Add trifle recipe.

celerysoup.recipe.md

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+# Cream of Celery Soup
+
+If you don't have a leek to hand, substitue with another onion.
+
+### Ingredients
+
+ * 50 g butter
+ * 1 each onion
+ * 1 each leek
+ * 1 each medium potato
+ * 1 each head of celery
+ * 500 ml vegetable stock
+ * 250 ml milk
+ * 125 ml double cream
+ * salt
+ * pepper
+
+### Directions
+
+Peel and dice the onion, leek, and potato. Trim the celery, reserving the leaves for later, then chop the stalks. Melt the butter and sweat the vegetables with a good pinch of salt for 15 minutes, stirring occasionally.
+
+Add the stock and simmer gently until the vegetables are soft (about 25 minutes). Add the milk and puree with a stick blender.
+
+Stir in the cream and chopped celery leaves, adjust seasoning to taste.
+
+### Metadata
+
+tags: Soups
+

chilli.recipe.md

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+# Chilli
+
+A quick beef chill made in the Instant Pot. I added a dried ancho chilli with the liquid, and at the end of cooking took it out, chopped it finely, and stirred back through. Might be nice with some hot smoked paprika.
+
+![Chilli with jacket potato, cheese, and soured cream](chilli.jpg)
+
+### Ingredients
+
+ * 1 tablespoon oil
+ * 400 g minced beef
+ * 2 each onions, chopped
+ * 2 cloves garlic, crushed
+ * 2 teaspoons ground cumin
+ * 2 teaspoons hot chilli powder
+ * 1 teaspoon cocoa powder
+ * 1 tablespoon tomato puree
+ * 400 g tin chopped tomatoes
+ * 400 g tin red kidney beans
+ * 400 ml beef stock
+ * 1 each lime, squeezed
+ * salt
+ * black pepper
+
+### Directions
+
+Heat the oil on the sautee setting and brown the mince, then stir in the onions and a good pinch of salt and cook until softened, adding a slpash of water if they start to catch. Add the crushed garlic and continue cooking for another couple of minutes.
+
+Stir in the spices, the cocoa powder, and the tomato puree, and cook out for a couple of minutes. Now stir in the tomatoes, kidney beans and stock.
+
+Put on the lid and set to pressure cook on high for 10 minutes. Allow pressure to drop naturally for another 10 minutes before releasing the pressure.
+
+If necessary, switch back to sautee and let it bubble for a few minutes to thicken the sauce.
+
+Stir in the juice from the lime, check the seasoning, and serve.
+
+### Metadata
+
+tags: Main Dishes, Meat, Instant Pot
+

cullenskink.recipe.md

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+# Cullen Skink
+
+Scottish leek, potato, and smoked haddock soup.
+
+### Ingredients
+
+ * 500 grams smoked haddock, skin on
+ * 1 each bay leaf
+ * 300 millilitres water
+ * 1 each onion, finely chopped
+ * 1 each leek, sliced
+ * 15 grams butter
+ * 2 each medium floury potatoes, peeled and diced
+ * 500 millilitres whole milk
+ * salt
+ * white pepper
+ * chives, chopped
+
+### Directions
+
+Place the haddock and bay leaf in a pan and cover with the water. Bring slowly to a boil, check the fish is cooked and remove from the water.
+
+Meanwhile melt the butter and sweat the leek and onion gently for 10 minutes. Add the potatoes, stir to coat, then add the cooking liquid from the fish. 
+Bring to a simmer and cook until the potatoes are done.
+
+Lift out a generous helping of the cooked vegetables and set aside. Flake half of the cooked fish into the pan, add the milk, and blend until smooth.
+
+Add the reserved vegetables and fish, reheat, and season to taste. Sprinkle over the chives to serve.
+
+### Metadata
+
+tags: Soups
+
+author: Felicity Cloake
+url: https://www.theguardian.com/food/2020/dec/02/how-to-make-cullen-skink-recipe-soup-felicity-cloake

fruittealoaf.recipe.md

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+# Fruit Tea Loaf
+
+### Ingredients
+
+ * 375 g mixed dried fruit and peel
+ * 125 g dark brown sugar
+ * 250 ml cold Indian tea
+ * 250 g self-raising flour
+ * 1 each egg
+
+### Directions
+
+Mix together the fruit, peel, sugar, and tea, and leave overnight.
+
+Beat in the flour and egg. Bake in a lined 22cm loaf tin at 180C for 1 hour, then for a further 30 minutes at 160C.
+
+### Metadata
+
+tags: Cakes and Biscuits
+
+author: Jane Grigson, "English Food"

