The Perfect Bonfire Night Recipes right at your feet!
A Season At Its Best Enjoy what November has to offer
Editor’s Note Hello Signature S.O Readers, It’s that time of the month again! Time to give you recipes for days, recipes that will have your mind spinning! And above all, what you need for this month to create the best recipes you’ll ever taste. You can enjoy a lovely homemade pizza which is something that is quick and easy so you can enjoy the bonfire night with friends and family. Get the Bonfire dessert ready or get your hands dirty and start preparing for Christmas with your own Cranberry sauce to your taste and flavour. Editor
Cheyenne Dwyer-McDowall
Website: www.signatureso.com Facebook: www.facebook.com/SignatureSO Blog: http://signatureso.blogspot.co.uk
In This Issue
Homemade pizza By Thembe Mvula
Mussels recipe … Smells Great! By Chloe Taylor
Fiery Dessert for the Bonfire By Cheyenne Dwyer-McDowall
Cranberry Sauce DIY Style By Cheyenne DwyerMcDowall
Homemade Pizza Who says you have to go out or order in for you to eat good pizza? Homemade is fun, simple and delicious to make. You can go crazy by adding lots of exotic toppings, or re-create your own version inspired by a restaurant favourite! Easy Vegan Pizza Crust Recipe
Method:
Ingredients: ¾ cup + 3 Tablespoons warm water ½ teaspoon active dry yeast 2 cups bread flour ¼ cup whole wheat flour 1 teaspoon salt 2 Tablespoons olive oil
1. Activate the yeast - In a small bowl, whisk together the warm water and yeast. Let it sit for about 10 minutes so the yeast activates. 2. Whisk together the dry ingredients - In a medium mixing bowl whisk together the bread flour, whole wheat flour and salt. 3. Form the dough - Add the water mixture and vegetable oil and stir with a large spoon until the dough comes together into a sticky ball.
By Thembe Mvula Mix the dough 4. If Using an Electric Mixer – Mix on medium speed for about 30 seconds or until the dough forms into a smooth, sticky ball and starts to pull away from the sides of the bowl.
Homemade Pizza Coni2nued… Method 5. If Mixing by Hand – Use a large spoon and stir the dough clockwise for about 2 minutes, then reverse stirring directions and stir counter-clockwise for another 2 minutes or until the dough forms into a smooth, sticky ball and starts to pull away from the sides of the bowl. 6. Let the dough rise – If you're doing an overnight rise, place the dough in a freezer bag, flatten it to a disk, squeeze all the excess air out and let it sit in the refrigerator for 12 hours. Allow the dough to return to room temperature before use. 7. If you're doing a conventional rise (the quick method) – Coat the dough with about 1 teaspoon of olive oil, cover the mixing bowl with a plastic bag and let the dough rise for about 1 ½ hours. The dough will not gain a significant of size during this rise. 8. De-gass the dough by pressing out any gas with open palms. Allow the dough to have another rise for about 1 ½ hours. Due to the small amount of yeast in this dough it will not rise considerably.
Bonfire Toffee Apple Cake Dessert! Ingredients:
Method
3 eggs 200g sugar 280ml vegetable oil 2 teaspoons vanilla extract 375g plain flour 1 teaspoon salt 1 teaspoon bicarb of soda 500g chopped, peeled apples 120g chopped pecans
1. Preheat the oven to 180 C. In a mixing bowl, beat or whisk the eggs until foamy; gradually add sugar. Blend in oil and vanilla.
For the toffee sauce:
4. Cool in tin on a wire rack for 10 minutes, then remove cake to a serving platter.
125g butter 60ml milk 225g dark brown soft sugar 1 pinch salt By Cheyenne Dwyer-McDowall
2. Combine flour, salt and bicarb; add to egg mixture. Stir in apples and pecans. 3. Spoon into a greased 25cm ring tin; bake in the preheated oven for 1 hour and 15 minutes or until the cake tests done with a knife or skewer. Leave in the oven for more time if needed.
5. For the toffee sauce, combine all ingredients in a saucepan; boil for 3 minutes, stirring constantly. Slowly drizzle over warm cake then leave to cool for 5 minutes and indulge!
A Mussels Dinner From the Sussex coast to San Sebas1an
Hmm Mussels .. I hear you say what kind of dish can I make with these? Well your in for a surprise today friends. This cheap and abundant shellfish is versatile enough to be an English seaside snack or a Mediterranean infused shellfish dish. Whichever you choose this Vitamin B rich mollusc important for brain functioning will have your minds spinning!
Ingredients: 500g mussels Olive oil 1 small onion, finely chopped 3 cloves of garlic ½ tsp dried chilli flakes (optional) 50ml White Wine (Optional) 1 tin of chopped tomatoes 400g of spaggetti 2 tbsp fresh flat leaf parsley 50g Grated Parmesan to season
By Chloe Taylor
Method: 1. First things first wash the mussels and remove any bits hanging from them using a small knife. Next, place them to sit in water for about 10 minutes to remove any grit. 2. Heat a dry frying pan and add the mussels, place a lid or cover on the top and steam them for 5 minutes until they have all opened. Discard any that remain closed. 3. In another frying pan add two tablespoons of olive oil, the onion, garlic and chilli , sauté until soft. Add the tomatoes and wine and simmer for 10-12 minutes until you have a beautiful thick sauce. 4. While the sauce is simmering, add the spaghetti to a large saucepan of salted boiling water and for 10-12 minutes. 5. Once the pasta is finished , drain away water and mix with the tomato and mussel sauce. 6. Top with parsley and parmesan, sprinkle to taste . 7. Voila ! Top Tip enjoy with some crusty bread
Make Your Own Cranberry Sauce The good thing about making sauce is that it is so easy to make that you can make it over and over again! So this is your lucky day. This is good preparation for Christmas. You will not find yourself stressing too much about what needs to be cooked and your Christmas Day will be more smooth running. Ingredients 200g Caster Sugar 225ml Orange Juice 350g Fresh Cranberries
Method 1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice and stir for 5 minutes. 2. Carefully stir in the cranberries, and cook until they start to pop (about 10 minutes – no longer). 3. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools and you can throw it on your delicious Turkey. By Cheyenne Dwyer-McDowall
Fresh Cranberries