Initial check-in

.gitattributes

@@ -0,0 +1,2 @@
+*.jpg filter=lfs diff=lfs merge=lfs -text
+*.png filter=lfs diff=lfs merge=lfs -text

amaretti.recipe.md

@@ -0,0 +1,21 @@
+# Amaretti
+
+### Ingredients
+ * 500 grams white marzipan
+ * 150 grams caster sugar
+ * 50 milliliters Amaretto liqueur
+ * 400 grams icing sugar, for dusting
+
+### Directions
+
+Cut the marzipan into 8 pieces, place in a large bowl, and knead in the caster sugar until just combined.  Add half of the Amaretto and knead it into the paste.  Add the remaining Amaretto and bring the paste together as a ball.  Sift half the icing sugar onto a clean work surface and roll the dough into a log 5cm in diameter.  Cut slices from the log about 1cm thick.
+
+Sift the remaining icing sugar into a bowl and roll each piece of dough, 1 at a time, into a neat ball.  Place on a baking sheet lined with parchment about 5cm apart and leave for 20 minutes.  Cup hand over each biscuit and pinch with fingers and thumb so it has 5 marks on the side.
+
+Bake 8-10 minutes at 200C.
+
+### Meta
+author: Claire Clark, "Indulge"
+
+tags: Cakes and Biscuits
+

anjoupearcake.recipe.md

@@ -0,0 +1,30 @@
+# Anjou pear cake
+
+### Ingredients
+ * 1 pounds pears
+ * 1 pieces lemon, juiced
+ * 1.5 cups flour
+ * 1.5 teaspoons baking powder
+ * salt
+ * 2.5 ounces caster sugar
+ * 2 large eggs
+ * 2 ounces butter, melted
+ * 1 tablespoons water
+ * 3 tablespoons apricot jam
+ * 3 tablespoons water
+
+### Directions
+
+Peel, core and cut up the pears, dropping them into a bowl containing the lemon joice and turning them in the juice so that they do not darken.
+
+Mix the remaining ingredients in the order given, then fold in the pears with any juice. Turn into a lined 8" tin that has been brushed with extra melted butter.  Bake for an hour at 180C/Gas 4, or until cooked.
+
+Make a glaze by boiling together the apricot jam and water then sieving out any lumps.
+
+Remove the cake from the tin and brush it all over with the apricot glaze.  It can be eaten warm as a pudding, with cream if you like, as well as cold.
+
+### Meta
+author: Jane Grigson's Fruit Book
+
+tags: Cakes and Biscuits, Puddings and Desserts
+

applemousse.recipe.md

@@ -0,0 +1,23 @@
+# Apple Mousse
+
+Recipe yields 25 portions 
+
+### Ingredients
+ * Italian meringue made with 6 egg whites
+ * 500 milliliters double cream
+ * 500 grams apple purée
+ * malic acid
+ * 10 pieces gelatine leaves
+
+### Directions
+
+Whisk malic acid into the apple purée to taste.  Soak gelatine leaves in water.  Heat a small amount of the apple purée and whisk in the soaked gelatine leaves; whisk this into the rest of the apple purée.
+
+Whisk the double cream to soft peaks, then fold the apple purée into the cream.  Mix 1/3 of the meringue into the apples and cream, then fold this gently through the remaining meringue.
+
+Pour into a lined tray and leave to set in the refrigerator.
+
+### Meta
+
+tags: Kingham Plough, Puddings and Desserts
+

apricotcaramelcake.recipe.md

@@ -0,0 +1,33 @@
+# Apricot caramel cake
+
+### Ingredients
+ * 175 grams sugar
+ * 120 milliliters water
+ * 300 grams sugar
+ * 600 milliliters water
+ * 0.75 kilograms fresh apricots
+ * 2 large eggs
+ * 100 grams caster sugar
+ * 100 grams butter
+ * 60 grams cornflour
+ * 75 grams self-raising flour
+ * 1 teaspoons baking powder
+ * 1 tablespoons ground almonds
+ * chopped almonds, toasted
+
+### Directions
+
+Lightly grease a deep 23cm (9") cake tin.  
+
+Put 175g sugar in a pan with 90ml of the water, stir over a low heat until dissolved, then boil hard to a rich caramel brown.  Off the heat, stir in the remaining 30ml water with a wooden spoon.  TAKE CARE - it will spit.  Pour into the lightly greased cake tin and set aside.
+
+Make a syrup by boiling together the sugar and water for 5 minutes, then slip in the halved apricots.  When it returns to the boil, give it a minute to simmer, then turn the apricots over.  Remove them with a slotted spoon and pack them, cut side down, on top of the caramel.
+
+Put all the cake ingredients together in a food processor or mixer, and whizz until smoothly blended.  If necessary, add a couple of tablespoons of the apricot syrup to obtain a dropping consistency.   Spread carefully and evenly over the apricots.  Bake at 190C / Gas mark 5 for about 45 minutes.  Cool for a moment, then run a knife around the edge, put a serving plate over the top, and turn upside-down.  Scatter the top with chopped, toasted almonds and serve.
+
+
+### Meta
+author: Jane Grigson's Fruit Book
+
+tags: Puddings and Desserts, Cakes and Biscuits
+

asparagusrisotto.recipe.md

@@ -0,0 +1,28 @@
+# Asparagus Risotto
+
+### Ingredients
+ * 600 grams asparagus
+ * 1 pieces onion
+ * 50 grams unsalted butter
+ * 400 grams risotto rice
+ * 250 milliliters prosecco or other dry white wine
+ * 500 milliliters chicken stock
+ * 50 grams parmesan cheese, finely grated
+
+### Directions
+
+Wash the asparagus well. Cut off the tips so they are two or three centimetres long and cut off the stalks at the base where they have no greenness to them and are very woody. Without peeling the asparagus, cut them diagonally into thin slices no thicker than a pound coin. Peel and chop the onion very finely.
+
+Bring the chicken stock to a simmer and briefly poach the asparagus tips for a minute before lifting out with a slotted spoon. Melt half the butter in a heavy saucepan and add the onion, letting it soften gently for two or three minutes before adding the asparagus.
+
+Turn this briefly in the butter and then add the rice. Stir this in turn until it starts to catch on the sides or base of the pan and then pour in all the prosecco. Season with a teaspoon of sea salt and a good milling of black pepper and stir occasionally until the wine has become completely absorbed. Now start to add, ladle by ladle, the hot chicken stock, stirring the risotto from time to time. Continue this process for the next 12 minutes; once the chicken stock is used up, add boiling water if necessary, checking the rice, making sure that, while being cooked through, it remains firm and slightly nutty to the bite.
+
+To finish, add the cooked tips, the remaining butter and a couple of tablespoons of Parmesan and stir in on the heat.
+
+Make sure the risotto has a nice fluid consistency without being soupy. Serve immediately, sprinkling the remaining Parmesan on each portion.
+
+### Meta
+author: Rowley Leigh, FT
+
+tags: Rice and Couscous, Vegetables
+

asparagussoupwithsautéedscallops.recipe.md

@@ -0,0 +1,31 @@
+# Asparagus soup with sautéed scallops
+
+### Ingredients
+ * Scallops
+ * asparagus
+ * butter
+ * lemon juice
+ * salt
+ * black pepper
+
+### Directions
+
+Cut the tips from the asparagus, blanch in boiling salted water and immediately refresh in an ice bath.
+
+Thinly slice the aparagus stems. Blanch until tender in boiling salted water, then liquidize in a blender with ice cubes. Pass through a fine sieve.
+
+To serve: reheat the soup, season with salt, pepper and lemon juice. Whisk in cubes of ice-cold butter just before serving.
+
+Brush the scallops with a little oil, season, and sautée in a hot pan until nicely coloured and cooked through.
+
+Reheat the asparagus tips by dropping into a pan of boiling salted water.
+
+To serve: spoon some of the purée into a bowl, arrange 3 scallops and asparagus tips on top. Rush to the table.
+
+Alternatively: serve with Parmesan shavings and a drizzle of extra virgin olive oil.
+
+### Meta
+author: Michael Ruhlman <http://www.ruhlman.com/>
+
+tags: Soups
+

babaghanoush.recipe.md

@@ -0,0 +1,22 @@
+# Baba Ghanoush
+
+Recipe yields 2 servings 
+
+### Ingredients
+ * 1 pieces aubergine
+ * 1 pieces garlic clove, crushed
+ * 0.5 pieces lemon, juice
+ * 1.5 tablespoons olive oil
+ * 1 tablespoons tahini paste
+ * salt
+ * freshly ground black pepper
+
+### Directions
+
+Pre heat the oven to 220℃. Prick the aubergine skin all over and place on a baking tray or dish. Place in the oven for about 45 -60 mins until the aubergine is soft. Set aside to cool. Once cooled enough to handle, peel off the skin, scrape any left inside the skin so all the flesh is removed. Place in a bowl with any juice from the aubergine and beat until fairly smooth. Add the garlic, lemon, oil and tahini. Season to taste.
+
+### Meta
+author: Riverford Organic
+
+tags: Vegetables
+

bakedcustard.recipe.md

@@ -0,0 +1,21 @@
+# Baked Custard
+
+### Ingredients
+ * 25 pieces egg yolks
+ * 175 grams caster sugar
+ * 250 milliliters milk
+ * 1.5 litres cream
+ * 1 pieces vanilla pods
+
+### Directions
+
+Split vanilla pod and scrape seeds into cream and milk in a large pan; add the vanilla pod too.  Warm gently without boiling.
+
+Whisk together the egg yolks and caster sugar until doubled in volume.  Whisk in the warmed cream.  Strain into a baking tray and cook at 95C for 50-60 minutes, until set.
+
+[Also used as custard for bread and butter pudding; for marmalade bread and butter pudding, added 100ml whisky rather than vanilla pod to flavour the custard.]
+
+### Meta
+
+tags: Kingham Plough, Puddings and Desserts
+

bakedcustard2.recipe.md

@@ -0,0 +1,21 @@
+# Baked Custard (2)
+
+### Ingredients
+ * 300 milliliters milk
+ * 300 milliliters double cream
+ * 5 pieces eggs
+ * 45 grams caster sugar
+ * 1 pieces vanilla pods
+ * 75 milliliters whisky, alcohol burned off
+
+### Directions
+
+Warm milk and cream with flavouring until steaming but not boiling.
+
+Whisk together eggs and sugar until light and creamy.  Gently stir in the warm cream.
+
+
+### Meta
+
+tags: Puddings and Desserts, Kingham Plough
+

bakedcustardfortart.recipe.md

@@ -0,0 +1,21 @@
+# Baked Custard (for tart)
+
+### Ingredients
+ * 500 milliliters double cream
+ * 9 pieces egg yolk
+ * 150 grams caster sugar
+ * 1 pieces nutmeg, grated
+ * 1 pieces vanilla pods, split
+
+### Directions
+
+Whisk together the egg yolks and sugar over a bowl of gently simmering water until thick and creamy.  Meanwhile, warm the cream with the vanilla or nutmeg.  Pour the hot cream into the eggs, stirring constantly.
+
+Notes: 1.5 times this recipe fills a large flan case.
+
+Bake at 95°C until set (about 2 hours).
+
+### Meta
+
+tags: Puddings and Desserts
+

bakednewpotatoesenpapillote.recipe.md

@@ -0,0 +1,27 @@
+# Baked new potatoes en papillote
+
+Recipe yields 4 portions 
+
+### Ingredients
+ * 675 grams new potatoes
+ * 1 tablespoons olive oil
+ * salt
+ * black pepper, fresh ground
+ * 1 sprigs fresh rosemary
+ * 1 cloves garlic, unpeeled
+
+### Directions
+
+Preheat the oven to 200℃.
+
+Put the potatoes on a large piece of greaseproof paper. Turn them lightly in the olive oil and season with salt and pepper.
+
+Add the rosemary and garlic and wrap the potatoes up in the greaseproof paper, sealing the parcel tightly so the steam does not escape.
+
+Bake for about 50 minutes, or until tender.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Vegetables
+

bananaandpecannutbread.recipe.md

@@ -0,0 +1,23 @@
+# Banana and pecan nut bread
+
+### Ingredients
+ * 3 large ripe bananas
+ * 225 grams self-raising flour
+ * salt
+ * 175 grams caster sugar
+ * 100 grams unsalted butter, softened
+ * 2 pieces eggs
+ * 2 tablespoons golden syrup
+ * 50 grams pecan nuts
+
+### Directions
+
+Pre-heat the oven to 160C/Gas 3 and grease a 2lb loaf tin.
+
+Peel and mash the bananas in a bowl then add the remaining ingredients and beat vigorously for a minute to make sure they are well combined.  Spoon the mixture into the loaf tin, sprinkle the top with pecan nuts and bake in the pre-heated oven for 1 1/4 hours until well-risen and firm to the touch.  Leave the loaf to rest for 10-15 minutes in the tin then turn out on a cooling rack and leave to cool.  Can also be served warm as a pudding.
+
+### Meta
+author: Gary Rhodes, "Rhodes Around Britain"
+
+tags: Cakes and Biscuits
+