honeycake.recipe.md

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+# Honey Cake
+
+### Ingredients
+
+ * 140 g butter
+ * 85 g soft light brown sugar
+ * 140 g clear honey
+ * 2 each eggs, beaten
+ * 225 g self-raising flour
+ * 15 g flaked almonds
+
+### Directions
+
+Pre-heat oven to 170℃, grease and line a 2lb loaf tin.
+
+Melt the butter, sugar, and honey. Allow to cool then beat in the eggs. Fold in the flour then pour into the tin and level. Sprinkle over the flaked almonds.
+
+Bake for 45 minutes. Allow to cool in the tin for 10 minutes before turning out and cooling on a wire rack.
+
+### Metadata
+
+tags: Cakes and Biscuits
+
+author: Leith's Baking Bible

lentilandcheesewedges.recipe.md

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+# Lentil and Cheese Wedges
+
+### Ingredients
+
+ * 225 g red lentils
+ * 450 ml water
+ * 1 each large onion
+ * 25 g butter
+ * 1 tsp mixed herbs
+ * 1 each free-range egg
+ * 25 g wholemeal breadcrumbs
+ * salt and pepper to taste
+
+### Directions
+
+Cook the lentils in the water until all the water has been absorbed.
+
+Chop the onion, melt the butter, and fry gently until soft.
+
+Combine all the ingredients, press into a 9" greased tin, bake at 190℃ for 30 minutes.
+
+Serve hot or cold.
+
+### Metadata
+
+tags: Main Dishes, Vegetarian
+
+author: Cranks Recipe Book

mushroomnutroast.recipe.md

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+# Mushroom Nut Roast
+
+Danna's mother's mushroom nut roast, by way of Lalli.
+
+### Ingredients
+
+* 1 large onion, diced
+* 1 cup grated cheese (we use cheddar)
+* 1 cup chopped nuts (walnuts or pecans)
+* 4 beaten eggs
+* 1/4 lb melted butter (oil would be fine too)
+* 4 slices of bread (I like really hearty sprouted wheat bread)
+* herbs: parsley, sage, rosemary, thyme, or variants thereof
+* 1 lb mushrooms, coarsely chopped
+* 1/4 cup water
+* 1/4 cup soy sauce
+
+#### For the gravy
+
+* onions (at least one)
+* mushrooms (portabella or baby bella are best)
+* 4 Tbsp butter (olive oil would probably work, but I've never tried)
+* 1/4 cup flour (Might use less - maybe 2 TA)
+* 1/2 cup sherry or marsala (other flavored liquids would work, but these have the best flavor here)
+* 2 - 4 cups liquid (ideally vegetable broth - I use water)
+
+#### Optional extras:
+
+* garlic (as much as you like)
+* thyme, dried or fresh
+* paprika
+* fresh parsley
+
+### Directions
+
+Mix all ingredients apart from water and soy sauce in a bowl, then transfer to a buttered/oiled casserole dish.
+Baked at 350F (gas mark 4) for 20 minutes, then add the water and soy sauce and bake for a further 20 minutes.
+
+#### For the gravy
+
+You'll need two pans. First you saute onions, garlic and mushrooms in one. Add sherry and liquid etc. Then make the roux in the second. Then add the first pan to the second pan.
+
+### Metadata
+
+tags: Main Courses, Vegetarian
+
+author: Danna's mother

oatraisincookies.recipe.md

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+# Oat and Raisin Cookies
+
+### Ingredients
+
+ * 115 g unsalted butter, softened
+ * 125 g light brown soft sugar
+ * 1 each large egg
+ * 0.5 tsp vanilla extract
+ * 95 g plain flour
+ * 0.5 tsp bicarbonate of soda
+ * 0.5 tsp ground cinnamon
+ * 0.25 tsp salt
+ * 120 g rolled oats
+ * 120 g raisins
+
+### Directions
+
+Pre-heat oven to 180℃ / 160℃ fan. Line a baking sheet with parchment.
+
+Beat together the butter, sugar, vanilla, and egg with a hand mixer. Sift in the flour, bicarbonate of soda, and cinnamon and stir to form a dough. Add the oats and raisins and stir to combine. Wrap in cling film and chill for 10 minutes (can be frozen at this stage).
+
+Roll dough into equal sized balls, about 2 tbsp each. Arrange on the baking sheet and flatten. Bake 10-12 minutes untill golden at the edges but still looking a little under-baked on top.
+
+Leave on the hot baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
+
+
+### Metadata
+
+tags: Cakes and Biscuits
+
+author: Delicious Magazine
+
+url: https://www.deliciousmagazine.co.uk/recipes/oatmeal-and-raisin-cookies/

