combined. Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream."
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} | b324c2c8c83425174951d780b1f37a3009b6e9ded4e5ff8f7aa17b51664eaa25 | Baked celeriac with smoked trout and caper salsa recipe
An average of 5.0 out of 5 stars from 1 rating Celeriac is not the prettiest vegetable but this simple recipe shows you how to make it the star of the show. 1 medium celeriac, skin scrubbed but left on, cut in half lengthways 2 tbsp olive oil10g/¼oz thyme sprigs80g/2¾oz crème fraîche20g/¾oz fresh horseradish, peeled and finely grated (use horseradish cream as an alternative)150g/5½oz smoked trout or salmon, sliced into 3cm/1¼in strips 2 tsp lemon juiceflaky sea salt and black pepper 1 medium celeriac, skin scrubbed but left on, cut in half lengthways 2 tbsp olive oil 10g/¼oz thyme sprigs 80g/2¾oz crème fraîche 20g/¾oz fresh horseradish, peeled and finely grated (use horseradish cream as an alternative) 150g/5½oz smoked trout or salmon, sliced into 3cm/1¼in strips 2 tsp lemon juice flaky sea salt and black pepper 20g/¾oz small capers (or regular capers, chopped) 1 tbsp finely chopped parsley 1 tsp finely chopped tarragon1½ tbsp olive oil 20g/¾oz small capers (or regular capers, chopped) 1 tbsp finely chopped parsley 1 tsp finely chopped tarragon 1½ tbsp olive oil Method Preheat the oven to 180C/160C Fan/Gas 4.Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. For the salsa, mix together all the ingredients and set aside. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. For the salsa, mix together all the ingredients and set aside. For the salsa, mix together all the ingredients and set aside. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked celeriac with smoked trout and caper salsa recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Celeriac is not the prettiest vegetable but this simple recipe shows you how to make it the star of the show. 1 medium celeriac, skin scrubbed but left on, cut in half lengthways 2 tbsp olive oil10g/¼oz thyme sprigs80g/2¾oz crème fraîche20g/¾oz fresh horseradish, peeled and finely grated (use horseradish cream as an alternative)150g/5½oz smoked trout or salmon, sliced into 3cm/1¼in strips 2 tsp lemon juiceflaky sea salt and black pepper 1 medium celeriac, skin scrubbed but left on, cut in half lengthways 2 tbsp olive oil 10g/¼oz thyme sprigs 80g/2¾oz crème fraîche 20g/¾oz fresh horseradish, peeled and finely grated (use horseradish cream as an alternative) 150g/5½oz smoked trout or salmon, sliced into 3cm/1¼in strips 2 tsp lemon juice flaky sea salt and black pepper 20g/¾oz small capers (or regular capers, chopped) 1 tbsp finely chopped parsley 1 tsp finely chopped tarragon1½ tbsp olive oil 20g/¾oz small capers (or regular capers, chopped) 1 tbsp finely chopped parsley 1 tsp finely chopped tarragon 1½ tbsp olive oil Method Preheat the oven to 180C/160C Fan/Gas 4.Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. For the salsa, mix together all the ingredients and set aside. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Place the celeriac halves on 2 separate pieces of foil, large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half, along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside for about half an hour, for the celeriac to come to room temperature. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. Meanwhile, mix together the crème fraiche and horseradish, with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve. For the salsa, mix together all the ingredients and set aside. For the salsa, mix together all the ingredients and set aside. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve. When ready to serve, cut each celeriac half into 4 long wedges, each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa. Drizzle each portion with lemon juice and serve."
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} | 10b050af276ff4620a546131276b6380a09ae4ab05eae8dffd89afe82a27afe1 | Rump of lamb with onion, garlic and potato rösti recipe
An average of 4.8 out of 5 stars from 5 ratings This roast lamb comes with rösti, herb crème fraîche and braised peas to make a delicious alternative roast dinner for two. dash olive oil300g/10½oz lamb rump1 garlic clove1 small bunch thyme50ml/2fl oz Madeira50g/1¾oz butter dash olive oil 300g/10½oz lamb rump 1 garlic clove 1 small bunch thyme 50ml/2fl oz Madeira 50g/1¾oz butter 1 brown onion, grated 1 large potato, peeled and grated2 garlic cloves, grated1 free-range egg1 tbsp plain flour2 tbsp olive oil 1 brown onion, grated 1 large potato, peeled and grated 2 garlic cloves, grated 1 free-range egg 1 tbsp plain flour 2 tbsp olive oil 50g/1¾oz butter6 spring onions, roughly chopped1 garlic clove, thinly sliced100g/3½oz frozen peas300ml/10fl oz chicken stock2 tbsp roughly chopped fresh mint 50g/1¾oz butter 6 spring onions, roughly chopped 1 garlic clove, thinly sliced 100g/3½oz frozen peas 300ml/10fl oz chicken stock 2 tbsp roughly chopped fresh mint 200g/7oz crème fraîche1 tsp roughly chopped fresh parsley1 tsp roughly chopped fresh dill 200g/7oz crème fraîche 1 tsp roughly chopped fresh parsley 1 tsp roughly chopped fresh dill Method For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes.When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve.To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together.Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture.To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish.To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve.To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. | {
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"title": "Rump of lamb with onion, garlic and potato rösti recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings This roast lamb comes with rösti, herb crème fraîche and braised peas to make a delicious alternative roast dinner for two. dash olive oil300g/10½oz lamb rump1 garlic clove1 small bunch thyme50ml/2fl oz Madeira50g/1¾oz butter dash olive oil 300g/10½oz lamb rump 1 garlic clove 1 small bunch thyme 50ml/2fl oz Madeira 50g/1¾oz butter 1 brown onion, grated 1 large potato, peeled and grated2 garlic cloves, grated1 free-range egg1 tbsp plain flour2 tbsp olive oil 1 brown onion, grated 1 large potato, peeled and grated 2 garlic cloves, grated 1 free-range egg 1 tbsp plain flour 2 tbsp olive oil 50g/1¾oz butter6 spring onions, roughly chopped1 garlic clove, thinly sliced100g/3½oz frozen peas300ml/10fl oz chicken stock2 tbsp roughly chopped fresh mint 50g/1¾oz butter 6 spring onions, roughly chopped 1 garlic clove, thinly sliced 100g/3½oz frozen peas 300ml/10fl oz chicken stock 2 tbsp roughly chopped fresh mint 200g/7oz crème fraîche1 tsp roughly chopped fresh parsley1 tsp roughly chopped fresh dill 200g/7oz crème fraîche 1 tsp roughly chopped fresh parsley 1 tsp roughly chopped fresh dill Method For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes.When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve.To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together.Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture.To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish.To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve.To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche."
