Tasty and Easy Recipes

Ingredients:
1 kilogram bread flour
1 1/2 tablespoon salt
1/2 tablespoon sugar
1/2 ounce (15 grams) active-dry yeast
2.5 cups (.6 liters) lukewarm water
2 ounces (60 grams) canola oil

Method:
1. Sift flour into a large mixing bowl. Add remaining ingredients. Mix with an electric mixer until a unified ball of dough has formed.
2. Put the dough in an oiled bowl. Cover with a towel. Let rise in a warm place for 1 hour, or until doubled in size.
3. Punch down the dough. Knead the dough for a few minutes.
4. Preheat the oven to 200°C. Line 3 cookie sheets with parchment paper and spray with non-stick spray.
5. Break the dough into 3 portions, and roll the dough out until it covers the whole sheet.
6. Let the dough rise for another 10-15 minutes on the cookie sheets.
7. Spread olive oil and coarse sea salt on the dough. You can also spread chopped herbs such as thyme or rosemary on the dough.
8. Bake at 200°C for 15 minutes, or until golden on top.

For pizza, bake for 10 minutes without cheese, add cheese and then bake another 5 minutes.

Cut the bread into squares. Serve the bread hot out of the oven or at room temperature.

Ingredients:
750g frozen organic raspberries
85g fructose (available at supermarkets)
10 ml (2 tsp) vodka (optional)
Crushed ice

Method:
Thaw the raspberries, then pur’e them in a blender.
Pass the pur’e through a coarse sieve to remove the seeds.
Weigh out 600g of the pur’e and add to a bowl containing the fructose and vodka if using.
Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin.
Slowly add spoonfuls of crushed ice. Continue mixing and adding ice a little at a time until the sorbet has frozen. Serve immediately or place in the freezer.

Ingredients:
20 large White Mushrooms
1/3 cup Onion, diced
2 tbsp Cornflake Crumbs
2 tbsp Bread Crumbs, fine
2 tbsp Parmesan Cheese, grated
3 tbsp Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Method:
Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax paper. With the microwave on High, cook for 45 seconds.

Add the crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the edge of a large round microwave plate. Cook on medium heat for 3 minutes, turning the plate every minute for even cooking. Serve hot.