Roasted Red Pepper Hummus Recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus.

Roasted red peppers take classic hummus in a bold new direction. One bite and you can almost hear the peppers sizzling on the grill. This spread is perfect for outdoor eating adventures like picnics and cookouts.   

Yield: 2

Ingredients

1 large red bell pepper
1 can (14 ounces) chickpeas, drained, reserving ½ cup liquid
1 1/2 tablespoons lemon juice (22 ml)
1 1/2 tablespoons tahini (22 ml)
1 1/2 large garlic cloves, peeled and crushed with a pinch of salt
1 tablespoon extra-virgin olive oil (15 ml)
unit Kosher salt
unit Freshly ground black pepper
1/4 teaspoon cayenne pepper (1 ml)
2 tablespoons toasted sesame seeds, still hot from toasting (30 ml)

Directions

Roast the red bell pepper directly over a gas burner, under a broiler, or on a grill. Turn frequently with tongs until it is blackened and the skin is blistered all over, about 10 to 12 minutes. Place the pepper in a loosely sealed paper bag or in a covered bowl to steam for 10 minutes to loosen the skin. When the pepper is cool enough to handle, rub the skin off with your fingers, a paper towel, or the backside of a paring knife. Slit the pepper open and remove the stems and seeds.

Put the roasted pepper, chickpeas, lemon juice, tahini, crushed garlic and extra-virgin olive oil in the bowl of a food processor, and puree until nearly smooth, pausing to scrape down the sides of the bowl. Moisten with some of the chickpea liquid and season with salt and pepper and cayenne. Continue to process until smooth and adjust seasoning if necessary. Transfer the hummus to a mixing bowl.

Toast the sesame seeds over a medium-high flame in a frying pan, tossing constantly until golden brown. Add the hot sesame seeds to the hummus for an extra bit of flavour and crunch.

Serve with crudités, toasted pita triangles, or tortilla chips.

Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
Courtesy of Christine Cushing
foodnetwork.ca

More Middle Eastern Food Recipes:

Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Hummus
Mediterranean dipping plate
Spinach & yoghurt dip

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Spiced lamb and spinach pizza recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Spiced lamb and spinach pizza Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Spiced lamb and spinach pizza.   

Turkish bread — Known as pide in Instanbul, we've adopted it as a daily bread. Now, learn to love it even more for its versatility.

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
250g lamb mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground paprika
1/2 bunch English spinach, trimmed, finely shredded
2 tbs toasted pine nuts
1 long Turkish bread
1 cup (100g) coarsely grated mozzarella
100g feta, coarsely crumbled
2 ripe tomatoes, finely chopped
1/2 red onion, finely chopped
1/4 cup small mint leaves
Natural yoghurt and lemon wedges, to serve

Method

Preheat oven to 200°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 2-3 minutes or until lamb changes colour. Add the cumin, coriander, cinnamon and paprika and cook for 1 minute or until aromatic. Remove from heat. Taste and season with salt and pepper.

Add the spinach and pine nuts to the lamb mixture and gently toss to combine. Place the Turkish bread on an oven tray. Sprinkle evenly with the mozzarella and spoon over the lamb mixture. Sprinkle with feta. Bake in preheated oven for 15 minutes or until heated through.

Meanwhile, combine the tomato, onion and mint in a small bowl. Cut pizza into slices and spoon over the tomato mixture. Top with yoghurt and serve immediately, with lemon wedges, if desired.

Source
Notebook: - January 2010, Page 154
Recipe by Sarah Hobbs

More Middle Eastern food Recipes:

Spinach and feta gozleme
Phyllo with minced beef
Turkish bread crostini
Lamb and olives pies (fatayer)
Yemeni Burik with Lamb
Turkish pizza

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Mediterranean lamb burgers recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mediterranean lamb burgers recipe. Enjoy the Middle Eastern Food and learn how to make Mediterranean lamb burgers.

Serve juicy lamb burgers on Turkish bread rolls with olives and chutney and everyone will be asking for more!

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

550g lean lamb mince
1/2 cup low-fat feta cheese, crumbled
1 egg, lightly beaten
1/2 cup multi-grain breadcrumbs
2 garlic cloves, crushed
1/4 cup pitted kalamata olives, finely chopped
1/2 cup mint leaves, finely chopped
Olive oil cooking spray
4 x 10cm-long pieces Turkish bread, split open
80g rocket leaves
1/3 cup tomato chutney

Method

Combine mince, feta, egg, breadcrumbs, garlic, olives, mint, and salt and pepper in a ceramic bowl. Mix until well combined. Form into 4 x 3cm-thick patties. Place onto a plate. Cover. Refrigerate for 20 minutes.

Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or until cooked through. Cover to keep warm. Place bread onto barbecue plate, cut-side down. Cook for 1 minute or until toasted.

Place rocket onto bread bases. Top with patties, chutney and bread tops. Serve.

Notes

Hint: Chargrilled vegetables, such as zucchini, eggplant and red or yellow capsicum, also make great additions to these burgers.

