Silver and Gold Magazine Autumn 2020 - Page 19

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: | 905.981.2373 PURCHASE: 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: 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. ESTATE ORGANIZING HOME & SMALL BUSINESS ORGANIZING Contact us at 905 691 4414 / Silver & Gold Magazine ~ FALL 2020 19