3 Store Cupboard Recipes For Lockdown
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A well-stocked pantry is the key to creating great meals when the fridge is looking a little empty. Whether you’re self-isolating or just trying to make the most of what you’ve got at home, these tasty store cupboard recipes are based around long-lasting ingredients, alongside a few fresh veggies.
By Jamie Polito at Cricketers On The Green
Makes 2-3 pizzas
- 500g strong or bread flour
- 3g salt
- 325ml tap water, warm
- 5g dry yeast or 15g fresh yeast.
The tomato sauce:
- 400g of chopped tomatoes
- 20ml of olive oil
- A pinch of salt
NB: Strong or bread flour will give you the best results when making pizzas, do not use plain flour. You will achieve a dry and hard pizza base after all your hard work and effort.
- Mix the flour and the salt together.
- In a small bowl, add some of the warm water to the yeast, to cover, and dissolve.
- Mix the rest of the water with the flour. Mix well to combine. Add the yeast mix and mix again. Knead well until elastic, around 8-10 minutes if you do it by hand. If you have a kitchen aid, you can use it for kneading the dough. It’ll be easier and take half the time!
- Leave to prove in the bowl in a warm spot, until the dough doubled in volume, covered with a damp tea towel, for around 35-40 minutes.
- Split the dough in two or three, depending on the size of the pizzas. Shape gently into balls.
- Allow to prove again, this time uncovered, until doubled in volume.
- Use a rolling pin to “open” the pizzas on a floured surface until 5 mm thick.
The tomato sauce:
Blend a can of chopped tomatoes until fine, add the olive oil and a pinch of salt. Do not drown the pizza in tomato sauce. Around 3 tablespoons per pizza should be plenty. Start from the middle and work towards the edges, leaving a 1cm gap.
- Turn the oven to 240 degrees.
- If you don’t have a pizza stone or flat baking tray, turn a roasting tray upside down. Leave to get as hot as possible.
- Carefully slide the pizza onto the hot flat surface. Check after 4 minutes. You may need to turn the pizza if it is cooking faster on one side than the other. Check the bottom and see if it is cooking.
- When the bottom of the pizza is cooked, (golden brown) it is ready. The cooking time should not take more than 10 minutes, depending on the strength of your oven.
Curried Carrot Soup
By Michael Caines of Lympstone Manor
- 150g onions, chopped
- 2 cloves of garlic, peeled and lightly crushed
- 500g carrots, peeled and chopped small
- 150g unsalted butter
- 1 teaspoon cumin seeds
- 1 teaspoon of Madras curry powder
- 300ml chicken stock or vegetable stock
- 500ml water
- 1 bouquet garni (parsley stalks, coriander stalks, thyme, bay leaf, celery and leek, tied with string)
- fresh coriander leaves
- Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt with the butter, without colouring, for 5 minutes.
- Meanwhile, toast the cumin seeds in a dry pan.
- Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water and bouquet garni.
- Bring to the boil and add a little salt, then reduce to a simmer and leave to cook slowly for 30 minutes.
- Transfer to a blender and blend to a fine purée, then pass the purée through a sieve and return it to a clean pan.
- Check the seasoning and serve sprinkled with freshly chopped coriander leaves.
Vegan Blueberry Cake
By Rude Health
- 175ml Rude Health Oat Drink
- 250g flour
- 150g sugar
- 130g blueberries
- 100ml sunflower oil
- 20g corn starch
- 8g baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Pre-heat the oven at 175 degrees, line the baking tin with baking paper or grease with a little oil.
- Mix the flour, sugar, corn starch, baking powder and salt in a bowl until well combined.
- Add in the oil and Oat Drink and whisk until smooth. Add the blueberries and carefully fold into the mix.
- Pour the mixture into the baking tin and bake for approximately 45 minutes or until golden brown. Leave to cool before serving.