Source
Super Food Ideas - December 2004, Page 36
Recipe by Kim Meredith 

More Middle Eastern Food Recipes:

Lamb and prosciutto burger
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers

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Baileys rocky road fudge recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Baileys rocky road fudge recipe. Enjoy Christmas Desserts and learn how to make Baileys rocky road fudge.

In need of last minute Christmas presents? This rocky road fudge, with its shot or two of Baileys, is just the thing.

Makes 12 slices

Ingredients

50ml Baileys Irish Cream liqueur
200g good-quality dark chocolate, roughly chopped
20g unsalted butter
1/3 cup (100g) sweetened condensed milk
50g chopped unsalted pistachio kernels
75g roughly crushed shortbread biscuits
200g mini marshmallows (or regular marshmallows, chopped)
150g white chocolate, roughly chopped

Method

Grease an 8cm x 20cm bar pan. Line with baking paper, leaving some overhanging.

Place Baileys, dark chocolate, butter and milk in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly. Stir in nuts, biscuit, marshmallow and 100g white chocolate. Spread mixture into pan, then chill for 2-3 hours until firm.

Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares. The fudge will keep in an airtight container in the fridge for up to 1 week.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Source
delicious. - March 2008, Page 98
Recipe by Valli Little  

More Christmas Food Recipes:

Gingerbread pancakes with banana and caramel
Panettone french toast with mixed berries
Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava

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Cookies and cream fudge recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cookies and cream fudge recipe. Enjoy Christmas Desserts and learn how to make Cookies and cream fudge.

Irresistible bits of fun beckon with cookies and cream fudge.

Makes 64 pieces

Ingredients

395g can sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
125g butter, chopped
200g milk chocolate, finely chopped
1/2 x 150g packet Oreo cookies, chopped

Method

Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar dissolved.

Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and cookies until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

Cut fudge into 2.5cm pieces. Serve.

Notes

Use a heavy-based saucepan for even heat and to prevent fudge from sticking to the base and burning. Fudge sets quickly, so work fast when stirring in the chocolate and spreading it into the pan or it may seize. Store fudge in an airtight container in the fridge for up to 2 weeks.

Tip: Use cookie cutters to cut fudge into shapes such as stars, Christmas trees, rounds or flowers.

Source
Super Food Ideas - December 2010, Page 64
Recipe by Kim Coverdale

More Christmas Food Recipes:

Gingerbread pancakes with banana and caramel
Panettone french toast with mixed berries
Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes

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Baked eggs recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Baked eggs recipe. Enjoy Christmas breakfast and learn how to make Baked eggs. 

This no-fry dish is a great idea for kids to make for mum as a Mother's Day breakfast treat! See notes section for Low FODMAP diet tip.

Ingredients (serves 4)

8 slices (100g) leg ham
150g baby spinach
2 tablespoons finely grated parmesan cheese
4 eggs
Buttered toast, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes. Line base and sides of each dish with 2 slices of ham.

Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.

Divide spinach between prepared dishes. Sprinkle each with 2 teaspoons parmesan.

Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.

Notes

Low FODMAP diet tip: Make this a Low FODMAP recipe by serving with gluten free toast.

Source
Super Food Ideas - May 2010, Page 14
Recipe by Katrina Woodman
Add this recipe to:

More Christmas Food Recipes:

Gingerbread pancakes with banana and caramel
Panettone french toast with mixed berries
Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes

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Gingerbread pancakes with banana and caramel recipe

Photo: Gingerbread pancakes with banana and caramel recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Gingerbread pancakes with banana and caramel recipe. Enjoy Christmas breakfast and learn how to make Gingerbread pancakes with banana and caramel.

It's easy to give traditional pancakes a twist - add spices, such as ginger, nutmeg and cinnamon, then top with a thick caramel sauce.

Preparation Time 25 minutes
Cooking Time 55 minutes

Ingredients (serves 6)

125g (1/2 cup) sour cream
125ml (1/2 cup) milk
2 eggs, separated
50g butter, melted, cooled
150g (1 cup) self-raising flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tbs caster sugar
Melted butter, to grease
2 large ripe bananas, peeled, sliced diagonally
Vanilla ice-cream, to serve
Caramel butter sauce
215g (1 cup) caster sugar
2 tbs water
310ml (1 1/4 cups) pouring cream
25g butter
1 tsp vanilla essence

Method

To make the caramel butter sauce, combine the sugar and water in a medium saucepan over medium heat. Bring to a simmer. Increase heat to medium-high. Cook, without stirring, for 6-7 minutes or until syrup is dark golden. Remove from heat. Add the cream and butter. Swirl the pan to combine. Place over medium heat. Cook for 1-2 minutes or until the sauce comes to the boil. Set aside to cool. Stir in the vanilla.

Whisk the sour cream, milk, egg yolks and butter in a bowl until smooth.

Sift the flour, cinnamon, ginger, allspice and nutmeg into a large bowl. Stir in the sugar. Make a well in the centre. Add the sour cream mixture and stir until well combined.

