Pepperoni Pizza

Easy recipe that allows for multiple variations.


    • 1 1/2 cups bread flour (all purpose flour works too)
    • 3/4 teaspoon yeast (instant yeast or active dry yeast)
    • 3/4 teaspoon sugar
    • 1/4 teaspoon salt
    • up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)
    • 1 Tablespoon olive oil
  • 2/3 cup pizza sauce
  • 4 ounces part-skim mozzarella cheese, shredded
  • about 20 slices reduced fat turkey pepperoni


    1. Place the flour, yeast, sugar & salt into a mixing bowl.
    2. Add warm water and oil slowly until dough forms a mass (you may not need all the water)
    3. Combine and knead until dough is smooth & elastic (knead 2 min. with the mixer or 3 min. by hand).
    4. Cover with plastic wrap and let rest at least 10 minutes.
  1. Set oven with bottom rack and preheat to 425° F.
  2. Using 2 teaspoons olive oil, grease the entire surface of a 14” pizza pan with holes.
  3. Place pepperoni slices between double layers of paper towels, between 2 plates, and microwave for 30 seconds. Other toppings (mushrooms/peppers) should be microwaved the same way (but for 1 minute) to remove moisture. Blot afterwards if needed.
  4. On a lightly floured surface, roll the dough into a 10-inch circle.
  5. Stretch the dough by hand, using a closed fist, letting the dough hang down to stretch.
  6. Press the dough into the pan. Add sauce, cheese, and pepperoni. Bake 15 – 20 minutes.

Potato Tuna Patties

This is for “Big Tuna”.  Easy and quick.


Makes about 12 patties

10 oz (300 g) potatoes, boiled with their skin on and chilled 1 can (7 oz- 185g) tuna in oil, drained, flaked 1/2 cup corn kernels 2 spring onions, chopped 1 egg lemon zest from 1 lemon 1/2 cup breadcrumbs Salt and freshly ground black pepper 2 tbsp olive oil 1/2 cup breadcrumbs, for coating Directions 1. Mash the potatoes using a potato masher. 2. Add the tuna flakes and mix with a fork. 3. Add corn kernels, chopped spring onions, egg and breadcrumbs. 4. Finally add lemon zest and season with salt and pepper. Stir well to combine. 5. Divide mixture into 12 portions. Shape them into patties. Place breadcrumbs on a plate and add the patties to coat. 6. Heat oil over medium high heat in a nonstick pan. Cook patties for about 3 minutes on each side until golden brown. Transfer the patties to a plate lined with paper towel to remove excess oil. Clean the pan with a paper towel and repeat until all patties are done. 7. Serve with your favorite salad, and sauce. We served it with our homemade chilli jam.

Caramelized Onion Burgers

This sure beats McDonalds, Burger King or Carls Junior.


    •  2 ¼ lb of Ground Beef 85/15 (85 percent lean 15 percent fat)
    •  2 Tbsp of Salt Free Steak Seasoning
    •  About 1 Tbsp of Worcesteshire Sauce
    •  4 Tbsp of Finely Chopped Parsley
    •  4 Cloves of Garlic, finely minced
    •  Salt
    •  8oz of Gruyere cheese, or shredded
    •  8 Small Kaiser Rolls
    •  Slices of Fresh Tomatoes and Lettuce
    •  Mayonnaise
    •  Whole Grain Mustard
    •  Salt and Pepper

For the Onions:

  •  2 Large Yellow Onions, thinly sliced
  •  2 Tbsp of Olive Oil
  •  2 Tbsp of Unsalted Butter
  •  1 tsp of Granulated Sugar
  •  Salt and Pepper, to taste


Pan Pasta

Super innovative way to prepare pasta in a pan.

Arrange the organic tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Put the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock. Place the pan over a medium high heat and bring the contents of the pan to the boil. Stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce. Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt, oregano, parsley and ground black pepper to serve.

Spinach & Ricotta Tortellini

Great and easy to make dish.



  • 300 g pasta flour (’00’)
  • 3 eggs
  • 1 tsp salt
  • 1 drizzle of olive oil
  • 1 pinch of ground nutmeg
  • 1 handful of semolina, for rolling/dusting


  • 200 g fresh spinach
  • 100 g ricotta cheese
  • 25 g Parmesan, grated
  • 1 egg yolk
  • 1 pinch of salt and pepper


  • 250 g cherry tomatoes
  • 1 clove of garlic
  • 1 pinch of salt and pepper
  • 150 ml white wine
  • 1 bunch of fresh basil