One great mix, lots of delicious recipes

Transcription

1 One great mix, lots of delicious recipes

2 Introducing our Soft Bap Mix Simplicity and versatility are the hallmarks of. The basis of a wide variety of both sweet and savoury dishes, it makes just as good a Pizza as a Danish Swirl. You only need water to make it and due to its nutritional values (which you ll find on page 11) and consistent results it fulfils all of your needs. To find out more about, take a look at our handy hints, top tips and irresistible recipes. 2

3 Hints & tips It s low in saturated fat and is FSA 2010 salt compliant* It offers a source of fibre and is high in calcium* You can freeze it before or after baking, with great results guaranteed Once it s defrosted, you can wrap it in foil and refresh it in the oven You can add fruit to enhance the flavour and nutritional value On hot days, you can use cool water to make the dough easier to handle *Based on made up, ready to consume products 3

4 Creamy Tomato and Pepper Stromboli Added fibre Contains added fruit or vegetables Serves 10 (130g portion) 500g (1lb 2oz) 325ml (12fl oz) Warm water 1tsp Mixed herbs, dried 15ml (1tbsp) Vegetable oil 75g (3oz) Red onion, thinly sliced 200g (7oz) Mixed peppers, sliced 100g (4oz) Homepride Creamy Tomato Sauce 100g (4oz) Cheese (grated) Garnish Grated cheese (optional) 1. Place the in a mixer bowl fitted with a dough hook. Blend in the water and dried mixed herbs on slow speed for 1 minute then mix for 7 minutes on medium speed. 2. Stir-fry the onions and peppers in the oil until soft. 3. Roll the dough into a large rectangle and place on a greased baking tray. Spread half of the Homepride Creamy Tomato Sauce, half of the onion and peppers and half of the grated cheese on the centre of the dough. 4. Fold the bottom half of the dough up so it covers the filling, then top with the remaining sauce, onion, peppers and cheese. Fold the top half over this and press down lightly. 5. Using the flat end of a spoon, press down around the rim of the bread to help seal the edges. 6. Brush with a little of the pasta sauce and then sprinkle with additional cheese if required. Leave to prove in a warm place for minutes or until it has doubled in size. 7. Bake at 200 C (190 C fan)/400 F/gas mark 6 for minutes until golden brown. Cut into slices and serve either hot or cold. 4

5 Loaded Vegetable Pizza 1. Place the, grated carrot and grated courgette in a mixer bowl fitted with a dough hook. Blend in the warm water and mix on a medium speed for 8 minutes. 2. Roll the dough out into a rectangle to fit a greased 25cm x 35cm (10 x 14 ) tin. Prick the base with a fork and leave to rise in a warm place for 15 minutes for a deep pan pizza. 3. Bake in a preheated oven at 220 C (200 C fan)/425 F/gas mark 7 for minutes until well risen and lightly golden. 4. Turn the pizza base over to use the flat surface for the topping and transfer to a shallow baking tray. Spread half of the Homepride Arrabiata Sauce over the part baked pizza. 5. Mix the chopped Quorn sausages, remaining sauce and diced peppers together. Spread over the top of the pizza and sprinkle the top with the grated cheese. Keep in the fridge until required. 6. Return to the oven for a further minutes until the cheese has melted and is bubbling hot. Probe to ensure a temperature of 75 C. Added fibre Contains added fruit or vegetables High in protein Serves 8 (240g portion) 500g (18oz) 150g (5oz) Grated carrot 150g (5oz) Grated courgette 175ml-200ml (6-7fl oz) Warm water 300g (11oz) Homepride Arrabiata Sauce 6 Quorn Sausages (defrosted & chopped into small pieces) 200g (7oz) Green peppers, diced 150g (5oz) Grated vegetarian cheese 5

6 Garlic Bread Added fibre Serves 10 (80g portion) 450g (16oz) 325ml (11fl oz) Warm water 4 Garlic cloves, crushed 50g (2oz) Butter, softened 25g (1oz) Fresh parsley, chopped 1. Place the and half of the garlic in a mixer bowl fitted with a dough hook and slowly blend in the water. Continue to mix for 8 minutes on a medium speed. 2. Cut into two equal pieces and roll out into large circles. Place onto greased baking sheets and score the tops with a knife. 3. Mix the butter, garlic and parsley together in a small bowl, then spread equally over the rounds of dough. 4. Bake at 200 C (190 C fan)/400 F/gas mark 6 for 10 minutes. 6