Whisk the egg whites in a clean dry bowl until firm peaks form. Use a large metal spoon to stir a little of the egg white into the batter. Gently fold in the remaining egg white.

Heat a large non-stick frying pan over medium-low heat. Brush with melted butter to lightly grease. Pour 125ml (1/2 cup) of batter into the pan to form a 15cm-diameter pancake. Cook for 3-4 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 2-3 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 5 more batches, with melted butter and the remaining batter, reheating the pan between batches, to make 6 pancakes.

Divide the pancakes among serving plates. Top with the banana and a scoop of ice-cream. Drizzle over the caramel butter sauce. Serve immediately.

Notes

Cook's tip: Be careful when swirling the saucepan in step 1 - the syrup will spit slightly as you add the cream and butter.

Source
Good Taste - February 2009, Page 95
Recipe by Leanne Kitchen

More Christmas Food Recipes:

Panettone french toast with mixed berries
Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer

Save and share Gingerbread pancakes with banana and caramel recipe 

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Panettone french toast with mixed berries recipe

Photo: Panettone french toast with mixed berries recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Panettone french toast with mixed berries recipe. Enjoy Christmas breakfast and learn how to make Panettone french toast with mixed berries.

If you've got leftover panettone, turn it into this delicious dessert or decadent breakfast.

Ingredients (serves 4)

3 eggs 1/3 cup (80ml) thin cream
1/3 cup (80ml) milk
2 tbs caster sugar
1/2 tsp vanilla extract
Two 1.5cm-thick rounds of panettone* (cut across horizontally), quartered
250g frozen mixed berries, thawed
2 tbs icing sugar, plus extra to dust
40g unsalted butter
Thick cream or yoghurt, to serve

Method

In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.

Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.

Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.

To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.

Notes

* From Italian and gourmet food shops and selected greengrocers.

Source
delicious. - December 2005, Page 134
Recipe by Valli Little
 
More Christmas Food Recipes:

Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer
Individual Christmas cakes
Coconut ice 

Save and share Panettone french toast with mixed berries recipe

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Mango with yoghurt and almond praline recipe

Photo: Mango with yoghurt and almond praline recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mango with yoghurt and almond praline recipe. Enjoy Christmas breakfast and learn how to make Mango with yoghurt and almond praline. 

Ingredients (serves 8)

4 ripe mangoes, peeled, cut into 3cm-thick slices
1/2 cup passionfruit pulp (see note)
2 cups Greek-style yoghurt
Almond praline
3/4 cup caster sugar
1/2 cup flaked almonds, toasted

Method

Combine mango and passionfruit in a bowl. Spoon into eight 1-cup capacity cocktail or serving glasses. Top with yoghurt. Cover and refrigerate for 1 hour or until ready to serve.

Make almond praline: Line a baking tray with baking paper. Place sugar and 2 1/2 tablespoons cold water in a saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in almonds. Pour toffee mixture in a thin stream onto prepared tray. Stand at room temperature until set.

Break praline into small pieces. Place on top of yoghurt. Serve.

Notes

For an adults-only version, drizzle 1/4 cup Grand Marnier over mango mixture in step 1.

You will need 4 passionfruit to make 1/2 cup pulp.

Source
Super Food Ideas - December 2006, Page 8
Recipe by Annette Forrest

More Christmas Food Recipes:

Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer
Individual Christmas cakes
Coconut ice

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Stained glass window biscuits recipe

Photo: Stained glass window biscuits recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stained glass window biscuits recipe. Enjoy Christmas Desserts and learn how to make Stained glass window biscuits.

Recipe facts:
Takes: 20 mins to prepare and 12 mins to cook, 20 mins to cool
Serves: 12

Ingredients

350g plain flour
1tsp bicarbonate soda
2tsp ground ginger
100g butter
175g brown sugar
4tbsp golden syrup
1 beaten egg
coloured boiled sweets

Heat the oven to Fan180ºC/Gas Mark 5. Line two baking sheets with non-stick baking paper. Sift the plain flour, mix in the bicarbonate of soda and ground ginger. Rub in butter with your fingers until it resembles fine breadcrumbs. Then add the brown sugar, golden syrup and beaten egg. Mix with your hand to form a ball. Allow to rest for five minutes while you lightly crush the boiled sweets with the rolling pin.

Flour your work surface and the rolling pin, and roll out the dough to the thickness of a pound coin. Using cutters such as Christmas trees, hearts and angels, cut out your biscuits. With a smaller cutter or just with a knife, cut a small round hole in the centre of the biscuit. Place on the lined baking sheet. Put a crushed boiled sweet in each little hole. If you want to hang the biscuits on the Christmas tree, use a straw to make a little hole near the top.

Bake for 10-12 mins until golden. Leave to cool and harden on the baking sheets because they will be soft to begin with, and the melted sweets very hot.

When cold and solid, thread ribbon through the little holes and tie.

