November 2007 - Recipes

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Recipes Room - November 2007

FACT ABOUT: Pitta Bread

November 29th 2007 11:58

Did you know that Pitta bread is not only traditional in Middle Eastern cuisine and Mediterranean cuisines (such as Greece), but can also be found in North Africa to India to Afghanistan? Yes that’s right! Isn’t it funny how, cultures all over the world which don’t even appear to be remotely connected, end up with the same type of food? Must indicate that Pitta bread was destined to be created!

Pitta bread is well known for its round, flatbread appearance. Traditionally pitta is cooked flat without rising. The high temperatures in which pitta bread is cooked in, causes the flattened rounds of dough to puff dramatically, creating its characteristic separated layers inside, which allows the bread to be opened into pockets- creating a space for use in various dishes! How handy!

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Posted By: Laura - Category: For Your Information

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Pitta Bread

November 29th 2007 11:36

Pitta Bread

I love making pitta bread! It makes me feel like a *real* baker! Haha If you’re a novice cook, then making pitta bread is also a sure way to making yourself feel like your on the way to becoming a pro! They’re very simple to make and look absolutely delicious when freshly baked! They go well with souvlaki or hummus or really any filling that you’re in the mood for. They also freeze well and come in handy for those random snack times! And whilst it is better if you do have a really hot oven, I made mine with a regular one and they turned out just fine! What I will say though is that it is best to cook them in shifts so that there is only a single tray in your oven at the one time, because continuous opening and closing of the oven does not maketh the best bread. It is also crucial to remember to sprinkle them with water just before you put them into the oven as this is necessary to help give them that trademark puff in the middle!

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Posted By: Laura - Category: Savoury delights

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Gift ideas: Fetta cheese in herb oil

November 28th 2007 10:13

Fetta cheese in herb oil

If you have an inkling for wine and cheese, there is no better place than the Hunter Valley! So many wines and cheeses to sample (and of course buy)! I was recently down there with a group of friends and one of the best cheeses I tried was a fetta cheese marinated in a herb oil! Tasty and versatile, able to be served with crusty bread, crackers or even on top of a garden salad! So then I thought, why not try making it myself! After all, if there’s a will there’s a way! It makes a great gourmet gift for Christmas time, and I guess the most problematic thing would be to find nice jars to serve it in! Because the cheese is marinated in olive oil, it keeps very well as long as you store it in a refrigerator.
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Posted By: Laura - Category: Savoury delights

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Guma Curry Mutton

November 27th 2007 07:00

This wickedly delightful Guma (also spelt Gumma) Curry Mutton is arguably one of my favourite curry dishes. It possesses wonderful texture and just the right amount of zest without empowering the natural taste of the lamb

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Posted By: Arnold - Category: Savoury delights

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French omelette with Cheese and Ham

November 16th 2007 09:30

This simple yet delightful recipe is just too easy to make

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Posted By: Arnold - Category: Savoury delights

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Stuffed Coke Chicken

November 10th 2007 20:30

I'm a big fan of coke - coca-cola, that is - so when I stumbled across this great recipe that included one of my favourite light beverages I was understandably over the moon

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Posted By: Arnold - Category: Savoury delights

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Torta Di Nocciole

November 6th 2007 23:58

Torta Di Nocciole

Hello everyone! Are those pants getting a bit loose now due to my lack of sweet-cooking? I bet so! Well I’m back, and this time ready to serve up some Torta Di Nocciole– an old Italian recipe for, what can simply be put as Hazelnut cake.

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Posted By: Laura - Category: Sweet treats & Desserts

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Tunisian Egg Toast

November 4th 2007 20:30

This Tunisian Egg Toast recipe is a favourite of mine for many reasons. It's quite simple to make, tastes absolutely fantastic and makes a great lunch or entree

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Posted By: Arnold - Category: Savoury delights

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