Pizza expressed three ways recipe - BBC Food. Preheat the oven to 240C/475F/Gas 9.
Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball. At this stage I like to get my hands into the bowl and squidge everything together. Prawn, prosciutto and rosemary skewers recipe - BBC Food. For the salsa, toss the avocado slices gently in a bowl with the lime juice.
Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers.
For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Simple tortilla pizzas recipe - BBC Food. Aussie olive damper bread recipe - BBC Food. Bacon and cheese straws recipe - BBC Food. French Onion & Sage Soup with Gruyère & Mustard Croutons – Eat Live Taste. Rioja-braised lamb shanks with chorizo and garlic recipe - BBC Food. Preheat the oven to 150C/300F/Gas 3.
Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Quick canapé crostini recipe - BBC Food. Preheat the oven to 190C/375F/Gas 5.
Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes.For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together.For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper.
Healthy chicken stir-fry with cashews recipe - BBC Food. Roast chicken with garlic, rosemary and thyme. The nation has fallen out of love with the roast because it takes too long!
Lorraine Pascale’s will be on the table in half the time. Lorraine's recipe for simple roast chicken pieces with forty cloves of garlic, rosemary and thyme has all the flavours of a classic roast in the time it takes you to make a cuppa and watch an episode of Coronation Street, meaning you can eat well very easily - even with a roast dinner!
Ingredients 12 chicken pieces on the bone, drumsticks, thighs or halved breasts, skin removed 2 red onions, quartered 40 garlic cloves, peeled and bashed 1 tbsp olive oil leaves from 3 sprigs fresh rosemary, finely chopped (to give about 2 tsp) leaves from 4 sprigs of fresh thyme, finely chopped (to give about 1 tsp) 250ml of a good liquid chicken stock handful flat leaf parsley leaves sea salt and freshly ground black pepper For the stovetop quick roast carrots Serves: 4 Method BOOK: Eating Well Made Easy by Lorraine Pascale is available now (Harper Collins) Chorizo and lemongrass pastry puff scrolls recipe - BBC Food. Line a large baking tray with baking parchment and set aside.Lightly dust a clean work surface with flour and roll the pastry out to a 25x35cm/10x14in rectangle.Arrange six chorizo slices in a slightly overlapping layer in a row down one long side.
Repeat to make three rows and completely cover the pastry.Top and tail the lemongrass stick and then remove one or two outer layers. Slice the stick very thinly and then sprinkle this evenly over the chorizo. Season with a little twist of pepper.With the longest side facing you, roll up the pastry away from you, really tightly like a Swiss roll to be about 4cm/1½in thick. Carefully lift onto the baking tray and then pop it into the fridge to firm up for about 20 minutes. Preheat the oven to 220C/425F/Gas 7 (fan 200C)Once the pastry is nice and firm, use a sharp knife to cut the roll into 32 slices about 1cm/½in thick each.