Zwetschgendatschi

Aero

Bish el Lahem (the Saudi version of pizza, it's wicked good! I usually use either lamb or chicken)

Ingredients - Serves 10
For the dough base:
•   ¼ cup vegetable oil or 65 ml
•   2 cups plain flour or 280 g
•   2 cups brown flour or 280 g
•   1 tablespoon salt
•   2 tablespoons milk powder
•   1 tablespoon black seeds
•   1½ teaspoons yeast, melted in 4 tablespoons of warm water
•   1½ cups water or 375 ml, room temperature
For the stuffing:
•   2 tablespoons vegetable oil
•   2 medium onions or 250 g, chopped
•   ½ kg minced lamb
•   2 cubes MAGGI® Mutton Bouillon , crumbled
•   ¼ teaspoon ground black pepper
•   300 g sesame paste, or tahina
•   ½ cup lemon juice or 125 ml
•   1 teaspoon salt
•   1 cup water or 250 ml
•   2 cups leeks or 150 g, chopped
Preparation

In a bowl, mix oil with plain and brown flour, salt, milk powder and onion seeds. Add the dissolved yeast and mix.

Add most of the water quantity and press accordingly. Then add more water if necessary to make soft slightly sticky dough. Press the dough by hand for about 8 minutes.

Form the dough into one ball. Cover and leave to rise in a warm place for about 30 minutes.

Meanwhile, heat oil and sauté onion until it becomes tender. Add minced lamb and cook until it becomes brown in color and well cooked. Add the crumbled MAGGI® Mutton Bouillon cubes and ground black pepper, stir for two minutes on low heat. Add chopped leeks and stir. Remove and set aside to cool.

In a bowl, combine and whisk sesame paste, lemon juice, salt and water and whisk well until mixture is smooth (sesame paste sauce must be thick) then add over the lamb stuffing and fold all together and set aside. (reserve around 1½ cup or 375ml from the prepared sesame paste sauce for serving)

Spread the dough over 35cm greased round oven tray from center to edge extending the dough from the sides. Spread the stuffing evenly over the prepared dough in the tray and fold extended dough edges over the stuffing from all sides.

Bake in a 230ºC preheated oven for 35 minutes or until its firm from the middle and golden in color on top.

Cooking tips : You can place and spread some tomato round slices and sesame seeds on top before baking.

Serving tips : Serve the reserved 1½ cups of the prepared sesame paste sauce aside.

When in doubt.... Channa

Dates

Early potatoes

fiddleheads

Gummy bears

Hazelnut Torte?

Iceberg Lettuce

Quote from: NathanielM on August 06, 2013, 02:24:05 PM
Iceberg Lettuce

Ah repeat, I am sure you meant Irish Soda Bread. 

Jaffa Cake.

kishke

Laksa Lemak (Malaysian recipe, it's wicked good!)

Ingredients (serves 4)
         250g dried rice vermicelli noodles
         1 tablespoon peanut oil
         1/2 cup laksa paste (see related recipe)
         4 cups chicken stock
         2 teaspoons grated palm or brown sugar
         2 cups coconut milk
         20 green medium-king prawns, peeled, tails intact, deveined
         6 squares fried bean curd puffs, thickly sliced
         2 green onions, thinly sliced
         1/2cup beansprouts, trimmed
         1 Lebanese cucumber, peeled, cut into thin strips
         1/2 cup mint leaves
      1/2 cup coriander leaves
Directions
   Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.
   Heat a wok over high heat until hot. Add oil and swirl to coat. Add laksa paste. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from paste. Add stock and sugar. Bring to boil. Reduce heat to medium-low. Add coconut milk and stir until hot.
   Add prawns to wok. Cook for 2 minutes or until prawns turn pink. Stir in bean curd puffs and onions.
Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cucumber, mint and coriander. Serve.


Laksa paste for laksa lemak

Ingredients
         6 dried small red chillies, deseeded
         2 teaspoons shrimp paste
         1 brown onion, chopped
         2 stalks lemongrass, trimmed, white part finely chopped
         3cm piece galangal, peeled, chopped
         5 candlenuts or brazil nuts
         2 garlic cloves, chopped
         1/2 teaspoon ground turmeric
      1 tablespoon peanut oil

Directions
   Place chillies in a heatproof bowl. Cover with boiling water. Stand for 20 minutes or until soft. Drain well. Roughly chop.
   Wrap shrimp paste in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
   Process chillies, roasted shrimp paste and remaining ingredients until well combined. Store paste in a clean, airtight jar in the fridge for up to 6 months.
         

Marmite

Quote from: SaveMeJeebus on August 07, 2013, 05:05:14 AM
Marmite

bleeeech

Newfoundland Screech

O is for (a recap):

octopus
oatmeal
oranges
olives
onion soup
orange (repeat - bad form!)
octopus (another repeat!)
octopus (for the third time)
okra
onion soup (Learned Hand is banned from this topic!)
offal

So now we add ... ox tail soup

P is for

Pistachios
Pig's feet
Petunias
Porcupines
Penelope Pitstop
Paraguayan melons

Pickled pig's feet??

Q is for:

Quiznos
Quesadilla
Queen Anne Chocolate Covered Cherries (this entry earns a Gold Star!)
Quince
Quinoa
Queens Beans Coffee
Quesadilla 
Quaker Oats (personal favorite of mine)
Quavers
Quiche
Quahog

qat

Revels