A healthy soup to warm your cockles -Celery Soup…..
So today I was asked to make Calzone for 4 at Whirlikidz, Chepstow. The challenge was set, I did a bit of homework and promised I would have them delivered within 3hrs.
The Recipe was as follows
For the dough
- 225g/8oz plain strong flour, plus extra for dusting
- 90ml/3fl oz milk, warmed to body temperature
- 50ml/2fl oz water, warmed to body temperature
- 1 tsp dried yeast
- 25ml/1fl oz olive oil
- pinch salt
For the filling
- 150g/5oz cherry tomatoes, halved
- 200g/7oz buffalo mozzarella, roughly chopped
- 50g speck)
- 1 tbsp capers, rinsed and drained
- 30g grated parmesan
For the dough, sift the flour into a bowl.
Mix the milk, water and yeast together in a separate bowl.
Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.
Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.
Place each ball onto a floured work surface and roll out into 20cm/8in circles.
For the filling, place all of the filling ingredients into a bowl and mix together well.
Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.
Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.
Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot.
I subscribe to two or three magazines, in the Baking Heaven magazine I came across English Muffins a week or so ago. Today I was feeling a bit under the weather and the only thing to do when I’m feeling low is to bake. Muffins it was then……..
not content with just a muffin, I’ve gone and made Eggs Benedict for breakfast.. DELICIOUS!!!
Chicken tikka masala has become one of Britain’s favourite takeaways. Made up of chicken marinated in spices and yogurt.
Chicken breast, onion, lemon, tomato, yoghurt, olive oil, ginger, garlic, cumin, paprika, chilli powder, garam masala, coriander, turmeric.
450g lean beef mince (5% fat or less)
4 rashers smoked back bacon, all visible fat removed, chopped
2 garlic cloves, crushed
1 leek, finely chopped
1 red pepper, deseeded and chopped
2 carrots, peeled and chopped
1 tsp dried oregano
A large handful of fresh basil, finely chopped
400g can chopped tomatoes
350g dried pasta
Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.
Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.
Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.
- Place the potatoes in a large saucepan of water and bring to the boil. Cover, then cook for 20 minutes, until tender.
- Meanwhile, add the olive oil to the pan, then cook the leeks and bacon for 5 minutes over a high heat. Add the British turkey, thyme and mushrooms and continue to cook over a high heat for a further 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook gently over a low heat for 5 minutes.
- Drain the potatoes in a colander and leave to steam dry for a few minutes. Meanwhile, cook the carrots in a pan of water for 5 minutes.
I add the carrots and the unpeeled boiled potatoes to the pot. Alternatively you can mash the potato
1 large bottled roasted red pepper in brine, drained
2 medium onions, 1 roughly chopped and 1 sliced
30g root ginger, peeled and roughly chopped
4 large garlic cloves
1 small red pepper, deseeded and sliced
1 small yellow pepper, deseeded and sliced
2 tsp hot curry powder
2 tsp garam masala
230g can chopped tomatoes
4 tbsp tomato purée
1 chicken stock cube, crumbled
700g skinless and boneless chicken breasts, cut into bite-sized pieces
10g fresh coriander, chopped
salt and freshly ground black pepper
Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.
Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.
Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.
Add the chicken and simmer for 10 minutes or until the chicken is cooked through.
Stir through the coriander, season to taste
Serve hot with rice and or vegetables