Lebanese Style Pide with Lemon Mint Yogurt

Ingredients

7g sachet dry yeast
2 cups warm water
1 teaspoon sugar
1 ½ teaspoons salt
6 cups plain flour
¼ cup olive oil
250g Perfect Italiano Mozzarella Pear, sliced
2 tablespoons pine nuts
1 onion, chopped
1 clove garlic, crushed
400g good quality minced lamb
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon sumac (optional)
1 tomato, de-seeded and finely chopped
¼ cup chopped fresh mint
Salt and freshly ground black pepper, to taste
1 cup Riverina Fresh Greek style yogurt
Finely grated rind of 1 lemon
Lemon wedges, for serving
1 teaspoon sumac, extra, for serving (optional)

Method

Preparation Time: 1 ½ hours (includes 45 minutes standing time)
Cooking Time: 20 minutes
Serving Size: Serves 8

1. Dissolve yeast in ¼ cup lukewarm water, add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups flour to make a very thick batter. Cover and stand in a warm place for 10 minutes, until frothy.
2. Gradually stir in remaining flour and 2 tablespoons of the oil. Knead for 10 minutes or until smooth and elastic, adding additional flour if required.
3. Divide into 8 pieces. Roll each piece into a 25cm oval shape, pinching the edges to create a ‘boat’ shape. Layer with half the Perfect Italiano Mozzarella slices.
4. Heat remaining oil in a frypan, fry pinenuts until golden, remove and drain on absorbent paper. Add onion to frypan and cook until soft, add garlic and mince, cook until well browned. Stir in allspice, cinnamon, sumac, pinenuts, tomato and half the mint, season to taste and remove from heat.
5. Spread spiced lamb mixture over each prepared dough base, and fold in edges. Layer with remaining Perfect Italiano Mozzarella slices. Bake at 200°C for 10 minutes or until base is golden and cheese is bubbling.
6. Combine yogurt, remaining mint and lemon rind. Serve hot pide with a squeeze of lemon juice, dollop of minted yogurt and sprinkle with sumac if desired.

Ricotta, Sun-dried Tomato and Parsley Empanadas

Ingredient

3 cups plain flour
200g butter
50g Perfect Italiano Shredded Parmesan
100ml water
½ cup sun-dried tomatoes
¼ cup flat leaf parsley leaves
3 spring onions, chopped
250g tub Perfect Italiano Ricotta
125g Perfect Italiano Mozzarella Shred
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten

Method

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Makes 24

1. Blend flour, butter and parmesan cheese in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together. Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
2. Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add cheeses and seasonings and blend until combined.
3. Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece. Place spoonfuls of ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
4. Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.

Berry Ricotta Hotcakes

Ingredients

2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g Western Star Butter, melted
1 punnet raspberries
250g tub Perfect Italiano Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting

Method

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4

1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
2.Pour ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.

Garlic Bread

Garlic Bread

bahan :
1 buah Roti panjang
100 gr Margarine Meadow Lea
100 gr Butter
2 siung bawang putih
parsley sampai kira2 2 sdm.

Campur margarine dengan butter.
Haluskan bawang putih dan cincang halus parsley.
Campurkan semua bahan.
Oleskan pada roti panjang yang sudah diiris melintang.
Bungkus dengan alumunium foil, dan bakar dalam oven selama ½ jam, jika ingin roti agak kering, buka alumunium nya bagian atas oven lagi sampai agak kering .
Dioven dengan panas 350 derajat F.

Garlic And Chilli Queensland Tiger Prawns Served With A Fresh Sicilian Orange And Fennel Salad

Ingredients

• 2 small fennel, thinly sliced
• 60ml olive oil
• 2 clove garlic, finely sliced
• 1/2 red chilli, finely sliced
• 8 large fresh tiger prawns, shelled and deveined
• 2 oranges, peeled and sliced into rounds
• sprigs of fresh dill, to garnish
• dressing
• 2 teaspoons finely chopped fresh parsley
• 1 clove garlic, finely minced
• 1/2 red chilli, finely chopped
• sea salt and freshly ground black pepper, to taste
• 50ml white vinegar
• juice of half a lemon
• 80ml olive oil

Method

1. To make dressing, combine all ingredients in a screw top jar. Shake well. Place fennel and in a medium bowl. Add dressing. Toss to combine.

2. Heat oil in a heavy based frypan. Add garlic and chilli. Cook for 30 seconds or until just fragrant. Add the prawns and toss in the hot oil until just cooked.

3. Arrange orange slices in the centre of four plates. Top with the fennel salad and the prawns. Garnish with fresh dill and serve immediately.

Notes

1. Dressing can be made up to a day in advance. Store, covered, in refrigerator. Try replacing lemon with orange juice for a change.
2. For really thinly sliced fennel, try using a mandolin slicer.
3. Turn this great salad into a main course, by doubling quantities and adding some baby spinach leaves and toasted, slivered almonds.
4. Fennel has a delicate aniseed flavour and can also be eaten steamed, roasted and fried. The dried seeds from the fennel plant have a strong liquorice flavour and are used in both sweet and savoury dishes.

