- Natures Best
- Special Events
- Recipe Videos
Saturday, August 14, 2010
Lychee Lemon Sparkler and Thin Crust Thyme Pizza
An absolutely entertaining drink and snack
The juicy sweet tropical fruit - Lychee ,is a rare delicacy.The lychee juice that is more common than the whole fruit can be used to make refreshing summer drinks.Lemon and mint in the sparkler is a flavorful compliment to the sweetness of lychee.
Recipe : Lychee Lemon Sparkler
2 cups of Lychee juice,chilled
1 lemon,halved ,seeded and juiced
3 tablespoon agave nectar(optional)
6 ounce bottle of lime flavored soda water
few fresh mint leaves
Mix the lemon,lychee and agave nectar in a big pitcher.Add in the soda water.Pour in tall glasses and pour a cup of soda water in each.Garnish with fresh mint leaves and slice of lemon.Serve immediately.
Lighter in calories this thin crust pizza squares with simple toppings of onion ,partly skimmed cheese and aromatic thyme ,makes a thoroughly enjoyable evening snack.The fresh thyme was from my own herb pot.
Yields: 2 Pizzas 8x15 inches
2 cups whole wheat flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoon Cornmeal, for dusting
1 tablespoon extra virgin olive oil
1 medium red onion,sliced
1 cup partly skimmed mozzarella cheese
1 teaspoon fresh thyme leaves
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll 2 rectangular pizzas about 8x15 inches and 1/4 inch thick.Sprinkle some corn meal on a baking tray or pizza stone.Place the pizza,sprinkle the cheese,onions and thyme all over.
Place in the middle rack of the oven and bake for 15-20 minutes until crust has risen and is golden and the cheese has melted.Cut in squares and serve warm.
This is my entry for this week's Yeast Spotting