How To Stretch Pizza Dough To stretch the pizza base, place the dough ball onto a floured workbench and press it out from the centre to create a saucer, flip it over and do the same again on the other side. Then, pick up the dough and gently stretch it out using your fingers & knuckles to your desired size. now you’re ready to add your toppings, enjoy! #howtostretchpizzadough #pizzadough #cookingtips

Homemade Pizza Dough (part 1) the most simple doughs are made up of 4 basic ingredients, flour, yeast, water and salt. and this is exactly that full quantities and method below btw and with a bit of mixing, kneading and proving it turns into something pretty great! you can freeze it for later, slow prove in the fridge overnight or use it within two hours of making the choice is yours thanks for watching Here’s the recipe Homemade Pizza Dough (Makes 4 Bases) 500g x Bread Flour (Extra For Dusting) 7g x Fast Action Yeast 5g x Salt 325ml x Tepid Water 1. To make the dough, place the yeast into the tepid water, stir, and leave for 5 minutes to foam up. Place the flour and salt into a bowl, mix, and make a well in the centre. 2. Pour the yeast mixture into the flour and mix to form a dough. Turn out onto a lightly floured work surface and knead the dough until it’s smooth and stretchy. This will take 5 to 10 minutes. Roll into a ball and cut into 4 equal portions. Roll each portion into a ball. 3. At this stage you can freeze the dough in freezer bags, I'm freezing two today and making two. Or place into the fridge (covered) overnight for a slow prove. If using straight away cover with a damp cloth and leave for 1 to 2 hours. #homemadepizzadough #pizzadough #recipe

How to make Chocolate Soil. This is and easy recipe and a great cooking technique to elevate any dessert. See the recipe below! Crystallised Chocolate Soil 100g x Caster Sugar 40ml x Water 75g x Dark Chocolate (Roughly Chopped) Place the sugar and water into a saucepan and heat (without stirring) until the sugar dissolves and begins to turn amber around the edges of the pan. Add in the chopped chocolate and quickly mix using a whisk. It will clump together and then turn into a chocolate dust. Transfer onto a plate or bowl to cool. #chocolatesoil #chocolaterecipes #recipe

Chinese Style Red Braised Belly Pork (Hong Shao Rou) Serves 4 to 6 1.4kg x Pork Belly (skin on) 4 x Cloves of Garlic (Crushed) 1 inch x Fresh Ginger (Sliced) 4 x Spring Onions 20ml x Oil for Frying 75g x Sugar 4 x Star Anise 2 x Bay Leaves 4 Strips x Orange Peel 1 x Cinnamon Stick 1tsp x Sichuan Peppercorns 120ml x Shouxing Rice Wine 50ml x Light Soy Sauce 30ml x Oyster Sauce 30ml x Dark Soy Sauce 1200ml x Hot Water or Chicken Stock 1. Pat the pork belly dry with kitchen towel and cut it into 2-inch chunks. 2. Next, Peel and crush the garlic, slice the ginger into 5 or 6 slices, roughly chop the spring onions into 1-inch pieces ( Thinly slice the green ends for garnish) and cut 4 strips of orange rind using a peeler. 3. Bring a large pot of water to a boil and gently place in the pork. Cook it for 5 minutes, you will begin to see a scum on the surface of the water. These are the impurities coming out of the pork. Drain and rinse the pork under cold water. Pat the pork dry again using kitchen towel. 4. In a large pan or wok over medium-high heat, drizzle in the cooking oil. Once hot, place in the pork and sear for ten minutes until golden on each side and the fat has rendered. 5. Reduce the heat to medium and sprinkle in the sugar, keep stirring for 2 minutes until the sugar begins to caramelise. 6. Next add in the garlic, ginger, spring onions, orange peel, star anise, bay leaves, cinnamon stick, and the sichuan peppercorns. Stir and cook for 1 minute before adding in the shouxing rice wine, light soy sauce, oyster sauce, and the dark soy sauce. Stir together and cook for 5 minutes. 7. Place a pan with 1200ml of hot water or chicken stock over low heat and transfer the pork and other ingredients into it. Cover with a lid and cook for 1.5 hours. 8. After 1.5 hours the pork will be tender and melt in the mouth. Remove the lid and simmer until the sauce reduces down, looks glossy, and coats the pork nicely. 9. Serve with rice and steamed greens of your choice. Don’t forget to garnish with the sliced spring onion. Enjoy! #cooking #recipe #food

