recipes food cooking

Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Ingredients (serves 4)

4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes & tips

* You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
* Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta

800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.
2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.
3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes & tips
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
2. Whisk together the lemon juice and oil in a jug.
3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.
2. Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.
3. Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.
4. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.
5. Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chefs creamy vegan pasta recipe is tasty to eat anytime of the day.

With a combination of green peas, chestnut mushrooms, creamy vegan white sauce and rigatoni pasta, this is one vegan meal that will impress.

Pasta recipes can be such a comfort food and the addition of a creamy white sauce can make it just that little bit more special.

As well as being delicious Chefs creamy vegan pasta recipe is very healthy to eat too as it contains peas, mushrooms, spinach, garlic and soya.

Chefs vegan white sauce recipe is exactly what a vegan meal may need sometimes for that extra creamy taste.

There are only a few ingredients needed for this vegan white sauce recipe, it is a very simple recipe to cook.

White sauce can be used with pasta recipes, pie recipes and more to add a creamy texture and taste.

It is especially good for pasta dishes in replacement of cheese.

Chefs vegan white sauce recipe can be made thick or thin in conistency, it all depends on the amount of soya milk you add to the white sauce.

Tasty oriental main dish recipe of Stuffed Potato with Tomato Sauce, it's great.

Preparation time : 30 minutes
Cooking time : 45 minutes

Ingredients - Serves 6

1½ kg potatoes, small and round
2 cups oil for deep frying
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
750 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon seven spices, ground
2 tablespoons pine seeds, toasted

For the sauce:

2 tablespoons olive oil
2 cloves garlic, crushed
3 medium tomatoes or 450 g, peeled and coarsely chopped
2 tablespoons tomato paste
2 cubes MAGGI® Flavored Mutton Bouillon
¼ tablespoon ground black pepper
2 cups water or 500 ml

Preparation

Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.

Meanwhile, heat the vegetables oil in a frying pan; add onions and sauté for 3 minutes or until it’s tender. Add minced meat and stir until meat is cooked. Season with salt and spices. Add the toasted pine seeds. Stir and remove from heat.

Stuff the fried potatoes with the meat mixture and set aside.

To make the sauce: Warm olive oil in a medium saucepan and sauté garlic until fragrant then add tomatoes and stir for 5 minutes. Add tomato paste, MAGGI® Flavored Mutton Bouillon cubes, black pepper and water. Bring to boil and simmer for 10 minutes over a low heat.

Pour the tomato sauce in an oven-proof platter.

Arrange the stuffed potatoes in the platter over the tomato sauce.

Cover with aluminum foil and bake in a preheated oven of 200°C temperature for 40 minutes or until potatoes are cooked.

Serving tips : Serve this dish with vermicelli rice.

Nutrition Information

Serving tips : Serve this dish with vermicelli rice.
Preparation time : 30 minutes
Cooking time : 45 minutes
Fats : 37.00 g
Protein : 42.00 g
Carbohydrate : 49.00 g
Energy : 649.00 Kcal

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

An easy Lebanese main dish of Broad Beans Stew with Lamb.

Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

½ kg lean lamb shanks, cut into cubes
6 cups water or 1½ liters
1 medium onion or 150 g, cut into cubes
1 small cinnamon stick
2 tablespoons olive oil
3 cloves garlic, crushed
½ kg frozen broad beans, thawed
½ cup coriander leaves or 25 g, finely chopped
¾ tablespoon plain flour
¼ teaspoon ground pepper
2 cubes MAGGI® Flavored Mutton Bouillon

Preparation

Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions then cover and simmer over low heat for 1 hour or until meat is tender.

Heat oil in a large saucepan; add garlic, broad beans, coriander and flour. Then cook stirring for 2 minutes.

Add the pepper, MAGGI® Flavored Mutton Stock and the cooked lamb pieces to the stock, cook uncovered for 10 minutes or until meat and broad beans are cooked.

Serving tips : Serve with cooked rice.

Nutritional Information

Serving tips : Serve with cooked rice.
Preparation time : 15 minutes
Cooking time : 1 hour, 30 minutes
Fats : 13.00 g
Protein : 36.00 g
Carbohydrate : 32.00 g
Energy : 395.00 Kcal

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Gluten free celebration cake recipe

This gluten free celebration cake recipe may be gluten free but I assure you that no one would know by the taste, it would even make someone ask if you were sure that it is gluten free.

There are three layers to this delicious and stunning cake, but do not worry if you only have two cake tins. These gluten free cakes only take fifteen minutes to bake, so you can re-use a cake tin by running it under the cold water.

Chef uses blueberry conserve and a cream cheese filling for the two middle layers of the cake.

This is a beautiful cake to bake for a party or special occasion.

Chef dusts the cake with powdered sugar and cocoa powder, the cream cheese filling can be doubled if you would like to coat the outside of the cake with cream.

Dairy free cream cheese is used in this recipe, you can use which ever cream cheese you like.

This cake recipe is gluten and dairy free but does contain egg whites.

Chef recommends leaving the cake in the fridge over night for the best flavour and texture, the cake will be white, moist and fluffy.

It is a quick and simple cake recipe that looks amazing, give yourself a treat and eat a gluten free celebration cake that tastes just like any other delicious cake.