pickledredcabbage.recipe.md

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+# Pickled Red Cabbage
+
+### Ingredients
+
+ * 500 grams red cabbage, finely shredded
+ * 1 tablespoon coarse salt
+ * 500 millilitres cider vinegar
+ * 200 millilitres red wine
+ * 300 grams sugar
+ * 2 tablespoons black peppercorns
+ * 6 bay leaves
+ * 2 tablespoons yellow mustard seeds
+
+### Directions
+
+Rub the salt into the cabbage, place in a colander, and leave for 2-3 hours. Rinse off the salt
+and pat the cabbage dry with a tea towel.
+
+Put the vinegar, sugar, wine, peppercorns, and bay leaves in a pan, bring to a boil, and simmer
+until the liquid has reduced by half. Strain to remove the peppercorns and bay leaves.
+
+Mix together the mustard seeds and cabbage and pack into sterilized jars. Pour over the pickling liquor.
+
+### Metadata
+
+tags: Preserves
+
+author: Sarah Cook, BBC Good Food
+url: https://www.bbcgoodfood.com/recipes/pickled-red-cabbage
+

raspberrymousse.recipe.md

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+# Raspberry Mousse
+
+Recipe from the Ashburton Cookery School Diploma Course.
+
+### Ingredients
+
+ * 2 leaves gelatine
+ * 3 eggs, separated
+ * 50 g caster sugar
+ * 1 each lemon, grated zest and juice
+ * 100 g raspberries, pureed and sieved
+ * 200 ml double cream
+
+### Directions
+
+Soak the gelatine in cold water.
+
+Whisk together the lemon juice and zest, egg yolks, and caster sugar in a bowl over steaming water until light in colour.
+
+Squeeze out the gelatine and add it to the egg yolk mikture.
+
+Semi whip the double cream. Whisk the egg whites until stiff.
+
+Add the raspberry puree to the egg yolks, continue to whisk as it cools then gently fold in the cream.
+
+Fold in the egg whites. Test for sweetness: add more sugar if needed.
+
+Pour into prepared glasses and chill to set.
+
+### Metadata
+
+tags: Puddings and Desserts
+
+author: Ashburton Cookery School
+

ricecake.recipe.md

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+# Rice Cake
+
+
+### Ingredients
+
+ * 125 g butter
+ * 250 g caster sugar
+ * 3 each eggs
+ * 250 g ground rice
+ * 1 each lemon, grated zest
+
+### Directions
+
+Cream the butter and sugar. Beat in the eggs then the rice and zest. Bake 
+1 1/4 to 1 1/2 hours at 180℃ in an 18cm cake tin lined with parchment.
+
+### Metadata
+
+tags: Cakes and Biscuits
+
+author: Jane Grigson, "English Food"

ricepudding.recipe.md

@@ -1,27 +1,23 @@
 # Rice Pudding
 
-Recipe yields 10 portions 
-
 ### Ingredients
- * 400 grams short grain rice
+
- * 350 milliliters milk
+ * 75 grams short-grain pudding rice
- * 300 milliliters double cream
+ * 1 litre full-cream milk
- * 1 pieces vanilla pods, split
+ * 30 grams butter
- * 150 grams sugar
+ * 2 tablespoons sugar
- * jam
+ * 1 each vanilla pod, split and seeds scraped
- * demerera sugar
 
 ### Directions
 
-Place rice in a pan and cover with water.  Bring to the boil, then drain.
+Pre-head the oven to 140C. 
 
-Put rice back in pan with double cream, milk, vanilla pods and sugar.  Heat gently, stirring frequently until the rice is cooked, adding more milk if necessary.
+Grease a pudding bowl with the butter. Add the other ingredients and stir. Bake in the 
+pre-heated oven for 1 hour, then stir and add more milk to loosen if needed. Bake for a further
+two hours.
 
-Put a couple of spoons of jam in the bottom of a tea cup then top up with the cooked rice.  Refrigerate until required.
+### Metadata
 
-To serve, sprinkle the top with demerara sugar and reheat in the oven for 8-10 minutes.  Caramelize with a blow torch if necessary.
+tags: Puddings and Desserts
-
-### Meta
-
-tags: Kingham Plough, Puddings and Desserts, Rice and Couscous
 
+author: Jane Grigson, "English Food"

ricepuddingkingham.recipe.md

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+# Rice Pudding (Kingham Plough)
+
+Recipe yields 10 portions 
+
+### Ingredients
+ * 400 grams short grain rice
+ * 350 milliliters milk
+ * 300 milliliters double cream
+ * 1 pieces vanilla pods, split
+ * 150 grams sugar
+ * jam
+ * demerera sugar
+
+### Directions
+
+Place rice in a pan and cover with water.  Bring to the boil, then drain.
+
+Put rice back in pan with double cream, milk, vanilla pods and sugar.  Heat gently, stirring frequently until the rice is cooked, adding more milk if necessary.
+
+Put a couple of spoons of jam in the bottom of a tea cup then top up with the cooked rice.  Refrigerate until required.
+
+To serve, sprinkle the top with demerara sugar and reheat in the oven for 8-10 minutes.  Caramelize with a blow torch if necessary.
+
+### Meta
+
+tags: Kingham Plough, Puddings and Desserts, Rice and Couscous
+

