Jamie Oliver Super Food Recipes

High protein bread recipe Jamie Oliver bread recipes

WEBJan 15, 2016 · Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper. Fill a jug with 375ml of lukewarm water, add …

1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different. To bake, place in the mi
2. 1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress
3. 2. Ripe beef tomatoes, Swiss cheese & black pepper
4. 3. Skinny cream cheese, ripe cherry tomatoes & fresh basil

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Super food supper Vegetable recipes Jamie Oliver …

WEBJun 10, 2016 · Preheat the oven to 200ºC/400ºF/gas 6. Halve the sweet potato lengthways, rub with a little oil, sea salt and black pepper, then …

1. Preheat the oven to 200ºC/400ºF/gas 6. Halve the sweet potato lengthways, rub with a little oil, sea salt and black pepper, then place cut-side down on a baking tray.
2. Roast for around 30 minutes or until soft.Toast the seeds in a dry saucepan over a medium heat until golden and tip into a bowl.Place the quinoa in a sieve and rinse under cold running water.
3. Tip the quinoa into the saucepan. Cover with 500ml boiling salted water, place over a medium heat and bring to the boil.
4. Reduce the heat and cook for 20 minutes or until tender, then drain well.

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