From TESCO realfood

More Christmas Desserts Recipes:

Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer
Individual Christmas cakes
Coconut ice
Cinnamon twigs

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Apple baklava recipe - How to make apple baklava

Photo: Apple baklava recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Apple baklava recipe. Enjoy the Middle Eastern Cuisine and learn how to make Apple baklava.

Recipe facts:
Takes: 25 mins to prepare and 1 hr 30 mins to cook, 30 mins to cool
Serves: 12

Ingredients

For the filling
4 large eating apples, peeled, cored and sliced thinly
110g pistachios, shelled and finely chopped
110g hazelnuts, finely chopped
1/4tsp ground cloves

For the pastry
225g unsalted butter, melted
350g frozen filo pastry, thawed
410g caster sugar
285ml water
1tbsp honey
1 1/2tsp ground cinnamon
1tbsp sesame seeds

In a large mixing bowl, toss together the ingredients for the filling apart from the apple slices. Cover the thawed filo pastry with a damp cloth.

Brush a 10 inch x 15 inch non-stick, roasting tray with some of the melted butter. Cut the pastry to size and lay one sheet on top of the melted butter. Brush the top with more melted butter. Repeat this process until you have a stack of 8 buttered sheets of filo pastry.

Sprinkle the filling mixture on top and smooth to ensure it is level. Top with a thin layer of apple slices. Brush the top of the apple with melted butter and then repeat the filo pastry layering process until you have a stack of 8 sheets of filo pastry on top with melted butter and apple in between each layer.

Pre-heat the oven to 170 degrees. Heat any remaining melted butter until boiling and drizzle over the baklava.  Bake for 1 – 1 ¼ hours until golden all over.

Meanwhile, combine the sugar, honey, water and ground spices in a large saucepan. Bring to boiling point over a medium-high heat and then reduce to a simmer for 10 minutes. Set aside this syrup to cool while the baklava finish baking.

Once baked, remove the baklava from the oven and allow to sit for 1 minute before pouring the syrup over the top. Sprinkle with the sesame seeds on top of the syrup. Allow to cool a little before cutting into portions and serving.

More Christmas Desserts Recipes:

Mini chocolate Christmas cakes
Treats for reindeer
Individual Christmas cakes
Coconut ice
Cinnamon twigs
Mixed nut baklava

Save and share Apple baklava recipe

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Lamb and prosciutto burger recipe

Photo: Lamb and prosciutto burger recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and prosciutto burger recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb and prosciutto burger.

Give a traditional lamb burger an elegant twist by serving it on Turkish bread with a dollop of pesto on top.

Ingredients (serves 6)

450g lamb mince
2 slices finely chopped prosciutto
2 tablespoons chopped basil
1 lightly beaten egg
2 tablespoons fresh breadcrumbs
125g cherry tomatoes, halved
1 teaspoon brown sugar
1 loaf Turkish bread
pesto, sliced red onion and mixed salad leaves, to serve

Method

Line a baking tray with non-stick baking paper. Place lamb mince, finely chopped prosciutto, chopped basil, lightly beaten egg, fresh breadcrumbs, salt and cracked black pepper in a large bowl and mix until well combined. Divide the mixture into 6 portions and shape each portion into a flat patty. Place patties on prepared tray and refrigerate for 15 minutes.

Heat a non-stick frying pan over medium heat. Cook the patties, in batches if necessary, for 3 minutes each side or until cooked through. Meanwhile, place halved cherry tomatoes, 1 tablespoon water and brown sugar in a small saucepan over low heat. Simmer for 6 minutes or until soft and slightly thickened.

Cut loaf of Turkish bread in half lengthways then cut into 4-6 portions and lightly toast. Place base of bread on serving plates and top with a little pesto, sliced red onion, the tomato mixture, mixed salad leaves and remaining bread. Serve immediately.

Source
Taste.com.au - May 2009, Page 6
Recipe by Kate Murdoch 

More Middle Eastern Recipes:

Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers
Good Karma Schawarma

Save and share Lamb and prosciutto burger recipe

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Mini chocolate Christmas cakes recipe

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mini chocolate Christmas cakes recipe. Learn how to make Mini chocolate Christmas cakes and keep the kids occupied over the holidays with these fabulous, easy-to-make Christmas gifts.

Fun to make and yummy to eat, you can get the kids involved in making these cakes and then give them as presents.

Makes 24

Ingredients

1/3 cup apple juice
375g Sunbeam Mixed Fruit
1/4 cup dried apricots, chopped
75g butter, softened
1/3 cup brown sugar
1/2 teaspoon vanilla essence
1 egg, at room temperature
1/2 cup self-raising flour
1/2 teaspoon mixed spice
1/2 cup dark choc bits
250g packet ready-made white icing

Method

Heat apple juice in a microwave-safe bowl on HIGH (100%) for 1 minute. Add dried fruit and apricot. Cover and set aside for 1 hour, stirring occasionally.

Preheat oven to 160°C. Lightly grease two 12-hole, 1 1/2 tablespoon (30ml) capacity mini muffin pans. Using an electric mixer, beat butter, brown sugar and vanilla until pale and creamy. Add egg. Beat to combine. Stir in fruit mixture. Sift flour and spice over mixture. Stir until combined. Stir in choc bits.