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} | 90e449271461cd3ef06c4ac11e6b76e9144dd552fdb15fbbbdea85518948084f | Giant poppy seed, pistachio and apple bread recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_poppy_seed_90613_16x9.jpg This tasty poppyseed bread is delicious on its own or with cheese. To assemble this giant snail bread, it is useful to have a dough scraper. 250ml/9fl oz full-fat milk7g fast-action dried yeast or 15g/½oz fresh yeast ½ tbsp caster sugar or runny honey2 free-range eggs360–400g/12½–14oz plain flour, plus extra for dusting1 tsp sea salt 250ml/9fl oz full-fat milk 7g fast-action dried yeast or 15g/½oz fresh yeast ½ tbsp caster sugar or runny honey 2 free-range eggs 360–400g/12½–14oz plain flour, plus extra for dusting 1 tsp sea salt 2 apples, cored 1 diced and 1 sliced 1 lemon, juice only100g/3½oz poppy seeds100g/3½oz pistachios400ml/14fl oz full-fat milk80g/2¾oz unsalted butter100g/3½oz caster sugar 1 tsp vanilla extractgenerous pinch sea salt1 free-range egg mixed with a touch of milk or kefir, to glaze 2 apples, cored 1 diced and 1 sliced 1 lemon, juice only 100g/3½oz poppy seeds 100g/3½oz pistachios 400ml/14fl oz full-fat milk 80g/2¾oz unsalted butter 100g/3½oz caster sugar 1 tsp vanilla extract generous pinch sea salt 1 free-range egg mixed with a touch of milk or kefir, to glaze Method To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve. To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve. | {
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"title": "Giant poppy seed, pistachio and apple bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_poppy_seed_90613_16x9.jpg This tasty poppyseed bread is delicious on its own or with cheese. To assemble this giant snail bread, it is useful to have a dough scraper. 250ml/9fl oz full-fat milk7g fast-action dried yeast or 15g/½oz fresh yeast ½ tbsp caster sugar or runny honey2 free-range eggs360–400g/12½–14oz plain flour, plus extra for dusting1 tsp sea salt 250ml/9fl oz full-fat milk 7g fast-action dried yeast or 15g/½oz fresh yeast ½ tbsp caster sugar or runny honey 2 free-range eggs 360–400g/12½–14oz plain flour, plus extra for dusting 1 tsp sea salt 2 apples, cored 1 diced and 1 sliced 1 lemon, juice only100g/3½oz poppy seeds100g/3½oz pistachios400ml/14fl oz full-fat milk80g/2¾oz unsalted butter100g/3½oz caster sugar 1 tsp vanilla extractgenerous pinch sea salt1 free-range egg mixed with a touch of milk or kefir, to glaze 2 apples, cored 1 diced and 1 sliced 1 lemon, juice only 100g/3½oz poppy seeds 100g/3½oz pistachios 400ml/14fl oz full-fat milk 80g/2¾oz unsalted butter 100g/3½oz caster sugar 1 tsp vanilla extract generous pinch sea salt 1 free-range egg mixed with a touch of milk or kefir, to glaze Method To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve. To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. To make the dough, whisk the milk, yeast, sugar and eggs together in a large bowl. Add the flour and mix everything together well to make sure there are no pockets of dry flour. The dough will look a bit strange at this stage – shaggy, a bit wet and weird. Either put it in the fridge until the next day or leave it to hydrate and rise for about 1 hour, covered with a tea towel in a warm environment.. Wet your hands and stretch and fold the dough to bring it together. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Place the apples in a bowl and squeeze the lemon juice over the top, to stop them from going brown. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. Meanwhile to make the filling, put the poppy seeds, pistachios and milk in a saucepan and simmer over a low heat for about 30 minutes or until all the milk has evaporated. Leave to cool down and then put the poppy seed mixture into a food processor. Add the butter, sugar, vanilla and salt. Blitz to a paste. Mix the diced apple through the poppy seed paste and set aside. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. To assemble, flour a work surface and your hands really well. Scoop out the dough and give it a gentle knead, collecting the flour from the worktop with the dough. It will soon stop being sticky and will feel so lush and velvety, like the top of a newborn’s head. Flour the work surface generously again and, using a rolling pin, start rolling out the dough. You can also use your fingers to stretch the edges out. When the dough is roughly 40x30cm/16x12in, dot the filling all around and then use your hand to gently (so as not to rip the dough) spread the poppyseed and apple filling. It won’t cover the dough perfectly and there will be some gaps around the edges, but that’s ok. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Line a wide, flat baking tray with baking paper. Roll up the dough, not too tightly, into a long log. Cut it in half and then cut the two halves lengthways. Gently drag and lift one of the pieces of dough and curl it around itself, with the exposed filling facing upwards. Then wrap the next piece of dough in a similar manner around the first coil. Keep doing this until you have one big ammonite-shaped beast. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve. Gently insert the sliced apples, skin-side up. Glaze the dough with the egg wash and cover loosely with a clean tea towel. Prove in a warm place for 30 minutes–1 hour. It should be nicely puffed. Preheat the oven to 220C/200C Fan/Gas 7. Bake the bread for about 40 minutes until brown. Rotate the tray halfway through if there are hot spots in the oven. Leave to cool down a little and then slice into wedges and serve."
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} | 26df322a66fafa6479a941dc2bdb3a5f357c29c51af762794de7cef562e7a04c | Parmesan and poppy seed biscuits recipe
Parmesan and poppy seed biscuits with a chorizo and red wine chutney An average of 0.0 out of 5 stars from 0 ratings Looking for something delicious to hand around at party? These classy biscuits are served with a quick chorizo chutney. 1 stalk rosemary, leaves removed and chopped finely280g/10oz plain flour60g/2¼oz Parmesan, grated210g/7½oz unsalted butter, softened½ tsp saltblack pepper3 tbsp poppy seeds 1 stalk rosemary, leaves removed and chopped finely 280g/10oz plain flour 60g/2¼oz Parmesan, grated 210g/7½oz unsalted butter, softened ½ tsp salt black pepper 3 tbsp poppy seeds 1 red onion, chopped250g/9oz cooking chorizo, diced1 red chilli, seeds removed, finely chopped1½ tbsp tomato purée100ml/3½fl oz apple juicepinch salt and pepperpinch herbes de Provence5 tbsp red wine2½ tbsp dark brown sugar½ tsp balsamic vinegar 1 red onion, chopped 250g/9oz cooking chorizo, diced 1 red chilli, seeds removed, finely chopped 1½ tbsp tomato purée 100ml/3½fl oz apple juice pinch salt and pepper pinch herbes de Provence 5 tbsp red wine 2½ tbsp dark brown sugar ½ tsp balsamic vinegar Method For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4.Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool.For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. | {
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"title": "Parmesan and poppy seed biscuits recipe",
"content": "Parmesan and poppy seed biscuits with a chorizo and red wine chutney An average of 0.0 out of 5 stars from 0 ratings Looking for something delicious to hand around at party? These classy biscuits are served with a quick chorizo chutney. 1 stalk rosemary, leaves removed and chopped finely280g/10oz plain flour60g/2¼oz Parmesan, grated210g/7½oz unsalted butter, softened½ tsp saltblack pepper3 tbsp poppy seeds 1 stalk rosemary, leaves removed and chopped finely 280g/10oz plain flour 60g/2¼oz Parmesan, grated 210g/7½oz unsalted butter, softened ½ tsp salt black pepper 3 tbsp poppy seeds 1 red onion, chopped250g/9oz cooking chorizo, diced1 red chilli, seeds removed, finely chopped1½ tbsp tomato purée100ml/3½fl oz apple juicepinch salt and pepperpinch herbes de Provence5 tbsp red wine2½ tbsp dark brown sugar½ tsp balsamic vinegar 1 red onion, chopped 250g/9oz cooking chorizo, diced 1 red chilli, seeds removed, finely chopped 1½ tbsp tomato purée 100ml/3½fl oz apple juice pinch salt and pepper pinch herbes de Provence 5 tbsp red wine 2½ tbsp dark brown sugar ½ tsp balsamic vinegar Method For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter.Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4.Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle.Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits.Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool.For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. For the Parmesan and poppy seed biscuits, using your hands, lightly work all the ingredients together (except the poppy seeds) into a dough. You can also pulse all the ingredients together in a food processor. Shape the dough into a log about 3cm/1¼in diameter. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Gently spread out the poppy seeds on a chopping board and roll the dough log in the poppy seeds.Wrap in cling film and place in the fridge for at least 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Remove the dough from the fridge and slice into rounds the thickness of a pound coin. Press the edges gently with your fingers to create a dome in the middle. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Lay the biscuits onto a baking tray lined with baking paper and leave in the fridge to chill for a further 20 minutes minimum. You may need two trays to fit all the biscuits. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. Bake in the preheated oven for 10-12 minutes, or until golden. Leave to cool. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. For the chorizo and red wine chutney, bring all the ingredient to a simmer over a medium heat. Cook until the liquid has evaporated and the chutney is a thick but spreadable consistency. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side. To serve, place the biscuits on a serving board and the chutney in a serving bowl on the side."
