Skyr breakfast pizza

Ingredients:
130g plain white flour
1 ½ teaspoon of baking powder
½ teaspoon of salt
140g Bohušovický SKYR Natur
Handful of baby spinach
55g of grated mozzarella
8 chopped cherry tomatoes
4 eggs
2 slices of bacon

Process:
Warm up the oven to 220°C. Mix the flour, baking powder and salt in a bowl and add skyr. Mix until the dough is smooth. Flour your work surface and take out the dough. Knead the dough until it stops sticking and then divide it into 4 pieces. Flour you work surface and roller again and make 4 thin ovals and put them on a baking tray. Add spinach, mozzarella and tomatoes on top and leave the middle empty for the egg. Break the egg gently in the middle and add bacon. Bake 10 to 12 minutes until the crust is golden and the egg is ready. Season the pizza with salt and pepper. You can change the topping according to your tastes; if you like the egg yolk more runny; add the egg after a few minutes in the oven.

Cream Skyr pasta with bacon and green beans

Ingredients:
500g of pasta
400g frozen green beans
2 teaspoons of olive oil
4 slices of thick bacon
200g Bohušovický Skyr Natur
80g parmesan cheese
Salt and freshly ground pepper
Juice form half a lemon
Handful of fresh chives

Cooking process:
Bring water in a big pot to a boil, season with salt and add pasta. Just before the pasta is ready add the green beans and bring to a boil again. Meanwhile chop the bacon in little cubes, warm up the olive oil in a flat pan and brown the bacon while stirring occasionally. Depending on the bacon get rid of the additional fat, leave only about two tablespoons in the pan. Add Skyr and parmesan cheese. If the mix is too thick add a bit of water. Add salt, freshly ground pepper and lemon juice. Serve with grated cheese and thinly chopped chives.

Exotic chicken soup with Skyr

Ingredients:
½ a cup of basmati rice
1l of chicken broth
0,5kg chicken thighs
140g Bohušovický Skyr natur
1 big egg yolk
2 tablespoons of flour
300g canned chickpeas
1 tablespoon extra virgin olive oil
Pinch of salt and freshly ground pepper
150g of butter
2 teaspoons of milled garlic
2 teaspoons of sweet paprika
Pinch of cayenne pepper
Handful of fresh mint leaves
Thin slices of lemon

Cooking process:
Bring water to a boil, add rice and boil on moderate heat for approximately 15 minutes. Meanwhile warm up the broth in a middle sized pot, add the chicken and cook for about 10 minutes. Take the meat out of the broth and then add a mixture of skyr, egg yolk and flour. Warm up while stirring continuously. Rinse the chickpeas and add them into the broth. Add the cooked rice and chicken. Season the soup with salt and pepper. Warm up the butter on a flat pan, add milled garlic, paprika, cayenne pepper and simmer for about two minutes until the mix smells nice. Serve the soup in bowls and add drops of the garlic butter. Garnish with mint and thin slices of lemon.

Home Skyr ice cream

Ingredients:
2 peaches
60g of cane sugar
250g Skyr natur
1 teaspoon of lime juice

Process:
Chop the peaches into small pieces and freeze them. Mix the frozen peaches gently with cane sugar. Add Skyr and lime juice and continue mixing until you have a smooth puree. Leave the mixture in a bowl in a freezer for 2 to 3 hours and then mix the whole cream again. Now the ice cream is ready to serve. Or keep in the freezer till later.

Skyr bread

Ingredients:
450g plain white flour
1 teaspoon of baking soda
½ teaspoon of salt
300g Skyr natur

Process:
Mix the flour, salt and baking soda in a bowl. Add Skyr and mix everything into dough. Flour your working surface and knead the dough about 30 seconds. Put the not too high loaf on a greased baking tray and make an X shape in the middle. Bake the bread at 190°C for 45 minutes. After few minutes out of the oven, wrap the bread in a damp tea towel and let it cool down completely. Serve sliced bread with fresh butter.

Raspberry Skyrcake

Ingredients:

Crust
150g of butter biscuits
30g roasted hazelnuts
50g of warmed up butter

Filling
24g gelatine powder
300g of raspberries
4 x 140g Skyr natur
360g cream cheese
100g powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla paste
Pinch of salt

Process:
Use a food processor to mix the biscuits and hazelnuts into smooth powder, add melted butter and mix. Line a 20 cm wide cake form with baking paper and add the mixture, use your hand to spread the crust mixture equally and let it cool down for at least one hour. Meanwhile prepare the filling. Mix skyr, cream cheese, sugar, lemon juice, vanilla and salt in a bowl and use a hand mixer to whisk the mixture. Then add gelatine soaked in water and whisk again. Add pressed raspberries. When the mixture is ready add it onto the crust and smooth it out. Leave the cake rest for six hours a garnish with fresh raspberries.