Pizza with Parma ham (Pizza Con Prosciutto Crudo Di Parma)

Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

Ingredients 

For   the   dough
4 cups (500 g)   all-purpose flour or Italian “00” flour, plus more as needed
1 tbsp. (10 g)   fresh yeast, crumbled for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml)    lukewarm water
1 1/2 tbsp. (20 ml)   extra-virgin olive oil
2 tsp. (12 g)   salt

For   the   topping 

1 16-oz.   can peeled tomatoes, crushed by hand
14 oz. (400 g)   mozzarella cheese, thinly sliced
10    thin slices Parma ham

Directions

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic.Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil.  transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours.  the dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over the surface, and then arrange the mozzarella (at room temperature) on top.
Let it rise for another 40 minutes. Bake in the oven at 425°F (220°c) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.
As soon as the pizza comes out of the oven, arrange the ham slices (at room temperature) on top.

Read More

Pizza with arugula and Parmigiano-reggiano cheese

Recipe Source "Pizza Bread And More by Academia Barrilla"

If you think of bread as a pleasure, then pizza is an even greater pleasure.

Ingredients 

For   the   Dough

• 4 cups (500 g)    all-purpose flour or Italian “00” flour, plus more as  needed
• 1 1/2 cups (350 ml)    lukewarm water
• 1 1/2 tbsp. (20 ml)   extra-virgin olive oil
• 1 tbsp. (10 g)   fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
• 2 tsp. (12 g)    salt

For   the   Topping

• 1 16-oz.   can medium peeled  tomatoes, crushed by hand
• 14 oz. (400 g)   mozzarella cheese, thinly sliced
• 4 oz. (113 g)   baby arugula, chopped 
• 5 1/4 oz. (150 g)    fresh-grated Parmigiano-Reggiano cheese

• PREP
  15 mins
• COOK
  20 mins
• READY IN
  2-7 Hours

Directions:

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.  Knead the dough until smooth and elastic.  rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes. 

Grease a 12-inch round pizza pan with oil. transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.

If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours.  the dough will rise perfectly well in the refrigerator, becoming light and fragrant.

When the dough has risen, spread the tomatoes over the surface, and then top with the mozzarella (at room temperature). Let it rise for another 40 minutes and then bake in the oven at 425°F 

(220°c) for 20 minutes or until the crust is golden brown.

As soon as the pizza comes out of the oven, garnish it with the aru -gula and  parmigiano-reggiano cheese (all at room temperature).

Read More

Pissaladiera (Italian Pizza)

Recipe Source "Pizza Bread And More by Academia Barrilla"

If you think of bread as a pleasure, then pizza is an even greater pleasure.

Ingredients 

For   the   Dough

• 4 cups (500 g)    all-purpose flour or
• Italian “00” flour, plus more as  needed
• 1 tbsp. (10 g)   fresh yeast ,  crumble for 2 hours rising time, or 1 1/4 ts (4 g) for 7 hours rising time
• 1 1/2 cups (350 ml)    lukewarm water
• 1 1/2 tbsp. (20 ml)    extra-virgin olive oil
• 2 tsp. (12 g)    salt

For   the   Topping

• 11 oz. (300 g)   onions, thinly sliced
• 2 tbsp. (30 ml)    extra-virgin olive oil
• 10    anchovy fillets in salt 
• 2 cups (500 g)    crushed tomatoes
• 1   small bunch of basil, chopped
• 3 1/2 oz. (100 g)    taggiasca or other small black olives
• chopped fresh oregano
• salt

• PREP
  20 mins
• COOK
  30 mins
• READY IN
  70 mins

Directions:

Put the flour onto a clean work surface and make a well in the center.  Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt. Knead the dough until smooth and elastic.  cover the dough with a kitchen towel and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Roll out the dough on an oiled pizza pan or baking tray and let it rise again for about 10 minutes.

Meanwhile, sauté the onions over low heat in a pan with oil. add the anchovy fillets and crushed tomatoes. cook for 5 to 10 minutes and then add the basil. alternatively, you can add the basil when you remove the pizza from the oven.

Let the sauce cool and then spread it over the dough, garnish with olives, and sprinkle with oregano and salt.

Bake in the oven at 375°F (190°c) for 30 minutes, or until the 

crust is golden brown

Read More

Tropical Lime

Recipe Source "Healing Smoothies by Daniella Chace"

Bananas are an excellent source of antioxidants and prebiotics, which support the growth of the healthy bacteria in our digestive tracts.