bananabread.recipe.md

@@ -0,0 +1,27 @@
+# Banana Bread
+
+### Ingredients
+ * 85 grams butter
+ * 225 grams plain flour
+ * 3 teaspoons baking powder
+ * 0.25 teaspoons bicarbonate of soda
+ * 0.25 teaspoons salt
+ * 0.25 teaspoons grated nutmeg
+ * 225 grams ripe bananas, peeled weight
+ * 110 grams caster sugar
+ * 2 pieces eggs, beaten
+ * 100 grams walnuts, roughly broken
+
+### Directions
+
+Grease a 10x10cm loaf tin and line the base with baking parchment. Preheat the oven to 190℃.
+
+Melt the butter, then allow to cool. Sift together the flour, baking powder, bicarbonate of soda, salt, and nutmeg. Mash the bananas in a mixing bowl and stir in the sugra, eggs, and melted butter. Sift the flour mixture on top and fold in. Stir in the walnuts.
+
+Spoon the mixture into the prepared tin. Bake for 45-60 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Cakes and Biscuits
+

bananaparfait.recipe.md

@@ -0,0 +1,23 @@
+# Banana Parfait
+
+Recipe yields 12 portions 
+
+### Ingredients
+ * 700 milliliters pâte à bombe
+ * 500 milliliters French meringue
+ * 300 milliliters double cream
+ * 3 pieces very ripe bananas, mashed to a purée
+ * 2 tablespoons crème de banane
+ * 2 tablespoons white rum
+
+### Directions
+
+Whisk together the pâte à bombe and french meringue; lightly whip the double cream to the same consistency as this mixture, then whisk together.  Finally, whisk in the babana purée and liqueur.  Pour or pipe into ramekins, a long loaf tin or freezer container, and freeze until firm.
+
+About 30 minutes before serving, transfer from the freezer to a refrigerator.  Serve each piece with a portion of Bitter Chocolate Sorbet.
+
+### Meta
+author: Gordon Ramsay "Passion for Flavour"
+
+tags: Ice Creams and Sorbets
+

basicbread.recipe.md

@@ -0,0 +1,35 @@
+# Basic Bread
+
+Recipe yields 1 large loaf 
+
+### Ingredients
+ * 600 grams stoneground wholemeal flour
+ * 5 grams sea salt
+ * 8 grams fresh yeast
+ * 400 grams water
+
+### Directions
+
+Mix flour and salt in a bowl.
+
+Pour about a quarter of the water into a jug and dissolve the yeast in this, stirring with your fingers.
+
+Pour the yeasty water into the bowl with the flour and salt and add the rest of the water.  Use one hand to hold the bowl and the other to begin mixing.  Once a dough has formed, tip it out onto the worktop and begin kneading.
+
+Knead for 10-15 minutes.
+
+Make sure the bowl is reasonably clean and put the dough back in it.  Cover with a polythene bag big enough not to come into contact with the dough.  Leave in a warm place.
+
+When the dough has risen significantly (about 2 hours), knock it back by folding it over on itself a couple of times.
+
+Grease 1 large loaf tin (or 2 small tins) and place the dough in the tin(s).
+
+Set the bread to prove again, covered with a plastic bag to stop it drying out.
+
+Preheat the oven to 230C.  When the dough has risen appreciably, bake for 30-40 minutes, reducing the temperature to 200C after 10 minutes.
+
+### Meta
+author: Andrew Whitley, "Bread Matters"
+
+tags: Bread
+

basicsavourybreaddough.recipe.md

@@ -0,0 +1,27 @@
+# Basic Savoury Bread Dough
+
+### Ingredients
+ * 3 grams fresh yeast
+ * 150 grams water, at 20°C
+ * 75 grams strong white bread flour
+ * 75 grams stoneground wholemeal flour
+ * 225 grams sponge
+ * 150 grams strong white bread flour
+ * 75 grams stoneground wholemeal flour
+ * 4 grams sea salt
+ * 15 grams olive oil
+ * 105 grams water
+
+### Directions
+
+To make the sponge: dissolve the yeast in the water, add the flours and mix to a soft sponge.  Put into a bowl with plenty of room for expansion (up to 3 times), cover with a plastic lid (or clingfilm) and leave to ferment for 16-48 hours.
+
+To make the dough, mix all the ingredients together and knead until the dough is fairly stretchy and silky.  Cover and allow to prove for 1 hour.
+
+Shape into loaves or rolls and bake at 220°C for 10 minutes then reduce temperature to 190°C to finish cooking (another 5 minutes or so for rolls, 20-30 minutes for small loaves).
+
+### Meta
+author: Andrew Whitley, "Bread Matters"
+
+tags: Bread
+

basictomatosauce.recipe.md

@@ -0,0 +1,22 @@
+# Basic Tomato Sauce
+
+### Ingredients
+ * 6 tablespoons virgin olive oil
+ * 1 pieces onion, cut into 1/4-inch di
+ * 4 cloves garlic, thinly sliced
+ * 4 teaspoons Fresh thyme leaves
+ * 0.5 medium carrot, finely shredded
+ * 2 pieces 400g cans of chopped tomatoes
+ * salt
+
+### Directions
+
+1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.
+
+2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
+
+### Meta
+author: Mario Batali
+
+tags: Stocks and Sauces
+

beetrootseedcake.recipe.md

@@ -0,0 +1,37 @@
+# Beetroot seed cake
+
+### Ingredients
+ * 225 grams self-raising flour
+ * 0.5 teaspoons bicarbonate of soda
+ * 1 teaspoons baking powder
+ * 0.5 teaspoons ground cinnamon
+ * 180 milliliters sunflower oil
+ * 225 grams light muscovado sugar
+ * 3 pieces eggs, separated
+ * 150 grams raw beetroot, grated
+ * 0.5 pieces lemon, juice
+ * 75 grams sultanas
+ * 75 grams raisins
+ * 75 grams mixed seeds (sunflower, pumpkin, linseed)
+ * 8 tablespoons icing sugar
+ * lemon juice
+ * orange blossom water
+ * poppy seeds
+
+### Directions
+
+Pre-heat the oven to 180℃. Grease and line a rectangular (20cmx9cm) loaf tin.
+
+Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well creamed, then add the egg yolks 1 at a time. 
+
+Add the beetroot, sultanas or raisins, lemon juice and seeds. Fold in the flour.
+
+Beat the egg whites to soft peaks. Fold gently into the mixture. Pour into the loaf tin and bake for 50-55 minutes, covering the top with tin foil after 30 minutes. Test for done with a skewer. Cool in the tin for 20 minutes before turning out.
+
+To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to make a consistency you can drizzle over the top of the cake. Scatter with poppy seeds and allow the icing to set before serving.
+
+### Meta
+author: Nigel Slater, "Tender v1"
+
+tags: Cakes and Biscuits
+

biscuitjoconde.recipe.md

@@ -0,0 +1,29 @@
+# Biscuit Joconde
+
+Recipe yields 900 grams 
+
+### Ingredients
+ * 185 grams ground almonds
+ * 185 grams icing sugar
+ * 5 pieces eggs
+ * 5 pieces egg whites
+ * 25 grams sugar
+ * 50 grams butter
+ * 50 grams plain flour
+
+### Directions
+
+Preheat the oven to 250C.
+
+Place the eggs, icing sugar and ground almonds in the bowl of a mixer and beat at high speed for about 10 minutes, until the mixture forms a ribbon.  Pour into a bowl and set aside.  Beat the egg whites until well risen, then add the sugar and beat faster for 1 minute.  Fold the cooled butter, then the flour, into the egg mixture.  Mix in 1/3 of the egg whites until thouroughly blended, then fold in the rest, taking care not to overmix.
+
+Using a palette knife, spread the mixture over a sheet of baking parchment, to a thickness of 3-4mm (about 40cm x 60cm).  Bake immediately in the hot oven for 2-3 minutes.  To test whether the sponge is cooked, touch it with your fingertips - it should not stick to your fingers but be just firm, yet moist and on no account dry.
+
+Slide the cooked sponge, still on the paper, onto a wire rack.  Remove the paper only just before using.
+
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

bitterchocolatesorbet.recipe.md

@@ -0,0 +1,22 @@
+# Bitter Chocolate Sorbet
+
+Recipe yields 8 servings 
+
+### Ingredients
+ * 250 milliliters milk
+ * 250 milliliters cold water
+ * 150 grams caster sugar
+ * 50 milliliters glucose syrup
+ * 200 grams dark chocolate
+
+### Directions
+
+Put the milk, water, sugar and glucose syrup on the heat, stirring until dissolved, then bring to a boil.  Remove from the heat and add the chocolate, stirring until smooth.  Return to the heat, bring back to the boil, then strain through a fine sieve and cool until warm and still runny.
+
+Churn in an ice-cream machine until smooth and a soft, frozen texture.  Cover and store until required.
+
+### Meta
+author: Gordon Ramsay "Passion for Flavour"
+
+tags: Ice Creams and Sorbets
+

blackbeansauce.recipe.md

@@ -0,0 +1,29 @@
+# Black bean sauce
+
+### Ingredients
+ * 3 tablespoons fermented black beans
+ * 1 tablespoons sunflower oil
+ * 1 pieces spring onions, chopped
+ * 1 cloves garlic, sliced
+ * 1 inches fresh root ginger, peeled and sliced
+ * 2 tablespoons soy sauce
+ * 2 tablespoons sherry
+ * 1 teaspoons sugar
+ * 290 milliliters water
+ * 2 teaspoons sesame oil
+
+### Directions
+
+Wash the beans in several changes of water; drain.
+
+Heat the sunflower oil in a small saucepan; add the spring onions, garlic and ginger and cook for 1 minute.
+
+Add the soy sauce, sherry, beans, sugar and water.  Bring slowly to the boil, then simmer for 15 minutes to allow the flavours to infuse.
+
+Stir in the sesame oil.  Use as required.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Stocks and Sauces
+

blackchristmascake.recipe.md

@@ -0,0 +1,35 @@
+# Black Christmas Cake
+
+### Ingredients
+ * 250 grams currants
+ * 150 grams prunes, chopped in quarters
+ * 125 grams dark raisins
+ * 2 pieces oranges, grated zest
+ * 200 grams glacé cherries
+ * 500 milliliters Guinness
+ * 500 milliliters Ale
+ * 200 grams unsalted butter
+ * 1 teaspoons ground cinnamon
+ * 1 teaspoons ground mace
+ * 1 teaspoons ground cloves
+ * 1 teaspoons ground nutmeg
+ * 200 grams muscovado sugar
+ * 175 grams treacle
+ * 2 pieces eggs
+ * 200 grams spelt flour
+ * 200 grams wholemeal flour
+ * 0.75 teaspoons baking powder
+
+### Directions
+
+Combine the dried fruit, zest and cherries in a bowl. Slowly bring the stout to a boil in a large saucepan, then simmer for 15 minutes until reduced to 150ml. In another saucepan, melt the butter, then simmer until it stops spluttering and the bits on the bottom begin to turn golden. Remove from the heat, stir in the spices and leave to cool.
+
+Add the sugar to the stout pot, heat until dissolved, then pour into the butter pan. Whisk until the buttery sediment dissolves into the liquid, then beat in the treacle and pour over the fruit in the bowl. Beat the eggs and stir them through the fruit.
+
+Sift the flour and baking powder together, and beat into the mixture. Cut three discs and strips of baking parchment to line the base and sides of a round 20cm tin, tip in the mixture and cover loosely with foil. Bake for an hour at 170C/ 325F/gas mark 3, remove the foil and bake at 140C/275F/ gas mark 1 for a further 45 minutes to an hour, until a skewer inserted comes out clean.
+
+### Meta
+author: Dan Lepard
+
+tags: Cakes and Biscuits
+

blackstickygingerbread.recipe.md

@@ -0,0 +1,31 @@
+# Black sticky gingerbread
+
+### Ingredients
+ * 225 grams butter
+ * 225 grams soft dark brown sugar
+ * 225 grams black treacle
+ * 290 milliliters milk
+ * 340 grams plain flour
+ * 2 teaspoons ground ginger
+ * 1 tablespoons ground cinnamon
+ * 2 teaspoons bicarbonate of soda
+ * 2 pieces eggs, at room temperature
+ * 2 pieces eggs, beaten
+
+### Directions
+
+Heat the oven to 150C/Gas mark 2.  Line the base and sides of a 20x30cm roasting tin with baking parchment.
+
+Melt the butter, sugar and treacle in a saucepan.  Pour in the milk, and leave to cool to room temperature.
+
+Sift the flour with the ginger, cinnamon, and bicarbonate of soda, then stir in the melted mixture and the beaten eggs.  Stir well and pour into the prepared tin.
+
+Bake for about 1 hour, covering the top with greaseproof paper after 45 minutes.  It is cooked when a skewer inserted into the centre comes out clean.
+
+When the gingerbread is cold, cut into fingers and store in an airtight container.
+
+### Meta
+author: Leith's Baking Bible
+
+tags: Cakes and Biscuits
+

