Honey Yogurt Cheesecake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.

Quick and easy with a light citrus flavour.

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 8

Ingredients

Yogurt "Cheese"

2 cups (500 mL) 2% yogurt
2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

2 cups (500mL) graham cracker crumbs
1 teaspoon (5 mL) finely grated lemon zest
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted

Filling

1 recipe Yogurt cheese
1/4 cup (60 mL) honey
1 large egg
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) vanilla extract

Topping

1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

Preheat oven to 325 F (160 F).
Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

Top with diced mango immediately before slicing.

Source: www.foodnetwork.ca 

More about Yogurt:

Crockpot Yogurt
Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute

Save and share Honey Yogurt Cheesecake Recipe 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.

Mamool, Mamoul, Maamoul, Mamool Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipe. Enjoy Eid Fitr and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies. 

Simple Eid Cookies (ka’ak) Recipe

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe

Ingredients

• For the dough:


• 9 cups semolina or 1500 g


• 1½ cups butter or 300 g, melted


• 1½ cups ghee or 300 g, melted


• 1 cup caster sugar or 200 g


• 1 teaspoon ground nutmeg


• 1 teaspoon ground mahlab


• 1 teaspoon yeast


• ¾ cup rose water or 190 ml


• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g


• 1 tablespoon blossom water


• 2 tablespoons rose water


• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g


• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.


• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.


• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.


• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.


• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.


• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.


• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

 
Ingredients:

• 2 cups samn balady


• 1 cup milk


• 4 1/2 cups flour, all purpose


• 2 tablespoons baking powder


• 1 teaspoon instant yeas


• 1 teaspoon ground cinnamon


• 1 teaspoon ground cloves


• 1 tea spoon ground ginger


• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.


2. Add the baking powder and the spices to the flour.


3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.


4. Keep stirring and stirring and stirring.


5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.


6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).


7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.


8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.


9. Put them in a cookie tray and let them rest for a little.


10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.


11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.


• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.


• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.


• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.


• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina


• 1 cup sugar


• 1 1/4 # pound butter


• boiling water


• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.


2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.


3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.


4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)


• 1 cup boiling water


• 1 1/2 cups samneh (or other shortening)


• 1 tsp. ma'ez zahr (orange blossom essence)


• 1 tsp. rose water


• 3/4 cup fine sugar


• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.


2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.


3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Save and share Mamool, Mamoul, Maamoul, Mamool Cookies Recipes

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

Pasta salad with tahini dressing recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pasta salad with tahini dressing Recipe. Enjoy Middle Eastern salad recipes and learn how to make Pasta salad with tahini dressing.

Tahini is high in protein which makes it ideal for a vegetarian diet. Try it in this Middle Eastern inspired salad.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
2 tbs water
1 tbs tahini
1 tbs fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced
Spice-crusted lamb cutlets (see related recipe), to serve

Method

Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.

Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

Save and share Pasta salad with tahini dressing 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.

Rice and meat phyllo (Ouzi) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Rice and meat phyllo (Ouzi).   
 
Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

- Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.
- Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.
- Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.
- Remove meat from stock, season with ground cloves and cinnamon.
- Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.
- Preheat oven to 180°C.
- Grease a ramekin or medium size glass bowl (custard bowl).
- Cut phyllo dough into half.
- Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
- Brush with butter then place another sheet to overlap and brush with butter.
- Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.
- Flip over into a lightly greased baking sheet.
- Repeat this process until the whole quantity of filling and phyllo are finished.
- Bake in oven for 20 minutes or until golden.
- Serve warm with yogurt salad and top with chopped parsley.

Note
- In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel
- The filling can be served as a side dish.
- Rice can be cooked in meat stock.

Chef Osama

More Middle Eastern Recipes:

Roasted Lamb Leg with Oriental Rice
Stuffed Baby Lamb
Roasted Chicken Stuffed with Rice
Sirloin Kabobs
Beef, pumpkin and date tagine
Beef, date & honey tagine with almonds 

Save and share Rice and meat phyllo (Ouzi) 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.

Chicken Tajine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tajine Recipe. Enjoy the Moroccan cuisine and learn how to make Chicken Tajine. 

Ingredients

1          whole chicken, approximately 3½ to 5 lbs.
2          medium onions, diced
4          cloves of garlic, minced
1/2       Cup chopped Cilantro
1/2       Cup chopped parsley
1/2       tea spoon grated fresh ginger
1/2       tea spoon turmeric
2          Table spoon olive oil
1          Cup water
2          pickled lemons
1/2       Cup olives, not pitted

Method

-   Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry.
-   Heat olive oil in a heavy pot over a medium-high heat.
-   Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste.
-   Rub the chicken with ½ of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover.
-   Reduce heat and simmer for one hour or until cooked.
-   Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot.
-   Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes.
-   Remove the chicken. Set aside in a warm place.
-   Continue to heat the remaining liquid until it is reduced.
-   Cut the remaining pickled lemon into strips.
-   Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips 

Chef Osama

More Moroccan Tagine Recipes:

Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine

Save and share Chicken Tajine 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.