This 5 minute Tomato Soup Recipe has got to be the easiest recipe I have shared on this channel so far, and you can make it with just a few store cupboard essential ingredients. If you're looking for a quick and easy tomato soup recipe for lunch or dinner then look no further. You can find the full written recipe here: https://www.pinchofmint.com/post/5-minute-tomato-soup-recipe-store-cupboard-ingredients Enjoy! #5minutetomatosoup #tomatosoup #quickandeasyrecipe Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Chocolate Fudge Cake For The Cake 300g x Caster Sugar 150g x Light Brown Sugar 300g x Plain Flour (sifted) 100g x Dark Cocoa Powder (sifted) 12g x Bicarbonate of Soda 6g x Baking Powder 1/2 tsp x Fine Sea Salt 5 x Medium Eggs 250ml x Buttermilk 200ml x Vegetable Oil (+ extra for greasing) 2 tsp x Vanilla Bean Paste or Vanilla Extract 1. Preheat the oven to 180°C or 160°C Fan and grease and line 2 cake tins. 2. Mix all the dry ingredients together in a mixing bowl, make a well in the centre, and add in the wet ingredients. Beat well to a smooth batter. 3. Share the mixture equally between the two cake tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack to cool completely. Chocolate Fudge Frosting 200g x Dark Chocolate (70% Cocoa Solids) 500g x Icing Sugar 50g x Dark Cocoa Powder 300g x Soft Butter 100ml x Milk 1 tsp x Vanilla Bean paste or Vanilla Extract Chocolate Shavings To Decorate 1. To make the frosting, break the chocolate into pieces and place it into a heatproof bowl over a pan of simmering water. Make sure the water doesn’t touch the bowl. Heat until melted, remove from the heat, and leave to cool slightly. 2. Sift together the icing sugar and cocoa powder and beat the butter until creamy. Next, add in half of the icing sugar mixture and beat until combined. Add in the rest of the icing sugar mixture and continue to beat until smooth. Slowly mix in the cooled chocolate along with the milk and vanilla bean paste. Mix until smooth. To Assemble the cake Cut each cake into 3 layers and then stack them back up spreading the chocolate fudge frosting between each layer. Use the remaining frosting cover and smooth over the sides and top. Finish with some chocolate shavings and enjoy! Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel 6 Layers of Chocolate Fudge Cake Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Indulge in the timeless elegance of British cuisine with our latest YouTube creation: British Prawn Cocktail | The Old Classic We Love Making. In this recipe tutorial, I will guide you through the simple steps to create this delicious British classic. I hope you enjoy it! Check out the full written recipe here: https://www.pinchofmint.com/post/british-prawn-cocktail-recipe-the-old-classic-we-love-to-make #Prawncocktail #Recipe #shrimpcocktail Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Strawberry Coulis 300g x Fresh Strawberries 60g x Caster Sugar Juice of 1 Lemon 1. Begin by making a strawberry coulis. Remove the tops and cut the strawberries into quarters. Place into a saucepan with the caster sugar and lemon juice and place over medium-high heat. Cook until the strawberries begin to break down and the liquid looks shiny like a syrup. This will take around 5 minutes. Blend until smooth and pass through a sieve if you want to remove the seeds. Place into a bowl and leave to cool. #recipe #recipes #cooking

Chocolate Fudge Cake For The Cake 300g x Caster Sugar 150g x Light Brown Sugar 300g x Plain Flour (sifted) 100g x Dark Cocoa Powder (sifted) 12g x Bicarbonate of Soda 6g x Baking Powder 1/2 tsp x Fine Sea Salt 5 x Medium Eggs 250ml x Buttermilk 200ml x Vegetable Oil (+ extra for greasing) 2 tsp x Vanilla Bean Paste or Vanilla Extract 1. Preheat the oven to 180°C or 160°C Fan and grease and line 2 cake tins. 2. Mix all the dry ingredients together in a mixing bowl, make a well in the centre and add in the wet ingredients. Beat well to a smooth batter. 3. Share the mixture equally between the two cake tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack to cool completely. Chocolate Fudge Frosting 200g x Dark Chocolate (70% Cocoa Solids) 500g x Icing Sugar 50g x Dark Cocoa Powder 300g x Soft Butter 100ml x Milk 1 tsp x Vanilla Bean paste or Vanilla Extract Chocolate Shavings To Decorate 1. To make the frosting, break the chocolate into pieces and place into a heatproof bowl over a pan of simmering water. Make sure the water doesn’t touch the bowl. Heat until melted, remove from the heat and leave to cool slightly. 2. Sift together the icing sugar and cocoa powder and beat the butter until creamy. Next, add in half of the icing sugar mixture and beat until combined. Add in the rest of the icing sugar mixture and continue to beat until smooth. Slowly mix in the cooled chocolate along with the milk and vanilla bean paste. Mix until smooth. To Assemble the cake Cut each cake into 3 layers and then stack them back up spreading the chocolate fudge frosting between each layer. Use the remaining frosting cover and smooth over the sides and top. Finish with some chocolate shavings and enjoy! #chocolatefudgerecipe #chocolatefudgecake #chocolatecake

