Frozen Coffee Yogurt

Ingredients:
720ml / 720g / 3 cups / plain Greek yogurt (0% fat) or any other plain yogurt
360ml / 360g / 1 1/2 cups organic fat-free milk or any other milk
120ml / 150g / 1/2 cup agave nectar
2 tablespoons / 8g instant espresso powder
2 teaspoons / 10ml / 10g lemon juice

Mix all the ingredients together and put into an ice-cream maker for 30 minutes.  Then transfer into a container and place into the freezer until required.

Enjoy on a hot spring day with an Amaretti biscuit.

Pizza Mania

Ingredients for two bases:

350g wholemeal spelt flour

2 teaspoons salt

2 packets (14g) easy-blend dried yeast

1 teaspoon molasses or brown sugar

2 tablespoons olive oil

240g (240ml) hand-hot water

Polenta (cornmeal) for rolling out

Sift flour, salt, and yeast together in a bowl, make a well in the centre, then add the oil and water and molasses.  Mix and knead into a dough.  When the bowl is clean, lightly oil the bowl and put the dough back into.  Cover the bowl with cling film and leave for an hour at room temperature till the dough doubles in size.

Preheat the oven to 230oc.  Sprinkle the work surface with cornmeal and lightly roll out the dough into two rounds, rectangles or squares to fit your lightly oiled baking sheets.  Cover with cling film again and leave until risen (30 minutes) and then add your toppings.

Topping for Green:

1/2 jar pesto

handful of green olives

1/2 cup of frozen peas

1/2 packet of Feta cheese

Topping for Red:

1/2 jar red pesto / tomato sauce

handful of black olives

1/2 red pepper

1/2 packet of Feta cheese

Cook for 10-12 minutes. Check to make sure it is cooked on the bottom of the pizzas, especially the centres. If not give it a couple of extra minutes in the oven.

Enjoy with a lovely fresh green salad.