bloodorangesorbet.recipe.md

@@ -0,0 +1,29 @@
+# Blood Orange Sorbet
+
+### Ingredients
+ * blood oranges
+ * sugar
+
+### Directions
+
+1. Juice your blood oranges. Then measure the juice.
+
+2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.
+
+For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).
+
+3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
+
+4. Stir the sugar back into the reserved blood orange juice.
+
+If you want to add Champagne or sparkling wine, about 2 tablespoons per cup (250ml) is about right. A bit of wine will improve the consistency.
+
+5. Chill thoroughly, then freeze in your ice cream maker. 
+
+
+
+### Meta
+author: David Lebovitz
+
+tags: Ice Creams and Sorbets, Puddings and Desserts
+

bloodorangesorbet2.recipe.md

@@ -0,0 +1,21 @@
+# Blood Orange Sorbet (2)
+
+Recipe yields 10 servings 
+
+### Ingredients
+ * 500 milliliters cold water
+ * 400 grams caster sugar
+ * 900 milliliters blood orange juice
+ * 1 pieces lemon, juice
+
+### Directions
+
+Bring water and sugar slowly to the boil, stirring until the sugar has dissolved.  Increase heat and boil rapidly for 5 minutes.  Remove from the heat, add the blood orange and lemon juice, strain and cool.
+
+Churn in an ice cream machine, transfer to a freezer container, and store in a freezer for up to 2 weeks.  Allow to soften slightly at room temperature before serving.
+
+### Meta
+author: Gordon Ramsay "Passion for Flavour"
+
+tags: Ice Creams and Sorbets
+

bloodorangesorbet3.recipe.md

@@ -0,0 +1,16 @@
+# Blood Orange Sorbet (3)
+
+### Ingredients
+ * 500 milliliters blood orange purée
+ * 400 milliliters sorbet syrup
+ * 0.5 pieces lemon, juice
+
+### Directions
+
+Whisk together purée, syrup and lemon juice.  Churn in an ice cream machine.
+
+### Meta
+author: Emily Watkins
+
+tags: Ice Creams and Sorbets
+

boiledbaconwithpeasepudding.recipe.md

@@ -0,0 +1,25 @@
+# Boiled bacon with pease pudding
+
+Recipe yields 6 servings 
+
+### Ingredients
+ * 1.4 kilograms gammon
+ * 1.4 kilograms hock bacon
+ * 2 pieces bay leaves
+ * 3 pieces cloves
+ * 5 pieces black peppercorns
+ * 2 medium onions, roughly chopped
+ * 3 medium carrots, roughly chopped
+ * 5 sticks celery, roughly chopped
+
+### Directions
+
+Soak the bacon in cold water for a couple of hours to remove excess salt; alternatively, place in a saucepan, cover with cold water, and slowly bring to the boil, then drain and discard the water.
+
+Cover the bacon with fresh cold water and add the ingredients for the stock, and the pease pudding.  Bring slowly to the boil, skimming the surface when needed, then cover with a lid and simmer gently until cooked (25 minutes per 455g plus 25 minutes).
+
+### Meta
+author: Jamie Oliver, "The Naked Chef"
+
+tags: Meat
+

braisedshoulderoflamb.recipe.md

@@ -0,0 +1,25 @@
+# Braised shoulder of lamb
+
+### Ingredients
+ * 1 pieces shoulder of lamb, on the bone
+ * 20 pieces shallots, peeled
+ * 20 cloves garlic, peeled
+ * olive oil
+ * thyme
+ * rosemary
+ * 0.5 bottles white wine
+ * 1 litres chicken stock
+ * sea salt
+ * black pepper
+
+### Directions
+
+In an oven tray deep and winde enough to house your shoulder of lamb, brown the shallots and garlic in the oil. Lay the bundle of joy in the pan and put the shoulder of lamb on top. Pour on the white wine and stock. Season liberally.
+
+Cover with foil and place in a gentle oven (160℃) for 3-ish hours, as always keeping an eye on it and poking it with a small, sharp knife to check if it's done. As far as cooking meat goes, shoulder of lamb is one of the best-behaved joints and you don't even have to know how to carve. It is a case of attack.
+
+### Meta
+author: Fergus Henderson, "Beyond Nose To Tail"
+
+tags: Main Dishes, Meat
+

brandysnaps.recipe.md

@@ -0,0 +1,17 @@
+# Brandy Snaps
+
+### Ingredients
+ * 125 grams butter, softened
+ * 250 grams caster sugar
+ * 125 grams golden syrup
+ * 125 grams plain flour, sifted
+ * 1 teaspoons ground ginger
+
+### Directions
+
+Mix together with paddle beater until smooth.  Chill for 24 hours, then form into small balls and press gently onto silpat.  Bake 8 minutes at 180C.
+
+### Meta
+
+tags: Kingham Plough, Cakes and Biscuits
+

breadandbutterpudding.recipe.md

@@ -0,0 +1,31 @@
+# Bread and butter pudding
+
+### Ingredients
+ * 3 slices white bread
+ * 30 grams butter, softened
+ * 1 tablespoons currants
+ * 1 tablespoons sultanas
+ * 2 teaspoons chopped mixed peel
+ * 2 pieces eggs
+ * 1 pieces egg yolk
+ * 1 tablespoons sugar, heaped
+ * 290 milliliters creamy milk
+ * vanilla extract
+ * ground cinnamon
+ * demerera sugar
+
+### Directions
+
+Remove the crusts from the bread, spread with the butter and cut into quarters.  Arrange half of the bread in a shallow, buttered ovenproof dish, buttered side up, and sprinkle with the currants, sultanas and mixed peel.  Cover with the remaining bread.
+
+Mix the eggs and egg yolk with the sugar and stir in the milk and vanilla extract.
+
+Strain the custard carefully over the bread.  Place in the refrigerator and leave to soak for 30 minutes.  Sprinkle with the cinnamon and demerera sugar.
+
+Preheat the oven to 170C, gas 3.  Place the pudding in a roasting pan half-filled with hot water and cook in the middle of the oven for about 45 minutes, until the custard is set and the top is brown and crusty.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Puddings and Desserts
+

brioche.recipe.md

@@ -0,0 +1,19 @@
+# Brioche
+
+### Ingredients
+ * 350 grams white bread flour
+ * 0.5 teaspoons salt
+ * 15 grams fresh yeast
+ * 60 milliliters milk
+ * 3 pieces eggs, lightly beaten
+ * 175 grams butter
+ * 25 grams caster sugar
+
+### Directions
+
+Gently warm milk and butter until butter has melted.  Whisk in the caster sugar and yeast.  Place dry ingredients in mixer with dough hook, add liquids, and knead 10 minutes.  Allow to prove 1 hour before portioning and shaping.  Prove again, then bake.
+
+### Meta
+
+tags: Kingham Plough, Bread
+

brownbreadicecream.recipe.md

@@ -0,0 +1,23 @@
+# Brown Bread Ice Cream
+
+Recipe yields 2 litres 
+
+### Ingredients
+ * 12 pieces egg yolk
+ * 200 grams caster sugar
+ * 600 milliliters milk
+ * 600 milliliters cream
+ * 50 milliliters rum, alcohol burned off
+ * 250 grams wholemeal breadcrumbs
+ * demerera sugar
+
+### Directions
+
+Sprinkle the breadcrumbs and demerera sugar on a baking tray and bake for about 10 minutes, until caramelised.  Blitz to medium/fine crumbs.
+
+Make a custard with the eggs, sugar, milk and cream.  Stir in the rum and 200g of the breadcrumbs and churn in an ice cream machine.  Add the remaining breadcrumbs as you spoon the churned mixture into a storage container.
+
+### Meta
+
+tags: Ice Creams and Sorbets, Puddings and Desserts, Kingham Plough
+

butterbeer.recipe.md

@@ -0,0 +1,20 @@
+# Butter Beer
+
+### Ingredients
+ * 2 cans Old Speckled Hen
+ * 0.75 teaspoons ground ginger
+ * 0.5 teaspoons ground gloves
+ * 0.75 teaspoons ground nutmeg
+ * 120 grams caster sugar
+ * 5 pieces egg yolk
+ * 20 grams unsalted butter
+
+### Directions
+
+Heat ale with spices to 50C.  Whisk egg yolks and sugar until creamy, add ale to yolks and return to the heat.  Heat gently to cook for 2 minutes at 78C.  Remove from the heat and whisk in the butter until it melts.  Froth with cappuccino whisk until it looks like frothy, milky tea.
+
+### Meta
+author: Heston Blumenthal
+
+tags: Drinks
+

buttermilkcornbread.recipe.md

@@ -0,0 +1,30 @@
+# Buttermilk Cornbread
+
+Recipe yields 1 10" skillet 
+
+### Ingredients
+ * 1 tablespoons rendered bacon fat
+ * 1.5 cups white cornmeal (or yellow)
+ * 0.25 cups all-purpose flour
+ * 2 teaspoons sugar (optional)
+ * 1 teaspoons salt
+ * 1 teaspoons baking soda
+ * 0.25 cups canola oil
+ * 1.5 cups cultured buttermilk
+ * 1 large egg
+
+### Directions
+
+Start by preheating your oven to 450°F/230°C. Once it’s ready, add the bacon fat to the skillet and put it into the oven to preheat. You’ll want to give the pan at least 10-15 minutes to get hot, so take your time.
+
+Whisk all the dry ingredients together until well mixed and any lumps of baking soda have disappeared. The small amount of sugar in this recipe isn’t enough to sweeten the bread, but if you’re in the “No Sugar in Cornbread!” camp, or cooking for someone who is, leave it out.
+
+In a separate bowl, thoroughly mix the wet ingredients, then add to the dry ingredients and mix until they just come together. Remove the hot pan from the oven–the bacon fat should be smoking slightly. Carefully pour the batter into the pan, then put the pan back into the oven.
+
+Bake for 18 minutes or so, until the bread is set and slightly browned. Remove the pan from the oven and let it cool about five minutes.
+
+### Meta
+author: Stumptown Savoury, www.stumptownsavoury.com
+
+tags: Bread
+

buttermilkdinnerrolls.recipe.md

@@ -0,0 +1,35 @@
+# Buttermilk Dinner Rolls
+
+Recipe yields 12 rolls 
+
+### Ingredients
+ * 800 grams white bread flour
+ * 570 grams buttermilk, at room temp
+ * 7 grams active dry yeast
+ * 14 grams salt
+ * 40 grams honey
+ * 1 pieces egg
+ * 1 teaspoons poppy seeds
+ * 1 tablespoons melted butter
+
+### Directions
+
+Grease and flour a 9" round springform pan.
+
+Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer.  Mix on medium till the dough is smooth and elastic, about 10 minutes.
+
+Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it).  This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.
+
+Turn the dough out onto your counter and give it a good knead.  Divide the dough into 12 equal portions (about 4 ounces each).  Form each into a tight boule by rolling it on the counter.  Spray or butter a springform pan.  Fit the boules into it, cover it with a towel and let the dough rise for an hour.
+
+Preheat your oven to 190℃. 
+
+Whisk the egg till it’s uniformly yellow.
+
+When the rolls have risen again, brush them with the egg wash, sprinkle them with poppy seeds and bake them for 40 minutes (to an internal temperature of 90-93℃.  Let them rest for about 10 minutes before serving.
+
+### Meta
+author: Michael Ruhlman <http://www.ruhlman.com/>
+
+tags: Bread
+

buttermilkpannacotta.recipe.md

@@ -0,0 +1,25 @@
+# Buttermilk Pannacotta
+
+Recipe yields 4 servings 
+
+### Ingredients
+ * 300 milliliters double cream
+ * 300 milliliters buttermilk
+ * 50 grams sugar
+ * 1 pieces vanilla pods
+ * 3 pieces gelatine leaves
+
+### Directions
+
+Split the vanilla pod lengthways and scrape out the seeds; add with the pod and the sugar to the cream, bring to a boil, then remove from the heat and allow to cool for 1/2 hour.
+
+Meanwhile soak the gelatine leaves in cold water.  When the cream has cooled, squeeze out the gelatine leaves and whisk into the cream.  Stir in the buttermilk.  Strain into individual ramekins or pudding moulds and leave to set in the refrigerator (allow at least 4 hours).
+
+To serve freestanding, stand the pudding moulds in a bowl of hot water for a few seconds than upturn to free the pannacotta.
+
+Serve with stewed fruit, e.g. gooseberries or rhubarb.
+
+### Meta
+
+tags: Puddings and Desserts
+

caramelisedonionandparsleyfrittata.recipe.md

@@ -0,0 +1,25 @@
+# Caramelised onion and parsley frittata
+
+Recipe yields 4 portions 
+
+### Ingredients
+ * 450 grams onions, peeled and sliced
+ * 4 tablespoons olive oil
+ * 5 pieces eggs
+ * flat-leaf parsley, coarsely chopped
+ * 50 grams parmesan cheese, grated
+ * 1 knobs butter
+
+### Directions
+
+Put the onions in a shallow pan with the olive oil and cook over a medium heat stirring occasionally until they are golden, tinged with dark brown and almost blackened at the edges (15-25 minutes).
+
+Beat the eggs lightly with a fork.  Remove the onions from the pan with a slotted spoon and stir them into the eggs.  Season with salt and pepper, and add the parsley and parmesan cheese.
+
+Heat the butter in a shallow, heavy-based non-stick pan, and tip in the egg mixture.  Cook on the lowest setting until the egg has set on the bottom but the surface is still runny (about 15 minutes).  Flash the pan under a pre-heated grill to set the uppermost surface.  Loosen witha palette knife then slide out onto a warm plate, cut into wedges and serve.
+
+### Meta
+author: Nigel Slater, OFM Dec 2006
+
+tags: Main Dishes
+