Lemon Cilantro Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking and learn how to make Lemon Cilantro Eggplant Dip. The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious dip.


Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


Nutritional Information (per serving)
Calories    10
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g

More Dip recipes:

Fast and Easy Middle Eastern hummus Dip
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Chickpea & olive dip
Tahini and Parsley Dip
Avocado Dip
Baba Ganoush and Pita Crisps

Save and share Lemon Cilantro Eggplant Dip 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.

Pistachio & cardamom baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio & cardamom baklava Recipe. Enjoy the Moroccan Cuisine and learn how to make Pistachio & cardamom baklava.


Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Baklava Recipes:

Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

Save and share Pistachio & cardamom baklava 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.

Apple pancakes with lemon-spiced butter

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apple pancakes with lemon-spiced butter - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Apple pancakes with lemon-spiced butter.

Ease yourself into the weekend with these delicious pancakes. You can even make a double batch and freeze some to enjoy later in the week.

Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 10

Ingredients

150g (1 cup) self-raising flour
375ml (1 1/2 cups) buttermilk
1 egg, lightly whisked
40g butter
1 medium pink lady apple, peeled, cored and thinly sliced
250g mixed fresh berries, to serve

Lemon-spiced butter
100g butter, softened
2 tsp mixed spice
2 tsp finely grated lemon rind

Method

1. Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.

2. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)

3. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)

4. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.

Notes
To freeze pancakes (up to 3 months): Place pancakes between sheets of non-stick baking paper. Wrap in plastic wrap and place in an airtight container. Label, date and freeze.
To freeze lemon-spiced butter (up to 3 months): Place on a large piece of plastic wrap. Roll into a log and tightly wrap in plastic. Twist ends of plastic wrap to enclose. Label, date and freeze.

To thaw: Place pancakes and lemon-spiced butter in fridge for 6 hours.
Microwave thawing (single portion): Place pancake on a heatproof plate. Heat, uncovered, on Defrost or Medium-low/350watts/30% for 1-2 minutes or until almost thawed. Stand for 2 minutes.

To reheat: Wrap 5 thawed pancakes in foil and place in a steamer over a saucepan of simmering water, turning once during cooking, for 5 minutes or until heated through. Repeat with remaining pancakes.

Microwave reheating (single portion): Cover pancake with a damp paper towel and heat on Medium/500watts/50% for 1 1/2-2 minutes or until warm to touch.

Source
Good Taste - February 2003, Page 79
Recipe by Emma Braz

More Christmas Dessert Recipes 

Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
 
Save and share Apple pancakes with lemon-spiced butter 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.

Cranberry spiced muffins recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cranberry spiced muffins - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Cranberry spiced muffins.

Bake a batch of these Christmas muffins to get into the festive spirit.

Preparation Time 10 - 20 minutes
Cooking Time 20 minutes
Makes 12

Ingredients

1 cup (140g) dried cranberries (craisins)
2 cups (300g) self-raising flour
3/4 cup (155g) brown sugar
1/2 cup (70g) pecans, coarsely chopped
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup (185ml) buttermilk
1/2 cup (125ml) vegetable oil
1 egg, lightly whisked
1 tbs finely chopped pecans, extra
1 tbs brown sugar, extra

Method

1. Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.

2. Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.

3. Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.

4. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

Source
Notebook: - December 2008, Page 180
Recipe by Sarah Hobbs

More Christmas Recipes...
 
Christmas fruit cake 
Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe

Save and share Cranberry spiced muffins 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.

Christmas fruit cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas fruit cake recipe. Enjoy Christmas dessert recipes and learn how to make Christmas fruit cake.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

More Christmas Dessert Recipes 

Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava 

Save and share Christmas fruit cake 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.

Cassata ice-cream cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cassata ice-cream cake recipe. Enjoy Christmas dessert recipes and learn how to make Cassata ice-cream cake. 

Cassata, like pizza, comes from Italy, so finish the night with a slice of this colourful layered fruit, ice-cream and chocolate creation.
Preparation Time 30 minutes

Ingredients (serves 8)

Olive oil spray
1 x 17cm bought plain single-square sponge cake (see note)
2 tbs Galliano amaretto liqueur
1 x 2L ctn Neapolitan ice-cream
45g (1/4 cup) dried mixed fruit
2 tbs coarsely grated dark chocolate
Cocoa powder, to dust

Method

1. Spray a 6cm-deep, 20 x 10cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.

2. Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1 cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 short sides. Trim excess and use to fill any gaps. Brush the cake with amaretto.

3. Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 30 minutes or until firm.

4. Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly. Add the fruit and chocolate, and fold until just combined. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 30 minutes or until firm.

5. Transfer the chocolate ice-cream to a bowl. Set aside to soften slightly. Spoon into the prepared pan. Smooth the surface. Trim the excess cake. Cover with overhanging plastic wrap. Place in the freezer for 2 hours or overnight, or until firm.

