Carrot bread recipe

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The home of tasty food recipes invites you to try Carrot bread recipe. Enjoy my collection of delicious food recipes and learn how to make Carrot bread.

Ingredients

1 ¼ cup water

2 teaspoon yeast

3 ½ cup flour

2 teaspoon salt

1 tablespoon melted butter

¼ kilo grated carrots

Method

- Melt yeast in water and set aside for ten minutes to react.

- Sieve flour and salt and then put in a blender with yeast and knead with butter.

- Add grated carrots to good dough for five minutes until soft dough with milk is obtained.

- Place the dough on a tray and leave in a warm place for an hour and half until it rises and double in size.

- After the first rise, knead again on a lightly floured surface and shape as desired. Set aside to rise again for 45-60 minutes.

- Bake in an oven of 180 centigrade for 35 minutes.

By Chef Osama

Lamb and olives pies recipe

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The home of tasty food recipes invites you to try Lamb and olives pies recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb and olives pies.

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.

- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough: 

- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.

- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.

- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.

- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.

- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.

- Place in an oven tray, leave to rise for another 15 minutes.

- Preheat oven to 200° C.

- Brush pies with egg whites, and bake for 25 minutes or until golden.

By Chef Osama

Grape and walnut bread recipe

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 The home of tasty food recipes invites you to try Grape and walnut bread recipe. Enjoy my collection of delicious food recipes and learn how to make Grape and walnut bread recipe.


Ingredients (serves 6)
2 x 7g sachets dry yeast
170g caster sugar, plus an extra teaspoon
350g strong baker's flour
500g black seedless grapes
85g walnuts
40ml (2 tbs) olive oil, plus extra to brush
1 tbs chopped rosemary sprigs

Method
Place the yeast, the extra teaspoon of sugar and 125ml (1/2 cup) warm water in a small bowl. Set aside for 15 minutes. (Note: if the mixture doesn't bubble, the yeast is dead and you?ll have to start again.)

Sift the baker's flour, 110g of the caster sugar and a pinch of salt into a large bowl. Stir to combine, then add the yeast mixture, olive oil and 45ml warm water. Mix with a wooden spoon and then with your hands.

Knead the dough for 5 minutes then place in an oiled bowl and cover. Set aside in a warm place for up to 1 hour or until dough has doubled in size.

Preheat oven to 180°C.

Knock the dough back, then cut it into two equal pieces. Shape each piece into a flattened circle on a floured baking tray.

Mix together the seedless grapes, walnuts and the remaining caster sugar and place half over the dough base. Cover the flattened circle of dough with the remaining dough and then gently press to seal.

Brush the dough with oil and sprinkle with the remaining fruit and nuts and rosemary.

Bake for 45-50 minutes until golden. Sprinkle with sea salt and serve the bread warm with brie or any soft, ripened cheese.

Source
delicious. - February 2003, Page 149
Recipe by Valli Little

Borek (assorted pies) recipe

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The home of tasty food recipes invites you to try Borek (assorted pies) recipe. Enjoy my collection of delicious food recipes and learn how to make Borek (assorted pies).

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked
 
For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing

- Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

- Add spinach, tomato and stir for 3 minutes.

- Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

- Put the stuffing aside and prepare the dough.

For the dough

- Preheat oven to 170 Celsius degrees.

- Mix flour and salt using an electric mixer on low speed, add vinegar.

- Add water gradually, knead on medium speed until the dough comes together.

- Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

- Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

- Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

- Bake for 10 minutes or until golden.

- Serve the Borek warm with the salsa on the side.

Shrimp and Spinach Tart Recipe

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The home of tasty food recipes invites you to try Shrimp and Spinach Tart recipe. Enjoy my collection of delicious food recipes and learn how to make Shrimp and Spinach Tart.

Ingredients

Tart dough:

2 cups flour
1 tsp sugar
Salt
½ cup butter
1 egg white
2 Tbsps white vinegar
5 Tbsps cold water

Filling:

Eggs
Yogurt
Boiled spinach without water
Mashed Vita cheese
Chopped dill
Salt and pepper
Boiled shrimps
Small fried eggplant rings

Method

Tart dough:

• Mix flour, sugar and salt and then add butter and knead.
• Whisk egg white with vinegar and add butter and knead.
• Set dough aside for ten minutes to stand and spread on a lightly floured surface.
• Put in small tart moulds.