Spoon mixture into muffin holes to completely fill. Smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan. Run a knife around edges to loosen cakes. Turn out onto a wire rack to cool completely.

Roll icing out between 2 sheets baking paper until 5mm thick. Using a 5cm star-shaped biscuit cutter, cut stars out of icing. Place stars over upturned cakes, letting points hang over the sides. Serve or gift-wrap.

Source
Super Food Ideas - December 2005, Page 48
Recipe by Tracy Rutherford

More Christmas Desserts Recipes:

Treats for reindeer
Individual Christmas cakes
Coconut ice
Cinnamon twigs
Mixed nut baklava
Zuccotto trifle  

Save and share Mini chocolate Christmas cakes recipe

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Treats for reindeer recipe

Photo: Treats for reindeer recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Treats for reindeer recipe. Learn how to make Treats for reindeer and keep the kids occupied over the holidays with these fabulous, easy-to-make Christmas gifts.  

We thought Rudolph and friends might like our carrot-shaped cookies especially considering it's the busiest night of their year!

Preparation Time 15 minutes
Cooking Time 15 minutes

Makes 50

Ingredients

1 quantity Basic biscuit dough ingredients (see related recipes)
Green icing
1/2 cup pure icing sugar
2 to 3 teaspoons water
Green food colouring
Orange icing
2 cups pure icing sugar, sifted
2 to 2 1/2 tablespoons water
Orange food colouring

Method

Follow steps 1 to 3 of Basic biscuit recipe. Using a carrot-shaped biscuit cutter, cut out 25 biscuits from each circle of dough. Place onto trays. Refrigerate for 15 minutes or until firm. Bake for 15 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool.

Make green icing: Sift sugar into a bowl. Add 2 teaspoons of water and food colouring. Stir until smooth, adding more water if necessary (consistency should be like thick cream). Repeat to make orange icing.

Place green and orange icing into separate snap-lock bags. Snip off 1 corner of each bag. Pipe green icing onto carrot tops. Drizzle orange icing over carrots. Set biscuits aside to set.

Store in an airtight container at room temperature. Leave out on Christmas Eve for reindeer with a glass of milk for Santa.

Source
Super Food Ideas - December 2004, Page 46
Recipe by Dixie Elliott

More Christmas Desserts Recipes:

Individual Christmas cakes
Coconut ice
Cinnamon twigs
Mixed nut baklava
Zuccotto trifle
Summer berry trifle

Save and share Treats for reindeer recipe

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Individual Christmas cakes recipe

Photo: Individual Christmas cakes recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Individual Christmas cakes recipe. Learn how to make Individual Christmas cakes and keep the kids occupied over the holidays with these fabulous, easy-to-make Christmas gifts. 

Makes 4

Ingredients

1 cup plain flour
1 cup self-raising flour
1 teaspoon ground cinnamon
185g butter, chopped
3/4 cup firmly-packed brown sugar
2 tablespoons orange marmalade
3/4 cup orange juice
750g sultanas
200g Sunbeam glace cherries, halved
3 eggs, lightly beaten
1/2 cup apricot jam
2 x 500g packets ready-made white icing
1 eggwhite, lightly whisked
assorted food colourings, Christmas cutters, cellophane and ribbon, to decorate

Method

Preheat oven to 160°C. Lightly grease a 5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper.

Sift flours and cinnamon into a large bowl. Place butter, sugar, marmalade, orange juice, sultanas and cherries in a saucepan over medium heat. Cook, stirring, for 5 to 6 minutes or until butter has melted and sugar dissolved. Set aside to cool for 20 minutes.

Add butter mixture and eggs to flour mixture. Fold until just combined (don't overmix). Spoon into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 1 hour. Turn out onto a wire rack to cool completely.

Cut cake into 4 squares. Turn cakes upside down. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until melted. Brush over cakes.

Divide icing into 4 portions. Roll out 1 portion on a sheet of baking paper to a 25cm x 25cm square. Place icing over 1 cake, smoothing down sides and corners. Carefully trim excess icing, reserving scraps. Repeat with remaining cakes and icing portions.

Knead icing scraps together. Divide into smaller portions. Tint each portion with food colouring, kneading until colour is even. Roll portions between sheets of baking paper. Using Christmas-themed cutters, cut out shapes. Brush with eggwhite. Place on cakes. Place cakes on small cardboard squares. Decorate base of cakes with ribbon. Wrap in cellophane and secure with more ribbon.

Source
Super Food Ideas - December 2007, Page 45
Recipe by Tracy Rutherford

More Christmas Desserts Recipes:

Coconut ice
Cinnamon twigs
Mixed nut baklava
Zuccotto trifle
Summer berry trifle
Vanilla & cinnamon shortbread stars

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Coconut ice recipe - How to make coconut ice

Photo: Coconut ice recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try coconut ice recipe. Keep the kids occupied over the holidays with these fabulous, easy-to-make Christmas gifts and learn how to make coconut ice.

