How to make Naan Bread

You'll need this:
225g strong white flour
1⁄2 teaspoon salt
1 sachet fast-action yeast
4 tablespoons warm milk
1 tablespoon
sunflower oil
2 tablespoons
plain yoghurt
1 egg, beaten
Oil for greasing

Here's what to do:
1. Sieve the flour and salt together into a bowl and stir in the yeast.
2. Mix in the other ingredients and bring together with your hands.
3. Knead for 5 minutes, then leave in a warm place to double in size. This will take about 30–40 minutes.
4. Heat the oven to its highest temperature and heat some oil on a baking tray for 5 minutes.
5. Divide the dough into 3 pieces and roll out each piece into a teardrop shape.
6. Remove the baking tray from the oven and lay each naan on the hot tray. Bake immediately for 4–5 minutes, or until they have ballooned and started to turn golden brown.
7. Serve warm.

Making Granola

Granola is endlessly variable, bound only by your whims. Here’s a tip of creating your signature version.

Instructions and Ingredients:

• Start by positioning the racks in the top and bottom thirds of the oven and preheating the oven to 350°F .

• Spread 6 cups rolled oats (do not use quick-cooking or steel-cut oats) on a very large baking sheet. Toast in the top third of the oven for 10 minutes. Transfer to a very large bowl. (Maintain the oven’s heat.)

• Next, mix one item from each of the following two lists in a small saucepan set over medium heat.

(a) 2⁄3 cup of any one of these sweeteners:
Honey
Maple syrup
Unsweetened apple juice concentrate, thawed
Unsweetened white grape juice concentrate, thawed
Sweetened cranberry juice concentrate, thawed
Cane syrup, such as Lyle’s Golden Syrup
Agave nectar 

(b) 2⁄3 cup of any one of these fats:
Walnut oil
Almond oil
Canola oil
Safflower oil
Grapeseed oil

• The moment the mixture starts to steam, take the pan off the heat. Stir in

1 tablespoon vanilla extract
and set aside to cool for 5 minutes.

• As that mixture cools, stir all of the following into the toasted oats:

1⁄2 cup wheat germ
1⁄4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt

• Also add one item from each of the following two lists to the toasted oats mixture:

(a) 1⁄2 cup nuts, seeds, or coconut:
Finely chopped walnut pieces
Finely chopped pecan pieces
Chopped unsalted cashews
Sliced or slivered almonds
Unsalted shelled sunflower seeds
Shredded unsweetened coconut 

(b) 1⁄2 cup fortifier:
Powdered dry milk
Powdered fat-free dry milk
Powdered fat-free dry whey

• Finally, stir in the prepared cooked sweetening and oil mixture.

• Spray two large baking sheets with nonstick spray or grease them with a little oil dabbed on a paper towel. Divide the oat mixture between the two baking sheets, spreading it to the corners. Place the trays in the top and bottom thirds of the oven and bake for 10 minutes, stirring once.

• Reverse the trays top to bottom and back to front, and continue cooking until lightly browned and fragrant, about 10 more minutes, tossing and stirring once or twice.

• Place the baking sheets on wire racks. Stir 1 cup of any one of the following or any combination into the mixture on the trays (1⁄2 cup into each tray): 

• Chopped dried apples, chopped dried apricots, chopped dried figs, chopped dried pineapple, chopped dried strawberries, dried blueberries, dried cranberries, dried currants, raisins

• Cool to room temperature on the trays without disturbing, about 1 1⁄2 hours. 

To store: Break up and seal in plastic bags or containers; the granola will keep in a dark, dry place at room temperature for up to 2 months.

Breakfast Smoothies

No wonder smoothies have taken over breakfast: they’re fast, flavorful, and nutritious. Unfortunately, like muffins, they have also gotten supersized. So keep the servings within reason and use fat-free yogurt or skim milk.

How to Make a Smoothie
Here's how, put the ingredients in a blender in the order listed; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.

Banana Mango Smoothie

• 1 ripe banana, peeled and broken into pieces
• 1⁄2 cup chopped peeled pitted mango
• 1⁄4 cup yogurt (regular, plain, or fat-free)
• 1⁄4 cup orange juice
• 2 teaspoons honey
• 1⁄8 teaspoon ground cinnamon

Lemon Berry Smoothie

• 1⁄2 cup sliced fresh strawberries
• 1⁄2 cup lemon sherbet or sorbet
• 1⁄4 cup fresh or frozen blueberries
• 1⁄4 cup fresh or frozen raspberries

Banana Melon Smoothie

• 1 ripe banana, peeled and broken into chunks
• 3⁄4 cup chopped, peeled, seeded honeydew or cantaloupe
• 1⁄4 cup yogurt (regular, low-fat, or fat-free)
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon vanilla extract

Fruit and Berry Smoothie

• 4 medium apricots, pitted and halved
• 4 hulled strawberries, sliced
• 1 cup yogurt (regular, low-fat, or fat-free)
• 1⁄4 cup white grape juice
• 1 tablespoon wheat germ

Peach Melba Smoothie

• 1 medium ripe peach, pitted and cut into wedges
• 1⁄2 cup vanilla frozen yogurt (regular, low-fat, or fat-free)
• 1⁄2 cup fresh or frozen raspberries
• 1 tablespoon lime juice
• 1⁄8 teaspoon almond extract

Peanut Butter Smoothie

• 4 to 5 ice cubes
• 1 ripe banana, peeled and broken into chunks
• 1⁄2 cup milk (regular, low-fat, or fat-free)
• 1 tablespoon creamy peanut butter
• 2 teaspoons honey
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon grated nutmeg

Strawberry Melon Protein Smoothie

• 6 hulled strawberries, sliced
• 3⁄4 cup peeled, seeded cantaloupe or honeydew chunks
• 1⁄3 cup pineapple juice
• 2 tablespoons unflavored protein powder

Chocolate Banana Protein Smoothie

• 3 ice cubes
• 1 ripe banana, peeled and broken into chunks
• 1 cup yogurt (regular, low-fat, or fat-free)
• 2 tablespoons chocolate syrup
• 2 tablespoons unflavored protein powder
• 1⁄2 teaspoon vanilla extract

Savory Cucumber Smoothie

• 1⁄2 cup peeled, seeded, and chopped cucumber
• 1⁄2 cup blackberries
• 1⁄2 cup apple juice
• 3 torn basil leaves

Pear Smoothie

• 1 small ripe pear, peeled, cored, and roughly chopped
• 1 ripe banana, peeled and broken into chunks
• 1⁄3 cup white cranberry or white grape juice
• 1 teaspoon lemon juice
• 1⁄8 teaspoon almond extract