treaclesodabread.recipe.md

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+# Treacle Soda Bread
+
+### Ingredients
+
+  * 250 g wholemeal flour
+  * 200 g self-raising flour
+  * 50 g pinhead oats
+  * 13 g fine salt
+  * 6 g bicarbonate of soda
+  * 2 g baking powder
+  * 90 g black treacle
+  * 200 g oat or soya yogurt
+  * 250 g oat milk
+
+### Directions
+
+Mix all the dry ingredients together in one large bowl. In a separate bowl, whisk together the yogurt, oat milk and treacle until combined.
+
+Mix the wet and dry mixes together to a smooth dough.
+
+Grease work bench with a few drops of oil to prevent the dough sticking. Turn out dough onto the bench and roll into the length of your bread tin.
+
+Place dough into tin and sprinkle a generous layer of oats on the top.
+
+Cook at 180C for 30 minutes until golden. Once golden, remove from the tin and on a tray, bake for a further five minutes to colour the edges/bottom of the loaf.
+
+Allow to cool on a wire rack before slicing.
+
+### Metadata
+
+tags: Bread
+
+author: Marcus Wareing
+
+url: https://www.marcuswareing.com/recipes/treacle-soda-bread

trifle.recipe.md

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+# Cherry Trifle
+
+This can be made with any soft fruits that are in season or apples cooked down to a puree. You might need to vary the amount of sugar you add depending on the sweetness of the fruit. You can also change the alcohol according to the fruit: sweet sherry works with anything; creme de mure for a blackberry trifle; Calvados for an apple trifle, etc.
+
+### Ingredients
+
+#### For the sponge
+
+ * 2 eggs
+ * 55 g caster sugar
+ * 1 tbsp boiling water
+ * pinch salt
+ * 55 g plain flour
+
+ * 50 ml kirsch
+ 
+#### For the fruit
+
+ * 50 g sugar
+ * 50 ml water
+ * 500 g cherries, stones removed
+ 
+#### For the custard
+
+ * 300 ml double cream
+ * 200 ml milk
+ * 1 vanilla pod, split lenthwise and seeds scraped
+ * 4 egg yolks
+ * 60 g sugar
+ * 20 g corn flour
+ 
+#### For the Chantilly cream
+
+ * 300 ml double cream
+ * 50 g sugar
+ * 1 tsp vanilla extract
+
+#### For the topping
+
+ * 50 g flaked almonds
+ * splash kirsch
+ * 1 tbsp icing sugar
+
+### Directions
+
+#### Sponge
+
+Pre-heat the oven to 180C. Grease and line a round cake tin as close in size to your serving bowl as you can find.
+
+Whisk together the eggs, sugar, and hot water until tripled in volume. Sift in the flour and salt, and fold in gently with a slotted metal spoon.
+
+Gently pour the mixture into the prepared tin, smooth the top, and bake for 30 minutes. A skewer inserted into the middle of the cake should come out clean when it's done.
+
+Cool in the tin for 10 minutes then remove to a cooling tray.
+
+#### Fruit compote
+
+Put the water and sugar into a pan, heat gently until the sugar has dissolved, then simmer for 3-5 minutes until a syrupy consistency. Add the fruit and cook until it bursts and gives up its juice. Set aside to cool.
+
+For an apple trifle, it's nice to use a mix of cooking apples (that cook down to a pulp) and some finely diced dessert apples that will keep their shape.
+
+#### Custard
+
+Put the milk, cream, and vanilla pod and seeds into a pan and heat until steaming. Leave to infuse for 30 minutes.
+
+Beat together the egg yolks, sugar, and cornflour. Slowly pour the infused milk mixture onto the yolks, stirring all the time. Return to the pan and cook until thickened. Remove the vanilla pod.
+
+Set aside to cool.
+
+#### Chantilly Cream
+
+Whisk together the cream, sugar, and vanilla to a soft peaks consistency.
+
+#### Toasted Almonds
+
+Spread the almonds in a single layer in a baking tray, sprinkle over the kirsch, then sift over the icing sugar. Bake in a 180C oven for around 10 minutes then set aside to cool.
+
+#### Assembly
+
+Trifle is usually served in a decorative glass bowl. Begin by placing your sponge cake into the base of the bowl, then sprinkle over the alcohol.
+
+Next spoon in the fruit compote, followed by the custard. It's okay to complete these stages while the ingredients are slightly warm, but it must be completely cooled before you add the cream.
+
+Once completely cool, spoon over the Chantilly cream then sprinkle with the toasted almonds.
+
+### Metadata
+
+tags: Puddings and Desserts
+
+author: Ray Miller