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  • ALL CATEGORIES,  Italian,  Main,  Pizza / Pasta,  Simon Rimmer,  Snack

    Calzone

    For the dough 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt For the filling 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) slices of chorizo ( Jeff Mod ) 30g/1oz grated parmesan   Method For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on…

  • Italian,  Jeff,  Pizza / Pasta,  Vegaterian

    Pasta

    Ingredients 1 egg per 100g of flour 1 tsb olive oil per 100g of flour i.e. 6 eggs , 600g flour, 6 tsp olive oil Flavorings Spinach either frozen ( defrost and drain before using ) Tomao puree or Sun Dried Toms. Various herbs i.e oregeno, taragon , sage etc. Method Combine the ingredients. Kneed until dough becomes elastic and glutin starts to work. Cover / Wrap. Put in fridge for at least 1 hour. Roll out to shape.