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} | 44377ddfcfb3bc0716c670f01632485d3ed0b971cb86c55029fee58843be6157 | Grilled tuna with tomato salsa recipe
An average of 4.3 out of 5 stars from 3 ratings Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends. 125ml/4fl oz extra virgin olive oil2 lemons, juice and zest1 tsp honey1 small banana shallot, finely chopped50g/1¾oz green olives, chopped50g/1¾oz black olives, chopped1 garlic clove, crushed or grated2 tsp dried oregano½ tsp sea salt¼ tsp freshly ground black pepper4 x fresh tuna steaks (about 150g/5½oz each) 2 plum tomatoes, seeds removed and diced2 tbsp capers, roughly chopped100g/3½oz rocket, roughly chopped 125ml/4fl oz extra virgin olive oil 2 lemons, juice and zest 1 tsp honey 1 small banana shallot, finely chopped 50g/1¾oz green olives, chopped 50g/1¾oz black olives, chopped 1 garlic clove, crushed or grated 2 tsp dried oregano ½ tsp sea salt ¼ tsp freshly ground black pepper 4 x fresh tuna steaks (about 150g/5½oz each) 2 plum tomatoes, seeds removed and diced 2 tbsp capers, roughly chopped 100g/3½oz rocket, roughly chopped 4 slices sourdough bread2 tbsp olive oil1 garlic clove 1 plum tomato, chopped and mashed with a little olive oilsalt and freshly ground black pepper 4 slices sourdough bread 2 tbsp olive oil 1 garlic clove 1 plum tomato, chopped and mashed with a little olive oil salt and freshly ground black pepper Method For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side. For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper. Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side. Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side. | {
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"title": "Grilled tuna with tomato salsa recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends. 125ml/4fl oz extra virgin olive oil2 lemons, juice and zest1 tsp honey1 small banana shallot, finely chopped50g/1¾oz green olives, chopped50g/1¾oz black olives, chopped1 garlic clove, crushed or grated2 tsp dried oregano½ tsp sea salt¼ tsp freshly ground black pepper4 x fresh tuna steaks (about 150g/5½oz each) 2 plum tomatoes, seeds removed and diced2 tbsp capers, roughly chopped100g/3½oz rocket, roughly chopped 125ml/4fl oz extra virgin olive oil 2 lemons, juice and zest 1 tsp honey 1 small banana shallot, finely chopped 50g/1¾oz green olives, chopped 50g/1¾oz black olives, chopped 1 garlic clove, crushed or grated 2 tsp dried oregano ½ tsp sea salt ¼ tsp freshly ground black pepper 4 x fresh tuna steaks (about 150g/5½oz each) 2 plum tomatoes, seeds removed and diced 2 tbsp capers, roughly chopped 100g/3½oz rocket, roughly chopped 4 slices sourdough bread2 tbsp olive oil1 garlic clove 1 plum tomato, chopped and mashed with a little olive oilsalt and freshly ground black pepper 4 slices sourdough bread 2 tbsp olive oil 1 garlic clove 1 plum tomato, chopped and mashed with a little olive oil salt and freshly ground black pepper Method For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side. For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3–4 minutes on each side for medium-rare or until cooked to your liking. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper. Drizzle the bread with oil and cook in a hot griddle pan for 1–2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper. Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side. Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side."
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} | 88d76a94ba0a856c5d1a3128f2533a436e8265636f41882e663a4d90f62268ed | Peppercorn crusted tuna with ginger and soy dressing recipe
An average of 4.5 out of 5 stars from 4 ratings The meaty flavour of seared tuna is offset with the heat of peppercorns and a zingy dressing in this simple summer fish recipe. 115g jar green peppercorns in brine, drained and roughly chopped2 x 100g/3½oz fresh tuna steaksdash olive oil 200g/7oz baby leaf spinach 115g jar green peppercorns in brine, drained and roughly chopped 2 x 100g/3½oz fresh tuna steaks dash olive oil 200g/7oz baby leaf spinach 1 tbsp finely chopped ginger½ bunch chives, finely chopped100ml/3½fl oz vegetable oil1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice onlysalt and freshly ground black pepper 1 tbsp finely chopped ginger ½ bunch chives, finely chopped 100ml/3½fl oz vegetable oil 1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice only salt and freshly ground black pepper Method Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. | {
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"title": "Peppercorn crusted tuna with ginger and soy dressing recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings The meaty flavour of seared tuna is offset with the heat of peppercorns and a zingy dressing in this simple summer fish recipe. 115g jar green peppercorns in brine, drained and roughly chopped2 x 100g/3½oz fresh tuna steaksdash olive oil 200g/7oz baby leaf spinach 115g jar green peppercorns in brine, drained and roughly chopped 2 x 100g/3½oz fresh tuna steaks dash olive oil 200g/7oz baby leaf spinach 1 tbsp finely chopped ginger½ bunch chives, finely chopped100ml/3½fl oz vegetable oil1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice onlysalt and freshly ground black pepper 1 tbsp finely chopped ginger ½ bunch chives, finely chopped 100ml/3½fl oz vegetable oil 1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice only salt and freshly ground black pepper Method Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing."
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} | b8a1ac0198b6a8088aad376ce83cfc33d3fc14448dac496a39fd8d5b346e2df5 | Pan-fried veal fillet with wild mushrooms, asparagus, wild garlic and sherry sauce recipe
For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. Add the thyme and mushrooms and cook until the mushrooms have softened.Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half.Add the chicken stock and simmer until the liquid has reduced in volume by half again.Add the cream and simmer until the liquid has reduce in volume by half again.Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm.For the veal, season the veal medallions with salt and freshly ground black pepper.Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side.Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft.Remove the veal and garlic from the pan and leave to rest in a warm place.Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan.Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm.Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drainHeat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper.To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce. For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. Add the thyme and mushrooms and cook until the mushrooms have softened. Add the thyme and mushrooms and cook until the mushrooms have softened. Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half. Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half. Add the chicken stock and simmer until the liquid has reduced in volume by half again. Add the chicken stock and simmer until the liquid has reduced in volume by half again. Add the cream and simmer until the liquid has reduce in volume by half again. Add the cream and simmer until the liquid has reduce in volume by half again. Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm. Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm. For the veal, season the veal medallions with salt and freshly ground black pepper. For the veal, season the veal medallions with salt and freshly ground black pepper. Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side. Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side. Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft. Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft. Remove the veal and garlic from the pan and leave to rest in a warm place. Remove the veal and garlic from the pan and leave to rest in a warm place. Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan. Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan. Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm. Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm. Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drain Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drain Heat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper. Heat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper. To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce. To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce. | {
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"title": "Pan-fried veal fillet with wild mushrooms, asparagus, wild garlic and sherry sauce recipe",
"content": "For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. Add the thyme and mushrooms and cook until the mushrooms have softened.Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half.Add the chicken stock and simmer until the liquid has reduced in volume by half again.Add the cream and simmer until the liquid has reduce in volume by half again.Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm.For the veal, season the veal medallions with salt and freshly ground black pepper.Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side.Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft.Remove the veal and garlic from the pan and leave to rest in a warm place.Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan.Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm.Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drainHeat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper.To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce. For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. For the sauce, heat a frying pan until just hot, add half the butter and the shallots. Cook over a low heat until soft and transparent. Add the thyme and mushrooms and cook until the mushrooms have softened. Add the thyme and mushrooms and cook until the mushrooms have softened. Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half. Add the sherry, turn up the heat and simmer until the liquid is reduced in volume by half. Add the chicken stock and simmer until the liquid has reduced in volume by half again. Add the chicken stock and simmer until the liquid has reduced in volume by half again. Add the cream and simmer until the liquid has reduce in volume by half again. Add the cream and simmer until the liquid has reduce in volume by half again. Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm. Whisk in the remaining butter, pass through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Keep warm. For the veal, season the veal medallions with salt and freshly ground black pepper. For the veal, season the veal medallions with salt and freshly ground black pepper. Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side. Heat a frying pan until hot and add a third of the butter and all of the olive oil. Add the veal and fry gently for 2-3 minutes, without turning, until golden-brown on one side. Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft. Turn the veal over, add the garlic and thyme and fry for 2-3 minutes or until the veal is golden-brown on both sides and the garlic is golden in colour and soft. Remove the veal and garlic from the pan and leave to rest in a warm place. Remove the veal and garlic from the pan and leave to rest in a warm place. Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan. Spoon off any excess fat from the cooking juices in the pan and add a splash of water to the pan to deglaze, scraping off any brown bits stuck to the bottom of the pan. Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm. Add this liquid to the sherry sauce. Reheat the sauce, whisking all the time, until the cooking juices have been incorporated. Keep warm. Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drain Bring a shallow pan of water to the boil, add another third of the butter and the asparagus. Cook gently for 2-3 minutes, until just tender, and drain Heat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper. Heat a separate frying pan until hot, add the remaining butter, the mushrooms, wild garlic and spinach leaves and sauté for 2-3 minutes, or until the mushrooms are cooked and the leaves wilted. Season, to taste, with salt and freshly ground black pepper. To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce. To serve, spoon two-thirds of the mushroom mixture into the centre of a large warm serving platter. Top with the veal medallions and the remaining mushroom mixture. Place the asparagus to one side and spoon over the sauce."