In this recipe tutorial, I let you into the secret to hollandaise sauce. This can be a tricky sauce to master but if you follow these tips i'm sure you'll be making perfect hollandaise sauce in no time! Hollandaise sauce is a rich and creamy emulsion sauce with a velvety texture and a buttery, tangy flavour. It is a classic French sauce and one of the five mother sauces in traditional French cuisine, known for its versatility and luxurious taste. The sauce is typically served warm and is a favourite accompaniment for eggs Benedict, vegetables, fish, and other dishes. Check out the written recipe below and enjoy! Hollandaise Reduction 150ml x White Wine Vinegar 1 x Banana Shallot (Finely Sliced) 2 x Sprigs of Thyme 1tsp x Black Peppercorns Method Place the vinegar, sliced shallot, thyme and peppercorns into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using. Hollandaise Sauce 1 Tbsp x Hollandaise Reduction (Lemon Juice or White Wine Vinegar) 2 x Egg Yolks 200g x Clarified Butter (Or Melted Butter) Juice of half a Lemon Pinch of Salt Method Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction into a heatproof bowl and add in the egg yolks. Whisk together. Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled the size. Be careful not to scramble the eggs. Take from the heat and gradually whisk in the clarified butter/melted butter until fully incorporated. Season to taste with the juice of half a lemon and a pinch of salt. #hollandaise #hollandaisesauce #recipe Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Chicken Meatball Pasta, Creamy Mushroom Sauce Serves 4 The Meatballs 500g x Chicken Mince 1 x Clove of Garlic (finely grated) 2 x Spring Onions (finely sliced) 1 tsp x Dijon Mustard Pinch of Salt & White Pepper 20ml x Olive Oil for Frying The Sauce 1 x Large Brown Onion (or 2 small) 250g x Chestnut Mushrooms (thinly sliced) 2 x Cloves of Garlic (finely grated) 150ml x White Wine 350ml x Chicken Stock 300g x Creme Fraîche 10g x Chives (finely sliced) Salt & Pepper to Taste Wild Rocket to Garnish Pasta 340g x Dried Pasta (based on 85g per portion) Salted Boiling Water 1. Place 500g of chicken mince into a mixing bowl, add in the grated garlic, chopped spring onions, dijon mustard, salt, and white pepper, and mix until fully combined. Roll into 12 equal-sized meatballs. 2. Next, place a frying pan over high heat and drizzle in 20ml of olive oil. once hot, place in the chicken meatballs and sear on each side until golden brown. Remove from the pan and set aside. 3. Place the same pan back over medium heat and add in the diced onions followed by a pinch of salt. Cook until soft, 2 to 3 minutes. Next, place in the sliced mushrooms a cook until they are also soft before adding in the grated garlic and cooking for a further 1 minute. 4. Pour in the white wine and bring it to a simmer until the liquid has reduced by half the amount, then add in the chicken stock and bring it back to a simmer before placing in the creme fraîche. Give it a good stir and place the meatballs back into the sauce. Turn the heat to low and gently simmer while you cook the pasta. 7. For the pasta, place a large saucepan of water over high heat, season generously with salt, and bring to a boil. Place in the pasta and cook to the packet instructions. Usually 8 to 10 minutes for al dente. 8. Taste the sauce and adjust the seasoning to taste with salt and pepper. Stir through the chopped chives before serving. 9. I recommend removing the meatballs from the sauce, this makes it easier to mix the pasta through the sauce. Place the pasta directly into the sauce from the pan and mix until the pasta is completely coated. Share the pasta and sauce over 4 bowls or plates and top with 3 meatballs on each one. Finish with a scattering of wild rocket leaves. Enjoy! #cooking #food #recipes Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/