Phil Vickery's Summer Sleepover Food
Published Friday, 25 July 2014
For most kids around the UK, summer has officially arrived and the holidays are in full swing. To get them active this school holiday, Phil Vickery is in the This Morning kitchen with some simple recipes perfect for a summer sleepover.
He's got a home made healthy mozzerella pizza, bluberry lemon posset with crème fraiche for dessert and some homemade mango and raspberry fizz to wash it down.
Makes: 2 large or 4 small
Preparation time: 30 minutes.
Cooking time: 10 minutes.
For the dough:
- 500g '00' flour
- pinch salt
- 10g yeast, dried, roughly 7g sachet and a half
- 325-350mls water, roughly
For the pizza sauce:
- 1 x 400g can chopped tomatoes in juice
- 1 tbsp tomato puree
- 200g buffalo mozzarella
- 20 leaves fresh basil
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
- Place the flour, salt, yeast into a bowl and mix well.
- Add ¾ of the water and mix well, you may need to add a little more water. The dough must be soft but not too sticky.
- Remove from the bowl and knead well for a few minutes.
- Place back in the bowl and leave to rise for 15 minutes in a warm place, covered with cling film.
- Meanwhile pre heat the oven to its hottest temperature. Add the baking pizza stone if you have one.
- Next place the tomatoes and paste into a pan and cook for 10 minutes or so until nicely thickened (I do this as I don't want a soggy pizza) then cool.
- Split the dough into 2 or 4 depending on what size you want.
- Lightly flour the table and roll out the dough to the thickness of a pancake, flouring all the time.
- Spoon over a little tomato sauce, then top with 4 or 5 pieces of Mozzarella.
- Dot over some leaves of basil, a little dried Oregano and a drizzle of olive oil.
- Finally a little salt and pepper and meats if useing.
- Bake in the oven for 8-10 minutes until you have a crisp edge.
- Remove and eat straight away.
Lemon & Blueberry Posset
Preparation time: 10 minutes
Chilling time: approximately 1 hour
- 350g low fat crème fraiche
- 150ml (¼pt) double cream
- finely grated zest and juice of 4 large lemons (about 150ml)
- 1tbsp chopped fresh mint leaves
- 1tsp granulated sugar
- squeeze of lemon or lime juice
- 250g fresh blueberries
- Whisk the crème fraiche and cream together until thick and very light; 2-3 minutes.
- Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.
- Stir through the blueberries.
- Spoon into small dishes or glasses and then chill for at least an hour.
- To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.
Mango and Raspberry Fizz
Makes: 4 drinks
Preparation time: 15 minutes.
Cooking time: none.
- 200g raspberries (frozen is best) made into a puree and sieved
- 1 large ripe mango made into puree
- 1 large bottle sparkling water (Badoit)
- juice 2 large limes
- 2 tbsp runny honey
- Spoon 2 large tbsp of each puree into tall glasses.
- Add 2 tsp runny honey.
- Add a little lime juice.
- Fill with water, add ice cubes and a straw.
© UTV News