I kneaded the dough in the bread machine, and the ingredients were put in the machine in the order written above. After the dough was kneaded, I left it to rise for 15 minutes. I spread it with the rolling pin and put it in a large pizza tray. For the sauce I mixed all the ingredients written above. I greased the top with a part of the sauce, about 4-5 tablespoons, I grated cheese, I alternately put sardines and sardine fillets with capers, some kalamata olives without seeds.
Category New recipes
Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally. Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
Preheat the oven to 190ºC/375ºF/gas 5. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
Preheat the oven to 180ºC/350ºF/gas 4. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
Serves 6Cooks In5 minutes plus chillingDifficultySuper easyNutrition per servingCalories 355 18 Fat 28.7g 41 Saturates 16.9g 85 Sugars 10.7g 12 Salt 0.1g 2 Protein 5.9g 12 Carbs 12.4g 5 Fibre 3.9g -Of an adult& 39;s reference intakeIngredients300 ml single cream200 g quality dark chocolate , (70 )2 large egg yolks3 tablespoons brandy , the best you can get20 g unsalted butterRecipe FromPenguin Anniversary Edition: The Return Of The Naked ChefBy Jamie OliverMethodIn a thick-bottomed pan, heat the cream until nearly boiling.
Crispy-bottomed steamed dumplingsRoasted squash, broccoli, garlic, ginger, miso, chilli & sesame seedsRoasted squash, broccoli, garlic, ginger, miso, chilli & sesame seedsServes 4Cooks In1 hour 35 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 227 11 Fat 7g 10 Saturates 1.
Tom Walker& 39;s chicken & hot sauce gravyBeautiful rainbow slawBeautiful rainbow slawServes 6Cooks In2 hours 15 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 593 30 Fat 38.3g 55 Saturates 9.7g 49 Sugars 11.3g 13 Salt 1.3g 22 Protein 47.3g 95 Carbs 15.4g 6 Fibre 4.4g -Of an adult& 39;s reference intakeIngredients4 free-range chicken thighs , skin on, bone in4 free-range chicken legs , skin on, bone in4 free-range chicken wings , skin on, bone in200 ml chilli sauce , plus extra to taste1 bulb of garlic1 mixed bunch of fresh woody herbs , such as rosemary, thyme, sage, bay, oregano (30g)30 g unsalted peanuts½ a bunch of fresh chives , (15g)SLAW1 red onion1 crunchy eating apple1 carrot¼ red cabbage¼ white cabbage1 mixed bunch of fresh soft herbs , such as mint, parsley, basil (30g)cider vinegar , plus extra for the gravyextra virgin olive oilMethodPlace the chicken pieces in a large roasting tray and pour over the hot sauce.
Archie& 39;s royal rouladeStrawberries & creamStrawberries & creamServes 12Cooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 455 23 Fat 30.3g 43 Saturates 17.6g 88 Sugars 42.3g 47 Salt 0.3g 5 Protein 5.8g 12 Carbs 63.5g 24 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients400 g strawberries6 large free-range eggs200 g golden caster sugar , plus 1 tablespoon extra1 tablespoon vanilla extract1 lemon150 g plain flour150 g quality strawberry jam3 tablespoons elderflower cordial1 vanilla pod600 ml double cream1 tablespoon icing sugar , plus extra for dusting7 g freeze-dried strawberries3 sprigs of fresh mintMethodHull and finely slice 6 strawberries.
Frozen fruit & almond crumbleWith a squeeze of orangeWith a squeeze of orangeServes 8Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 252 13 Fat 12.4g 18 Saturates 3.8g 19 Sugars 21.9g 24 Salt 0g 0 Protein 5g 10 Carbs 31.7g 12 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients1 kg mixed frozen berries and cherries100 g sugar , (I used a mixture of golden caster, soft brown and demerara)½ an orange50 g unsalted butter , (cold)100 g plain flour100 g flaked almondsMethodPreheat the oven to 200°C/400°F/gas 6Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
Plantain dosaHomemade chutney & pickleHomemade chutney & pickleServes 6Cooks In1 hour 30 minutes plus soaking and fermentingDifficultyNot too trickyNutrition per servingCalories 501 25 Fat 12.2g 17 Saturates 7.8g 39 Sugars 15.5g 17 Salt 0.1g 2 Protein 15.5g 31 Carbs 89g 34 Fibre 8.9g -Of an adult& 39;s reference intakeIngredients3 red onions500 g Maris Piper potatoes1 plantain500 g squash or pumpkin10 cm piece of ginger2 fresh red chilliescoconut oil1 teaspoon mustard seeds1 teaspoon fenugreek seeds10 fresh curry leaves½ teaspoon turmeric6 sprigs of fresh coriander , to servemango chutney , to serveBATTER150 g urid dal300 g rice , (I used sona masoori)1 tablespoon fenugreek seedsTOMATO CHUTNEY2 ripe tomatoes¼ white onion5 cm piece of ginger1 fresh red chilli1 limeCOCONUT CHUTNEY1 fresh coconut1 lime¼ white onion3 cm piece of gingerLEMON PICKLE1 lemon1 fresh red chillivegetable oil1 pinch of cumin seeds1 teaspoon black mustard seeds6 fresh curry leavesRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodTo make the dosa batter, wash the dal and rice thoroughly, then drain and soak in 900ml of fresh water with the fenugreek seeds, covered, for 6-12 hours or until the grains have swelled and softened.
