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Eggs

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Original Italian homemade egg pasta dough
Devilled eggs
Scrambled Eggs

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Italian style pizza

Delicious pizza with a thin and crispy authentic Italian style base. You can keep this dough in the freezer, too, and make pizza at any time! Ingredients Serves: 4 For the base 1 packet (7g) dried yeast 600g good quality strong white bread flour 1 teaspoon sugar 2 teaspoons salt 300ml tepid water 50ml cold milk 1 tablespoon olive oil 3 tablespoons ground semolina For the sauce 6 cloves garlic 1 carton sieved tomatoes (no salt or other additives) 1 large dash olive oil 200g grated mozzarella cheese 100g grated Cheddar cheese toppings such as salami, smoked chorizo, peppers, onions Method Prep: 45 min › Cook: 8 min › Ready in: 53 min Put all the ingredients for the dough except for the semolina into a breadmaker in the order listed. Switch it on to the pizza setting and wait for it to finish (about 45 minutes, depending on the model). Prepare your toppings as you wait for the dough to...

Spanish style chicken stew

Ingredients Serves: 4 2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min › Cook: 1 hr 30 min › Ready in: 1 hr 50 min Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tende...

The best beef stroganoff

This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients Serves: 4 2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min › Cook: 12 min › Ready in: 22 min Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, s...