Love... Sewing. Pippa Cuthbert
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Название: Love... Sewing

Автор: Pippa Cuthbert

Издательство: Ingram

Жанр: Дом и Семья: прочее

Серия:

isbn: 9781607651857

isbn:

СКАЧАТЬ minutes. Add the milk, honey, oil, egg, lemon zest and saffron (if using) to the yeast mixture and stir well. Sift the salt and flour into the wet mixture and mix to a dough, adding additional flour if necessary to form a ball. Transfer the mixture to a lightly floured surface and knead for 10–15 minutes or until smooth and elastic. Return the dough to a clean bowl and leave covered for about 1½ hours or until doubled in size.

      Knock the dough back and divide into two or four, depending on the desired thickness of the base required, and shape into 25–30cm/10–12in rounds. Leave the dough to rest for 10–15 minutes.

      Preheat the oven to 220°C/425°F/Gas mark 7. Add your toppings. Cook the pizzas in the middle of the oven for 10–12 minutes for a thin base or 15–18 minutes for a thicker base or until lightly golden and crispy.

      Egg pasta

      200g/7oz plain flour

      100g/4oz semolina flour

      ½ tsp salt

      3 eggs

      1 Tbsp olive oil

      Serves 4

      Place the flours and salt in a large bowl and mix together. Make a hollow reservoir in the centre and crack the eggs into it and add the oil. With a fork slowly break up the eggs and draw the flour in to make a paste. Keep going until all of the flour has been mixed in and it forms a ball. If it is too damp add a little more flour and if too dry add a little more water. Knead the dough until it is soft and silky and when you press your finger into it the depression bounces out. This will take about 10 minutes (but depends on how consistently you knead). Wrap the pasta in cling film and refrigerate for 30 minutes.

      When it comes to rolling the pasta you can either use a pasta machine, following the directions supplied, or alternatively roll the dough on a lightly-floured work-surface using a rolling pin. Roll the pasta, turning occasionally, until it is thin enough for you to see your fingers through it. Leave the pasta to dry in sheets or cut into shapes as desired.

      Chicken stock

      1 uncooked chicken carcass or whole chicken about 1kg/2lb 4oz)

      3 bay leaves

      1 tsp black peppercorns

      2 celery sticks, leaves included, roughly chopped

      2 carrots, unpeeled, chopped

      1 onion, unpeeled, halved

      3 sprigs thyme

      2L/3pt cold water

      All stock recipes make approximately 1.5L/2¾pt

      Put all the ingredients in a large stockpot, adding extra water if necessary to ensure the chicken is covered by about 2.5cm/1in water. Bring to a gentle simmer and continue to simmer for about 1½–2 hours, skimming off any scum with a large spoon, as the stock simmers. Leave to cool slightly before straining through a fine sieve.

      Meat stock

      1kg/2lb 4oz meat bones, preferably veal or beef

      1 onion, unpeeled, halved

      3 bay leaves

      1 tsp black peppercorns

      2 celery sticks, leaves included, roughly chopped

      1 carrot, unpeeled, chopped

      2 tomatoes, chopped

      2 sprigs rosemary

      2L/3½pt cold water

      Roast the bones in a dry roasting tin at 200°C/400°F/Gas mark 6 for about 40 minutes. Transfer to a large stockpot and add the remaining ingredients. Place the roasting tin, with a little hot water added, on the hob and heat, stirring until boiling. Boil for 2–3 minutes, scraping any of the sticky residue from the base and sides of the tin. Add this to the stockpot. Cover all the ingredients in the stockpot with water, adding extra if necessary to ensure that everything is covered by about 2.5cm/1in. Bring to a gentle simmer and simmer for about 1½–2 hours. Leave to cool slightly before straining through a fine sieve.

      Vegetable stock

      2 celery sticks, leaves included, chopped

      2 leeks, roughly chopped

      1 onion, unpeeled, halved

      2 carrots, unpeeled, chopped

      1 head garlic, cut in half horizontally

      5 sprigs parsley

      3 bay leaves

      5 sprigs thyme or 1 bouquet garni

      1 tsp black peppercorns

      2L/3½pt cold water

      Put all the ingredients in a large stockpot and cover with water, adding extra if necessary to ensure everything is covered by about 2.5cm/1in. Bring to a gentle simmer, removing any scum with a large spoon, and simmer for about 1 hour. Leave to cool slightly before straining through a fine sieve.

      Tamarind purée

      300g/11oz block compressed tamarind

      about 700ml/24fl oz water

      To use the tamarind block, soak it overnight in twice its volume of hot water. The next day pulp it well with the back of a spoon, then strain through a metal sieve, discarding the husks. The brown liquid should be quite thick, and there will be plenty of it. Freeze any spare. Alternatively for a small portion cut off about an eighth of the block – a piece about 4 cm/1½ in. Soak this in about 3½ fl oz/100 ml water for half an hour or more. Pulp and strain as above. More labour-intensive but better results can be achieved by boiling the block in plenty of water and then sieving it whilst hot. Remove the pulp and then boil again in fresh water and sieve as before. Repeat this process twice more.

      Lemon or vinegar, which can be used as substitutes, will give completely different flavours.

      Rocket pesto

      60–80g/2¼–3oz rocket leaves

      1 clove garlic, crushed

      50g/2oz finely grated Parmesan cheese

      50g/2oz pine nuts

      150–200ml/7fl oz extra virgin olive oil

      Sea salt and freshly ground black pepper to taste

      Makes 250ml/8fl oz

      Put the rocket, garlic, Parmesan and pine nuts in a food processor with about a quarter of the olive oil. Whizz to a coarse purée. With the motor still running, drizzle in СКАЧАТЬ