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} | a8df5892e96512fa684910ce684cd3e6b97f25bcdbeffd6349c887efc5b46035 | Simon Rimmer's lasagne recipe
An average of 4.3 out of 5 stars from 13 ratings This lasagne is a lighter version of the classic dish, filled with lean beef, summery peppers and cottage cheese. oil for frying450g/1lb lean minced beef1 onion, finely chopped1 red pepper, deseeded and finely chopped1 green pepper, deseeded and finely chopped150g/5oz button mushrooms, sliced3 tsp tomato purée2 bay leaves2 x 400g/14oz cans chopped tomatoes1 tsp dried thyme1 tsp dried parsley 1 tsp dried oreganobutter, for greasing300g/10½oz 'no pre-cook' lasagne sheets300g/10½oz cottage cheese150g/5oz mature cheddar, grated salt and freshly ground black pepper oil for frying 450g/1lb lean minced beef 1 onion, finely chopped 1 red pepper, deseeded and finely chopped 1 green pepper, deseeded and finely chopped 150g/5oz button mushrooms, sliced 3 tsp tomato purée 2 bay leaves 2 x 400g/14oz cans chopped tomatoes 1 tsp dried thyme 1 tsp dried parsley 1 tsp dried oregano butter, for greasing 300g/10½oz 'no pre-cook' lasagne sheets 300g/10½oz cottage cheese 150g/5oz mature cheddar, grated salt and freshly ground black pepper green saladgarlic bread green salad garlic bread Method Preheat the oven to 180C/350F/Gas 4.Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside.Add the onions, peppers and mushrooms and fry over a medium heat until softened.Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. | {
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"title": "Simon Rimmer's lasagne recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings This lasagne is a lighter version of the classic dish, filled with lean beef, summery peppers and cottage cheese. oil for frying450g/1lb lean minced beef1 onion, finely chopped1 red pepper, deseeded and finely chopped1 green pepper, deseeded and finely chopped150g/5oz button mushrooms, sliced3 tsp tomato purée2 bay leaves2 x 400g/14oz cans chopped tomatoes1 tsp dried thyme1 tsp dried parsley 1 tsp dried oreganobutter, for greasing300g/10½oz 'no pre-cook' lasagne sheets300g/10½oz cottage cheese150g/5oz mature cheddar, grated salt and freshly ground black pepper oil for frying 450g/1lb lean minced beef 1 onion, finely chopped 1 red pepper, deseeded and finely chopped 1 green pepper, deseeded and finely chopped 150g/5oz button mushrooms, sliced 3 tsp tomato purée 2 bay leaves 2 x 400g/14oz cans chopped tomatoes 1 tsp dried thyme 1 tsp dried parsley 1 tsp dried oregano butter, for greasing 300g/10½oz 'no pre-cook' lasagne sheets 300g/10½oz cottage cheese 150g/5oz mature cheddar, grated salt and freshly ground black pepper green saladgarlic bread green salad garlic bread Method Preheat the oven to 180C/350F/Gas 4.Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside.Add the onions, peppers and mushrooms and fry over a medium heat until softened.Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Add the onions, peppers and mushrooms and fry over a medium heat until softened. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread. To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread."
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} | 11fb45a502f01eae8c08949f98d79971e544782e1989b4539beb19c13ef73c4c | Sesame cauliflower steaks with tahini dressing recipe
Sesame cauliflower steaks with tahini dressing and smoky chickpeas An average of 5.0 out of 5 stars from 2 ratings A vegan dish packed with flavour! Spiced cauliflower steaks served with a tahini dressing and smoky fried chickpeas. 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced1 large cauliflower, cut into 4 steaks25g/1oz unsalted butter 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced 1 large cauliflower, cut into 4 steaks 25g/1oz unsalted butter 1 head garlic, roasted 50g/1¾oz tahini1 lemon, juice only 1 head garlic, roasted 50g/1¾oz tahini 1 lemon, juice only oil, for deep frying3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds oil, for deep frying 3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds 2 tbsp mint cress2 tbsp coriander cress 2 tbsp mint cress 2 tbsp coriander cress Method To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick.To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds.To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. | {
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"title": "Sesame cauliflower steaks with tahini dressing recipe",
"content": "Sesame cauliflower steaks with tahini dressing and smoky chickpeas An average of 5.0 out of 5 stars from 2 ratings A vegan dish packed with flavour! Spiced cauliflower steaks served with a tahini dressing and smoky fried chickpeas. 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced1 large cauliflower, cut into 4 steaks25g/1oz unsalted butter 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced 1 large cauliflower, cut into 4 steaks 25g/1oz unsalted butter 1 head garlic, roasted 50g/1¾oz tahini1 lemon, juice only 1 head garlic, roasted 50g/1¾oz tahini 1 lemon, juice only oil, for deep frying3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds oil, for deep frying 3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds 2 tbsp mint cress2 tbsp coriander cress 2 tbsp mint cress 2 tbsp coriander cress Method To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick.To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds.To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses."
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} | 240e8d66cf613ab11b968edc7fc2ca82b5a84244be68ff41c7fbbcaca76d2c31 | Griddled squid with soy and citrus dressing recipe
An average of 4.0 out of 5 stars from 2 ratings This is a really quick starter or light supper dish. The zingy sauce will really get your tastebuds going. 1 lime, zest and juice ½ lemon, zest and juice ½ orange, zest and juice 1 small bunch coriander, finely chopped 1 small bunch fresh mint, leaves finely chopped 1 tbsp dark soy sauce 1 red chilli, finely chopped2½cm/1in piece fresh ginger, grated pinch of caster sugar 4 tbsp extra virgin olive oil 1 tbsp sesame oil salt and freshly ground black pepper4 medium-sized whole squid, gutted, cleaned and dried1-2 tbsp olive oil 150g/5½oz mixed cress leaves, to serve 1 lime, zest and juice ½ lemon, zest and juice ½ orange, zest and juice 1 small bunch coriander, finely chopped 1 small bunch fresh mint, leaves finely chopped 1 tbsp dark soy sauce 1 red chilli, finely chopped 2½cm/1in piece fresh ginger, grated pinch of caster sugar 4 tbsp extra virgin olive oil 1 tbsp sesame oil salt and freshly ground black pepper 4 medium-sized whole squid, gutted, cleaned and dried 1-2 tbsp olive oil 150g/5½oz mixed cress leaves, to serve Method In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid.Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing.Gently mix the salad leaves into the squid and dressing and arrange on serving plates. In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid. Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing. Gently mix the salad leaves into the squid and dressing and arrange on serving plates. Gently mix the salad leaves into the squid and dressing and arrange on serving plates. | {
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"title": "Griddled squid with soy and citrus dressing recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This is a really quick starter or light supper dish. The zingy sauce will really get your tastebuds going. 1 lime, zest and juice ½ lemon, zest and juice ½ orange, zest and juice 1 small bunch coriander, finely chopped 1 small bunch fresh mint, leaves finely chopped 1 tbsp dark soy sauce 1 red chilli, finely chopped2½cm/1in piece fresh ginger, grated pinch of caster sugar 4 tbsp extra virgin olive oil 1 tbsp sesame oil salt and freshly ground black pepper4 medium-sized whole squid, gutted, cleaned and dried1-2 tbsp olive oil 150g/5½oz mixed cress leaves, to serve 1 lime, zest and juice ½ lemon, zest and juice ½ orange, zest and juice 1 small bunch coriander, finely chopped 1 small bunch fresh mint, leaves finely chopped 1 tbsp dark soy sauce 1 red chilli, finely chopped 2½cm/1in piece fresh ginger, grated pinch of caster sugar 4 tbsp extra virgin olive oil 1 tbsp sesame oil salt and freshly ground black pepper 4 medium-sized whole squid, gutted, cleaned and dried 1-2 tbsp olive oil 150g/5½oz mixed cress leaves, to serve Method In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid.Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing.Gently mix the salad leaves into the squid and dressing and arrange on serving plates. In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid. Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid. Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing. Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing. Gently mix the salad leaves into the squid and dressing and arrange on serving plates. Gently mix the salad leaves into the squid and dressing and arrange on serving plates."
