Chunky Beef and Vegetable Soup

Chunky Beef and Vegetable Soup:

Pizza base

For the Kenwood ....

Ingredients
225g Strong plain white flour
5ml (1 tsp) salt
5ml (1 tsp) fast action dried yeast
150ml tepid water
15ml (1 tbsp) olive oil

1. Fit the dough hook.  Place the flour, salt and yeast in Kenwood bowl.  Run at minimum at gradually add the water and olive oil.  Knead for 5 minutes, until smooth and elastic.

2. Transfer dough to lightly floured surface and shape into smooth ball.  Roll out into a 30cm round and place in a lightly oiled pizza pan or on baking sheet, pressing up the edges.

3. Cover the dough with lightly oiled cling film and leave in warm place for 30-40 minutes or until slightly risen and puffy.

4. Prepare topping.  If using pizza stone place pre-heat in oven.

Cook pizza at 220C for 25-30 minutes, or until golden and well risen.

Chicken and Chorizo Sauce

Ingredients:
25-35g Chorizo, thinly sliced
1 Red pepper
250ml single cream
25g Parmesan (or pecorino) cheese, grated


1. Fry the chorizo for 2 mins in frying pan until golden
2. Cut and add pepper and fry for 10 seconds.
3. Add the cream and bring to boil
4. Add cheese and simmer for 2-3 minutes then remove from the heat.

Serve with chicken and chips

Sponge Cake

Ingredients:
4 eggs
170g (6oz) sugar
113g (4oz) self raising flour
Pinch of salt
2 dsp warm water
2 drops of vanilla essence

Preheat oven 170-180c
1. Beat egg whites and salt till stiff
2. Add sugar slowly and whisk till shiny
3. Add yolks and beat
4. Fold in flour, bit at a time. Stir slowly.
5. Add warm water and vanilla
6. Fold again
7. Pour into two 8' tins and cook for 20 mins.

Pavlova

Ingredients:
4 egg whites
227g (4oz) sugar
teaspoon cornflour
teaspoon vinegar

1. Whisk egg whites until stiff
2. Then add sugar very slowly while wisking
3. Add vinegar and cornflour and blend.
4. Add to non-stick paper
5. Bake at 140 degress for 40 minutes, then turn off oven and leave for 30 minutes,

Spanish Omelette

Ingredients:
1kg potatoes
1 small chopped onions
50mls olive oil
4-5 eggs
salt

1. Peel the potatoes and dice into small bite size pieces.  Par-boil the potatoes for 10 minutes.  Drain and stand to dry for a couple of minutes.
2. Heat the oil in a non-stick frying pan and add the potatoes, along with the chopped onions.  Fry them slowly until tender without allowing them brown. Drain off the oil and keep aside for use later
3. Beat the eggs in a large bowl with 1/2 tsp of salt and add the potatoes and onions to eggs.  (This allows the egg mixture to blend completely around the potatoes instead of adding the eggs on the pan).
4. Return the olive oil you saved earlier to the pan, adding a little if necessary.  Pour the egg and potatoe mixture onto the pan and cook on a meduim heat intil the omelette is set on the bottom, shaking the pan to prevent the omelette sticking as it cooks.  It should be golden and not browned.
5. Place a plate over the pan, turn the omelette onto the plate and slide the omelette back onto the pan uncooked side down.  Cook until the bottom side is also golden.

Pancakes

Makes 8

Ingredients:
125g plain flour
Pinch of salt
2 eggs
275ml milk
1 tablespoon butter, melted
butter or sunflower oil for frying

1. Sift flour and salt into large bowl.  Make a well in the centre.
2. Lightly beat the eggs and pour into centre of the well
3. Gradually whisk in the milk to form a smooth batter. 
4. Add the melted butter when you are ready to cook the pancakes
5. Heat frying pan until very hot.  Add a little oil and wipe out with kitchen paper
6. Pour enough batter into the pan to coat the base and cook for approx 30 seconds.  Turn over and cook other side.