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Zataar & Cheese Gluten Free Pizza

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Zataar & Cheese Gluten Free Pizza

Ingredients

    • 1 Toscano Gluten Free Pizza Base
    • 1 tbsp of Extra Virgin Olive Oil
    • 1 tbsp of Zataar
    • Grated Mozzarella
    • Grated Parmesan
    • Slices of Haloumi

    Method

    1. Preheat oven to 230°C
    2. Combine a tbsp of Extra virgin Olive Oil and one tbsp of Zataar to create a paste
    3. Spread evenly on the Toscano Gluten Free Pizza Base
    4. Top with grated Mozzarella and Parmesan
    5. Add the slices of Haloumi
    6. Bake for 5-8 mins until cheese melt and golden
    7. Enjoy!

    Recipe by @thelebaneseplate

Toffee Apples Waffles

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Toffee Apples Waffles

  • Ingredients

    • 1 Granny Smith Apple
    • 1 tbs of Butter
    • 1 tbs of brown sugar
    • 25g of Ricotta Cheese
    • Toasted Pecans
    • Cinnamon 
    • Toffee Sauce

    Method

    1. Melt butter and brown sugar on the stove-top in a heavy saucepan or the top of a double boiler over medium-low or medium heat. 
    2. Toast the waffles for 1 min on each side
    3. Remove from the pan and evenly spread with Ricotta cheese
    4. Place the Granny Smith slices and top with toasted pecans
    5. Drizzle with Toffee Sauce and Cinnamon
    6. Enjoy!

    Recipe by @sugaretal

Tropical Bruschetta

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Tropical Bruschetta

  • Ingredients

    • 4 Toscano Bruschetta
    • Whipped Coconut Cream
    • 1 Whole Mango
    • 12 fresh Strawberries
    • Toasted Coconut Chips
    • Honey 

    Method

    1. Lightly toast the slices of Toscano Pizza Bruschettina until they are golden.
    2. Evenly spread the whipped Coconut Cream on the Bruschetta
    3. Add the previsously cut strawberries and the mango on the bruschetta
    4. Spread with Toasted Coconut Chips
    5. Drizzle with honey
    6. Enjoy!

    Recipe by @sugaretal

Good Morning Waffles

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Good morning Waffles

  • Ingredients

    • 4 Toscano Traditional Belgian Waffles 
    • Hazelnut Spread
    • Berries
    • Shredded Coconut
    • Peanut butter
    • Bananas
    • Chia Seeds

    Method

    1. Place waffles in the toaster on medium heat for 2-3 minutes 
    2. Evenly spread hazelnut Spread on the waffles
    3. Add the berries on two first waffles 
    4. Spread with shredded Coconut
    5. Add the sliced bananas on the 2 other ones
    6. Spread with Chia Seeds
    7. Enjoy!

    Recipe by @_anitaao

Prosciutto, figs and Goat cheese Gluten Free Pizza

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Prosciutto, figs and Goat cheese Gluten Free Pizza

  • Ingredients

    • 1 Toscano Gluten Free Pizza Base
    • 6 fresh figs cut in half
    • 300g of Goat Cheese
    • 6 slices of Fresh Prosciutto
    • Olive Oil
    • Balsamic Vinegar
    • Fresh Rocket Leaves
    • Slices of Chili

    Method

    1. Evenly add the fresh figs, goat cheese and prosciutto on the base.
    2. Bake for 12-15 mins.
    3. Once cooked, drizzle the pizza with Olive oil and balsamic vinegar.
    4. Add the fresh rocket leaves and the slices of Chili.
    5. Enjoy!

    Recipe by @feelgoodfoodie.au

Green Goodness Bruschetta

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Green Goodness Bruschetta 

Ingredients

  • 6 slices of Toscano Bruschetta Bread
  • 180 g of Pea
  • 300 g of Danish Feta
  • A bunch of dill

Method

1. Lightly toast the slices of Toscano Pizza Bruschettina until they are golden.

2. Cook the peas as required and smash them lightly

3. Garnish each slice smashed peas, danish Feta and top with dill. 

4. Season with salt and pepper and a drizzle of lemon. 

5. Enjoy!

 

Recipe by @shelleysgoodeats

Gluten Free Pissaladière Pizza

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Gluten Free Pissaladière Pizza

Ingredients

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • onions (600gm), thinly sliced
  • garlic cloves, thinly sliced
  • thyme sprig
  • large vine-ripened tomatoes (about 180gm each)
  • 100 gm Fontina, diced
  • 16 large Kalamata olives, pitted and halved
  • 8anchovy fillets, rinsed
  • To serve: basil leaves, torn

Method

  1. Heat oil in a saucepan over low-medium heat, add onion, garlic and thyme, cover and stir occasionally until onions are tender (20-25 minutes), then remove lid and stir occasionally until golden (45-55 minutes).
  2.  Meanwhile, blanch tomatoes until skins split (30-40 seconds). Drain, refresh, then drain, peel, remove seeds, finely chop and set aside. Add to onion mixture, increase heat, cook until liquid evaporates and mixture is thick (10-15 minutes). Remove from heat (discard thyme), set aside to cool, then add Fontina.
  3. Preheat oven to 200C fan-forced. Roll dough on a lightly floured surface to a rough 30cm x 35cm rectangle and transfer to a greased oven tray.
  4. Spread onion mixture over dough, arrange olives and anchovies on top and stand until well-risen (15-20 minutes). Bake until crust is crisp (20-25 minutes), serve warm drizzled with extra-virgin olive oil, scattered with basil.

Recipe by @irregular.endings