Sam's Silver D of E Cookery Blog

This week I made a simple dough from Greek yoghurt and made pizza as we all love a good slice of pizza and thought it would suit the sunny day. For the dough 350 g self-raising flour, plus extra for dusting olive oil 250 g natural yoghurt For the sauce 2 cloves of garlic 1 x 400 g tin of quality plum tomatoes ½ a bunch of fresh basil (15g) 1. Preheat the oven to 250°C/475°F/gas 9 (full whack) or as hot as it will go. 2. Place the flour in a large bowl with a small pinch of salt, 1 tablespoon of olive oil and the yoghurt. Mix well with a spatula until you can’t move it anymore, then use your clean hands to form it into a dough. Turn onto a board and knead for a few minutes until smooth. Plop it back into the bowl, cover with a cloth and leave to one side while you make your sauce. 3. Crush the garlic and place in a medium pan on a medium heat with 1 tablespoon of oil. Cook for 30 secs minute, then pour in the tomatoes. Use a potato masher to squash everything down to make a lovely smoot...

This week i made a classic Italian dish - Spaghetti and Meatballs. I made them as a special treat for my brother and he loved them that much his plate was clean. 2 tablespoons extra virgin olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small rib celery, including the green tops, finely chopped 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil 1 can whole tomatoes, including the juice, or 1 3/4 pound fresh tomatoes, peeled, seeded, and chopped 1 teaspoon tomato paste salt and pepper to taste 5 servings of pasta 30 ish meatballs Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Remove cover and add the minced garlic. Increase the heat to medium high. Cook...

2 tsp olive oil 1 onion, chopped, or 140g frozen chopped onions 300g frozen beef mince from a bag 1 carrot, finely chopped 2 tsp Worcestershire sauce 2 tsp plain flour 1 beef  stock cube 300g can small potatoes in water, drained 2 thyme sprigs, leaves picked 2 tbsp grated cheddar green vegetables, such as frozen peas or green beans, to serve Method STEP 1 Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince, then pour in 300ml water and bubble, uncovered, for 15-20 mins until thickened. Divide between 2 individual baking dishes or mini pie dishes. Heat oven to 200C/180C fan/gas 6. STEP 2 Grate the potatoes into a bowl, add the thyme and season well. Sprinkle the grated potato over the lamb mince and scatter over the cheese. Bake for 25 mins until golden brown, blasting und...

I have made many curries but none as nice as this one. It was deliciously creamy and nice and sweet and would definitely make this again. 1/2 tsp Crushed chilli flakes 1 tsp Madras curry powder 8 shallots, finely chopped 2 tsp lemon juice  2 tsp Turmeric 2 tbsp. Sweetener 4 level tbsp. Peanut butter  4 tbsp. Skimmed milk 4 tbsp. Dark soy sauce 100g Frozen peas 200g Long grain rice 500ml Passata 600g Chicken Breast, cubed Ground black pepper 1.In a pan, sprayed with fry light, cook the chicken until the meat goes white, remove & set aside. 2.Cook the onion until it’s soft, add the chilli flakes, curry powder, pepper, lemon juice, sweetener, milk, soy sauce & passata, mix well, add the peanut butter, heat until it starts to thicken, return the chicken to the pan & simmer on a low heat for 10 mins or until the chicken is cooked through. 3.While the chicken is cooking, add the rice to a saucepan, add 3 times the quantity of water & turmeric (for colouring), add a p...