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} | bc1ca0a4cec626279bbca99ee6da9a622bdc8d268f1ba858fc718dedb50fdb5f | Three cheese and cress muffins recipe
An average of 4.0 out of 5 stars from 1 rating Use up leftover cheese in this tasty muffin. recipe. They're great for lunchboxes and picnics. 1 free-range egg white4 tbsp vegetable oil3-4 tbsp milk125g/4½oz plain flour1 tsp baking powderpinch English mustard powdersmall bunch salad cress15g/½ oz cheddar, grated15g/½ oz feta, crumbled15g/½ oz parmesan, grated 1 free-range egg white 4 tbsp vegetable oil 3-4 tbsp milk 125g/4½oz plain flour 1 tsp baking powder pinch English mustard powder small bunch salad cress 15g/½ oz cheddar, grated 15g/½ oz feta, crumbled 15g/½ oz parmesan, grated Method Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases.Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper.Stir the flour, baking powder and mustard powder together in a bowl.Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined.Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Stir the flour, baking powder and mustard powder together in a bowl. Stir the flour, baking powder and mustard powder together in a bowl. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Three cheese and cress muffins recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Use up leftover cheese in this tasty muffin. recipe. They're great for lunchboxes and picnics. 1 free-range egg white4 tbsp vegetable oil3-4 tbsp milk125g/4½oz plain flour1 tsp baking powderpinch English mustard powdersmall bunch salad cress15g/½ oz cheddar, grated15g/½ oz feta, crumbled15g/½ oz parmesan, grated 1 free-range egg white 4 tbsp vegetable oil 3-4 tbsp milk 125g/4½oz plain flour 1 tsp baking powder pinch English mustard powder small bunch salad cress 15g/½ oz cheddar, grated 15g/½ oz feta, crumbled 15g/½ oz parmesan, grated Method Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases.Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper.Stir the flour, baking powder and mustard powder together in a bowl.Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined.Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Stir the flour, baking powder and mustard powder together in a bowl. Stir the flour, baking powder and mustard powder together in a bowl. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown."
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} | 97002b8913bb5b804fa798b1b2efa264d130ef25a413dd521ff0a3d83cb94dd6 | Exceptional gammon with cider recipe
Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so.Preheat the oven to 200C/180C Fan/Gas 6.Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds.For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauceFor the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling.Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt.Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash. Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce For the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling. For the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling. Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt. Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt. Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash. Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash. | {
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"title": "Exceptional gammon with cider recipe",
"content": "Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so.Preheat the oven to 200C/180C Fan/Gas 6.Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds.For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauceFor the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling.Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt.Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash. Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so. Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, partly covered with a lid, for 1¼ hours. Turn the gammon carefully in the liquid every 20 minutes or so. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce For the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling. For the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling. Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt. Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins. Taste the sauce and adjust seasoning to taste. If you want it sweeter, add a pinch of demerara sugar; you almost certainly won’t need any salt. Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash. Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously. A creamy consistency is better than a very thick sauce, but if you prefer yours thicker, add a little more blended cornflour. To serve, place gammon slices on individual plates and pour over the sauce. Serve with spiced red cabbage and green chilli mash."
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} | 5471e41a728f070a4dec9c148a555e235e973d73ec117ea6dcf3733d79d1ee4d | Mini meringue nests with pistachios and raspberries recipe
An average of 5.0 out of 5 stars from 1 rating These dainty little mouthfuls are a clever twist on a classic pavlova and make perfect petit fours. 3 free-range egg whites1 tsp lemon juice150g/5½oz caster sugar115g/4oz unsalted pistachios, blended to a fine powder115g/4oz white chocolate with dried raspberries, melted142ml/¼ pint double cream115g/4oz white chocolate, shaved with a knife12 fresh raspberries12 small mint leaves 3 free-range egg whites 1 tsp lemon juice 150g/5½oz caster sugar 115g/4oz unsalted pistachios, blended to a fine powder 115g/4oz white chocolate with dried raspberries, melted 142ml/¼ pint double cream 115g/4oz white chocolate, shaved with a knife 12 fresh raspberries 12 small mint leaves Method Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper.Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests.Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. | {
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"url": "https://www.bbc.co.uk/food/recipes/mini_meringue_nests_with_63500",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini meringue nests with pistachios and raspberries recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These dainty little mouthfuls are a clever twist on a classic pavlova and make perfect petit fours. 3 free-range egg whites1 tsp lemon juice150g/5½oz caster sugar115g/4oz unsalted pistachios, blended to a fine powder115g/4oz white chocolate with dried raspberries, melted142ml/¼ pint double cream115g/4oz white chocolate, shaved with a knife12 fresh raspberries12 small mint leaves 3 free-range egg whites 1 tsp lemon juice 150g/5½oz caster sugar 115g/4oz unsalted pistachios, blended to a fine powder 115g/4oz white chocolate with dried raspberries, melted 142ml/¼ pint double cream 115g/4oz white chocolate, shaved with a knife 12 fresh raspberries 12 small mint leaves Method Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper.Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests.Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf."
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} | b00671ea51014bc1b2eaa5b8d5bd91ac1d112fd55b03bf2e4e5c777092da3b15 | Mini banoffee pies recipe
An average of 4.7 out of 5 stars from 3 ratings These mini versions of the dessert favourite are really cute. You could make the pastry cases and toffee filling well in advance. 250g/9oz plain flour125g/4½oz cold butter, diced2 tbsp sugarpinch salt2 free-range eggs yolks only1 tbsp double cream 250g/9oz plain flour 125g/4½oz cold butter, diced 2 tbsp sugar pinch salt 2 free-range eggs yolks only 1 tbsp double cream 250g/9oz brown sugar50g/1¾oz butter142ml/¼ pint double cream 250g/9oz brown sugar 50g/1¾oz butter 142ml/¼ pint double cream 2 ripe bananas500ml/18fl oz double cream4 tbsp icing sugar 2 ripe bananas 500ml/18fl oz double cream 4 tbsp icing sugar 125g/4½oz good-quality plain chocolate, shaved with a knife 125g/4½oz good-quality plain chocolate, shaved with a knife Method Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tinFor the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes.Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool.Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool.For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge.To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tin Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tin For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes. For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes. Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool. Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool. Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool. Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool. For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge. For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge. To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate. To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate. | {
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"url": "https://www.bbc.co.uk/food/recipes/mini_banoffee_pies_39023",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini banoffee pies recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings These mini versions of the dessert favourite are really cute. You could make the pastry cases and toffee filling well in advance. 250g/9oz plain flour125g/4½oz cold butter, diced2 tbsp sugarpinch salt2 free-range eggs yolks only1 tbsp double cream 250g/9oz plain flour 125g/4½oz cold butter, diced 2 tbsp sugar pinch salt 2 free-range eggs yolks only 1 tbsp double cream 250g/9oz brown sugar50g/1¾oz butter142ml/¼ pint double cream 250g/9oz brown sugar 50g/1¾oz butter 142ml/¼ pint double cream 2 ripe bananas500ml/18fl oz double cream4 tbsp icing sugar 2 ripe bananas 500ml/18fl oz double cream 4 tbsp icing sugar 125g/4½oz good-quality plain chocolate, shaved with a knife 125g/4½oz good-quality plain chocolate, shaved with a knife Method Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tinFor the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes.Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool.Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool.For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge.To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tin Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole petit four tin For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes. For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes. Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool. Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool. Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool. Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool. For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge. For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge. To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate. To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate."
