NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
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
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
LAMINGTONS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Provided by Esther Clark
Categories Dessert, Treat
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Nutrition Facts : Calories 545 calories, FatContent 31 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
More about "standing mixer recipes recipes"
CHOCOLATE CUPCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 122 calories per serving
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
MICROWAVE DIVINITY RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Category Desserts
Calories 83 calories per serving
- Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.
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