Filling:

• Preheat the oven to 180°C.
• Whisk eggs and mix with yogurt, cheese, dill, spinach until mixed well.
• Over the surface of the tart with some of the mixture and then in moulds.
• Cut the shrimps on length in halves to garnish the surface of the filling, and put an eggplant ring.
• Bake in the oven for 25 minutes.

By Chef Osama

Ricotta stuffed calzone recipe

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The home of tasty food recipes invites you to try Ricotta stuffed calzone recipe. Enjoy my collection of delicious food recipes and learn how to make Ricotta stuffed calzone.

Ingredients

½ cup butter
¼ cup icing sugar
1 egg yolk
1 ¾ cup flour
½ teaspoon baking powder
¼ cup whipping cream
1 egg white

The stuffing:-

2 cups ricotta cheese
1 cup mozzarella cheese
2 Eggs
2 cup colored bell peppers (cut into little squares)
Salt and pepper

Method

- Preheat oven to 180 C.
- Whisk butter and sugar using an electrical mixer until creamy.
- Add the egg yolk, continue whisking
- Combine flour and baking powder, add it to the batter.
- Knead by hand while adding the cream for 10 minutes until soft, homogenous dough.
- Cover the dough and set aside in the fridge for 15 minutes.
- Divide the dough into 2 portions; roll out each portion on a floured, flat surface, to form a circle.
- Roll one circle in a rounded oven pan (26 cm), then put stuffing (combine all stuffing ingredients, and season with salt and pepper).
- Cover stuffing with the other circle and brush it with the whisked egg white.
- Bake for 30 minutes or until golden allover.
- To be served hot with colored bell peppers, carrots and cheese salad.

By Chef Osama

Meat tart with bechamel sauce recipe

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The home of tasty food recipes invites you to try Meat tart with bechamel sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Meat tart with bechamel sauce.

Ingredients

The dough: 
1½ cups flour
½ tsp salt
½ cup chilled butter pieces
4-5 Tbsps cold water

The filling: 
Cooked minced meat (or chicken pieces)
Any ripe vegetable cut into cubes
White cheese sauce Grated
Parmesan cheese

Method

• Mix all dough ingredients in a bowl until they make firm dough. Set aside in the refrigerator for an hour at least in order to shape it easily.

• Spread the dough on a lightly floured work surface and cut into circular shapes and then spread in medium mould.

• Put adequate amount of the filling with the minced meat in the dough, and spray the white sauce on top, and sprinkle with grated cheese on the surface.

• Bake in an oven of 180 centigrade for 30-45 minutes.

By Chef Osama

Puff pastry with sausage recipe

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The home of tasty food recipes invites you to try Puff pastry with sausage recipe. Enjoy my collection of delicious food recipes and learn how to make Puff pastry with sausage.

Ingredients

1 puff pastry dough
¼ kg beef & chicken sausages (precooked)
1 egg (beaten for brushing)
2 tablespoon sesame fro garnishing

Method

-Preheat oven to 180 C.
-Roll dough on a floured flat surface to have a 3 mm. rectangle.
-Divide the rectangle into two equal portions.
-Brush the first rectangle dough with egg wash, arrange the sausages to penetrate the color, then cover it with other rectangle.
-Brush with the egg wash; sprinkle with sesame on top.
-Make thin lines on the surface using a sharp knife.
-Bake for 30 minutes.
-Cut and serve hot.

By Chef Osama

Flaky layered dough (Feteer Meshaltet ) recipe

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The home of tasty food recipes invites you to try Flaky layered dough (Feteer Meshaltet ) recipe. Enjoy my collection of delicious food recipes and learn how to make Flaky layered dough (Feteer Meshaltet )

Ingredients

4¾ cups all purpose flour
1 tsp salt
2 cups water

Method

• Put flour, salt and water in a mixer and blend well until the dough becomes one smooth and elastic piece (knead for 15 minutes by machine or 45 minutes by hand).

• Divide the dough into equal parts and press by hand to remove the air. Shape into balls and grease with melted butter, set aside for at least 15 minutes.

• Preheat the oven to 500 °C.

• Grease four or five pieces with oil.

• Spread the dough pieces on a marble surface and roll out with a rolling pin until they become very thin.

• Pull from all sides and fold from four directions until you get a square shape. Leave the last piece rolled out for the base.

• Put the folded pieces in the middle of the base piece.

• Fold the four sides toward the middle to make a square with the other pieces inside.

• Bring the corners around the filling to make a circle.

• Place on a tray greased with oil.

 • Bake for 15 minutes or until golden brown. The dough can be kept in the refrigerator for 4 days after it is greased with butter.