caramelizedfennelandwhitebeansoup.recipe.md

@@ -0,0 +1,33 @@
+# Caramelized fennel and white bean soup
+
+Recipe yields 12 portions 
+
+### Ingredients
+ * 3 tablespoons olive oil
+ * 2 pieces fennel bulbs, julienne
+ * 3 sprigs fresh thyme
+ * 1 tablespoons unsalted butter
+ * 1 cups dry white wine
+ * 2 cloves garlic, minced
+ * 8 pints vegetable stock
+ * 6 cups white beans, cooked
+ * sea salt
+ * white pepper
+
+### Directions
+
+Heat a large pot over medium high heat and add the olive oil.  Once oil is hot, add fennel bulbs, thyme and butter.  Allow to cook until the fennel begins to turn golden amber brown (about 15-20 minutes).
+
+Add the dry white wine and garlic.  Add the vegetable stock and white beans.  Reduce heat and allow soup to come to a gentle simmer.
+
+Simmer for 30 minutes.
+
+Allow to cool slightly then liquidize in small quantities.  Return to the pan, reheat, and season to taste with sea salt and white pepper.
+
+To serve, garnish with a few leaves of fresh thyme and a drizzle of olive oil.
+
+### Meta
+author: Edison May, http://www.foodnetwork.com/
+
+tags: Soups
+

caramelsauce.recipe.md

@@ -0,0 +1,25 @@
+# Caramel Sauce
+
+Recipe yields 700 ml 
+
+### Ingredients
+ * 80 milliliters water
+ * 100 grams sugar
+ * 500 milliliters double cream
+ * 2 pieces egg yolks, lightly beaten
+
+### Directions
+
+Pour the water into a large saucepan and add the sugar.  Set over a low heat until the sugar has completely melted and is beginning to boil.  Wash down the inside of the pan with a pastry brush dipped in cold water to prevent crystals from forming.   Cook the sugar until it turns deep amber and the surface starts to smoke slightly.  Take the pan off the heat immediately and beat in the cream, stirring constantly with a whisk.
+
+Set the pan back over a high heat and stir with the whisk.  Let the mixture bubble for 2-3 minutes then remove from the heat.
+
+(Optional: stir a little of the sauce onto the egg yolks, then return the mixture to the pan but do not cook it.)
+
+Pass the sauce through a strainer into a bowl and keep in a cool place, stirring from time to time to prevent a skin from forming.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

carrotandclementinecake.recipe.md

@@ -0,0 +1,29 @@
+# Carrot and Clementine Cake
+
+Recipe yields 10 portions 
+
+### Ingredients
+ * 225 grams carrots, grated
+ * 150 grams caster sugar
+ * 200 milliliters vegetable oil
+ * 3 pieces eggs
+ * 185 grams self-raising flour
+ * 0.5 teaspoons ground cinnamon
+ * salt
+ * 8 pieces clementines
+
+### Directions
+
+Grate the zest of 4 of the clementines and set aside.  Juice the clementines and boil to reduce by half.
+
+Whisk the oil and sugar together well, then gradually whisk in the eggs.  Whisk in the reduced (and cooled) clementine juice.
+
+Sift together the dry ingredients.  Add the grated carrots and clementine zest, then the liquids, and stir well.
+
+Bake in individual moulds at 170°C for 15-20 minutes.
+
+### Meta
+author: Emily Watkins
+
+tags: Puddings and Desserts, Kingham Plough, Cakes and Biscuits
+

carrotandcoriandersoup.recipe.md

@@ -0,0 +1,28 @@
+# Carrot and coriander soup
+
+### Ingredients
+ * 675 grams carrots, peeled and sliced
+ * 1 pieces onion, finely chopped
+ * 15 grams butter
+ * 1 pieces bay leaf
+ * 860 milliliters white stock
+ * 860 milliliters water
+ * salt
+ * black pepper, fresh ground
+ * 1 tablespoons fresh parsley, chopped
+ * 1 tablespoons fresh coriander, chopped
+ * 4 tablespoons double cream
+
+### Directions
+
+Put the carrots and onion in a large, heavy saucepan with the butter.  Sweat for 10 minutes, until beginning to soften, then add the bay leaf, stock, salt and pepper.  Bring to a boil, then simmer as slowly as possible for 25 minutes.
+
+Liquidize the soup with the parsley and coriander then pass through a sieve into a clean saucepan. Check the consistency: if too thin, reduce by rapid boiling; if too thick. add some water.
+
+Add the cream and season to taste with salt and pepper.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Soups
+

carrotcake.recipe.md

@@ -0,0 +1,31 @@
+# Carrot cake
+
+Recipe yields 1 7"x11" cake 
+
+### Ingredients
+ * 9 ounces carrots, finely grated
+ * 3 pieces eggs
+ * 6 ounces raw brown sugar
+ * 4.5 fluid ounces oil
+ * 6 ounces self-raising flour
+ * 1.5 teaspoons ground cinnamon
+ * 0.75 teaspoons ground nutmeg
+ * 3 ounces Desiccated coconut
+ * 3 ounces raisins
+ * Cream cheese icing
+
+### Directions
+
+Pre-heat oven to 190C.  Grease and line a 7"x11" cake tin.
+
+Whisk the eggs and sugar together until thick and creamy.  Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly.
+
+Spoon the mixture into the prepared tin and level the surface.  Bake for 25-30 minutes, until firm to the touch and golden brown.
+
+Leave to cool on a wire tray, and spread the top with the cream cheese icing when cold.
+
+### Meta
+author: Cranks Recipe Book
+
+tags: Cakes and Biscuits
+

cauliflowerandpotatowithfenugreekandfennelseeds.recipe.md

@@ -0,0 +1,27 @@
+# Cauliflower and potato with fenugreek and fennel seeds
+
+### Ingredients
+ * 900 grams cauliflower
+ * 340 grams potato
+ * 6 tablespoons vegetable oil
+ * 0.25 teaspoons fenugreek seeds
+ * 1 teaspoons fennel seeds
+ * 1 teaspoons cumin seeds
+ * 2 pieces dried chillies
+ * 0.75 teaspoons ground turmeric
+ * 1 teaspoons ground coriander
+ * 1 teaspoons salt
+ * 0.5 teaspoons freshly ground black pepper
+ * 1 teaspoons garam masala
+
+### Directions
+
+Break the cauliflower into small florets. Peel and dice the potato. Soak in cold water for 1/2 hour, then drain and dry on a clean tea towel.
+
+Heat the oil over high heat and sprinkle over the fenugreek, fennel and cumin seeds, and add the dried chillies. Stir, then add the drained vegetables. Stir again, then reduce heat to medium. Sprinkle over the ground turmeric and coriander, salt and pepper, and stir will. Sauté for 8-10 minutes then add 50ml water and cover the pan. Turn the heat to very low and cook until the vegetables are tender (7-10 minutes). Sprinkle over the garam masala and serve.
+
+### Meta
+author: Madhur Jaffrey, "Eastern Vegetarian Cooking"
+
+tags: Vegetables
+

celeriacremoulade.recipe.md

@@ -0,0 +1,19 @@
+# Celeriac Remoulade
+
+### Ingredients
+ * celeriac, julienne
+ * apples, julienne
+ * horseradish, finely grated
+ * mayonnaise
+ * grain mustard
+ * salt
+ * pepper
+
+### Directions
+
+Combine all ingredients and season to taste.
+
+### Meta
+
+tags: Kingham Plough, Salads and Dressings
+

chardgratin.recipe.md

@@ -0,0 +1,28 @@
+# Chard Gratin
+
+### Ingredients
+ * 1.5 bunches chard
+ * 1 cups fresh breadcrumbs
+ * 2 teaspoons melted butter
+ * 2 tablespoons butter
+ * 1 pieces onion, diced
+ * salt
+ * 2 teaspoons flour
+ * 0.5 cups milk
+ * freshly grated nutmeg
+
+### Directions
+
+1. Wash and stem the chard. Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cooked the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
+
+2. Toss together the breadcrumbs and the melted butter. Toast on a baking sheet in a 350-degree oven, stirring now and then, until lightly brown, about 10 minutes.
+
+3. Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan and add the diced onion. Cook over medium heat until translucent, about 5 minutes. Stir in the chard and season with salt. Cook for 3 minutes. Sprinkle with the flour and stir well. Then add the milk and nutmeg and cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.
+
+4. Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with the remaining butter, cut into bits. Sprinkle the breadcrumbs evenly over the top. Bake in a 350-degree oven until the gratin is golden and bubbling, 20 to 30 minutes.
+
+### Meta
+author: Alice Waters
+
+tags: Vegetables
+

cheesebread.recipe.md

@@ -0,0 +1,23 @@
+# Cheese Bread
+
+Recipe yields 3 small loaves 
+
+### Ingredients
+ * 1 grams chilli powder
+ * 1 grams ground cumin
+ * 120 grams cheese, grated
+ * 570 grams Basic Savoury Bread Dough
+ * 1 pieces eggs, beaten
+ * 100 grams cheese, grated
+
+### Directions
+
+Stir the spices into the grated cheese and add this to the savoury bread dough, folding through until evenly distributed.  Divide the dough into 3 equal pieces and shape into round balls.  Allow to relax for a minute or two then press down with your hand until they roughly double in diameter.  Place on a tray lined with baking parchment with enough space in between that they won't touch.  With a plastic scraper, make a cross in each roll, almost all the way through to the parchment, marking out each one into four quarters.
+
+Brush with the beaten egg then sprinkle over the grated cheese.   Prove until nicely risen then bake at 190°C for 15-20 minutes.
+
+### Meta
+author: Andrew Whitley, "Bread Matters"
+
+tags: Bread
+

cheesescones.recipe.md

@@ -0,0 +1,20 @@
+# Cheese Scones
+
+### Ingredients
+ * 225 grams wholemeal flour
+ * 1 tablespoons baking powder
+ * salt
+ * cayenne pepper
+ * 25 grams butter
+ * 150 grams cheddar cheese, grated
+ * 142 milliliters milk
+
+### Directions
+
+Sift together flour, salt, cayenne pepper and baking powder. Rub in butter then stir in the cheese. Add enough milk to bind, knead gently, then roll out and cut into rounds or triangles. Brush the tops with beaten egg and sprinkle with a little more cheese. Bake in a 200℃ oven for about 20 minutes.
+
+### Meta
+author: Cranks Recipe Book
+
+tags: Cakes and Biscuits
+

cheltenhampudding.recipe.md

@@ -0,0 +1,28 @@
+# Cheltenham pudding
+
+Recipe yields 20 portions 
+
+### Ingredients
+ * 360 grams plain flour
+ * 240 grams caster sugar
+ * 120 grams raisins
+ * 120 grams sultanas
+ * 360 grams shredded suet
+ * 180 grams fresh breadcrumbs
+ * salt
+ * 2 teaspoons baking powder
+ * 300 milliliters milk
+ * 4 pieces eggs
+ * 2 pieces Lemons
+
+### Directions
+
+Combine the dry ingredients in a bowl.  Lightly whisk the eggs and milk, then add to the dry ingredients and mix until well combined.  Stir in the juice and zest of the lemons.
+
+Pour 90g portions into greased dariol moulds, then bake 18-20 minutes at 180℃.
+
+### Meta
+author: Cotswold Cookbook
+
+tags: Puddings and Desserts
+

chickencurry.recipe.md

@@ -0,0 +1,35 @@
+# Chicken curry
+
+Recipe yields 2 portions 
+
+### Ingredients
+ * 6 pieces chicken breasts and legs, on the bone
+ * 2 tablespoons groundnut oil
+ * 1 medium onion, chopped
+ * 4 cloves garlic, thinly sliced
+ * 4 centimetres fresh root ginger, peeled and grated
+ * 1 pieces medium-hot chilli pepper, seeded and chopped
+ * 8 pieces green cardamon pods
+ * 1 tablespoons ground cumin
+ * 1 tablespoons ground turmeric
+ * 200 milliliters chicken stock
+ * 100 milliliters natural yoghurt
+ * 75 milliliters double cream
+ * 1 tablespoons lemon juice
+ * 1 tablespoons coriander leaves, chopped
+
+### Directions
+
+Lightly brown the chicken in half the oil over a high heat; remove from the pan, then cook the onion, garlic and chilli in the remaining oil.
+
+Remove the black seeds from the cardamon pods and crush them.  When the onion is soft, add the cardamon cumin and turmeric and fry over a medium heat.
+
+Return the chicken to the pan, pour in the stock and bring to the boil.  Season with salt and pepper, cover and simmer until the chicken is cooked (about 20 minutes, depending on the size of the chicken).
+
+When the meat is tender, turn the heat right down and stir in the yoghurt and cream.  Warm through over a low heat, then stir in the lemon juice and coriander and serve.
+
+### Meta
+author: Nigel Slater, OFM Dec 2006
+
+tags: Main Dishes, Poultry and Game
+

