Greek Yogurt + Self-Rising Flour:
“Easy Pizza Dough”
The Second Edition of this award
winning book is now available on Amazon!
TASTE CANADA WINNER | GOLD AWARD, SPECIAL INTEREST FOOD & BEVERAGE
SILVER AWARD, CANADA FOOD CULTURE
The Culinary Saga
of new iCeland
SeCond ediTion
reCipeS from The ShoreS of lake winnipeg
“...anyone with a drop of
Icelandic blood,
or even anyone who
wishes they were Icelandic,
should own this book.”
-Agnes Bardal Comack,
Lögberg-Heimskringla
This unique book includes
historical food articles from
the New Icelandic settlement
newspaper Framfari
and comparative analysis of
Guðrún Jónsdóttir’s
Matreiðslubók, an Icelandic recipe journal written in the
early 1900s. There are also comments and tips from
recipe testers across North America and historical
overviews of the New Icelandic settlements and the
Lake Winnipeg fisheries.
kriSTin olafSon-JenkynS
For more information contact Mackenzie Kristjon at:
[email protected] | 905.981.2373
PURCHASE:
https://www.amazon.ca/Culinary-Saga-New-Iceland-Winnipeg/dp/
B086B9VCHW
This is the easiest way to make pizza
dough, if you don’t want to wait for
yeast to rise! Makes a great thin crust.
Recipe + image by:
Thegunnysack.com
WE LISTEN. WE ORGANIZE.
WE MAKE LIVES BETTER.
DOWNSIZING & RELOCATION
Ingredients:
1 cup of self-rising flour
1 cup plain Greek yogurt (may be fat free)
How to:
• Preheat oven to 425°F and grease a baking sheet.
• Mix the flour and yogurt in a stand mixer on low
speed, using the hook attachment, until a ball forms.
• Put dough on a floured surface and knead to form into
a ball, using a bit more flour if necessary.
• Roll the dough out to shape and move onto greased
pan.
• Add toppings and bake for 17-20 minutes until the
crust is golden brown.
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Silver & Gold Magazine ~ FALL 2020
19