By Chef Osama

Sambosa Recipe - How to Make Sambosa

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The home of tasty food recipes invites you to try Sambosa  recipe. Enjoy my collection of delicious food recipes and learn how to make Sambosa.

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a
month, then heated in the oven.

By Chef Osama

Pizza dough recipe

Photo:Pizza dough recipe

The home of Tasty Food Recipes invites you to try Pizza dough recipe. Enjoy my collection of delicious food recipes and learn how to make Pizza dough.

Once you've mastered this easy dough, you're well on your way to pizza perfection.

Preparation Time
15 minutes

Makes
3 pizza bases

Ingredients

375ml (1 1/2 cups) warm water
2 tsp (7g/1 sachet) dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
1 tsp salt
60ml (1/4 cup) olive oil, plus extra for brushing

Method

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Notes

You can prepare this recipe up to 1 hour before serving. Prep: 15 mins (+ 5 mins standing & 30 mins rising time)

Source
Australian Good Taste - November 2006, Page 69
Recipe by Sarah Hobbs

Apple pie recipe

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The home of Tasty Food Recipes invites you to try Apple pie recipe. Enjoy my collection of delicious food recipes and learn how to make Apple pie .

Tart green apples combined with delicate spices make a rich fruit filling for this traditional pie.

Preparation Time
40 minutes

Cooking Time
50 minutes

Ingredients (serves 8)
Melted butter, to grease
190g (1 1/4 cups) plain flour
190g (1 1/4 cups) self-raising flour
2 tbs caster sugar
1/2 tsp salt
200g chilled butter, chopped
1 egg, separated
80ml (1/3 cup) iced water
1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
55g (1/4 cup) caster sugar, extra
2 tbs plain flour, extra
2 tbs fresh lemon juice
1 1/2 tsp ground cinnamon
1 vanilla bean, split lengthways
3 tsp white sugar
Double cream or vanilla ice-cream, to serve

Method
Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.

Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.

Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.

Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie. Place over the apple mixture. Press the edges to seal and trim excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.

Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.

Source
Good Taste - July 2007, Page 90
Recipe by Gemma Purcell

More Tasty Food Recipes:  

Cherry and watermelon salad
Chicken With Red Pepper Aioli and Shaved Fennel Salad
Chicken with mushroom, leek and bacon stuffing
Chicken and spinach pilaf
Cheese Balls Stuffed with Chicken
One-pot Moroccan chicken 

Vegetable pasties recipe

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The home of Tasty Food Recipes invites you to try Vegetable pasties recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable pasties.

These classic bakery favourites will never go astray with hungry young 'uns around!

Makes
24

Ingredients
450g sebago potatoes, peeled, chopped
250g broccoli, cut into very small florets
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
1 small zucchini, finely chopped
1/2 cup frozen peas
3 teaspoons mild curry powder
6 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 egg, lightly beaten
Tomato sauce, to serve

Method
Cook potato in a saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture.

Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery, carrot and zucchini. Cook, stirring, for 5 minutes or until carrot starts to brown.

Add potato mixture, peas and curry powder to pan. Stir to combine. Cool.

Preheat oven to 200°C/180°C fan-forced. Grease 3 baking trays. Using an 11cm cutter, cut 4 rounds from each pastry sheet. Spoon 11/2 tablespoons mixture over centre of 1 pastry round. Brush edge with egg. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 prepared tray. Repeat with remaining mixture, pastry rounds and egg. Brush pasties with egg.

Bake, 1 tray at a time, for 20 minutes or until golden. Stand for 5 minutes. Serve with sauce.

Source
Super Food Ideas - July 2010, Page 65
Recipe by Kim Coverdale

Bread rolls recipe

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The home of Tasty Food Recipes invites you to try Bread rolls recipe. Enjoy my collection of delicious food recipes and learn how to make Bread rolls.

Found in almost every kitchen, milk can do so much more than soak into cereal or temper your tea.
 
Preparation Time
25 - 95 minutes

Cooking Time
25 minutes

Makes
8

Ingredients
3 cups (450g) strong plain flour
1/2 tsp salt
40g butter
1 cup (250ml) warm milk
1 tbs (14g/2 sachets) dried yeast
2 tsp caster sugar
Plain flour, to dust


Method
Combine flour and salt in a bowl. Add butter; use fingertips to rub butter into the flour until it resembles fine breadcrumbs.

Combine milk, yeast and sugar in a jug; set aside for 5 minutes or until frothy. Add to flour mixture; stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.

