extra virgin olive oil Archives

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Chickpea recipes

Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

Cannellini bean and golden sultana salad

15 minutes

Egg recipes

Beetroot-and-hazelnut salad

45 minutes

Basic pizza dough

Serves 4 pizzas

Difficulty Easy

Prep Time 15 minutes plus resting time

Ingredients

4 ½ cups flour
a pinch fine sea salt
1 packet instant yeast
½ T caster sugar
2 T extra virgin olive oil
375 ml warm water

Method

Before you start, measure out all your ingredients.

Sift the flour and salt into a clean bowl and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water using a spoon and leave for a few minutes, then pour into the well.

Gradually mix in the flour and swirl it into the liquid. Keep mixing, bringing more flour in, and when it all starts to stick together, mix in the rest of the flour with your hands. Make sure you wash your hands and dust them with flour first!

Wipe off the counter and sprinkle a little flour onto it. Put the dough onto the counter and knead until it's smooth and springy – it should take about 10 minutes. Shape it into a ball.

Rub a little oil into a large bowl and put the ball of dough into the bowl. Loosely cover the dough with clingfilm and place in a warm place for 30 minutes, or until the dough has doubled in size.

Sprinkle more flour onto the counter and knead the dough again briefly. Divide into 4 pieces.

Roll out the dough into circles or rough rectangles, about ½ cm thick, and put onto on greased and floured baking trays. Use immediately or cover with clingfilm and chill until ready to use.

TASTE'S take

This recipe was created with young cooks in mind. It's easy to make and can be used as a base for regular pizza as well as calzone.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mushroom barley risotto with goats cheese and sage

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Chicken escalope with slow-roasted tomatoes

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Eggs Benedict pizza

Beetroot-and-hazelnut salad

Crushed tomato salad

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Basic pizza dough

Basic pizza dough

Ingredients

Method