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} | 2b57a23206a1e7b056cd3d47f0a7a47f234fcab2d0b283beaeac1e3cee76c892 | Medjool date and walnut scones recipe
An average of 4.0 out of 5 stars from 2 ratings Exceptionally large, sweet Medjool dates are considered the king of dates. Added to these scones they make a delicious teatime treat. 500g/1lb 2oz self-raising flour sifted, plus extra for flouring100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing40g/1½oz caster sugarpinch flaked sea salt 300ml/10fl oz full-fat milk1 tbsp crème fraîcheMedjool dates, chopped into chunks (to taste)walnuts, toasted and chopped (to taste) 500g/1lb 2oz self-raising flour sifted, plus extra for flouring 100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing 40g/1½oz caster sugar pinch flaked sea salt 300ml/10fl oz full-fat milk 1 tbsp crème fraîche Medjool dates, chopped into chunks (to taste) walnuts, toasted and chopped (to taste) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed.Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough.Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Serve with good-quality strawberry jam and clotted cream. | {
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"title": "Medjool date and walnut scones recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Exceptionally large, sweet Medjool dates are considered the king of dates. Added to these scones they make a delicious teatime treat. 500g/1lb 2oz self-raising flour sifted, plus extra for flouring100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing40g/1½oz caster sugarpinch flaked sea salt 300ml/10fl oz full-fat milk1 tbsp crème fraîcheMedjool dates, chopped into chunks (to taste)walnuts, toasted and chopped (to taste) 500g/1lb 2oz self-raising flour sifted, plus extra for flouring 100g/3½oz butter, at room temperature, chopped into little squares, plus extra for greasing 40g/1½oz caster sugar pinch flaked sea salt 300ml/10fl oz full-fat milk 1 tbsp crème fraîche Medjool dates, chopped into chunks (to taste) walnuts, toasted and chopped (to taste) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed.Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough.Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Preheat the oven to 220C/425F/Gas 6 and grease and flour a baking tray. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Put the flour into a large bowl, add the butter and rub it into the flour to make breadcrumbs. Add the sugar and salt and mix together. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Pour in the milk gradually and mix in, reserving a few tablespoons for a glaze. Mix in the crème fraîche until well-combined. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Add dates and walnuts, to taste, ensuring that they’re evenly dispersed. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Lightly flour a clean work surface and roll out the scone dough to a thickness of 2.5cm/1in and use a round pastry cutter to cut out six scones. Re-roll any off-cuts to make more scones, but be careful not to overwork the dough. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Place the scones onto the prepared baking tray and bake for 15 -20 minutes, or until risen and golden-brown. Serve with good-quality strawberry jam and clotted cream. Serve with good-quality strawberry jam and clotted cream."
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} | 9735954d0434e895f894f1d5bfebcc3f3070d89b526de039f4c9f15fb6c2d3b3 | Crab and salmon fishcakes recipe
Preheat the oven to 200C/400F/Gas 6. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan.Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab and salmon fishcakes recipe",
"content": "Preheat the oven to 200C/400F/Gas 6. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan.Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate."
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} | f2e204e4f3537d2432f303f5432a01a1c2b5f907a0fe49c3b152d44a1e49c551 | Coconut, fennel and pistachio biscotti recipe
Preheat the oven to 180C/160C Fan/Gas 4.Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool.In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence.Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds.Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes.Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2.Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack.For the coconut brittle, line a baking tray with non-stick baking paper.Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish.Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool. Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool. In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence. In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence. Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds. Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds. Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes. Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes. Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2. Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2. Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack. For the coconut brittle, line a baking tray with non-stick baking paper. For the coconut brittle, line a baking tray with non-stick baking paper. Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconut_fennel_and_40895",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut, fennel and pistachio biscotti recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool.In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence.Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds.Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes.Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2.Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack.For the coconut brittle, line a baking tray with non-stick baking paper.Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish.Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool. Put the coconut chips in a dry frying pan and toast them until golden-brown, stirring regularly. Toast the pistachios and fennel seeds in the same way, then transfer the pistachios and fennel seeds to a food processor and pulse until they are just broken. Set aside to cool. In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence. In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and coconut essence. Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds. Combine the flour, baking powder, salt, toasted coconut, pistachios and three-quarters of the fennel seeds. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds. Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes. Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes. Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2. Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2. Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack. For the coconut brittle, line a baking tray with non-stick baking paper. For the coconut brittle, line a baking tray with non-stick baking paper. Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. Add the sugar, butter and 125ml/4½oz water to a large saucepan. Heat gently until the sugar dissolves. Using a sugar thermometer, continue to heat the mixture to 160C, or until a caramel forms. Remove from the heat immediately and stir in the coconut. Stir in the bicarbonate of soda – the caramel will start to foam so take care not to burn yourself, melted sugar is very hot. Pour onto the prepared tray and leave to cool. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish. When cool, break the brittle into large pieces and add to a food processor. Add the reserved fennel seeds and pulse until broken into a coarse powder. Transfer to a shallow dish. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Dip the long side of the biscotti in the melted chocolate and then into the coconut brittle. Set aside until the chocolate is set, then serve."
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} | 311bfab2573d8b62cb989f752c1ca78440d1edf1d0c44a305ae2ae4408d55577 | Orange, rosemary and almond biscotti with a zabaglione dip recipe
An average of 5.0 out of 5 stars from 2 ratings These flavour-packed biscotti make a classy end to an Italian meal, or any meal for that matter. 160g/5½oz blanched almonds4 large unwaxed oranges 420g/15oz caster sugar 350g/12oz plain flour, plus extra for dusting 3 tsp baking powder3 large free-range eggs4 sprigs rosemary, leaves picked and finely chopped100g/3½oz dried cranberries 160g/5½oz blanched almonds 4 large unwaxed oranges 420g/15oz caster sugar 350g/12oz plain flour, plus extra for dusting 3 tsp baking powder 3 large free-range eggs 4 sprigs rosemary, leaves picked and finely chopped 100g/3½oz dried cranberries 3 large free-range egg yolks35g/1¼oz caster sugarpinch ground cinnamon2 tbsp Marsala wine 2 tbsp orange-flavoured liqueur such as Cointreau50ml/2fl oz whipping cream 3 large free-range egg yolks 35g/1¼oz caster sugar pinch ground cinnamon 2 tbsp Marsala wine 2 tbsp orange-flavoured liqueur such as Cointreau 50ml/2fl oz whipping cream Method For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times.Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid.Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour.In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required.Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool.While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture.Serve the biscotti with the zabaglione dip alongside. For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times. Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid. Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid. Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour. Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour. In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required. In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required. Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool. While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture. Serve the biscotti with the zabaglione dip alongside. Serve the biscotti with the zabaglione dip alongside. | {
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"title": "Orange, rosemary and almond biscotti with a zabaglione dip recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These flavour-packed biscotti make a classy end to an Italian meal, or any meal for that matter. 160g/5½oz blanched almonds4 large unwaxed oranges 420g/15oz caster sugar 350g/12oz plain flour, plus extra for dusting 3 tsp baking powder3 large free-range eggs4 sprigs rosemary, leaves picked and finely chopped100g/3½oz dried cranberries 160g/5½oz blanched almonds 4 large unwaxed oranges 420g/15oz caster sugar 350g/12oz plain flour, plus extra for dusting 3 tsp baking powder 3 large free-range eggs 4 sprigs rosemary, leaves picked and finely chopped 100g/3½oz dried cranberries 3 large free-range egg yolks35g/1¼oz caster sugarpinch ground cinnamon2 tbsp Marsala wine 2 tbsp orange-flavoured liqueur such as Cointreau50ml/2fl oz whipping cream 3 large free-range egg yolks 35g/1¼oz caster sugar pinch ground cinnamon 2 tbsp Marsala wine 2 tbsp orange-flavoured liqueur such as Cointreau 50ml/2fl oz whipping cream Method For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times.Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid.Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour.In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required.Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool.While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture.Serve the biscotti with the zabaglione dip alongside. For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times. Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times. Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid. Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid. Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour. Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour. In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required. In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required. Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool. Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool. While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture. Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture. Serve the biscotti with the zabaglione dip alongside. Serve the biscotti with the zabaglione dip alongside."