Brush a large bowl with oil. Place dough in bowl and cover with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 200°C. Punch centre of dough. Turn onto lightly floured surface; knead for 2 minutes or until smooth. Divide dough into eight even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.

Lightly brush rolls with a little water and dust with extra flour. Bake for 5 minutes. Reduce heat to 180°C; bake for a further 15-20 minutes or until rolls are golden brown and sound hollow when tapped on base. Serve warm or at room temperature.


Source
Notebook: - June 2010, Page 161
Recipe by Sarah Hobbs

Moroccan bread recipe

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The home of Tasty Food Recipes invites you to try Moroccan bread recipe. Enjoy my collection of delicious food recipes and learn how to make Moroccan bread .

Preparation Time
90 minutes

Cooking Time
15 minutes

Ingredients (serves 6)
1 1/4 cups warm water
7g sachet dry yeast
2 teaspoons honey
1/2teaspoon salt
2 cups plain flour
1 1/2 cups wholemeal plain flour
1/4 cup olive oil
1 tablespoon sesame seeds, toasted

Method
Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.

Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.

Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.

Preheat oven to 200°C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm.

Source
Super Food Ideas - July 2006, Page 44
Recipe by Dixie Elliott

More Tasty Food Recipes:      

Smoked salmon pizza 
Free-form corn, cauliflower and chicken pies  
Moroccan Pumpkin and almonds beef tagine 
Easy chicken tagine  
Chicken & date tagine   
Spicy beef, olive & caramelised onion pie    

Smoked salmon pizza recipe

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The home of Tasty Food Recipes invites you to try Smoked salmon pizza recipe. Enjoy my collection of delicious food recipes and learn how to make Smoked salmon pizza.

Make a gourmet dish out of traditional pizza. It's delicious and gluten-free too
.
Makes
2 pizzas

Ingredients (serves 4)
1 quantity gluten-free pizza dough (see related recipe)
1 tablespoon olive oil
1/2 cup Coon or Mil Lel pizza cheese
50g smoked salmon, chopped
1/2 small red onion, thinly sliced
1 tablespoon capers
Light sour cream and fresh dill, to serve


Method
Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

Top with cream and dill. Serve.

Source
Super Food Ideas - February 2009, Page 54
Recipe by Donna Boyle

More Tasty Food Recipes:      

Free-form corn, cauliflower and chicken pies 
Moroccan Pumpkin and almonds beef tagine 
Easy chicken tagine  
Chicken & date tagine   
Spicy beef, olive & caramelised onion pie    
Roasted caramel potatoes    

Free-form corn, cauliflower and chicken pies recipe

Photo:Free-form corn, cauliflower and chicken pies recipe

The home of Tasty Food Recipes invites you to try Free-form corn, cauliflower and chicken pies recipe. Enjoy my collection of delicious food recipes and learn how to make Free-form corn, cauliflower and chicken pies.

Make these individual freeform pies for each member of the family. They will love the golden pastry and you can be satisfied that they are getting a healthy helping of vegetables and chicken.

Preparation Time
15 minutes

Cooking Time
30 minutes

Ingredients (serves 4)
225g (1 1/2 cups) plain flour
110g butter, at room temperature, cubed
1 egg yolk
2-3 tbs cold water
Melted butter, to grease
400g (about 1/4) cauliflower, cut into small florets
4 green shallots, trimmed, coarsely chopped
1 125g can corn kernels, drained
1 125g can creamed corn
200g cooked chicken, shredded
35g (1/3 cup) finely grated parmesan
2 eggs, lightly whisked
Salt & freshly ground black pepper
1/2 tsp poppy seeds

Method
Sift flour into a medium bowl. Use your fingertips to rub in butter until mixture resembles fine breadcrumbs. Use a round-bladed knife in a cutting motion to mix in the egg and enough cold water to bring mixture together.

Turn the pastry onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Brush a large baking tray with melted butter.

Meanwhile, combine cauliflower, green shallots, corn kernels, creamed corn, chicken, parmesan and eggs in a bowl. Season with salt and pepper.

Turn pastry onto lightly floured surface and divide into 4 portions. Use a floured rolling pin to roll each portion into a 20cm disc, about 2mm thick.

Divide filling among centres of pastry discs. Fold in edge of each pastry disc to partially enclose filling, leaving centres of pies open. Press pastry edges to secure. Place on greased tray and sprinkle with poppy seeds.

Bake in preheated oven for 30 minutes or until the pastry is golden and cooked through. Set aside on the tray for 5 minutes to cool before serving.

