4 minute read
Recipe ideas for Spring
Due to uncertain times, many of your usual ingredients in your local supermarket could potentially become unavailable to you. Here are some quick and easy recipes which you can whip together from ingredients in your pantry; something you and the kids can get involved in this April! Our Favourite
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Easy margherita pizza 300g strong bread flour, 1 tsp instant yeast (from a sachet or a tub), 1 tsp salt, 1 tbsp olive oil (plus extra for drizzling) For the tomato sauce: 100ml passata, handful fresh basil or 1 tsp dried, 1 garlic clove, crushed For the topping: 125g ball mozzarella, sliced, handful grated or shaved parmesan (or vegetarian alternative), a handful cherry tomatoes (halved) To finish: handful basil leaves (optional)
One Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Two Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Three Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Four Top and bake: Heat oven to 240C/fan 220C / gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
easy carrpt cake 235ml vegetable oil (plus extra for the tin), 100g natural yogurt, 4 large eggs, 1½ tsp vanilla extract, ½ an orange (zested), 265g self-raising flour, 335g light muscovado sugar, 2½ tsp ground cinnamon, ¼ fresh nutmeg finely grated, 265g carrots (about 3 grated), 100g sultanas or raisins, 100g walnuts or pecans, roughly chopped (optional) For the icing: 100g slightly salted butter (softened), 300g icing sugar, 100g full-fat cream cheese
One Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
Two Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins. Bake for 25- 30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
There To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts.
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