Bakwan Otak-Otak

Bahan:
4 bh otak-otak ikan, potong-potong
1 btg daun bawang, potong-potong
100 gr taoge
1 btr telur, kocok lepas
100 gr tepung terigu
100 ml air
1 sdt garam
minyak untuk menggoreng

Haluskan:
3 siung bawang putih
1 sdt ketumbar

Cara Membuat:
1. Aduk rata semua bahan.
2. Sendokkan adonan ke dalam minyak panas, goreng hingga berwarna kuning kecokelatan.
3. Angkat, hidangkan panas-panas dengan cabai rawit.

Untuk 5 orang

Lumpia Goreng Seafood

Bahan :

20 lbr kulit lumpia siap beli

Isi :

2 sdm minyak goreng

2 siung bawang putih, cincang

200 gr udang, cincang

200 gr cumi, iris dadu 1/2 x 1/2 cm

1 sdm saus tiram

1 sdt garam

1/2 sdt lada bubuk

1 sdt minyak wijen

1 sdm tepung maizena, larutkan dengan sedikit air

minyak untuk menggoreng.

Cara membuat :

1. Panaskan minyak goreng, tumis bawang putih hingga harum, masukkan udang dan cumi, masak hingga udang berubah warna. Tambahkan saus tiram, garam, lada bubuk, dan minyak wijen, aduk rata, kentalkan dengan maizena, masak sebentar, angkat.
2. Ambil satu lembar kulit lumpia, isi dengan 1 sdm isian, buat bentuk amplop lekatkan ujungnya dengan putih telur.
3. Panaskan minyak goreng. Goreng dalam minyak panas hingga berwarna kuning keemasan, angkat.

Untuk 20 buah

Wafel Keju

Bahan:

3 btr telur

1 sdm ragi instan

200 gr gula pasir

1/2 sdt garam

500 ml susu cair

150 gr mentega leleh

100 gr keju parut

Ayak:

500 gr tepung terigu

1 sdt baking powder

Krim keju:

200 gr merry whip

100 ml susu kental manis

100 gr keju parut

Cara membuat: 

1. Masukkan tepung terigu, gula pasir dalam baskom, buat lubang di tengahnya, masukkan ragi dan telur, aduk searah sambil tuangi susu sedikit demi sedikit sampai adonan licin. Lalu tuangi mentega leleh, garam, sambil diaduk hingga rata. Diamkan selama 15 menit.   
2. Krim keju: kocok merry whip dan susu kental manis hingga rata. 
3. Olesi cetakkan wafel dengan sedikit margarin dan panaskan sampai cetakan berasap, tuang adonan wafel ke dalam cetakan hingga penuh, katupkan tutupnya. Balik hingga bagian bawah terlapisi adonan. Masak hingga wafel matang dan berwarna kekuningan, keluarkan dari cetakan.   
4. Potong wafel menurut bentuknya, sehingga menjadi 4 bagian. Ambil 1 bagian wafel belah menjadi 2, oles dengan krim keju, taburi keju parut, tengkurapkan.

Untuk 30 buah

Martabak Telur Mini

Bahan:

2 sdm margarin untuk menumis

100 gr bawang bombai, cincang halus

350 gr daging cincang

1 bks bumbu kari

1/4 sdt lada bubuk

1/4 sdt garam

6 btr telur

6 btg daun bawang, iris halus

18 lbr kulit lumpia

4 sdm margarin untuk menggoreng

50 ml minyak goreng

Cara Membuat: 

1. Panaskan margarin, tumis bawang bombai sampai harum dan layu, masukkan daging cincang, aduk sampai daging berubah warna.   
2. Tambahkan lada dan garam, aduk sampai daging matang dan mengering. Angkat dan sisihkan. 
3. Pecahkan telur dalam wadah, kocok lepas lalu masukkan tumisan daging dan daun bawang, aduk rata.   
4. Ambil selembar kulit lumpia, taruh 1 sdm adonan daging dan telur, lipat kulit lumpia hingga adonan isi terletak di tengah bagian kulit, lipat menyerupai amplop. 
5. Panaskan margarin dan minyak goreng dalam wajan datar, goreng sampai kering dan kuning kecokelatan, angkat dan tiriskan. Hidangkan dengan acar mentimun dan cabai rawit.

Untuk 18 buah

Goreng Tempe

Bahan:

200 gr tepung terigu

250 ml air

200 gr tempe, iris tipis

5 helai kucai, iris kasar

minyak goreng

Haluskan:

1 sdm ketumbar

5 btr kemiri

3 siung bawang putih

1 sdt garam

Sambal:

10 bh cabai rawit, iris-iris

5 sdm kecap manis

Cara membuat:

1. Campur jadi satu tepung terigu bersama air dan bumbu yang dihaluskan.
2. Celupkan setiap potong tempe ke dalam adonan tepung, goreng dalam minyak panas sebentar saja, angkat dan tiriskan.
3. Hidangkan selagi hangat dengan sambal kecap atau cabai rawit.

Untuk 15 potong