ziti cheddar salad Recipe
| Salad
Type: ziti cheddar salad Free Cooking Recipe - Salad the best! Ingredients / Directions 1 can (7oz) pork luncheon meat (Spam)1/2 cup(s) mayonnaise1 to 2 tbs vinegar1 tbs instant minced onion1 teaspoon prepared mustard1 can (about 8oz) mixed vegetablesdrained1 can (about 1 1/2oz) shoes
[ read more ]
Rattlesnake
| Drink Master
Cooking receipe to make Rattlesnake under category Drink Master. You may find some video clips related to this receipe below. 1 oz Coffee Liqueur 1 oz Creme de Cacao (white) 1 oz Irish Cream LiqueurPour carefully, in order given, into cordial or shot glass s
[ read more ]
victorian port wine or claret moulded jelly
| General Recipes
Cooking receipe to make victorian port wine or claret moulded jelly under category General Recipes. You may find some video clips related to this receipe below.victorian port wine or claret moulded jelly430 ml port or claret60g golden granulated sugarpinch of ground cloves2 tablespoons redcurrant je
[ read more ]
eggs in ramekins with creamed lightly curried sweetbreads
| General Recipes
Cooking receipe to make eggs in ramekins with creamed lightly curried sweetbreads under category General Recipes. You may find some video clips related to this receipe below.eggs in ramekins with creamed lightly curried sweetbreads6 oz sweetbreads blanched skinned and trimmed1 oz butter1 tsp finely
[ read more ]
Cooking receipe to make tomato artichoke and prosciutto pizza under category Aga Recipes. You may find some video clips related to this receipe below.
tomato artichoke and prosciutto pizza
For the pizza dough:
15g fresh yeast
1 tbspn dried active baking yeast or 1 sachet easy blend yeast
pinch ofsugar
250ml warm water
350g strong plain white flour
2 tbsp olive oil
1/2 tspn salt
For the topping:
4 ripe plum tomatoes
8 artichoke hearts in oil drained
4 large garlic cloves
150g mozzarella cheese
3 tbsp sundried tomato paste
6 slices prosciutto olive oil for drizzling
3 tbsp freshly grated parmesan cheese oregano or basil leaves to garnish
To make the pizza dough in a bowl cream the fresh yeast with the sugar then whisk in the warm water.
Leave for 10 minutes until frothy.
For other yeasts use according to the packet instructions.
Sift the flour into a large bowl and make a well in the centre.
Pour m the yeast mixture olive oil and salt. Mix together with a roundbladed knife then using your hands until the dough comes together.
Tip out onto a floured surface.
With clean dry hands knead the dough for 10 minutes until smooth elastic and quite soft (or for 2 minutes in a food processor).
If too soft to handle knead in a little more flour.
Place in a clean oiled bowl cover with a damp teatowel and leave to rise for about 1 hour until doubled in size.
Cut each tomato into six wedges.
Halve or quarter the artichoke hearts.
Peel and finely slice the garlic.
Slice the mozzarella.
Knock back the dough and roll out or stretch with your fingers to a 300mm circle on the floured plain shelf.
Spread the sundried tomato paste over the pizza base.
Arrange half the mozzarella slices on the base.
Scatter over the tomatoes artichoke hearts and garlic.
Scrunch up the prosciutto and drape over the pizza.
Scatter over the remaining mozzarella and drizzle with oil.
Sprinkle with the parmesan.
Bake for 10 minutes on the floor of the roasting oven until golden and sizzling. Serve immediately sprinkled with oregano or basil leaves.
To make two smaller pizzas halve the dough and roll out two 200mm circles.
For a vegetarian pizza replace the ham with gulled aubergine slices. A large sumptuous crisp pizza topped with chunky vegetables and sweet prosciutto which cooks to a delicious crispness. The artichokes and plum tomatoes give the pizza juiciness the latter keepmg their shape in the short cooking time.
Serves 4
[tubepress mode=’tag’, tagValue=’tomato artichoke and prosciutto pizza’]