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} | b7756f7c583de8843d77bf9a07fc3156b062c09b6fe6ed32d0a9daa3a39ff1a5 | Pasta with beurre blanc and confit egg yolks recipe
Silk handkerchiefs with beurre blanc and confit egg yolks An average of 3.7 out of 5 stars from 3 ratings Silk handkerchief pasta is a signature dish from the Liguria region of Italy. 250ml/9fl oz vegetable oil4 egg yolks 250ml/9fl oz vegetable oil 4 egg yolks 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares100g/3½oz walnuts, toasted and finely chopped20g/¾oz grated Parmesan 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan 2 shallots, thinly sliced4 juniper berries4 peppercorns1 bay leaf150ml/5fl oz white wine200g/7oz unsalted butterfew dashes condimento morbido or white wine vinegar2 tbsp double cream 2 shallots, thinly sliced 4 juniper berries 4 peppercorns 1 bay leaf 150ml/5fl oz white wine 200g/7oz unsalted butter few dashes condimento morbido or white wine vinegar 2 tbsp double cream Method To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks.For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente.To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside.Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. | {
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"title": "Pasta with beurre blanc and confit egg yolks recipe",
"content": "Silk handkerchiefs with beurre blanc and confit egg yolks An average of 3.7 out of 5 stars from 3 ratings Silk handkerchief pasta is a signature dish from the Liguria region of Italy. 250ml/9fl oz vegetable oil4 egg yolks 250ml/9fl oz vegetable oil 4 egg yolks 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares100g/3½oz walnuts, toasted and finely chopped20g/¾oz grated Parmesan 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan 2 shallots, thinly sliced4 juniper berries4 peppercorns1 bay leaf150ml/5fl oz white wine200g/7oz unsalted butterfew dashes condimento morbido or white wine vinegar2 tbsp double cream 2 shallots, thinly sliced 4 juniper berries 4 peppercorns 1 bay leaf 150ml/5fl oz white wine 200g/7oz unsalted butter few dashes condimento morbido or white wine vinegar 2 tbsp double cream Method To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks.For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente.To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside.Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. To make the confit eggs, bring the oil to 65C in a saucepan, checking the temperature carefully using a thermometer to ensure it does not exceed this. Carefully drop in the egg yolks and leave to cook for 45 minutes to 1 hour, or until the yolks reach the consistency of very soft-boiled egg yolks. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. For the silk handkerchiefs, bring a large saucepan of salted water to the boil, drop in the pasta squares and cook for 2–3 minutes, or until al dente. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. To make the beurre blanc, heat the shallots, juniper, peppercorns, bay leaf and wine in a small saucepan and boil until the volume has reduced by half. Slowly whisk in the butter until combined, then add the vinegar and cream. Pass the sauce through a fine sieve and set aside. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve. Put some of the grated Parmesan in the base of four serving bowls and lay the pasta squares on top in each bowl, folding them over so they slightly overlap with each other. Place a confit egg yolk in the centre of the pasta in each bowl, pour over some sauce, then sprinkle over the remaining Parmesan and the walnuts and serve."
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} | c2956f2c7db708dae58cb6ad0ec8e6295c73e201866fa993140b071b029f17f8 | Lamb shanks braised in a yoghurt sauce recipe
For the lamb shanks, preheat the oven to 160C/325F/Gas 3.Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat.In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside.Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate.Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant.Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned.Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined.Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined.Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top.Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes.Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it.Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well.Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook.Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender.To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each. For the lamb shanks, preheat the oven to 160C/325F/Gas 3. For the lamb shanks, preheat the oven to 160C/325F/Gas 3. Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat. Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat. In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside. In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside. Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate. Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate. Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant. Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant. Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned. Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned. Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined. Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined. Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined. Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined. Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top. Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top. Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes. Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes. Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it. Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it. Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well. Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook. Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender. Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender. To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each. To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each. | {
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"title": "Lamb shanks braised in a yoghurt sauce recipe",
"content": "For the lamb shanks, preheat the oven to 160C/325F/Gas 3.Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat.In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside.Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate.Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant.Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned.Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined.Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined.Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top.Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes.Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it.Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well.Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook.Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender.To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each. For the lamb shanks, preheat the oven to 160C/325F/Gas 3. For the lamb shanks, preheat the oven to 160C/325F/Gas 3. Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat. Season the lamb shanks all over with ½ tsp of the salt and freshly ground black pepper, to taste. Pat the seasoning into the meat. In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside. In a food processor, blend the ginger, garlic and four tablespoons of the water to a smooth paste. Set aside. Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate. Heat the oil in a large, non-stick, ovenproof pan over a high heat. (NB: You will need to use a pan with a tight-fitting lid.) When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning regularly, or until lightly browned on all sides. Remove the lamb shanks from the pan and set aside on a warm plate. Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant. Add the cumin, cloves, cinnamon and peppercorns to the hot oil in the pan the lamb shanks were cooked in. Fry for 10-15 seconds, or until fragrant. Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned. Add the ginger and garlic paste and stir well. Fry for 5-6 minutes, or until lightly browned. Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined. Remove the pan from the heat and allow the contents to cool slightly, then add the yoghurt. Stir until well combined, then add the remaining water and stir again until well combined. Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined. Return the pan to the heat, then add the ground coriander, chilli powder or cayenne pepper, ground turmeric and the remaining one and a half teaspoons of salt. Stir well until combined. Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top. Return the lamb shanks to the pan so that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with aluminium foil and place the lid on top. Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes. Transfer the pan to the oven and bake slowly for three hours, turning the shanks over every 30 minutes. Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it. Remove the pan from the oven and remove the lid and aluminium foil. Place the pan over a high heat and bring the yoghurt mixture to the boil. Reduce the heat until the mixture is simmering, then simmer the remaining liquid for 6-7 minutes, or until the volume of liquid has reduced and the sauce has thickened. Baste the lamb shanks regularly with the remaining sauce as you simmer it. Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Meanwhile, for the basmati pilau with dill and cardamom, rinse the rice in several changes of water. Drain well, then place the drained rice into a bowl and cover generously with fresh water. Set aside for 30 minutes to soak, then drain well again. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well. Heat the oil in a heavy-based pan over a medium heat. (NB: You'll need a pan with a tight-fitting lid.) When the oil is hot, add the cinnamon stick, cardamom pods and bay leaves and fry for 5-10 seconds, stirring well. Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the onions and fry for 4-5 minutes, stirring regularly, or until coloured. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook. Add the soaked, drained basmati rice and the chopped dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, or until the rice is coated in the oil and has begun to cook. Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender. Add the stock and bring to the boil. Season, to taste, with up to a teaspoon of salt if necessary, then cover with a lid. Reduce the heat to its lowest setting and cook the rice for 20-25 minutes, or until tender. To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each. To serve, divide the rice equally among four serving plates. Place one lamb shank alongside each."
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} | a2ff48e0e7f7da97b35a09b665ef55ff54eac3408f488c8b687883b75d45351c | Madhur Jaffrey's chicken korma recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenkormawi_90196_16x9.jpg No relation to the yellow takeaway korma, Madhur Jaffrey's chicken korma is heady with spices and rich with just a drop of cream. 5-6 garlic cloves, coarsely chopped2.5cm/1in piece fresh root ginger, chopped50g/2oz flaked almonds150ml/¼ pint water5 tbsp olive or groundnut oil2 bay leaves8 cardamom pods, lightly crushed4 cloves2.5cm/1in piece cinnamon stick1 onion, finely chopped1 tbsp ground cumin1 tbsp ground coriander¼ tsp chilli powder1 tbsp tomato purée1¼ tsp salt½ tbsp garam masala3 tbsp double cream1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) 5-6 garlic cloves, coarsely chopped 2.5cm/1in piece fresh root ginger, chopped 50g/2oz flaked almonds 150ml/¼ pint water 5 tbsp olive or groundnut oil 2 bay leaves 8 cardamom pods, lightly crushed 4 cloves 2.5cm/1in piece cinnamon stick 1 onion, finely chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼ tsp chilli powder 1 tbsp tomato purée 1¼ tsp salt ½ tbsp garam masala 3 tbsp double cream 1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) Method Put the garlic, ginger and almonds into the bowl of a food processor.Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending).Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown.Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned.Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer.Add the salt, garam masala, cream and remaining water and stir together.Add the chicken pieces and stir to coat them with the spice paste.Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Put the garlic, ginger and almonds into the bowl of a food processor. Put the garlic, ginger and almonds into the bowl of a food processor. Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the salt, garam masala, cream and remaining water and stir together. Add the salt, garam masala, cream and remaining water and stir together. Add the chicken pieces and stir to coat them with the spice paste. Add the chicken pieces and stir to coat them with the spice paste. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. | {
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"title": "Madhur Jaffrey's chicken korma recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenkormawi_90196_16x9.jpg No relation to the yellow takeaway korma, Madhur Jaffrey's chicken korma is heady with spices and rich with just a drop of cream. 5-6 garlic cloves, coarsely chopped2.5cm/1in piece fresh root ginger, chopped50g/2oz flaked almonds150ml/¼ pint water5 tbsp olive or groundnut oil2 bay leaves8 cardamom pods, lightly crushed4 cloves2.5cm/1in piece cinnamon stick1 onion, finely chopped1 tbsp ground cumin1 tbsp ground coriander¼ tsp chilli powder1 tbsp tomato purée1¼ tsp salt½ tbsp garam masala3 tbsp double cream1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) 5-6 garlic cloves, coarsely chopped 2.5cm/1in piece fresh root ginger, chopped 50g/2oz flaked almonds 150ml/¼ pint water 5 tbsp olive or groundnut oil 2 bay leaves 8 cardamom pods, lightly crushed 4 cloves 2.5cm/1in piece cinnamon stick 1 onion, finely chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼ tsp chilli powder 1 tbsp tomato purée 1¼ tsp salt ½ tbsp garam masala 3 tbsp double cream 1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre) Method Put the garlic, ginger and almonds into the bowl of a food processor.Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending).Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown.Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned.Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer.Add the salt, garam masala, cream and remaining water and stir together.Add the chicken pieces and stir to coat them with the spice paste.Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Put the garlic, ginger and almonds into the bowl of a food processor. Put the garlic, ginger and almonds into the bowl of a food processor. Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn't have a funnel, just add the water before blending). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Heat the oil in a wide pan set over a high heat. When it's very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the onion and cook for several minutes, stirring, until it's a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the salt, garam masala, cream and remaining water and stir together. Add the salt, garam masala, cream and remaining water and stir together. Add the chicken pieces and stir to coat them with the spice paste. Add the chicken pieces and stir to coat them with the spice paste. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables."
