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简短西红柿披萨,白核桃烩饭

Easy tomato pizzas 简易臭柿披萨Easy tomato pizzas 简易臭柿披萨 Cook 12
mins;Prep 10 mins;Vegetarian Nutrition per serving 231 kcalories,
protein 6.0g, carbohydrate 45.0g, fat 5.0g, saturated fat 1.0g, fibre
3.0g, salt 0.53g

Ricotta & basil pizza bread 干酪香料披萨Ricotta & basil pizza bread
干酪香料披萨 · Cook 30 mins Prep 10 mins Vegetarian素食 Freezable
Nutrition per serving 291 kcalories, protein 14.0g, carbohydrate 41.0g,
fat 9.

Turkey meatballs in tomato & fennel sauce 臭柿小怀香土耳其共和国(Türkiye Cumhuriyeti)肉丸Turkey
meatballs in tomato & fennel sauce 洋茄怀香土耳其(Turkey)肉丸 Cook 25 mins;Prep
15 mins Nutrition per serving 216 kcalories, protein 26.0g, carbohydrate
12.0g,

Butternut risotto 白核桃烩饭Butternut risotto 白核桃烩饭 Cook 30
mins;Prep 5 mins;VegetarianNutrition per serving243 kcalories, protein
7.2g, carbohydrate 45.6g, fat 4.8g, saturated fat 1.4g, fibre 2.0g, salt
0.6gIngredients Ser

必发88,Easy tomato pizzas 简易臭柿披萨

Ricotta & basil pizza bread 干酪香料披萨

Turkey meatballs in tomato & fennel sauce 臭柿谷香土耳其共和国肉丸

Butternut risotto 白胡桃烩饭

必发88 1

必发88 2

必发88 3

必发88 4

Cook 12 mins;Prep 10 mins;Vegetarian

· Cook 30 mins Prep 10 mins Vegetarian素食 Freezable

Cook 25 mins;Prep 15 mins

Cook 30 mins;Prep 5 mins;Vegetarian

Nutrition per serving

简短西红柿披萨,白核桃烩饭。Nutrition per serving

Nutrition per serving

Nutrition per serving

231 kcalories, protein 6.0g, carbohydrate 45.0g, fat 5.0g, saturated fat
1.0g, fibre 3.0g, salt 0.53g

291 kcalories, protein 14.0g, carbohydrate 41.0g, fat 9.0g, saturated
fat 4.0g, fibre 9.0g, salt 1.23g

216 kcalories, protein 26.0g, carbohydrate 12.0g, fat 8.0g, saturated
fat 1.0g, fibre 2.0g, salt 0.46g

简短西红柿披萨,白核桃烩饭。243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8g, saturated fat
1.4g, fibre 2.0g, salt 0.6g

Ingredients

Ingredients Serves 6

Ingredients

Ingredients

Makes 8 small pizzas

· 1 onion, finely chopped葱头多少个,切细碎

Serves 4

Serves 4

For the dough

· 2 yellow peppers, roughly chopped黄椒七只,切大块

  • 400 g turkey mince
  • 25 g fresh white breadcrumbs
  • 2 garlic cloves, crushed
  • olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • fennel seeds
  • 400 g can chopped tomatoes
  • tomato purèe
  • 400 g spaghetti, cooked, to serve
  • 1 small onion, chopped
  • olive oil
  • 2 sprigs thyme, chopped
  • 250 g butternut squash or pumpkin, peeled and diced
  • 200 g risotto rice
  • 600 ml hot, fresh vegetable stock or chicken stock, or cube or
    concentrate
  • grated parmesan or Grana Padano, to serve
  • 450 g strong white bread flour, plus more to dust
  • 7 g sachet fast-action yeast
  • extra-virgin olive oil, plus extra to serve
  • 350 ml warm water