Iberico-wrapped pan-seared codAlmond purée & fennel marmaladeAlmond purée & fennel marmaladeServes 4Cooks In2 hours 10 minutesDifficultyNot too trickyNutrition per servingCalories 664 33 Fat 34g 49 Saturates 9.5g 48 Sugars 27.6g 31 Salt 3.1g 52 Protein 57.9g 115 Carbs 30.1g 12 Fibre 5.5g -Of an adult& 39;s reference intakeIngredientsolive oil140 g ibérico ham , or serrano ham4 x 180 g pieces of cod fillet , skin off, pin boned, from sustainable sources4 baby courgettes , with flowers80 g Kalamata olives , stone in16 clams , from sustainable sources100 ml dry white wineALMOND PURÉE200 g blanched whole almonds800 ml semi-skimmed milk1 handful of FSC-approved wood chips for smoking , such as hickoryFENNEL MARMALADE2 bulbs of fennel1 onion1 clove of garlic40 g unsalted butter , plus 1 knob for the fish1 teaspoon fennel seeds½ teaspoon fennel pollen , (optional)1 tablespoon white balsamic vinegar4 heaped teaspoons caster sugar3 orangesMethodTo make the purée, place the almonds and milk into a small saucepan on a medium-low heat and simmer gently for 1 hour.
Jessica Chastain& 39;s tempura rollsCrunchy veg & pickled shallotsCrunchy veg & pickled shallotsServes 6 with leftover picklesCooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 773 39 Fat 41.6g 59 Saturates 5.1g 26 Sugars 14.7g 16 Salt 2g 33 Protein 15.1g 30 Carbs 85.
Serves 12 - 14Cooks In1 hour plus coolingDifficultyNot too trickyNutrition per servingCalories 489 24 Fat 28.8g 41 Saturates 16.9g 85 Sugars 34.8g 39 Salt 0.3g 5 Protein 7.2g 14 Carbs 52.8g 20 Fibre 2.3g -Of an adult& 39;s reference intakeIngredients140 g unsalted butter150 g quality dark chocolate , (70 )8 tablespoons quality cocoa powder4 large free-range eggs200 g caster sugar3 tablespoons golden syrup3 heaped tablespoons soured cream , or crème fraîche1 x 25 cm flan or tart shell , baked blindrecipe adapted fromPenguin Anniversary Edition: The Naked ChefBy Jamie OliverMethodPreheat the oven to 150°C/300°F/gas 2.
Spaghetti with anchovies, dried chilli & pangrattatoServes 6Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 595 30 Fat 24.3g 35 Saturates 3.5g 18 Sugars 4.4g 5 Salt 1.6g 27 Protein 14.8g 30 Carbs 82.1g 32 Fibre 2.0g -Of an adult& 39;s reference intakeIngredients450 g dried spaghetti2 cloves of garlicolive oil16 anchovy fillets2 lemons2 small dried red chilliesPANGRATTATOolive oil1 clove of garlic1 good handful of fresh thyme200 g fresh breadcrumbsRecipe FromPenguin Anniversary Edition: The Return Of The Naked ChefBy Jamie OliverMethodFirst make the pangrattato.
Broccoli & anchovy orecchietteGarlic, dried chilli & Parmesan cheeseGarlic, dried chilli & Parmesan cheeseServes 6Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 367 18 Fat 9.5g 14 Saturates 5.1g 26 Sugars 3.0g 3 Salt 1.3g 22 Protein 14.8g 30 Carbs 59.4g 23 Fibre 2.
Sourdough breadHow to make the perfect loafHow to make the perfect loafMakes 1 loafCooks In50 minutes plus proving and fermentationDifficultyNot too trickyNutrition per servingCalories 160 8 Fat 0.7g 1 Saturates 0.2g 1 Sugars 0.7g 1 Salt 0.9g 15 Protein 5.5g 11 Carbs 34.8g 13 Fibre 2.2g -Of an adult& 39;s reference intakeIngredientsLevain starter50 g mature sourdough starter50 g strong white bread flourFinal dough100 g levain starter400 g organic strong white bread flour100 g organic whole wheat flour½ tablespoon fine saltfine semolina flour , for dustingsemolina , for dustingMethodThe night before you want to bake, make the levain starter.
Davina McCall& 39;s slow-cooked rabbitPomme purée & garlicky green beansPomme purée & garlicky green beansServes 8Cooks In1 hour 50 minutesDifficultyNot too trickyNutrition per servingCalories 633 32 Fat 40.6g 58 Saturates 16.6g 83 Sugars 5.4g 6 Salt 2g 33 Protein 33.7g 67 Carbs 34.9g 13 Fibre 5.
Harry Hill& 39;s vegetarian thaliWith paratha & raitaWith paratha & raitaServes 8Cooks In2 hours 30 minutes plus restingDifficultyNot too trickyNutrition per servingCalories 663 33 Fat 22.3g 32 Saturates 10.8g 54 Sugars 13.5g 15 Salt 1.3g 22 Protein 29.4g 59 Carbs 92.6g 36 Fibre 7.6g -Of an adult& 39;s reference intakeIngredientsTARKA DAAL200 g yellow split peas2 tablespoons ghee1 large onion2.
Brick Lane burgerCoriander yoghurt & poppadom sprinkleCoriander yoghurt & poppadom sprinkleMakes 6Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 397 20 Fat 11.1g 16 Saturates 3.8g 19 Sugars 19.5g 22 Salt 1.9g 32 Protein 17.7g 35 Carbs 57.2g 22 Fibre 7.2g -Of an adult& 39;s reference intakeIngredients2 red onions1 carrot200 g butternut squash100 g paneer cheese2 cloves of garlic5 cm piece of ginger2 fresh green chillies1 big bunch of fresh coriander , (60g)150 g gram flour2 teaspoons ground turmeric2 teaspoons ground cumin2 limesolive oil100 ml natural yoghurt2 baby gem lettuce1 fresh red chilli , (optional)6 burger buns3 poppadomsmango chutneyMethodPreheat the oven to 180°C/350°F/gas 4.
Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.