EASY BISCUITS RECIPE - BBC GOOD FOOD
This simple recipe for a basic biscuit dough can be adapted to suit your tastes – experiment with different shapes and flavours, from lemon fingers to chocolate cookies
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Total Time 20 minutes
Cook Time 15 minutes
Yield Makes about 30 cookies
Number Of Ingredients 5
Steps:
- Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
- Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
- For basic vanilla biscuits: Pre-heat the oven to 180C/160C fan/gas 4. Chill the dough for 20 - 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.
Nutrition Facts : Calories 118 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.13 milligram of sodium
BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.
Total Time 1 hours 10 minutes
Yield 6 to 8
Number Of Ingredients 8
Steps:
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
Nutrition Facts : Calories 115 calories, FatContent 8.6 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.8 g fibre
More about "basic cakes recipes"
EASY BISCUITS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Buffet, Snack, Treat
Cuisine British
Calories 118 calories per serving
- For basic vanilla biscuits: Pre-heat the oven to 180C/160C fan/gas 4. Chill the dough for 20 - 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.
BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 115 calories per serving
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
EASY CAKE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 115 calories per serving
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
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