chickencurry1970.recipe.md

@@ -0,0 +1,43 @@
+# 1970's Chicken Curry
+
+1970's style chicken curry flavoured with apple, sultanas, and toasted almonds. Cooked by Matt Tebutt on Saturday Kitchen in July 2021.
+
+![Chicken Curry](chickencurry1970.jpg)
+
+### Ingredients
+
+ * 30 g unsalted butter
+ * 1 onion, finely chopped
+ * 1 apple, peeled and finely chopped
+ * 1 tbsp medium curry powder
+ * 1 tbsp plain flour
+ * 350 ml chicken stock
+ * 1/2 leftover roast chicken, torn into pieces
+ * splash double cream
+ * squeeze lemon juice
+ * 2 tbsp sultanas
+ * 2 tbsp flaked almonds, lightly toasted
+ * salt and black pepper to taste
+ * freshly cooked basmati rice, to serve
+
+### Directions
+
+Melt the butter and cook the onion and apple until soft. 
+
+Add the curry powder, cook for a minute, then stir in the flour.
+
+Add the stock and bring to a simmer, stirring until the sauce has thickened.
+
+Tear up the chicken into bite-sized pieces and add to the sauce. Cook for 2-3 minutes, until warmed through.
+
+Add the lemon juice and double cream, taste and season with salt and black pepper.
+
+Scatter over the sultanas and toasted almonds and serve with basmati rice.
+
+### Metadata
+
+tags: Saturday Kitchen
+
+author: Matt Tebbutt
+
+url: https://www.bbc.co.uk/food/recipes/1970s-style_chicken_20180

chickenpilaf.recipe.md

@@ -0,0 +1,51 @@
+# Chicken Pilaff with Chilli and Pine Nut Butter
+
+A fragrant rice dish with chicken, tomatoes and golden raisins, served with a parsley, chilli and pine nut butter. This recipe is adapted from [Seafood pilafi with chilli pine nut butter](https://www.bbc.co.uk/food/recipes/seafood_pilafi_with_70058) by Georgina Hayden.
+
+## Ingredients
+
+ * 2 tbsp olive oil
+ * 2 chicken breasts
+ * 2 onions, sliced
+ * 2 garlic cloves, finely chopped
+ * 350 g ripe tomatoes, chopped
+ * 250 g brown basmati rice
+ * 800 ml hot chicken stock
+ * pinch saffron
+ * 1 cinnamon stick
+ * salt and black pepper to taste
+ * fresh spinach
+ * 1/2 bunch flat leaf parsley, finely chopped
+ * lemon wedges, to serve
+ 
+### For the chilli and pine nut butter
+
+ * 30 g unsalted butter
+ * 1/2 tsp dried chilli
+ * 60 g pine nuts
+
+## Directions
+
+Add the saffron to the hot chicken stock and leave to infuse.
+
+Heat 1 tbsp of the oil in a heavy-based pan and brown the chicken pieces, then set aside.
+
+Heat the remaining oil and cook the onions and garlic until softened, about 15 minutes.
+
+Add the tomatoes then the rice, and stir until the rice is nicely coated. Return the chicken pieces to the pan.
+
+Stir in the stock, saffron, cinnamon stick, and seasoning. Bring to a simmer then cover and reduce the heat; cook for a further 30 minutes, until almost all of the water is abosrbed and the rice is nearly done.
+
+Stir in the spinach and, if it looks dry, a splash of boiling water. Let the spinach steam and wilt for 5 minutes, then stir in the chopped parsley.
+
+### To make the chilli and pine nut butter
+
+Melt the butter with the chilli powder and fry the pine nuts until golden.
+
+Serve with the butter drizzled over and a lemon wedge.
+
+## Metadata
+
+tags: Saturday Kitchen, Main Course
+
+author: adapted from a recipe by Georgina Hayden

chilledcarrotandspringonionsoup.recipe.md

@@ -0,0 +1,26 @@
+# Chilled Carrot and Spring Onion Soup
+
+### Ingredients
+ * 6 medium carrots, peeled and sliced
+ * 4 pieces tomatoes, chopped
+ * 12 pieces spring onions, chopped
+ * 2 tablespoons olive oil
+ * 2 tablespoons balsamic vinegar
+ * 1 handfuls fresh oregano
+ * 500 milliliters fresh cold water
+ * 1 handfuls ice cubes
+ * salt
+ * pepper
+
+### Directions
+
+1 - Heat up the oil in a pan. Add the carrots and tomatoes and cook, stirring, until coloured and beginning to caramelise.
+2 - Reserve a couple of spring onions and add the rest along with the balsamic vinegar. Heat up and combine thoroughly then remove from the heat.
+3 - Add to a blender along with the herbs, water and ice cubes. Blitz until thoroughly blended. Taste for seasoning.
+4 - Serve chilled in bowls with a few slices of spring onion and a grinding of fresh black pepper.
+
+### Meta
+author: Book the Cook
+
+tags: Soups
+

chocolateamaretti.recipe.md

@@ -0,0 +1,22 @@
+# Chocolate Amaretti
+
+### Ingredients
+ * 75 grams ground almonds
+ * 125 grams caster sugar
+ * 1 tablespoons cocoa
+ * 0.25 teaspoons bicarbonate of soda
+ * 0.25 teaspoons almond extract
+ * 2 pieces egg whites
+ * icing sugar, for dusting
+
+### Directions
+
+Put all the ingredients, save for the icing sugar, into a bowl and, using a wooden spoon, mix until evenly combined. Line one or two baking trays with non-stick baking parchment (or buttered sheets of foil), then spoon small, 2-3cm blobs of almond paste spaced 2-3cm apart all over the paper. Sift a generous dusting of icing sugar over the amaretti, then leave, uncovered, overnight at room temperature.
+
+The following day preheat the oven to 220C (fan-assisted). Squish each blob of almond paste inward with your fingers, then bake for 10-12 minutes, until a rich, golden brown. Remove from the oven and leave to cool on the tray.
+
+### Meta
+author: Dan Lepard
+
+tags: Cakes and Biscuits
+

chocolateandbananaicecream.recipe.md

@@ -0,0 +1,23 @@
+# Chocolate and Banana Ice Cream
+
+### Ingredients
+ * 55 grams dark chocolate, chopped
+ * 80 milliliters whole milk
+ * 80 milliliters Baileys liqueur
+ * 1 medium ripe bananas, peeled
+ * 1 medium ripe bananas, cut into chunks
+ * 15 milliliters dark rum
+
+### Directions
+
+1. In a small bowl set over a pan of simmering water, melt the chocolate with the milk.
+
+2. Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
+
+3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
+
+### Meta
+author: David Lebovitz
+
+tags: Ice Creams and Sorbets
+

chocolateandchestnutcake.recipe.md

@@ -0,0 +1,32 @@
+# Chocolate and Chestnut Cake
+
+Recipe yields 6 portions 
+
+### Ingredients
+ * 250 grams bitter chocolate
+ * 250 grams unsalted butter
+ * 5 pieces eggs
+ * 200 grams caster sugar
+ * 200 grams plain flour
+ * 7 grams baking powder
+ * 125 milliliters double cream
+ * 110 grams bitter chocolate
+ * 45 grams unsalted butter
+ * 60 grams chestnut purée
+
+### Directions
+
+To make the ganache, put all the ingredients in a saucepan and heat gently, stirring continuously, until fully combined.  Refrigerate until required.
+
+For the chocolate sponge: melt chocolate and butter in a bowl over a pan of hot water.  In a separate bowl, whisk eggs and sugar together over hot water until a sabayon.  Fold in the melted chocolate and butter, then sift in flour and baking powder and fold through.  Put in a piping bag and refrigerate until required.
+
+Line ring moulds with butter and cocoa/sugar.  Pipe in sponge mixture until half full, then a spoon of ganache, and top up with sponge mix.  Refrigerateu until required.
+
+Cook in a pre-heated oven 8-10 minutes at 190C.
+
+
+### Meta
+author: Aiden Byrne
+
+tags: Kingham Plough, Puddings and Desserts
+

chocolatebrownies.recipe.md

@@ -0,0 +1,31 @@
+# Chocolate brownies
+
+Recipe yields 1 tray 
+
+### Ingredients
+ * 300 grams caster sugar
+ * 4 pieces eggs
+ * 225 grams unsalted butter
+ * 75 grams cocoa powder
+ * 75 grams plain flour
+ * 225 grams plain chocolate
+ * 100 grams hazelnuts
+ * 100 grams white chocolate buttons
+
+### Directions
+
+Line an 8" square or rectangular tin with baking parchment.
+
+Melt the butter and set to one side. Melt the chocolate over a pan of gently steaming water and set to one side.
+
+Whisk the eggs and sugar well. Gradually add the melted butter, mixing well.
+
+Stir in the sieved flour and cocoa powder. Add the melted chocolate, chopped hazelnuts, and white chocolate buttons.
+
+Turn the mix into the tin and bake at 180C for about 30 minutes. Leave to cool then cut into wedges or squares.
+
+### Meta
+author: Ashburton Cookery School
+
+tags: Cakes and Biscuits
+

chocolatefondant.recipe.md

@@ -0,0 +1,21 @@
+# Chocolate Fondant
+
+Recipe yields 24 portions 
+
+### Ingredients
+ * 600 grams dark chocolate
+ * 600 grams unsalted butter
+ * 600 grams icing sugar
+ * 12 pieces eggs
+ * 12 pieces egg yolks
+ * 105 grams cocoa powder
+ * 165 grams plain flour
+
+### Directions
+
+Melt chocolate over a pan of gently simmering water.  Cream together butter and sugar, then gradually beat in eggs and yolks.  Mix in the melted chocolate.  Finally fold in the sifted flour and cocoa powder.
+
+### Meta
+
+tags: Puddings and Desserts, Kingham Plough
+

chocolatefondantflourless.recipe.md

@@ -0,0 +1,20 @@
+# Chocolate Fondant (flourless)
+
+Recipe yields 12 portions 
+
+### Ingredients
+ * 720 grams dark chocolate
+ * 300 grams butter
+ * 690 grams egg whites
+
+### Directions
+
+Melt chocolate and butter in a pan over hot water.  Beat in egg whites.  Pipe into tea cups or small bowls.
+
+Bake 10 minutes at 185C.
+
+### Meta
+author: Heston Blumenthal
+
+tags: Kingham Plough, Puddings and Desserts
+

chocolateginger.recipe.md

@@ -0,0 +1,20 @@
+# Chocolate ginger
+
+Recipe yields 1 portion 
+
+### Ingredients
+ * 1 large scoops mascarpone cheese
+ * 3 knobs stem ginger
+ * 2 tablespoons fine chocolate, melted
+
+### Directions
+
+Place a generous scoop of mascarpone cheese in the middle of a small plate. Slice the ginger into pound-coin sized pieces and scatter loosely around the mascarpone.  Drizzle the melted chocolate and a little of the ginger bottling syrup over the whole plate.
+
+Eat with a teaspoon.
+
+### Meta
+author: Nigel Slater, OFM Dec 2006
+
+tags: Puddings and Desserts
+

chocolateidiotcake.recipe.md

@@ -0,0 +1,35 @@
+# Chocolate Idiot Cake
+
+### Ingredients
+ * 290 grams bitter chocolate, coarsely chopped
+ * 200 grams butter, cut into pieces
+ * 5 large eggs, at room temperature
+ * 200 grams sugar
+
+### Directions
+
+Preheat the oven to 175C.
+
+1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
+
+2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
+
+3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
+
+4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
+
+Bake for 1 hour and 15 minutes.
+
+You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
+
+5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
+
+Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
+
+Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.
+
+### Meta
+author: David Lebovitz
+
+tags: Puddings and Desserts, Cakes and Biscuits
+

chocolatemoussedavidlebovitz.recipe.md

@@ -0,0 +1,35 @@
+# Chocolate Mousse (David Lebovitz)
+
+### Ingredients
+ * 170 grams bittersweet or semisweet chocolate, chopped
+ * 170 grams unsalted butter, cut into small piece
+ * 60 milliliters dark-brewed coffee
+ * 4 large eggs, separated
+ * 170 grams sugar
+ * 1 tablespoons sugar
+ * 2 tablespoons dark rum
+ * 1 tablespoons water
+ * salt
+ * 0.5 teaspoons vanilla extract
+
+### Directions
+
+1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
+
+2. Fill a large bowl with ice water and set aside.
+
+3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
+
+3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
+
+4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
+
+5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
+
+6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
+
+### Meta
+author: David Lebovitz
+
+tags: Puddings and Desserts
+

chocolatemoussekinghamplough.recipe.md

@@ -0,0 +1,23 @@
+# Chocolate Mousse (Kingham Plough)
+
+### Ingredients
+ * 700 grams dark chocolate
+ * 7 pieces eggs
+ * 700 milliliters double cream
+
+### Directions
+
+Whisk eggs to combine, and leave to come up to room temperature.
+
+Melt the chocolate over a pan of gently simmering water.
+
+Whip the cream to soft peaks.
+
+Combine eggs and chocolate, then gently fold in the whipped cream.
+
+Pour or pipe into moulds and leave to set in fridge.
+
+### Meta
+
+tags: Puddings and Desserts, Kingham Plough
+