Notes
Prep: 15 mins (+ 35 mins standing time) to freeze (for up 2 months): Transfer to a wire rack to cool completely. Wrap each in plastic wrap. Place in sealed container. Label, date and freeze. to thaw: Place frozen pies in the fridge for 8 hours, or until thawed. to reheat: Preheat oven to 180°C. Unwrap the pies, place on a baking tray lined with non-stick baking paper and cover loosely with foil. Bake in preheated oven for 20 minutes or until heated through.

Source
Good Taste - September 2001, Page 68
Recipe by Dimitra Stais

More Tasty Food Recipes:       

Moroccan Pumpkin and almonds beef tagine 
Easy chicken tagine  
Chicken & date tagine   
Spicy beef, olive & caramelised onion pie    
Roasted caramel potatoes    
Falafel burgers   

Onion and thyme breads recipe

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The home of Tasty Food Recipes invites you to try Onion and thyme breads recipe. Enjoy my collection of delicious food recipes and learn how to make Onion and thyme breads.

Makes
12

Ingredients
1 quantity cob loaf dough (see related recipe)
3 teaspoons fresh thyme leaves
1/4 cup olive oil
2 medium red onions, thinly sliced extra flour, to dust

Method
Follow steps 1, 2 and 3 of cob loaf recipe, adding thyme with flour in step 2. Meanwhile, preheat oven to 200°C/180°C fan-forced.

Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Cook onion, stirring, for 20 minutes or until caramelised. Remove from heat. Cool.

Knead onions into dough. Divide dough into 12 portions. Roll into balls. Press balls into 12cm rounds. Brush a frying pan with oil. Heat over medium-high heat. Cook dough, brushing pan with oil, for 2 to 3 minutes each side or until puffed and cooked through. Turn bread onto a wire rack to cool. Serve at room temperature.

Source
Super Food Ideas - February 2010, Page 60
Recipe by Liz Macri

More Tasty Food Recipes:

Spinach fatayer
Olive and parmesan bread
Basterma (Dried Cured Beef) Bread
Milk Bread
Flaky layered dough (Feteer Meshaltet )
Onion Pie

Spinach fatayer recipe

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The home of Tasty Food Recipes invites you to try Spinach fatayer recipe. Enjoy my collection of delicious food recipes and learn how to make Spinach fatayer .

Preparation Time
25 minutes

Cooking Time
25 minutes

Ingredients (serves 20)
tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve
Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method
To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Tasty Food Recipes:

Olive and parmesan bread
Basterma (Dried Cured Beef) Bread
Milk Bread
Flaky layered dough (Feteer Meshaltet )
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Olive and parmesan bread recipe

Photo:Olive and parmesan bread recipe

The home of Tasty Food Recipes invites you to try Olive and parmesan bread recipe . Enjoy my collection of delicious food recipes and learn how to make Olive and parmesan bread .

Preparation Time
70 minutes

Cooking Time
40 minutes

Ingredients (serves 12)
2 x 7g sachets dry yeast
1 teaspoon caster sugar
1 cup milk, warmed
2 tablespoons olive oil
1 teaspoon salt
4 1/2 cups plain flour
1 cup pitted black Spanish olives, chopped
3/4 cup finely grated Perfect Italiano parmesan cheese
1/3 cup finely chopped fresh basil leaves
Plain flour, for dusting
Butter, to serve

Method
Combine yeast and sugar in a large bowl. Add milk, oil and 1 cup warm water. Add salt and half the flour. Whisk to form a thick, smooth paste. Cover and set aside in a warm place for 30 minutes.

Add remaining flour. Stir to form a soft dough. Turn out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place in a greased bowl. Cover and set aside in a warm place for 30 minutes or until doubled in size.

Preheat oven to 200°C/180°C fan-forced. Lightly grease a baking tray. Using your fist, punch dough down. Add olives, parmesan and basil. Knead on a floured surface to combine. Shape dough into a 20cm x 10cm oval. Place on prepared tray. Set aside in a warm place for 20 minutes.

Cut a shallow criss-cross pattern on top of dough. Dust with flour. Bake for 35 to 40 minutes or until golden and hollow when tapped on top. Serve with butter.

Notes
Tips: When making bread, ensure milk and water are lukewarm - if they're too hot, the yeast will die and the dough will not rise. If too cool, the dough will take longer to rise.

Kneading bread dough helps give the bread crumb texture and structure. The better the kneading, the tighter the crumb texture.

Source
Super Food Ideas - M
ay 2009, Page 52
Recipe by Cathie Lonnie

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