NEAPOLITAN COCKTAIL RECIPES

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NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES



Neapolitan pizza base | Jamie Oliver recipes image

Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.

Total Time 45 minutes

Yield 6 pizza bases

Number Of Ingredients 3

1 kg Tipo 00 flour plus extra for dusting
1 x 7 g sachet of dried yeast
olive oil

Steps:

  • Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.

Nutrition Facts : Calories 569 calories, FatContent 2.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 23.8 g protein, CarbohydrateContent 112.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.7 g salt, FiberContent 4.3 g fibre

BOURBON BISCUITS RECIPE - BBC GOOD FOOD



Bourbon biscuits recipe - BBC Good Food image

Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling – and eating them afterwards of course!

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield Makes 25

Number Of Ingredients 11

125g soft unsalted butter
125g golden caster sugar , plus extra for sprinkling
2 tbsp golden syrup
1 large egg , lightly beaten
250g plain flour , plus extra for dusting
50g cocoa powder
1 tsp baking powder
150g unsalted butter , softened
360g icing sugar , sifted
4 tbsp cocoa powder
pink food colouring

Steps:

  • Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry – it should come together as a dough.
  • Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
  • Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they’ll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they’ll break up). Put the dough back in the freezer if it gets too soft.
  • Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they’re hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
  • Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
  • When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

Nutrition Facts : Calories 221 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.08 milligram of sodium

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QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...
This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
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    2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
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    6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
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