· 1 tsp olive oil橄榄油

Method

Method

For the topping

· 2 x 400g/14oz cans chopped tomatoes番茄,切碎,两罐

  1. Put the mince in a mixing bowl with the breadcrumbs and half the
    garlic. Season and mix well to combine. Using your hands, shape the
    mixture into 12 balls, then chill for 10 mins.
  2. Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and
    remaining garlic. Cook for 5-6 mins until softened. Add the fennel
    seeds and cook for a few secs. Tip in the tomatoes with half a can
    of water, then stir in the tomato purèe. Season and simmer for 15
    mins until thickened. Using an electric hand blender, whizz until
    roughly smooth.
  3. Meanwhile, heat the remaining oil in a non-stick frying pan and fry
    the meatballs for 8-10 mins until cooked through. Transfer to the
    sauce and simmer until piping hot. Serve with spaghetti.
  1. Fry the onions in a tbsp of oil until soft but not browned. Add the
    thyme, squash and rice and stir for a few seconds to coat the grains
    with oil. Add a couple of ladles of stock and bring to a simmer.
  2. Cook, stirring until almost all the stock is absorbed. Add the rest
    of the stock a little at a time, cooking until each addition is
    absorbed, until the squash is soft and the rice al dente and creamy.
  3. Season well. Divide between 4 bowls and scatter with cheese.
  • about 5 tbsp roast tomato sauce, or stir together 100ml passata and
    a crushed garlic clove
  • 8 tomatoes (green, orange, red, yellow - all different shapes and
    sizes)
  • your choice of toppings: goat's cheese (with rind), grated Parmesan
    or Parmesan shavings, handful rocket, prosciutto

· 500 g bag mixed grain or granary bread mix面包屑

Method

· plain flour, for dusting面粉

  1. For the dough, put the flour, yeast and 2 tsp salt into a large bowl
    and mix. Make a well. Mix the oil and water in a jug, then tip into
    the bowl. Use a wooden spoon to work the liquid into the flour - it
    will seem pretty wet. Set the bowl aside for 15 mins. Leaving the
    dough like this will save you from lengthy kneading later.

· 10 cherry tomatoes, halved or whole小樱桃10颗,切半或不切

· 250 g tub ricotta干奶酪

  1. Turn the dough onto a well-floured surface, flour your hands, then
    knead it very gently for about 2 mins until it is fairly even, soft
    and bouncy. Return the dough to the bowl, cover with oiled cling
    film, then let it rise in a warm place (or in the fridge overnight)
    until doubled in size.

· a few basil leaves, to serve香料

Method

  1. When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it
    will go, then put a baking sheet in on a high shelf. Dust another
    sheet with flour. Split the dough into 8, then roll 3 balls thinly
    into rough circles. Lift onto the floured sheet. Smear over a thin
    layer of the sauce, scatter over a few slices of tomato, season,
    then add sliced goat's or grated Parmesan cheese if you want to.
    Slide the sheet on top of the heated sheet. Bake for 12 mins or
    until golden and crisp and the tomatoes are starting to caramelise
    around the edges. Top with any fresh toppings, then drizzle with
    more olive oil to serve.
  1. 1.Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in
    the oil in a large pan for a few mins. Pour in the tomatoes, season,
    then simmer for 10 mins.

预热烤箱(风扇220度要么上下火200度)。别的加油热锅,洒上切好的球葱和黄椒,使其温度下落,在倒上切碎的臭柿,加上调味品闷10分钟。

  1. 2.Meanwhile, make up the bread mix according to pack instructions,
    then bring the dough together and knead a couple of times. Flour a large
    baking sheet and roll out the dough into a rectangle roughly 25 x 35cm.
    Bake for 5 mins on a shelf at the top of the oven until firm.

和面达成后,把面团再和面包屑混合,一再折腾。再烤纸上撒上边粉,然后把面团压成大致25*25毫米的圆锥形。放在烤架或烤箱的上层烤5秒钟,等到面团变的僵硬。

  1. 3.Remove from the oven, spread with the sauce, add the cherry
    tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins
    more until the base is golden and crisp. Scatter with basil and serve
    straight away with a green salad.

面团变硬后从烤箱中抽取,上边浇上一起始做好的酱汁,再增多小樱桃,上边撒上奶酪。再放入烤箱,烤10分钟,等到披萨尾部变得呈墨稻草黄并松脆。最终抽出,撒一些香料粉和沙拉叶。

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