Coconut ice doesn't require any cooking, so it's a good recipe for kids to help with. Give it away to trick or treaters, or simply treat your family.

Makes 50 pieces

Ingredients

6 1/4 cups (1kg) icing sugar mixture
3 1/3 cups (300g) desiccated coconut
1 eggwhite
1 1/2 tsp vanilla extract
395g can sweetened condensed milk
Yellow and red food colouring

Method

Sift icing sugar into a bowl. Add coconut and stir well to combine. Combine eggwhite, vanilla and 2 tbs water then add to coconut mixture with condensed milk. Using a spoon, stir to combine, then using your hands, rub wet ingredients into dry ingredients until mixture comes together.

Grease a shallow 20cm square cake tin then line base and sides with baking paper. Divide mixture in 1/2. Press 1/2 over base of prepared tin. Smooth top.

Add 4-5 drops yellow colouring and 2-3 drops red colouring to remaining mixture, to obtain a pale orange colour. Knead with your hands to distribute colour. Press orange mixture over white in tin. Smooth top. Refrigerate for 2-3 hours or until firm.

Turn coconut ice out and cut into 3cm squares. Store in an airtight container in the fridge for up to 2 weeks.

Source
Notebook: - October 2005, Page 49
Recipe by Sophia Young

More Christmas Desserts Recipes:

Cinnamon twigs
Mixed nut baklava
Zuccotto trifle
Summer berry trifle
Vanilla & cinnamon shortbread stars
Cornflake choc-chip cookies

Save and share coconut ice recipe

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Cinnamon twigs recipe

Photo: Cinnamon twigs recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cinnamon twigs recipe. Keep the kids occupied over the holidays with these fabulous, easy-to-make Christmas gifts and learn how to make Cinnamon twigs.

One bite of these aromatic pastry sticks and Santa will know you've been good!

Preparation Time 20 minutes
Cooking Time 10 minutes
Makes about 40

Ingredients

2 tbs caster sugar
1/2 tsp ground cinnamon
1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
1 egg white, lightly whisked
2.5m ribbon, cut into 10 pieces

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl.

Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture.

Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool. Use 1 piece of ribbon to tie 3-4 twigs together to make a small bundle. Repeat with the remaining twigs and ribbon.

Notes

You can store these pastries in an airtight container for up to 3 days. Tip: To keep these pastry sticks fresh, place them in a glass jar. Decorated with a pretty ribbon, a jar of cinnamon twigs also makes a lovely gift. Bundles of sweet pastry sticks make a great present or a tasty Christmas snack.

Source
Good Taste - December 2006, Page 125
Recipe by Tracy Rutherford


More Christmas Desserts Recipes:

Mixed nut baklava
Zuccotto trifle
Summer berry trifle
Vanilla & cinnamon shortbread stars
Cornflake choc-chip cookies
Cookie table settings 

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Mixed nut baklava recipe - How to make Mixed nut baklava

Phooto: Mixed nut baklava recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mixed nut baklava recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mixed nut baklava.

Recipe facts:
Costs: 2p
Takes: 15 mins to prepare and 1 hr 05 mins to cook
Serves: 36

Ingredients

12 sheets filo pastry, cut in half
150g unsalted butter, melted
100g ground almonds
100g pack chopped toasted hazelnuts
100g shelled pistachio nuts, finely chopped
For the syrup
4tbsp golden syrup
For the syrup
juice of 1 lemon
For the syrup
300g caster sugar

Place all the ingredients for the syrup except the lemon in a small pan and cook over a medium heat, stirring until the sugar has dissolved, then simmer for 8 minutes until syrupy. Stir in the lemon, transfer to a jug and leave to cool in the fridge.

Pre-heat the oven to 160c, 140c fan, gas mark 3. Brush a 25cm square baking tin with the melted butter and layer on 12 pieces of filo pastry, brushing each piece of pastry with butter as you layer it on.

Mix together the nuts then sprinkle over the top layer of pastry and spoon over 6tbsp of the syrup. Cover with the remaining 12 sheets of filo, brushing each with butter as before. Make sure the top piece is well brushed with butter before cutting into 36 pieces. A serrated knife will make cutting through the pastry easier.

Bake for 50 minutes, then turn the heat up to 220c, 200c fan, gas mark 7 and cook for another 10 minutes. Remove from the oven and pour over the syrup, Leave to cool completely before serving.  

From TESCO realfood

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Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps

Save and share Mixed nut baklava recipe

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Chicken and caramelized onion tagine recipe - How to make Chicken and caramelized onion tagine

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and caramelized onion tagine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and caramelized onion tagine.  

