Guava Fizzer

Ingredients:

• 
  
•  2 cups chilled guava nectar
•  2 x 750ml bottles chilled sparkling white wine

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Citrus Soda

• 
  
• Ingredients:
• 
  
• 
  
•  200ml fresh lime juice
•  100ml fresh lemon juice
•  160g (1 cup, firmly packed) finely chopped palm sugar
•  1.5L (6 cups) chilled soda water
•  2 limes, quartered
•  Ice cubes, to serve

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Fresh Lemonade

Ingredients:

•  1 cup (250ml) lemon juice
•  2 cups (500ml) water
•  3/4 cup (155g) caster sugar
•  1 lemon, thinly sliced

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Okonomiyaki - Japanese Pizza

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

Source: http://www.101cookbooks.com/archives/japanese-pizza-recipe.html

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Italian Bread Creamy Pesto Pepperoni Pizza

INGREDIENTSNutrition

YIELD8 pizzasUNITSUS

• 2large Italian bread, unsliced
• 3cups ricotta cheese
• 1⁄3cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
• 1⁄4cup grated parmesan cheese(use more to taste if desired)
• salt and pepper
• 1cup sliced black olives (very well drained pat dry with a paper towel, can use more)
• 2(4 ounce) packages pepperoni, sliced (use more if desired)
• 2 1⁄2cups shredded mozzarella cheese (or to taste)

DIRECTIONS

1. Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
2. Heat oven to 450°F (regular or convection air-bake).
3. Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
4. In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
5. Spread on the bread crusts.
6. Sprinkle the olives on top of the ricotta.
7. Top with pepperoni slices.
8. Top with shredded mozzarella cheese.
9. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
10. Place on sheet on one rack and the other on the other rack.
11. Bake for about 10-12 minutes (the cheese should be well melted).
12. Cool for about 5 minutes.

Source: http://www.food.com/recipe/italian-bread-creamy-pesto-pepperoni-pizza-137758?photo=147250

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Italian Pizzaiola (Beefsteak Pizza Style)

INGREDIENTSNutrition

SERVINGS 4UNITS US

• 1 -2lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
• 1(14 1/2 ounce) can Italian stewed tomatoes
• 1teaspoon dried oregano
• 1teaspoon dried parsley
• 1teaspoon onion salt
• 1⁄2teaspoon black pepper
• 1⁄2teaspoon crushed red pepper flakes
• 3garlic cloves, finely minced
• 4tablespoons olive oil
• 1 -2cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350°F (325°F is using glass baking dish).
2. Place steaks, in one layer, in a 9x13-inch baking pan.
3. Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
4. Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
5. Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
6. Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
7. Return to oven and bake until cheese is melted.
8. *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.

Source: http://www.food.com/recipe/italian-pizzaiola-beefsteak-pizza-style-57839?photo=241550

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An Italian's Classic Pizza Dough

INGREDIENTSNutrition

SERVINGS4-6YIELD2 piesUNITSUS

• 1teaspoon salt
• 1tablespoon honey
• 2tablespoons olive oil
• 3⁄4cup cool water
• 1(1/4 ounce) envelope active dry yeast
• 1⁄4cup warm water
• 3cups flour
• 2tablespoons butter

DIRECTIONS

1. In a small bowl combine salt, honey, olive oil, and cool water.
2. Mix well and set aside.
3. In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
4. After proofing combine honey mixture and yeast in one large mixing bowl.
5. Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
6. Place dough ball on lightly floured surface and knead until smooth.
7. Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
8. Divide into two equal sized dough balls.
9. If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
10. Roll out into two pies and add your favorite sauce and topping combinations.

Source: http://www.food.com/recipe/an-italians-classic-pizza-dough-184812

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