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BBQ Tempeh with Jewelled Quinoa and Teriyaki-Glazed Green Beans
Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Cooking
With Jules
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Homemade pizza
Homemade
Pizza
INGREDIENTS
650g “00” Pasta/pizza flour
7g Dried yeast
10g Salt
25g Olive oil
200g warm milk + 175g warm water, both at 37 C in a 500ml jug
Polenta or flour to roll out the dough
500g jar tomato sauce
200g grated cheese
Toppings of your choice e.g. sliced mushrooms, olives, bacon lardons, pepperoni, peppers, mozzarella etc.
METHOD
NB: Preheat your oven to the hottest setting after you have rolled out your pizza dough!
Add the liquids to the dry ingredients and mix on low speed for 5 minutes.
Remove the bowl from the mixer, cover with the tea towel and place in a warm place to prove for 60 to 90 minutes or until double in size.
Meanwhile, while make a cartouche to line the pizza trays – start with a rectangle of silicone paper, fold in half then half again. Find the centre then fold a wedge starting from one edge, fold over again until you have a single wedge. Measure the radius of the tin, then cut wedge to the desired length, open and line the line tin with it.
Return the risen dough to the mixer and mix on low speed for 2 minutes.
Roll the dough into a thick sausage then cut into four equal pieces.
Scatter the polenta on the work surface and gently roll out the dough into a circle. Place into the lined baking tin.
Prove for 30 minutes to 1 hour until double in size.
Spread the tomato sauce evenly over the risen base.
Sprinkle 50g of cheese evenly over each pizza, then add the toppings of your choice.
Cook two pizzas at a time on separate shelves for 6 -7 minutes then swap around and cook for a further 6-7 minutes.
When cooked, remove from the oven and rest for 5-10 minutes – this does make a difference to the taste and to the health of your mouth!