Recipe facts:
Costs: £2.28
takes: 25 mins to prepare and 1 hr to cook
Serves: 4

Ingredients

4 chicken thighs
4 chicken wings
50ml olive oil
1 large red onion, finely sliced
1 large onion, finely sliced
1tsp caster sugar
1 star anise
1 stick cinnamon, broken
1tsp ground coriander
2tsp ground cinnamon
1tsp ground cumin
2tbsp pine nuts, toasted
50g sun-dried tomatoes, drained and sliced
50ml red wine vinegar
300ml water
salt
pepper
For the couscous
200g couscous
450ml chicken stock, hot

Heat half of the olive oil in a large casserole dish over a moderate heat until hot. Season then sear the chicken pieces until golden-brown in colour all over, then remove from the dish. Lower the heat a little and add the rest of the olive oil. Sweat the onions for 8-10 minutes, stirring occasionally, until softened.

Reduce the heat to low, sprinkle over the sugar and continue to cook the onions for 15-20 minutes, stirring occasionally, until they start to caramelize. Increase the heat, then deglaze the dish with the red wine vinegar until it has reduced by half.

Add the cinnamon stick, star anise and ground spices to the dish and continue to cook for 1 minute, stirring at the same time. Add the chicken pieces back to the pan then add the sun-dried tomatoes and water, then cover with a lid. Cook for 20-25 minutes until the chicken is tender.

Meanwhile, prepare the cous cous by placing it in a large, heatproof bowl. Bring the chicken stock to the boil in a saucepan then pour over the couscous. Stir once, then cover tightly with clingfilm. Leave to one side for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork and then stir in the olive oil and some seasoning. Remove from the chicken from the heat and stir through the pine nuts and chopped parsley. Adjust the seasoning as necessary. Spoon the cous cous onto serving plates and top with the chicken tajine before serving.

From TESCO realfood

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Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab

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Basboosa Recipe - How to make basboosa

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try basboosa recipe. Enjoy the Middle Eastern Cuisine and learn how to make basboosa.  

Recipe facts:
Costs: 2p
Takes: 20 mins to prepare and 25 mins to cook
Serves: 16

Ingredients

250g semolina
50g ground almonds
100g caster sugar
100g natural yogurt
100g unsalted butter, melted
2tsp baking powder
16 whole blanched almonds
For the syrup
juice 1 lemon
2tbsp honey
100g caster sugar

Pre-heat the oven to 190C, 170c fan, gas mark 5. Grease and line a 21cm square tin with greaseproof paper, so that the base and sides are covered (this will make it easier to remove the cake from the tin once baked).

In a bowl stir together all the cake ingredients except the blanched almonds and spoon into the cake tin. Smooth down with the back of a spoon. Cut into diamonds and top with a blanched almond. Bake in the oven for 25 – 30 minutes.

While the cake bakes mix the syrup ingredients in a small pan with 100ml water over a low heat until the sugar dissolves. Remove from the heat.

When the cake is cooked remove from the oven, leave to cool for a minute before pouring over the syrup. 
  
From TESCO realfood 

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Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers

Save and share basboosa recipe

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Bulghour with broccolis recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Bulghour with broccolis recipe. Enjoy the Middle Eastern Cuisine and learn how to make Bulghour with broccolis.    

Recipe facts:
Costs: 60p
Takes: 20 mins to prepare and 25 mins to cook
Serves: 4

Ingredients

1 head of broccoli, prepared into florets
1tbsp chives, chopped + extra to garnish
For the bulghour
25ml olive oil
100g bulgur wheat
25g raisins
1tbsp sultanas
25g pine nuts, toasted
salt
pepper

Prepare the bulghour by placing in a bowl and pouring over enough boiling water to completely cover. Let is sit for 15 minutes before running a fork through it. Stir through the olive oil and some seasoning.

Cook the florets of broccoli in a large saucepan of boiling, salted water for 2 minutes. Drain and refresh in iced water. Strain the broccoli and set to one side.

Spoon the bulghour into serving bowls and top with a combination of the sultanas, pine nuts and raisins. Sit the broccoli florets on top. Garnish with the chopped chives and chive stalks before serving.

From TESCO realfood

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Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

Save and share Bulghour with broccolis recipe

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Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Grilled Garlic Chicken recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lebanese Grilled Garlic Chicken.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:

1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com
 
More Middle Eastern Recipes:

Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers

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Zuccotto trifle recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Zuccotto trifle recipe. Enjoy our collection of Christmas desserts and learn how to make Zuccotto trifle.

Wish your loved ones a buon natale with this Italian Christmas treat.

Cooking Time 15 minutes 

Ingredients (serves 6)

400g panettone, cut into 3cm pieces
150ml good-quality dessert wine
2 x 120g punnets fresh raspberries
500g fresh ricotta
60g (1/3 cup) icing sugar mixture
1 x 600ml ctn thickened cream
30g mixed glace fruit (such as cherries, pineapple and ginger), coarsely chopped
Fresh raspberries, extra, to decorate
1 x 30g Cadbury Flake bar, crumbled

Method

Place half the panettone in a 2L (8-cup) capacity serving dish. Drizzle over half the wine and top with half the raspberries.

Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the panettone. Top with the remaining raspberries and panettone. Drizzle over the remaining wine.

Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.

Notes

For a non-alcoholic berry trifle replace the panettone with 400g brioche or sponge cake, cut into 3cm pieces. Replace the dessert wine with 150ml cranberry or apple juice.