chocolatemousseraymondblanc.recipe.md

@@ -0,0 +1,26 @@
+# Chocolate Mousse (Raymond Blanc)
+
+### Ingredients
+ * 165 grams dark chocolate
+ * 240 grams egg whites
+ * 40 grams caster sugar
+
+### Directions
+
+Melt the grated chocolate in a 20cm bowl set over a pan of simmering water, for 10 mins or so. Then turn the heat off. 
+
+In an electric mixer on medium speed, whisk the egg whites and sugar until they form soft but firm peaks.
+
+Remove the bowl of melted chocolate from the bain-marie, place it next to the bowl of egg white and have a whisk ready by its side. Now you must work fast. Scoop a third of the egg white into the melted chocolate and abruptly and with no mercy whisk the egg white in; this will lighten the chocolate mixture for further incorporation of the egg white.
+
+Now you take your time. Delicately fold in the remaining egg white using the spatula. Your chocolate mousse is now ready. 
+
+Pour into a serving bowl or individual glasses, as you wish, and leave to set in the fridge for 2 hours or until required.
+
+This recipe is best prepared 2 - 8 hours in advance and kept covered in the fridge. It will be at its eating best up to 1 day. 
+
+### Meta
+author: Raymond Blanc
+
+tags: Puddings and Desserts
+

chocolateoil.recipe.md

@@ -0,0 +1,17 @@
+# Chocolate oil
+
+### Ingredients
+ * 100 grams bitter chocolate
+ * 4 tablespoons cocoa
+ * 4 teaspoons peppery olive oil
+ * 80 milliliters corn oil
+
+### Directions
+
+Mix together all the ingredients in a heat-proof bowl and set over a pan of warm, but not boiling, water. Stir occasionally until the chocolate has melted. Place in a container and keep warm until needed. Stir well just before stirring.
+
+### Meta
+author: John Campbell, "Formulas for Flavour"
+
+tags: Stocks and Sauces
+

chocolatericepudding.recipe.md

@@ -0,0 +1,23 @@
+# Chocolate rice pudding
+
+### Ingredients
+ * 2 cups milk
+ * 0.5 cups sugar
+ * salt
+ * 1 cups arborio rice
+ * 0.5 teaspoons pure vanilla extract
+ * 3 ounces dark chocolate
+
+### Directions
+
+1. Pour the milk, sugar, and pinch of salt into a saucepan and bring to a boil over low heat. Add the rice and cook for 20 minutes, stirring occasionally, until the milk is absorbed (if the mixture becomes sticky, add a bit more milk to keep the rice creamy). Stir in the vanilla.
+
+2. Pour the rice pudding into 4 ramekins and using a spoon, insert the chocolate pieces in the middle of each mold and push them into the rice. Leave at room temperature. The chocolate will slowly melt and mix with the pudding.
+
+3. Let your guests play with the way they want to eat it: mix the whole thing together or start by eating the rice laced with melted chocolate and the chocolate center separately — a matter of taste and mood and a tough decision.
+
+### Meta
+author: Leite's Culinaria, http://leitesculinaria.com/
+
+tags: Puddings and Desserts
+

chocolatesauce.recipe.md

@@ -0,0 +1,24 @@
+# Chocolate Sauce
+
+Recipe yields 460 grams 
+
+### Ingredients
+ * 200 grams bitter chocolate
+ * 150 milliliters milk
+ * 2 tablespoons double cream
+ * 30 grams sugar
+ * 30 grams butter
+
+### Directions
+
+Melt the chocolate over a pan of gently simmering water.
+
+Place the milk, cream and sugar in a saucepan and set over high heat.  Stir gently with a whisk until the mixture boils.  Pour it onto the melted chocolate, stirring all the time.  Tip all the mixture into the saucepan and let in bubble for 15 seconds.
+
+Take the pan off the heat and beat in the butter, a little at a time, until the sauce is completely homogenous.  Pass through a conical strainer.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

chocolatesoufflé.recipe.md

@@ -0,0 +1,29 @@
+# Chocolate Soufflé
+
+Recipe yields 2 portions 
+
+### Ingredients
+ * 115 grams dark chocolate
+ * 7 grams butter
+ * 30 milliliters double cream
+ * 2 large eggs, separated
+ * cream of tartar
+ * 35 grams sugar
+
+### Directions
+
+Pre-heat oven to 190C.  Line 2 ramekins with butter and sugar.
+
+Melt chocolate, butter and cream together in a bowl over a pan of hot water.  Whisk in the egg yolks.
+
+Whisk egg whites to soft peaks with the cream of tartar.  Add sugar and whisk to stiff peaks.  Fold into chocolate.
+
+Pour mixture into ramekins and bake for 15 minutes.
+
+
+
+### Meta
+author: Cooking for Engineers, www.cookingforengineers.com
+
+tags: Puddings and Desserts
+

chocolatespongeflourless.recipe.md

@@ -0,0 +1,22 @@
+# Chocolate Sponge (flourless)
+
+### Ingredients
+ * 65 grams dark chocolate, melted
+ * 7 pieces egg yolks
+ * 130 grams caster sugar
+ * 15 grams cocoa powder
+ * 5 pieces egg whites
+
+### Directions
+
+Whisk together egg yolks and caster sugar to a sabayon.  Fold in melted chocolate and cocoa powder.  Whisk egg whites to stiff peaks.  Fold 1/3 of the whites into the chocolate mix, then gently fold this mix through the remaining whites.
+
+Bake 20-25 minutes at 170°C.
+
+Note: double this mixture to shallowly fill one gastronom tray.
+
+### Meta
+author: Heston Blumenthal
+
+tags: Puddings and Desserts, Cakes and Biscuits, Kingham Plough
+

chocolatetrufflecream.recipe.md

@@ -0,0 +1,23 @@
+# Chocolate Truffle Cream
+
+Recipe yields 1.15 Kilograms 
+
+### Ingredients
+ * 600 grams dark chocolate
+ * 200 grams double cream
+ * 300 grams butter, at room temperature
+ * 50 milliliters alcohol (whisky, rum, kirsch...)
+
+### Directions
+
+Roughly chop the chocolate and melt in a double boiler.
+
+Pour the cream into a saucepan and boil for 2 minutes.  Set aside and cool to 35-40°C.  Pour the cooled cream onto the chocolate, whisking continuously, and beat until the mixture is completely homogenous.  Keep in a cool place until it has cooled to 20°C.
+
+Place the butter in a bowl and beat for 3 minutes, until very light.  Still beating, incorporate the chocolate/cream mixture, a little at a time, then add the alcohol of your choice.  When the mixture is very smooth and shiny, it is ready to use.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Petit Fours, Puddings and Desserts
+

chocolatewhiskyandhazelnutmousse.recipe.md

@@ -0,0 +1,23 @@
+# Chocolate, Whisky and Hazelnut Mousse
+
+### Ingredients
+ * 300 milliliters double cream
+ * 200 grams 70% proof chocolate
+ * 50 grams soft brown sugar
+ * 2 pieces eggs, separated
+ * 2 tablespoons whisky
+ * 2 handfuls hazelnuts, toasted and chopped
+
+### Directions
+
+1 - Heat up the double cream in a thick bottomed pan along with 1 handful of the hazelnuts. Break up the chocolate and add to the cream along with the sugar. Stir until completely dissolved then pour through a sieve into a separate bowl.
+2 - Allow to cool slightly. Stir in the whisky and egg yolks thoroughly.
+3 - Whisk the egg whites until they form soft peaks. Beat in roughly one third of the egg whites, and then gently fold in the remaining.
+4 - Tip into your glass of choice. Cover with foil or shrink-wrap and allow to set in the fridge for at least 2 hours. They will keep for a couple of days.
+5 - When ready to serve, sprinkle with a few of the chopped roasted hazelnuts.
+
+### Meta
+author: Book the Cook
+
+tags: Puddings and Desserts
+

christmasbombe.recipe.md

@@ -0,0 +1,45 @@
+# Christmas bombe
+
+Recipe yields 700 ml 
+
+### Ingredients
+ * 125 grams Mixed raisins, sultanas, currants
+ * 50 grams Glace cherries
+ * 25 grams Mixed peel
+ * 2 pieces oranges, zest only
+ * 1 teaspoons Molasses
+ * 3 teaspoons mixed spice
+ * 2 tablespoons Brandy
+ * 4 tablespoons Port
+ * 300 milliliters milk
+ * 4 pieces eggs, separated
+ * 75 grams Dark Muscavado sugar
+ * 300 milliliters Whipping cream
+ * 75 grams raisins
+ * 3 tablespoons Brandy
+ * 1 sprigs Holly
+
+### Directions
+
+Place the fruit, cherries, peel, orange zest, molasses, spice, brandy  
+and port into a bowl and leave to soak overnight.
+
+Make a custard with the milk, egg yolks and muscavado sugar and leave  
+until cold.  Mix the cream and egg whites, which have been lightly  
+beaten, into the cold custard and pour into your ice-cream maker.   
+Add the contents of the bowl to the ice cream maker either in the  
+machine just as it finishes making, or by stirring it into the ice  
+cream just after you have taken it from the machine.  Put the  
+finished ice cream into a pudding bowl and store it in the freezer.
+
+TO SERVE:
+
+Put the raisins in to soak, preferably overnight, in the brandy.   
+Turn the bombe onto a serving plate and decorate by sticking the  
+raisins all over the outside.  Finish with a sprig of holly.
+
+### Meta
+author: Tessa Hayward, "Simply Ices"
+
+tags: Ice Creams and Sorbets, Puddings and Desserts
+

christmascake.recipe.md

@@ -0,0 +1,37 @@
+# Christmas Cake
+
+### Ingredients
+ * 250 grams butter
+ * 125 grams light muscovado sugar
+ * 125 grams dark muscovado sugar
+ * 600 grams prunes, apricots, figs, glacé cherries
+ * 50 grams candied peel
+ * 3 large eggs
+ * 65 grams ground almonds
+ * 100 grams shelled hazelnuts
+ * 350 grams raisins, sultanas, currants, cranberries
+ * 3 tablespoons Brandy
+ * 1 pieces orange, zest and juice
+ * 1 pieces lemon, zest only
+ * 0.5 teaspoons baking powder
+ * 250 grams plain flour
+
+### Directions
+
+Grease and line a deep 20cm cake tin with a removable base.  Pre-heat the oven to 160C/gas 3.
+
+Cut the dried fruits into small pieces, removing the hard stalks from the figs.
+
+Beat together the sugars a and butter until light and fluffy.  Beat in the eggs one at a time, then slowly mix in the ground almonds, hazelnuts, all the dried fruit, the brandy and the citrus zest and juice.  Sift together the flour and baking powder and fold lightly into the mix.
+
+Scrape the mixture into the prepared tin, smoothing the top gently, and put it into the pre-heated oven. After an hour, turn the heat down to 150C/gas 2 and continue cooking for another 1 1/2 hours.
+
+Check cake is done by inserting a skewer; it should come out with just a few crumbs but no cake mixture.  Leave the cake to cool before removing from the tin.
+
+Feed the cake by spiking with a skewer and drizzling with brandy every week until Christmas.
+
+### Meta
+author: Nigel Slater, "The Kitchen Diaries"
+
+tags: Cakes and Biscuits
+

christmascakejanegrigson.recipe.md

@@ -0,0 +1,37 @@
+# Christmas Cake (Jane Grigson)
+
+### Ingredients
+ * 750 grams mixed dried fruit
+ * 125 grams flaked almonds
+ * 125 grams Mixed peel
+ * 125 grams glacé cherries
+ * 300 grams plain flour
+ * 1 teaspoons ground cinnamon
+ * 1 teaspoons ground nutmeg
+ * 1 pieces lemon, grated rind
+ * 1 teaspoons vanilla essenge
+ * 250 grams unsalted butter
+ * 250 grams soft brown sugar
+ * 1 tablespoons black treacle
+ * 4 pieces eggs
+ * 0.5 teaspoons bicarbonate of soda
+ * 1 tablespoons milk
+ * Brandy
+
+### Directions
+
+Mix together the fruit, almonds, cherries and peel in a huge bowl. Add the flour, spices and lemon rind. 
+
+Cream the butter and sugar thoroughly, then add the vanilla and treacle. Gradually beat in the eggs, then mix in the fruit and flour.
+
+Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add brandy a spoonful at a time until you have a soft dropping consistency.
+
+Turn into an 8" round tin, triple-lined with baking parchment. Bake at 140℃ for 3 1/2 hours, then test with a skewer. Leave to cool in the tin.
+
+The following day, remove the baking parchment and wrap in fresh parchment then place in an airtight tin or wrap in tin foil. Sprinkle occasionally with more brandy.
+
+### Meta
+author: Jane Grigson, "English Food"
+
+tags: Cakes and Biscuits
+