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} | 33d73889c3e98278f8ffa97adaf8f2be087be4285e4fc6488fac41a801ec67b4 | Christmas parfait recipe
An average of 0.0 out of 5 stars from 0 ratings A simple, spiced, frozen parfait that makes the perfect accompaniment to Christmas pudding or stand-alone festive treat. 200g/7oz raisins1 large orange, finely grated zest and juice75ml/2½fl oz spiced rum1 tsp ground allspice½ tsp freshly grated nutmeg1 tsp ground cinnamon¼ tsp ground cloves125g/4½oz dark brown soft sugar4 free-range eggs, separated600ml/21fl oz double cream 200g/7oz raisins 1 large orange, finely grated zest and juice 75ml/2½fl oz spiced rum 1 tsp ground allspice ½ tsp freshly grated nutmeg 1 tsp ground cinnamon ¼ tsp ground cloves 125g/4½oz dark brown soft sugar 4 free-range eggs, separated 600ml/21fl oz double cream Method Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool.Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid.In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time.Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Line a large loaf tin with cling film. Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. | {
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"title": "Christmas parfait recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A simple, spiced, frozen parfait that makes the perfect accompaniment to Christmas pudding or stand-alone festive treat. 200g/7oz raisins1 large orange, finely grated zest and juice75ml/2½fl oz spiced rum1 tsp ground allspice½ tsp freshly grated nutmeg1 tsp ground cinnamon¼ tsp ground cloves125g/4½oz dark brown soft sugar4 free-range eggs, separated600ml/21fl oz double cream 200g/7oz raisins 1 large orange, finely grated zest and juice 75ml/2½fl oz spiced rum 1 tsp ground allspice ½ tsp freshly grated nutmeg 1 tsp ground cinnamon ¼ tsp ground cloves 125g/4½oz dark brown soft sugar 4 free-range eggs, separated 600ml/21fl oz double cream Method Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool.Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid.In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time.Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Line a large loaf tin with cling film. Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve."
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} | 18dfaa251efb1905a57285bdce760a8e36d6c77786af0ec2c7092f70b9b02d79 | Stuffed figs in Parma ham with apple and beetroot salsa recipe
An average of 5.0 out of 5 stars from 1 rating Sweet, cheesy, meaty Christmas nibbles. Look for figs that aren’t too ripe so that they don’t collapse in the oven. 8 medium to large figs40-50g/1½-1¾oz Stilton cheese8 slices Parma ham2 tsp honey few thyme leaves1 tsp olive oilsalt and freshly ground black pepper 8 medium to large figs 40-50g/1½-1¾oz Stilton cheese 8 slices Parma ham 2 tsp honey few thyme leaves 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cooked beetroot, finely diced1 eating apple, peeled and grated ½ small red onion, very finely choppedfew thyme leavesfew tarragon leaves, very finely chopped2 tbsp walnut oil1 tbsp cider vinegar25g/1oz walnuts, chopped 200g/7oz cooked beetroot, finely diced 1 eating apple, peeled and grated ½ small red onion, very finely chopped few thyme leaves few tarragon leaves, very finely chopped 2 tbsp walnut oil 1 tbsp cider vinegar 25g/1oz walnuts, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed.Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper.Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned.To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts.Serve the salsa with the stuffed figs. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. Serve the salsa with the stuffed figs. Serve the salsa with the stuffed figs. | {
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"title": "Stuffed figs in Parma ham with apple and beetroot salsa recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Sweet, cheesy, meaty Christmas nibbles. Look for figs that aren’t too ripe so that they don’t collapse in the oven. 8 medium to large figs40-50g/1½-1¾oz Stilton cheese8 slices Parma ham2 tsp honey few thyme leaves1 tsp olive oilsalt and freshly ground black pepper 8 medium to large figs 40-50g/1½-1¾oz Stilton cheese 8 slices Parma ham 2 tsp honey few thyme leaves 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cooked beetroot, finely diced1 eating apple, peeled and grated ½ small red onion, very finely choppedfew thyme leavesfew tarragon leaves, very finely chopped2 tbsp walnut oil1 tbsp cider vinegar25g/1oz walnuts, chopped 200g/7oz cooked beetroot, finely diced 1 eating apple, peeled and grated ½ small red onion, very finely chopped few thyme leaves few tarragon leaves, very finely chopped 2 tbsp walnut oil 1 tbsp cider vinegar 25g/1oz walnuts, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed.Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper.Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned.To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts.Serve the salsa with the stuffed figs. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. Serve the salsa with the stuffed figs. Serve the salsa with the stuffed figs."
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} | d27662c0c995bf13fbb3a84cb662fcdaf24163113299f0ee4bcde44c958ed9db | Griddled fillet steak with fries and béarnaise sauce recipe
For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.Simmer until the volume of the liquid has reduced by half.Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly.Add the egg yolks to the vinegar reduction and whisk well.Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour.Gradually add in the melted butter, whisking constantly.Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste.Turn off the heat and leave the bowl over the pan until ready to use.For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper.For the steaks, heat a griddle pan until hot.Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side.Remove the steaks from the griddle and rest for three minutes before serving.To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the volume of the liquid has reduced by half. Simmer until the volume of the liquid has reduced by half. Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly. Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly. Add the egg yolks to the vinegar reduction and whisk well. Add the egg yolks to the vinegar reduction and whisk well. Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour. Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour. Gradually add in the melted butter, whisking constantly. Gradually add in the melted butter, whisking constantly. Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste. Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste. Turn off the heat and leave the bowl over the pan until ready to use. Turn off the heat and leave the bowl over the pan until ready to use. For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured. Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured. Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper. For the steaks, heat a griddle pan until hot. For the steaks, heat a griddle pan until hot. Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side. Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side. Remove the steaks from the griddle and rest for three minutes before serving. Remove the steaks from the griddle and rest for three minutes before serving. To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce. To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/griddled_fillet_steak_86566",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Griddled fillet steak with fries and béarnaise sauce recipe",
"content": "For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.Simmer until the volume of the liquid has reduced by half.Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly.Add the egg yolks to the vinegar reduction and whisk well.Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour.Gradually add in the melted butter, whisking constantly.Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste.Turn off the heat and leave the bowl over the pan until ready to use.For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper.For the steaks, heat a griddle pan until hot.Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side.Remove the steaks from the griddle and rest for three minutes before serving.To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the volume of the liquid has reduced by half. Simmer until the volume of the liquid has reduced by half. Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly. Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly. Add the egg yolks to the vinegar reduction and whisk well. Add the egg yolks to the vinegar reduction and whisk well. Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour. Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour. Gradually add in the melted butter, whisking constantly. Gradually add in the melted butter, whisking constantly. Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste. Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice, to taste. Turn off the heat and leave the bowl over the pan until ready to use. Turn off the heat and leave the bowl over the pan until ready to use. For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). For the fries, heat a deep fat fryer to 160C/325F. Alternatively, heat vegetable oil in a deep-sided, heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended). Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured. Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured. Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer in their basket, then increase the heat on the fat fryer to 190C/375F (If using a pan, heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper. Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper. For the steaks, heat a griddle pan until hot. For the steaks, heat a griddle pan until hot. Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side. Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper, then cook on the griddle for 2-3 minutes on each side. Remove the steaks from the griddle and rest for three minutes before serving. Remove the steaks from the griddle and rest for three minutes before serving. To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce. To serve, place the steaks onto four serving plates, pile the fries alongside and finish with a dollop of béarnaise sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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