This creamy banana and mango smoothie has a tea base, so it’s not too sweet, and coconut gives this rich concoction the perfect balance of tropical flavors

Ingredients 

• ½ frozen banana
• 1 lime wedge
• ½ cup pomegranate juice
• ½ cup fresh mango
• ½ cup frozen green tea cubes
• 2 tablespoons shredded unsweetened coconut
• 2 tablespoons hulled hemp seed

• PREP
  5 mins
• COOK
  0 mins
• READY IN
  20 mins

Directions:

1.Combine all ingredients in a high-power blender or food processor and blend until smooth. Drink immediately.

• Tip
• Nutrition Facts (per serving)

  Calories 228

  Fat 12 g

  Carbs 27 g

  Fiber 5 g

  Protein 4 g

Read More

Apple Pie Oatmeal

Recipe Source "Web"

"Oats is low in sugar and low in GI making it good for a satisfying breakfast. It is high in carbs but fibre too.So eat in moderation. Raisins are okay if you want an occasional treat. Just only use a small amount as they have 59g of sugar per 100g! I use prunes, chopped. They are an excellent source offibre and come in at 38g of sugar.

Ingredients 

• 1 cup milk (unsweetened almond works too)
• ½ cup oatmeal (catmeal have has 0.5g sugar per 100g and 12g of carbs)
• ¼ cup unsweetened applesauce or homemade stewed apricots to keep sugar down.
• 1 tsp prunes, chopped
• ½ tsp vanilla
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste

• PREP
  5 mins
• COOK
  10mins
• READY IN
  25 mins

Directions

1. Cook the oats in milk. Once they are done, add applesauce and prunes, as well as vanilla,cinnamon and nutmeg.

2. Decorate with walnuts or other roasted nuts

• Tip
• Serve as per your own desire

Read More

Nutty Porridge

Recipe Source "Web"

If the dried fruit is too high in sugar for you in this recipe, opt for fresh apricots or berries instead.

Ingredients 

• 1 cup oatmeal (or quick oats. Oatmeal have has 0.5g sugar per 100g and 12g of carbs)
• 2 cups water
• salt to taste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup prunes or raisins (prunes have 38g of sugar per 100g, raisins have have 59g of sugar per 100g)
• 1/4 cup sliced almonds, or walnuts (almonds 3.5g sugar per 100g and 22g carbs. Walnuts have 2.6g sugar and 14g carbs)
• 1 cup milk of your choice
• 1/2 Tbsp honey or maple syrup
• Garnish with fruit and walnuts if desired.

• PREP
  5 mins
• COOK
  15 mins
• READY IN
  20 mins

Directions:

1.Bring the water to a boil in a saucepan with the salt

2. Turn heat to low and add the oats

3. Cook for about 5 minutes, stirring so that the oatmeal doesn't stick together.

4. Add cinnamon, nutmeg, raisins and almonds, stir, cover the pan and turn off heat. Let sit for a few minutes. Serve with milk and honey.

• Tip

• You may like to serve this with a milk Shake.

Read More

Breakfast in a Glass (Banana Smoothie)

Recipe by Muhammad Tahir

Bananas are high in potassium, have fiber and protein, but are high in fructose. They are however a natural fruit and a "food" so eaten in moderation, especially for breakfast when you have a busy morning ahead of you is okay. If not, leave out the banana and go for a berry smoothie instead!

Try squeezing your own fruit juices.

Ingredients 

• 1 1/4 cups natural orange juice
• 1/2 ripe small banana, peeled and sliced (12 g of sugar per 100 g and 23 g of carbs, but 2.6 g in dietary fiber)
• 1 1/2 cups frozen berries such as blueberries or raspberries
• 1/2 cup silken tofu (optional - it has 2.7 g of sugar per 100 g and 1.9 g of carbs)
• a few ice cubes, crushed

• PREP
  5 mins
• COOK
  0 mins
• READY IN
  15 mins

Directions

1. Mix orange juice, banana, berries, tofu & crushed ice until smooth and frothy. 
2. Very tasty – brimming with soy protein, fibre and a host of other nutrients.
3. Give this smoothie the party look by decorating with an umbrella, straw and slice of fruit.

• Tip

• Try squeezing your own fruit juices.

Read More