christmascrumble.recipe.md

@@ -0,0 +1,26 @@
+# Christmas crumble
+
+Recipe yields 4 portions 
+
+### Ingredients
+ * 400 grams apples
+ * 450 grams mincemeat
+ * 1 large bananas, sliced
+ * 1 pieces orange, juiced
+ * 100 grams flour
+ * 75 grams butter
+ * 50 grams demerera sugar
+
+### Directions
+
+Pre-heat the oven to 200C.  Slice the apples thinly (no need to peel) and place them in a 900ml pudding basin.  Stir in the mincemeat, banana slices, and the orange juice.
+
+Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the demerera sugar.  Drizzle over a few drops of water and stir with a fork (some of the crumbs will stick together, making a pleasant crubmly rather than powdery texture).  Place on top of the fruit mixture.
+
+Bake in the pre-heated oven for 25-30 minutes, until crisp on top.
+
+### Meta
+author: Nigel Slater, OFM Dec 2006
+
+tags: Puddings and Desserts
+

christmasplumpudding.recipe.md

@@ -0,0 +1,29 @@
+# Christmas plum pudding
+
+### Ingredients
+ * 125 grams unsalted butter
+ * 175 grams soft dark brown sugar
+ * 50 grams treacle
+ * 2 teaspoons mixed spice
+ * ground cloves
+ * 2 large eggs
+ * 100 grams prunes, chopped
+ * 100 grams currants
+ * 100 grams raisins
+ * 2 large plums, stoned
+ * 2 large plums, peeeled
+ * 2 large plums, chopped
+ * 75 grams whole almonds
+ * 75 grams walnuts
+ * 150 grams plain flour
+ * 0.75 teaspoons baking powder
+
+### Directions
+
+Melt the butter and beat together with the treacle, spices and eggs.  Stir in the fruit and nuts.  Sift in the flour and baking powder, then stir through the fruit mix.  Butter a 2pt pudding basin and place a disc of non-stick paper in the base,  Spoon in the mixture.  Cut a square each of baking parchment and tin foil, place the paper on top of the foil, pleat them in the middle and place them paper side down on top of the basin.  Tie tightly with string under the lip, and tie on another bit to make a handle.  Sit the basin on a metal trivet in a deep pan, fill to 3cm below the rim of the basin, bring to a boil, then simmer for 3 hours, adding more water as required. Store in a cool place until Christmas, then simmer again for 3 hours to serve.
+
+### Meta
+author: Dan Lepard
+
+tags: Puddings and Desserts
+

clafoutis.recipe.md

@@ -0,0 +1,24 @@
+# Clafoutis
+
+### Ingredients
+ * 600 grams Cherries, stemmed not pitted
+ * 3 pieces eggs
+ * 125 grams powdered sugar
+ * salt
+ * 80 grams flour
+ * 200 milliliters milk
+ * 40 grams butter, melted
+
+### Directions
+
+Pre-heat oven to 190C.  Grease a 9-10 inch flan mold or cake pan.
+
+Stem the cherries and wash well, then put them into pre-buttered pan.  Sift sugar and flour into bowl, beat eggs and add in small circular motions into the flour/sugar mix, start from the center and gradually incoporate the flour from the outside of the bowl. Pour in the milk until your mixture is homogeneous, finally adding the melted butter.
+
+Bake in pre-heated oven for 25-30 minutes till nicely browned and risen, cool and sprinkle with powdered sugar. Serve warm or cold. 
+
+### Meta
+author: http://www.stirthepots.com/
+
+tags: Cakes and Biscuits
+

clottedcreamicecream.recipe.md

@@ -0,0 +1,19 @@
+# Clotted cream ice cream
+
+Recipe yields 750 ml 
+
+### Ingredients
+ * 375 milliliters milk
+ * 125 grams caster sugar
+ * 5 pieces egg yolks
+ * 125 milliliters clotted cream
+
+### Directions
+
+Bring the milk to the boil. Whisk together the egg yolks and caster sugar until they are rich, thick ribbons. Pour on the hot milk and stir well. Cook until it thickens to coat the back of a spoon. Remove from the heat and add the clotted cream. When it has cooled, churn in an ice-cream machine, in 2 batches if necessary, for approximately 20 minutes. Pour into a container and put into the freezer to finish setting.
+
+### Meta
+author: Gary Rhodes, "New British Classics"
+
+tags: Ice Creams and Sorbets
+

cocoabrownies.recipe.md

@@ -0,0 +1,29 @@
+# Cocoa Brownies
+
+### Ingredients
+ * 141 grams unsalted butter
+ * 280 grams sugar
+ * 82 grams cocoa powder
+ * 0.25 teaspoons salt
+ * 0.5 teaspoons vanilla extract
+ * 2 large eggs, cold
+ * 66 grams plain flour
+ * 0.75 cups walnut or pecan pieces, optional
+
+### Directions
+
+Position a rack in the lower third of the oven and preheat the oven to 160℃. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
+
+Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]
+
+Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
+
+Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
+
+Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
+
+### Meta
+author: Smitten Kitchen, <http://smittenkitchen.com/>
+
+tags: Cakes and Biscuits
+

coconuttuilles.recipe.md

@@ -0,0 +1,22 @@
+# Coconut Tuilles
+
+Recipe yields 24 biscuits 
+
+### Ingredients
+ * 75 grams Desiccated coconut
+ * 75 grams icing sugar
+ * 25 grams plain flour
+ * 2 pieces egg whites
+ * 50 grams unsalted butter, melted and cooled
+
+### Directions
+
+Preheat the oven to 180C.  Whizz the desiccated coconut in a food processor until fine but not powdered.  Add the icing sugar and flour and process for a few more seconds until well blended, then add the egg whites and melted butter, and process until you have a smooth, slightly runny paste.
+
+Spread in templates on a sheet of silpat, bake for 6-7 minutes, then transfer to a cooling rack to crisp up.
+
+### Meta
+author: Gordon Ramsay "Passion for Flavour"
+
+tags: Cakes and Biscuits
+

coffeecardamonpotsdecrème.recipe.md

@@ -0,0 +1,31 @@
+# Coffee-cardamon pots de crème
+
+Recipe yields 6 servings 
+
+### Ingredients
+ * 3 ounces coffee beans (espresso roast)
+ * 2 tablespoons cardamon pods
+ * 0.75 cups sugar
+ * 2 cups double cream
+ * 1 cups whole milk
+ * 7 large egg yolks
+
+### Directions
+
+1. Put the coffee beans and cardamom pods in the workbowl of a food processor and pulse on and off several times to roughly chop—not grind—the ingredients. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Patience—this will take a few minutes. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes—you want the color of the caramel to be deep amber. Now, standing away from the stove so you don’t get splattered, slowly pour in 1 cup of the cream and the milk. Don’t panic—the caramel will immediately seize and harden—it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the Café to get a good seal) and allow the mixture to infuse 20 minutes.
+
+2. Center a rack in the oven and preheat the oven to 300°F.
+
+3. Working in a bowl that’s large enough to hold all the ingredients, whisk the yolks and remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid measurement up to 2 cups. Very gradually and very gently—you don’t want to create air bubbles—whisk the liquid into the egg mixture; skim off the top foam, if there is any.
+
+4. Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between the cups, and fill each cup nearly to the top with the custard mixture. (If you liked, line the roasting pan with a double thickness of paper towel or a kitchen towel to steady the cups.) Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don’t worry—it can stand the heat) and poke two holes in two diagonally opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently.
+
+5. Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and, when cool, covered with plastic wrap and stored in the refrigerator.)
+
+To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving.
+
+### Meta
+author: Daniel Boulud
+
+tags: Puddings and Desserts
+

coqauvin.recipe.md

@@ -0,0 +1,53 @@
+# Coq au vin
+
+Recipe yields 4 servings 
+
+### Ingredients
+ * 1.35 kilograms chicken, jointed into 8
+ * 290 milliliters red wine
+ * 1 cloves garlic, peeled and bruised
+ * 1 pieces boquet garni
+ * 8 pieces button onions
+ * 100 grams rindless bacon, cut into lardons
+ * 55 grams clarified butter
+ * 12 pieces button mushrooms
+ * salt
+ * black pepper, fresh ground
+ * 570 milliliters white chicken stock
+ * 1 cloves garlic, crushed
+ * 20 grams plain flour
+ * 1 tablespoons fresh parsley, chopped
+
+### Directions
+
+Place the chicken pieces in a large plastic bag with the wine, bruised garlic and boquet garni.  Tie the top and refrigerate overnight.
+
+To remove the skin from the onions, blanch them in boiling water for 1 minute, then refresh in cold water.  Trim the roots level with the bulbs, then peel.
+
+Blanch the bacon in boiling water for 30 seconds to remove the excess salt; drain and dry well.
+
+Put half the butter into a large, heavy saucepan and brown the onions, bacon and mushrooms.  Remove from the pan and reserve.
+
+Remove the chicken from the marinade, reserving the marinade and boquet garni, and discarding the garlic.  Pat the chicken dry and season with salt and pepper.
+
+Add the remaining butter to the pan and brown the chicken on the skin side oven a medium/low heat.  Tip off all the fat and reserve.
+
+Return the vegetables and bacon pieces to the pan and add the wine from the marinade and enough stock nearly to cover the chicken pieces.  Add the crushed garlic and boquet garni.
+
+Cover with a piece of damp greaseproof paper and a tightly fitting lid and simmer slowly for about 45 minutes, until the onions and chicken are tender.
+
+Discard the boquet garni.  Lift out the vegetables and bacon and put them onto a warmed serving dish.  Keep warm while you make the sauce.  Place the cooking liquid in a jug and reserve.
+
+Mix the flour with enough of the reserved fat to make a roux.  Cook the roux in a small pan over a medium heat until light brown.
+
+Off the heat, pour the cooking liquid into the roux, taking care to leave the fat behind (use a bulb baster). 
+
+Return to the heat, bring to the boil, and boil for 2 minutes.  Adjust the thickness to sauce consistency by boiling further or adding water as required.  Taste and adjust the seasoning.
+
+Trim the chicken pieces, arrange on the serving dish, then pour oven the sauce.  Garnish with the chopped parsley.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Poultry and Game, Main Dishes
+

cornedbeef.recipe.md

@@ -0,0 +1,43 @@
+# Corned Beef
+
+Recipe yields 3 Kilograms 
+
+### Ingredients
+ * 3 kilograms beef brisket
+ * 2 liters water
+ * 100 grams sea salt
+ * chicken stock
+ * beef stock
+ * 15 grams gelatine leaves
+
+### Directions
+
+Check that the beef has all visible sinews removed by the butcher, leaving it in one piece.
+
+Mix the water and salt together to form a brine. Sit the beef in the brine, ensuring it is well covered.
+
+Leave it in a fridge to marinade for 3 days.
+
+Remove the beef from the brine and wash well.
+
+Bring the beef to the boil in a clean pan with the stock and simmer for approximately 3 hours, skimming off any scum that comes to the surface.
+
+When cooked, remove the beef from the stock and allow to cool slightly.
+
+Drain the cooking liquor through a sieve and reduce until you get a good beef flavour.
+
+Soak the leaf gelatine in water to soften.
+
+When you have 900ml of reduced stock, add the soaked leaf gelatine and whisk in to dissolve.
+
+When the beef has cooled enough to handle, break it into pieces, keeping all the fatty bits.  Chop the beef into smaller pieces by hand and mix with 500ml of stock.
+
+The beef should absorb the stock but be quite loose; add more stock if necessary.  Season with salt and black pepper.
+
+Set in a terrine mould, individual dishes, or one large dish, add a little more stock and allow it to absorb in.  Chill to set for at least 12 hours.
+
+### Meta
+author: Ashburton Cookery School
+
+tags: Meat
+

cornishpastypastry.recipe.md

@@ -0,0 +1,19 @@
+# Cornish Pasty Pastry
+
+### Ingredients
+ * 1 kilograms plain flour
+ * 4 teaspoons salt
+ * 250 grams butter, chilled and diced
+ * 250 grams lard, chilled and diced
+ * pork dripping
+ * beef dripping
+ * milk
+
+### Directions
+
+Mix flour and salt, rub in fat.  Add milk to bind, and knead briefly to form smooth dough.  Chill before rolling.
+
+### Meta
+
+tags: Kingham Plough, Pastry
+

cotswoldrarebit.recipe.md

@@ -0,0 +1,22 @@
+# Cotswold Rarebit
+
+Recipe yields 20 portions 
+
+### Ingredients
+ * 1.5 kilograms double gloucester
+ * 300 milliliters brown ale
+ * 50 grams mustard powder
+ * black pepper, fresh ground
+
+### Directions
+
+Grate cheese, mix with ale and mustard powder, season generously with black pepper.
+
+Seal in vacuum pack (don't drop pressure right down); leave in refrigerator at least 4 hours to marinate, then drain excess liquid.
+
+Divide into 80g portions.  Cook about 5 minutes in hot oven,  serve with toasted sourdough bread.
+
+### Meta
+
+tags: Kingham Plough, Snacks and supper dishes
+

creamcheeseicing.recipe.md

@@ -0,0 +1,16 @@
+# Cream cheese icing
+
+### Ingredients
+ * 25 grams unsalted butter, softened
+ * 100 grams cream cheese
+ * 1 teaspoons vanilla extract
+ * 200 grams icing sugar
+
+### Directions
+
+Beat together the butter and cream cheese until light and fluffy.  Mix in the vanilla extract.  Gradually sift in the icing sugar, mixing until smooth.
+
+### Meta
+
+tags: Cakes and Biscuits
+