7 Cheesy Bacon Traybake 1. Place the, baked beans and diced onion in a mixer bowl fitted with a dough hook. Blend in the warm water and mix on medium speed for 8 minutes. 2. Roll the dough into a rectangle 25cm x 35cm (10 x 14 ) and place in a similar sized tin. 3. Sprinkle the diced bacon and cheese over the dough. 4. Allow it to prove for minutes, until well risen. 5. Bake at 220 C (200 C fan)/425 F/gas mark 7 for minutes, until well risen and golden brown. High in protein Source of calcium Source of fibre Serves 16 (95g portion) 500g (1lb 2oz) 300g (11oz) Baked beans 150g (5oz) Onion, diced 150ml (5fl oz) Warm water 8 Rashers of bacon, fat removed, diced 150g (5oz) Cheese (grated) 7

8 Apple Bread Traybake Added fibre Contains added fruit or vegetables Serves 16 (83g portion) 750g (26oz) 375g (13oz) Canned apples, chopped 200ml (7fl oz) Apple juice, warmed 1. Place the and chopped apple into a mixer bowl fitted with a dough hook. Blend in the warm apple juice on a slow speed for 1 minute. Increase the speed to medium and mix for a further 7 minutes. 2. Roll out the dough into a rectangle, to fit a greased 25cm x 35cm (10 x 14 ) tin. Cover and leave to rise in a warm place for about 15 minutes or until doubled in size. 3. Bake in a preheated oven at 200 C (190 C fan)/400 F/gas mark 6 for 25 minutes until golden in colour and cooked through. 4. Remove from the oven and allow to cool slightly before turning out. 5. Slice and serve slightly warm. 8

9 Danish Swirls 1. Place the into a mixer bowl fitted with a dough hook. Gradually add the warmed orange juice and mix on a medium speed for 8 minutes. 2. Roll out the dough into a rectangle, 25cm x 35cm (10 x 14 ). Spread the Bird s Custard over the dough. Mix the raisins and spice together and sprinkle over the custard layer. Roll the dough up like a Swiss Roll and cut into portions. Place cut side up onto a greased baking sheet. 3. Leave the dough to prove in a warm place for about 15 minutes until the dough is well risen. 4. Bake in preheated oven at 220 C (200 C fan)/425 F/gas mark 7 for minutes until well risen and golden. Added fibre Contains added fruit or vegetables Serves 12 (137g portion) 500g (18oz) 325ml (11fl oz) Orange juice, warmed 125g (4oz) Bird s Instant Custard Mix, made up according to pack instructions, chilled 75g (3oz) Raisins 1tsp Mixed spice 9

10 Raspberry Buns Contains added fruit or vegetables Serves 20 (100g portion) Filling 250ml (9fl oz) Cold water 125g (5oz) Raspberry Angel Delight 125g (5oz) Raspberries, fresh or frozen, defrosted Buns 900g (2lb) 575g (21fl oz) Fruit juice, warmed 50g (2oz) Icing sugar to dust 1. To make the filling, place the cold water in a bowl fitted with a whisk. Add the Raspberry Angel Delight mix on slow speed for 1 minute, scrape down and whisk on high speed for 2 minutes. Add the raspberries and mix for 15 seconds. Refrigerate to thicken. 2. Place the in a mixer bowl fitted with a dough hook. Blend in the warm fruit juice and mix on medium speed for 8 minutes. 3. Divide the dough into equal pieces. Roll each into a sausage and then roll out with a rolling pin to flatten slightly. Place on a greased baking tray 1cm apart. Prove in a warm place until they double in size. 4. Bake in a preheated oven at 220 C (200 C fan)/425 F/ gas mark 7 for minutes. 5. Allow the buns to cool thoroughly, then cut them open down the centre. Transfer the Angel Delight into a large piping bag fitted with a nozzle. Pipe a line of Raspberry Angel Delight into the centre and dust the buns with icing sugar. 10

11 Nutritional Information Apple Traybake Cheesy Bacon Traybake Creamy Tomato & Pepper Stromboli Danish Swirls Garlic Bread Loaded Vegetable Pizza Raspberry Buns Portion size (g) Energy (kcal) Fat (g) Sat Fat (g) Carbohydrates (g) NME Sugar (g) (4.6) (2.0) (3.2) (12.7) (2.3) (6.4) (9.1) NSP (g) Protein (g) Iron (mg) Zinc (mg) Calcium (mg) Vitamin A (ug) (0.0) (36.3) (98.0) (179.6) (0.0) (506.6) (0.0) Vitamin C (mg) Folate (ug) Sodium (mg)

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