Source
Good Taste - December 2007, Page 127
Recipe by Abi Ulgiati

More Dessert Recipes:

Summer berry trifle
Vanilla & cinnamon shortbread stars
Cornflake choc-chip cookies
Cookie table settings
Coffee shortbread
Christmas brownies

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Summer berry trifle recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Summer berry trifle recipe. Enjoy our collection of Christmas desserts and learn how to make Summer berry trifle. 

This is the highest rated trifle recipe on Taste.com.au and it couldn't be easier to make! 

Ingredients (serves 10)

1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped

Method

Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.

Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Source
Good Taste - December 2006, Page 56
Recipe by Michelle Southan

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Vanilla & cinnamon shortbread stars
Cornflake choc-chip cookies

Cookie table settings
Coffee shortbread
Christmas brownies
Christmas pudding

Save and share Summer berry trifle recipe

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Vanilla & cinnamon shortbread stars recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Vanilla & cinnamon shortbread stars recipe. Enjoy our collection of Christmas desserts and learn how to make Vanilla & cinnamon shortbread stars.

Get a head start on your Chrissie presents by making these delicate sweet stars.

Preparation Time
20 minutes

Cooking Time
15 minutes

Makes
65 biscuits

Ingredients

   250g butter, at room temperature
125g (3/4 cup) icing sugar mixture
2 tsp vanilla extract
300g (2 cups) plain flour
1 tsp ground cinnamon
60g (1/4 cup) raw sugar

Method

Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, icing sugar and vanilla in a bowl until pale and creamy.

Stir in the flour and cinnamon until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Use a 5cm-diameter star-shaped pastry cutter to cut 65 stars from the dough. Place on lined trays. Place trays in the freezer for 15 minutes to chill.

Sprinkle biscuits with sugar and bake, swapping trays halfway through cooking, for 12-15 minutes or until golden. Set aside on the trays for 5 minutes before transferring to a wire rack to cool.

Notes

Prep: 20 mins (+ 15 mins resting, 15 mins chilling & 5 mins standing time)

These biscuits can be stored in an airtight container for up to a month.

Source
Good Taste - November 2006, Page 90
Recipe by Michelle Southan

More Dessert Recipes:

Cornflake choc-chip cookies
Cookie table settings
Coffee shortbread
Christmas brownies
Christmas pudding
White chocolate baklava cigars

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Cornflake choc-chip cookies recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cornflake choc-chip cookies recipe. Enjoy our collection of Christmas desserts and learn how to make Cornflake choc-chip cookies. 

Makes
28

Ingredients

125g butter, chopped, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
1 1/4 cups self-raising flour, sifted
1 tablespoon milk
1 1/2 cups cornflakes
2/3 cup milk choc bits

Method

Preheat oven to 180°C. Line a large, flat baking tray with Mackies Nonstick Bakeliner.

Using an electric mixer, cream butter, sugar and vanilla in a bowl until pale and creamy. Add flour. Mix on low speed until just combined. Add milk. Stir until dough comes together. Using a wooden spoon, stir in cornflakes and choc bits.

Roll tablespoonfuls of mixture into balls. Place on Mackies Nonstick Bakeliner, allowing enough room for spreading. Flatten balls slightly with a spatula.

Bake cookies for 10 to 12 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining cookie mixture.

Source
Super Food Ideas - May 2005, Page 22

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Cookie table settings
Coffee shortbread
Christmas brownies
Christmas pudding
White chocolate baklava cigars
Turkish delight and yoghurt bavarois with raspberry syrup

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Cookie table settings recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cookie table settings recipe. Enjoy our collection of Christmas desserts and learn how to make Cookie table settings. 

These shortbread stars are a great way to welcome guests to the table.

Makes
30

Ingredients

125g butter, at room temperature
1/3 cup (70g) caster sugar
1 tsp vanilla extract
3/4 cups (115g) plain flour
2 tbs rice flour
Icing sugar mixture, to dust

Method

Preheat oven to 160°C. Use an electric mixer to beat butter, sugar and vanilla in a bowl until pale and creamy. Sift combined flours over the butter mixture and use a wooden spoon to stir until just combined. Turn on to a lightly floured surface and gently knead until smooth.

Line 2 baking trays with baking paper. Use a rolling pin to roll dough out on a lightly floured surface to a 3mm thick disc. Use a 7cm-diameter star-shaped pastry cutter to cut stars. Use a skewer to push a small hole in the top of each star. Place on the lined trays. Bake, swapping trays halfway through cooking, for 20 minutes or until lightly golden. Remove from oven and set aside on trays to cool. Dust with icing sugar and thread ribbon through each hole.

Source
Notebook: - December 2006, Page 174
Recipe by Sarah Hobbs

More Dessert Recipes:

Coffee shortbread
Christmas brownies
Christmas pudding
White chocolate baklava cigars
Turkish delight and yoghurt bavarois with raspberry syrup
Mamoul 

Save and share Cookie table settings

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