creamofchickensoup.recipe.md

@@ -0,0 +1,25 @@
+# Cream of chicken soup
+
+### Ingredients
+ * 2 pieces onions
+ * 50 grams butter
+ * 2 pieces chicken legs
+ * 1 glasses white wine
+ * 2 dessert spoons rice
+ * 1 litres chicken stock
+ * 1 sprigs of thyme
+ * salt
+ * pepper
+ * 125 milliliters double cream
+
+### Directions
+
+Peel and slice the onions finely and stew them in the butter very gently. When they begin to soften, add the chicken legs and let them seal without taking any colour. Add the white wine, rice, the stock and a sprig of thyme and let them all simmer very gently for 45 minutes.
+
+When the soup is cooked, remove the chicken legs and, when cooled slightly, remove the meat from the bone and any remaining sinew and gristle. Put the meat back into the soup and put all into the bowl of an electric mixer. Blend until the mixture is absolutely smooth. Put the soup back in a pan and bring gently back to a simmer. Add the double cream and then taste for seasoning; it will almost certainly need more salt and perhaps a squeeze of lemon, just to cut the richness of the cream. Serve absolutely plain.
+
+### Meta
+author: Rowley Leigh, FT
+
+tags: Poultry and Game, Soups
+

creamofroastedswedesoup.recipe.md

@@ -0,0 +1,35 @@
+# Cream of roasted swede soup
+
+Recipe yields 4 servings 
+
+### Ingredients
+ * 1 pieces swede, peeled and cubed
+ * 3 tablespoons olive oil
+ * salt
+ * black pepper, freshly fround
+ * 1 pieces onion, finely chopped
+ * 2 pieces carrots, finely sliced
+ * 2 sticks celery, finely sliced
+ * 1 cloves garlic, crushed
+ * 6 sprigs fresh thyme, leaves only
+ * 1.25 litres vegetable stock
+ * 142 milliliters single cream
+ * Fresh thyme leaves
+
+### Directions
+
+1. Preheat the oven to 200C/400F/Gas 6.
+2. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. 
+3. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.
+4. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
+5. Add the roasted swede to the pan and pour over the stock. 
+6. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
+7. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
+8. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. 
+9. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.
+
+### Meta
+author: Antony Worrall Thompson, "Saturday Kitchen"
+
+tags: Soups
+

creamofspinachsoup.recipe.md

@@ -0,0 +1,25 @@
+# Cream of spinach soup
+
+### Ingredients
+ * 3 tablespoons onion, chopped
+ * 2 cloves garlic, finely chopped
+ * 4 tablespoons butter
+ * 1 heaped tablespoons flour
+ * 0.5 litres stock
+ * 0.5 kilograms spinach leaf
+ * 0.5 litres milk
+ * 125 milliliters Whipping cream
+ * salt
+ * pepper
+ * nutmeg
+ * sugar
+
+### Directions
+
+Cook the onion and garlic gently in the butter in a covered pan.  When the mixture looks golden, stir in the flour, then the stock or water.  Add the spinach, cover and simmer until the spinach is cooked.  Puree until smooth then reheat, adding milk or water to achieve the desired thickness.  Stir in the cream and check the seasoning, adding salt, pepper, nutmeg and a little sugar to taste.
+
+### Meta
+author: Jane Grigson's Vegetable Book
+
+tags: Soups
+

creamyvegetablesoup.recipe.md

@@ -0,0 +1,31 @@
+# Creamy vegetable soup
+
+### Ingredients
+ * 30 grams butter
+ * 225 grams onions, thinly sliced
+ * 225 grams leeks, thinly sliced
+ * 1 heads celery, thinly sliced
+ * 1 large potato, peeled
+ * 1 large potato, thinly sliced
+ * 570 milliliters white stock
+ * salt
+ * white pepper, fresh ground
+ * nutmeg
+ * 290 milliliters creamy milk
+ * 1 tablespoons single cream
+
+### Directions
+
+Melt the butter in a very large, heavy saucepan.  Stir in the onions, leeks and celery and sweat covered with a damp piece of greaseproof paper and a lid on.  Stir occasionally, until the whole mass is soft (about 45 minutes).
+
+Add the potatoes and stock, bring to the boil, stirring, and boil for 1 minute.  Add the salt, pepper and nutmeg to taste and simmer gently for 20 minutes.
+
+Liquidize the soup in a blender or food processor and pass through a sieve.
+
+Reheat and add the cream.  Warm the milk and combine with the vegetables.
+
+### Meta
+author: Leiths Cookery Bible
+
+tags: Soups
+

crispychorizoandnewpotatoes.recipe.md

@@ -0,0 +1,23 @@
+# Crispy chorizo and new potatoes
+
+Recipe yields 4 portions 
+
+### Ingredients
+ * 500 grams new potatoes, scrubbed
+ * 3 pieces chorizo sausages
+ * 3 sprigs fresh rosemary, finely chopped
+ * 2 tablespoons Dry Madeira
+
+### Directions
+
+Boil the potatoes until cooked but still firm (8-10 minutes).  Remove from the heat and cool under cold running water, then cut in half lengthways on the diagonal and set aside.
+
+Heat a large, non-stick frying pan to hot and cook the chorizo sausages for 2-3 minutes, until the oils are released.  Add the potatoes and rosemary and cook, stirring frequently, over a high heat for a further 2-3 minutes until golden and crispy.
+
+Reduce the heat and add the Madeira.  Stir and leave to caramelize and brown for 2-3 minutes, stirring occasionally.
+
+### Meta
+author: Pippa Cuthbert, OFM Feb 2007
+
+tags: Vegetables
+

crunchygranola.recipe.md

@@ -0,0 +1,22 @@
+# Crunchy Granola
+
+### Ingredients
+ * 6 cups rolled oats
+ * 2 cups mixed nuts and seeds
+ * 1 cups Desiccated coconut
+ * 1 teaspoons ground cinnamon
+ * salt
+ * 1 cups honey
+ * 1 cups raisins
+
+### Directions
+
+ 1. Preheat oven to 180°C. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and honey. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
+ 
+2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.
+
+### Meta
+author: Mark Bittman
+
+tags: Breakfast
+

crèmeanglaise.recipe.md

@@ -0,0 +1,21 @@
+# Crème Anglaise
+
+Recipe yields 600 ml 
+
+### Ingredients
+ * 250 milliliters milk
+ * 250 milliliters double cream
+ * 1 pieces vanilla pods
+ * 6 pieces egg yolks
+ * 70 grams caster sugar
+
+### Directions
+
+Split vanilla pod, scrape out seeds, and place in a pan with milk and cream.  Heat gently until steaming, but not boiling.
+
+Meanwhile whisk egg yolks and sugar until light and creamy.  Pour over the warm cream, stirring continuously, then transfer to a clean pan.  Cook gently until the mixture coats the back of a spoon.  Strain through a fine sieve into a bowl set over iced water.
+
+### Meta
+
+tags: Puddings and Desserts, Kingham Plough
+

crèmeanglaise2.recipe.md

@@ -0,0 +1,23 @@
+# Crème Anglaise (2)
+
+Recipe yields 1.55 litres 
+
+### Ingredients
+ * 12 pieces egg yolks
+ * 250 grams sugar
+ * 1 litres milk
+ * 1 pieces vanilla pods, split
+
+### Directions
+
+Put the egg yolks in a bowl with 85g of the sugar and beat with a whisk until the mixture forms a ribbon.
+
+Combine the milk, vanilla pod and remaining sugar in a saucepan and bring to the boil.  Pour the boiling milk onto the egg mixture, whisking continuously.  Pour the mixture back into the pan, set over a low heat and cook, stirring continuously with a wooden spoon, until the mixture is thick enough to coat it.
+
+Pass through a conical strainer and keep in a cool place until completely cold, stirring from time to time to prevent a skin from forming.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

crèmecaramel.recipe.md

@@ -0,0 +1,28 @@
+# Crème Caramel
+
+Recipe yields 6 portions 
+
+### Ingredients
+ * 3 pieces eggs
+ * 2 pieces egg yolks
+ * 100 grams caster sugar
+ * 500 milliliters milk
+ * 1 pieces vanilla pods
+ * 100 grams caster sugar
+ * 2 tablespoons water
+
+### Directions
+
+Lightly grease 6 dariol moulds.
+
+First make the caramel: heat the sugar gently, stirring until it has melted.  Increase heat and make an amber caramel, then remove from heat and add the water.  Stir thoroughly, and pour immediately into the prepared moulds.
+
+Split the vanilla pod along its length and scrape out the seeds.  Add to the milk along with the pod.  Bring to a boil.   Meanwhile, whisk together eggs and sugar.  Pour the hot milk onto the eggs, stirring continuously.  Strain through a fine sieve then pour into the prepared moulds.
+
+Place in a tray and fill with hand-hot water to come 2/3 of the way up the moulds.  Bake in a 170℃ oven for 20-25 minutes, until just set.
+
+### Meta
+author: Claire Clark, "Indulge"
+
+tags: Puddings and Desserts
+

crèmechantilly.recipe.md

@@ -0,0 +1,30 @@
+# Crème Chantilly
+
+Recipe yields 600 grams 
+
+### Ingredients
+ * 500 milliliters double cream
+ * 50 grams icing sugar
+ * 1 pieces vanilla pods, split
+ * 150 grams plain chocolate
+ * 2 tablespoons cocoa powder, sifted
+ * 1 tablespoons milk, hot
+ * 2 teaspoons instant coffee
+
+### Directions
+
+Combine the well-chilled cream with the sugar and vanilla seeds in the chilled bowl of a mixer.  Beat at medium speed for 1-2 minutes.  Increase the speed and beat for 3-4 minutes, until the cream begins to thicken.  Do not overbeat - it should be a little firmer than the ribbon stage.
+
+For Chocolate Chantilly:
+
+If using cocoa powder, add it when you beat the cream.  Otherwise, melt the chocolate above a pan of gently simmering water, remove from the heat and mix in 1/3 of the plain Crème Chantilly.  Gently fold this into the remaining Chantilly.
+
+For Coffee Chantilly:
+
+Dissolve the coffee in the hot milk and leave to cool.  Add it when you beat the cream.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

crèmepatissière.recipe.md

@@ -0,0 +1,23 @@
+# Crème Patissière
+
+Recipe yields 750 grams 
+
+### Ingredients
+ * 6 pieces egg yolks
+ * 125 grams sugar
+ * 40 grams plain flour
+ * 500 milliliters milk
+
+### Directions
+
+Place the egg yolks and about 1/3 of the sugar in a bowl and whisk until they are pale and form a light ribbon.  Sift in the flour and mix well.
+
+Combine the milk, the remaining sugar, and the vanilla pod in a saucepan and bring to a boil.  As soon as the mixture bubbles, pour about 1/3 onto the egg mixture, stirring all the time.  Pour the mixture back into the pan and cook over gentle heat, stirring continuously.  Boil for 2 minutes, then tip into a bowl.
+
+Dust lightly with icing sugar to prevent a skin forming while the custard cools.
+
+### Meta
+author: Roux Brothers on Patisserie
+
+tags: Puddings and Desserts
+

curlykalewithrosemaryandchilli.recipe.md

@@ -0,0 +1,26 @@
+# Curly kale with rosemary and chilli
+
+Recipe yields 4 servings 
+
+### Ingredients
+ * 3 tablespoons extra virgin olive oil 
+ * 1 large onion, sliced
+ * 2 sprigs fresh rosemary
+ * 1 pieces medium-hot fresh chilli, deseeded and sliced
+ * 4 cloves garlc, sliced
+ * 250 grams curly kale, stemmed and shredded
+ * salt
+ * black pepper, fresh ground
+
+### Directions
+
+1. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.
+2. Add the rosemary, chilli and garlic and fry for one more minute.
+3. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.
+4. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.
+
+### Meta
+author: Sophie Grigson
+
+tags: Vegetables
+

curriedparsnipsoup.recipe.md

@@ -0,0 +1,31 @@
+# Curried parsnip soup
+
+### Ingredients
+ * 1 tablespoons coriander seeds
+ * 1 teaspoons cumin seeds
+ * 0.5 teaspoons chilli flakes
+ * 1 teaspoons ground turmeric
+ * 0.25 teaspoons ground fenugreek
+ * 1 medium onion, chopped
+ * 1 cloves garlic, split
+ * 1 large parsnips, peeled and sliced
+ * 2 tablespoons butter
+ * 1 tablespoons flour
+ * 1 liters beef stock
+ * 150 milliliters double cream
+ * chives, chopped
+ * parsley, chopped
+
+### Directions
+
+Roast the spices then whizz together in a coffee mill or pound in a mortar.
+
+Cook the onion, garlic and parsnips gently in the butter, lid on the pan, for 10 minutes.  Stir in the flour and 1 tablespoon of the spice mixture and cook for 2 minutes, stirring occasionally.  Gradually add the stock then leave to cook until the parsnip is really tender (20-30 minutes).
+
+Puree in a blender and dilute to taste with water.  Correct the seasoning.  Reheat, add the cream and serve scattered with chives or parsley.
+
+### Meta
+author: Jane Grigson's Vegetable Book
+
+tags: Soups
+