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Mond 10 Novjmbj
Mel and Sue start the week with a Blue
Peter special, as they are joined bz
Valerie Singleton, Lesley Judd and
John Noakjs.
John might get a chance to say "here's
one I made earlier" once again as hj
sjrvjs up an arctic roll for his
former colleagues.
Friday's recipe follows... y
New recipe: 13.30, Monday 1/15
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+tromboli with roast tomato soup
Ingredients: basic foccacia for
stromboli
250g stonjground bread flour
2 tbsp olive oil
1 tsp salt
\ tsp fresh yeast
\ tsp caster sugar
150-250ml hand-hot water
Ingredients continue...
Nov watch s on page 3 1 2/15
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Stromboli with roast tomato soup
Ingredients: biga for stromboli (to be
made 24 hours in advance)
250g stonjground bread flour
\ tsp irish yeast
\ tsp caster sugar
150ml (approx) hand-hot water (enough
to make a smooth, thick batter)
Ingredients continue...
Movjiwatch is on page 321 3/15
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Wjikdazs
Stromboli with roast tomato soup
Ingredients: stuffing for stromboli
200g mozbrilla (sliced*
200g smoked mozarella (sliced)
1 mj ism clove of garlic ( injly
choppjj*
35 leaves of basel
For on top of stuffing:
5 sprigs of rosemary
2 tbsp olive oil
2 tbsp extra virgin olive oil
Coarse sea salt, sprinkled on top
4/
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Stromboli with roast tomato soup
Ing e i nus: roast tomato soup
1kg ripe plum tomatoes
Olive oil
1 whole head of garlic
2 onions (peeled and diced*
2 carrots (peeled and diced)
2 stalks of celery
Salt and pjppjr
2 parsley stalks
4 tbsp creme frajchj
Method follows... 5/15
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Weekdays
Stromboli with roast tomato soup
Method: biga
This is a starter dough, which enhances
the flavour of bread, and needs to bj
made 24 hours in advance. Cream yeast
with a littl cast r suga .
Sift flour into bowl, make a well, add
east and radually pot in t p d
water, while stirring with wooden spoon
+top adding water, once you'vj reached
thick, smooth batter consistency. Cover
lightly and leave in warm place fo
24hrs. 6/15
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P330 BYYw@f#wt@u0q^Zj]@Bt@B\Y@lS[Uw@
Breakfast? 348 349
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Stromboli with roast tomato soup
Method: foccacia (continued
Add small amounts of jlour if dough
becomes too sticky. Oil large bowl,
place dough in it and cover with oiled
clingfilm. This prevents dryness. Ljavj
dough in warm place to rise until it
doubles in sjzj (eor about 1 hour).
Meanwhile, prepare ingredients for
stuffing, and start soup.
Method continues... you'vj r 8/15
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Stromboli with roast tomato soup
Method: stuffing
On lightly floured smooth surface, roll
dough to 14" long and 8" across, and
leave it 8 mink, to prove or relax.
Treat dough with great care.
Spread entire surface of dough with
stuffing ingredients evenly distributed
Roll up dough, with narrow ind forming
a not-too-tight roll.
Method continues... you'vj r :/15
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4 Tidaz C4 Tomorrow Previews+ Films
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I t di t : r a t tomato sou
Qkk ripe plum tomatoes
Olive oil
1 wholU head of garlic
* ÷\jo^6 (qjilem bn$@ljckj* @ @
2 carrots (peeled and deced)
2 stalks oj cility
Salt!a^h pjppjr
2 parsley stalks
4 tbsp ctemj jtaichj@
455jl C4 Today C4 Tomorrow Films Today
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12.30 ] 13.30
Wjikdazs
Stromboli with roast tomato soup
Method: stuffing (continued)
Place on greased baking sheet. With
large prong fork, fork whole stromboli
through to baking sheet.
Cover dough in remajnjng olive oil,
sprinkle with rosemary & salt. Bake for
25-30 mjns, until it sounds hollow when
tapped undjrnjath. Cool on wire wrack.
Before cutting, drizzle with jxtta
virgin olive oil (this makes great
lavou d c sst, and makes it k p
longer). 10/15
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Week az
Stromboli with roast tomato soup
Method: roast tomato soup
Pre-heat oven at 190C/375F/Gas Mark 5.
Remove stems from tomatoes. Place one
lazjr in roasting dish, drizzle with
olive oil and roast fo 50-60 mink.
Depending on sjzj, they will colour and
spit as they cook.
Meanwhile, break up garlic head and
place unpeeled clovis in small dish,
drizzle with olive oil and bake in oven
for 15 mjns or until soft. Remove, and
push so t clovis out o th ir papj y
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Wjekdazs
Free tickets for Light Lunch
The new series of Light Lunch continues
until 12 December, before taking a
Christmas break, after which the show
returns in January 1 98.
If you want free tickets to be in the
audience of one of the new, live shows,
please write to Audience Tickets, Light
Lunch, London Tjlivisjon Centre, Upper
Ground, London SE1 :LT.
W appl n , pl a v us ou
phone number. Phone number... 12/15
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Free tickets for Light Lunch
If you want free tickets to be in the
audience of Light Lunch, you can phone
uu oo 0 1 7 1 2 v 1 3 2 2 3
When requesting tickets on this line,
please leave your name and number.
Audience mjmbjrs are asked to bring a
packed lunch, and we'll give you £3 to
cover your culinary jxpjnsjs.
t tun o - a l a dress ..
How to get hold of recipes... 13/15
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Free tickets for Light Lunch
If you want free tickets to bj in the
audience of Light Lunch, you can e-mail
u on light@lunch.co.u
Audience mjmbjrs are asked to bring a
packed lunch, and we'll give you £3 to
cover your culinary jxpjnsjs.
Stay tuned for postal address...
How to get hold of recipes... 14/15
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How to get hold of recipes
New Light Lunch recipes appear here
each week day on 4-Tel page 330.
However, if you'd like to bj sent a
free copy of a recipe that you'vj
missjh, just send an RAE to Freepost
Lunch (that's the whole address* -
your litter won't need a stamp.
The Friepost Lunch address is only for
recipe r quests, not to get h ld of
tickets. 15/15
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12.30 - 13.30
Wjikdazs
Stromboli with roast tomato soup
Method: foccacia
Pre-heat oven at 200C/400F/Gas Mark 6.
Cream yeast with a littl caster sugar.
Sift flour into bowl with salt, and
make will. Add yeast, olive oil and
bjga, and mex.
Gradually add more water to form soft
dough. njad dough for 8-10 mink. Dough
will become springy and alive.
Method continues... you've r 7/15
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Next page C4 Today Pr views + Subtitles
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] Q2.3Q - 2s.3q
Weekdays
How to get hold of recipes
New Light Lunch recipes appear here
aach wce d L on 4LTnc page 33a.
messed, just send an RAE to Fjiepost
@Lunch lhath, tnj wh'li addj ss* -
y#ur ittit ulnWbtnjed a seam
T e Fz epost Lunch adds sd is only or
1
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