6. Turn out the cake onto a serving platter and remove the plastic wrap. Dust with cocoa powder. Cut into slices to serve.

Tips
Time plan tip: Prepare this recipe to the end of step 5 up to 1 day ahead. Continue from step 6 just before serving.

Square sponge cakes are available from some Woolworths. If unavailable, use 1 x 450g pkt Madeira cake instead and cut into 4 slices lengthways in step 2.

Source
Good Taste - June 2008, Page 71
Recipe by Gemma Luongo

More Christmas Dessert Recipes 
Berry sundaes with white chocolate sauce 
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava

Save and share Cassata ice-cream cake 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.

Berry sundaes with white chocolate sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry sundaes with white chocolate sauce recipe. Enjoy Christmas dessert recipes and learn how to make Berry sundaes with white chocolate sauce.
 
This ice-cream sundae is chock full of berries and doused in a white chocolate sauce. Yum!

Ingredients (serves 6)

2 tbs caster sugar
2 x 250g punnets strawberries, hulled, sliced widthways
200g fresh or frozen raspberries
2 litres vanilla ice-cream
300ml pouring cream
250g white chocolate, finely chopped
1 tbs Cognac or brandy (optional)

Method

1. For white chocolate sauce, place cream in a saucepan and bring almost to the boil over medium heat. Remove from heat. Add chocolate and stir until smooth and melted. For an adult twist, stir in Cognac or brandy. Transfer to a jug then refrigerate sauce until chilled.

2. Process sugar and 1/2 the strawberries in a food processor until smooth.

3. To serve, place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass. Top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses. Serve immediately.

Cook's tip: The chocolate sauce makes about 400ml. Store any remaining sauce in the fridge for 2-3 days.

Source
Notebook: - February 2006, Page 36
Recipe by Sophia Young

More Christmas Dessert Recipes 
Berry meringue smash  
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe 

Save and share Berry sundaes with white chocolate sauce

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.

Berry meringue smash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry meringue smash recipe. Enjoy Christmas dessert recipes and learn how to make Berry meringue smash.

Ingredients (serves 4)

2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method

1. Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.

2. Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.

3. Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
4. Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Source
Super Food Ideas - September 2005, Page 86
Recipe by Dixie Elliott

More Christmas Dessert Recipes 
Fruity Christmas biscotti 
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake

Save and share Berry meringue smash 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.

Cider roast turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cider roast turkey recipe. Enjoy Christmas cooking recipes and learn how to make Cider roast turkey.

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table.

Moderately easy
Serves 8
Prep 15 mins
Cook 4 hrs
Approx 4 hrs cooking for a 4.5kg bird

Ingredients

FOR THE TURKEY

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider

FOR THE GRAVY

300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Method

1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).

2. Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Per serving (with gravy)
704 kcalories, protein 82g, carbohydrate 21g, fat 32 g, saturated fat 11g, fibre 1g, sugar 7g, salt 1.77 g

Recipe from Good Food magazine, December 2007. 

More Christmas Recipes... 

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing 

Save and share Cider roast turkey 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.

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing recipe. Enjoy Christmas cooking recipes and learn how to make Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing.

No need for impressive carving skills with this easy-to-serve dish with creamy gravy.

Ingredients

butter , for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
3kg 104 oz butterflied turkeys breast (see know-how below)

FOR THE STUFFING

25g butter
1 tbsp olive oil
2 large onions , halved and sliced
140g pack pancetta cubes or bacon lardons
50g pine nuts
4 garlic cloves , chopped
25g pack sage , leaves only, roughly chopped
zest 2 lemons
2 x 20g/1oz packs flat-leaf parsley , roughly chopped
100g coarse white breadcrumbs
1 egg , beaten

FOR THE GRAVY

300ml dry white wine
300ml chicken stock
142ml pot double cream
handful flat-leaf parsley , roughly chopped

Method

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.

2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.

3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.

4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.

5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

Try

Sticky rosemary & garlic roots
Cut 1 medium swede (about 500g), 500g parsnips and 500g carrots into chunks. Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact. Peel 5 garlic cloves; leave whole. Heat 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary and 4 tbsp veg stock. Season well, then put the lid on and cook gently for about 25 mins or until tender.

Know-how - butterflied turkey breast
A butterflied turkey breast is two turkey breasts taken off the bird and still joined by the skin. Ask your butcher to do this for you.

Nutrition per serving
850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, sugar 6g, salt 2.96 g

Recipe from Good Food magazine, January 2008.

More Christmas Recipes... 

Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails  

Save and share Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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.

Roast sirloin of beef recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast sirloin of beef recipe. Enjoy Christmas cooking recipes and learn how to make Roast sirloin of beef.

Gary Rhodes' delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Easy
Serves 6
Prep 10 mins
Cook 1 hr - 2 hrs 30 mins Plus resting time

Ingredients

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.

2. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

3. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Try

Thicker gravy
If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.

Nutrition per serving
331 kcalories, protein 36g, carbohydrate 1g, fat 19 g, saturated fat 8g, fibre 0g, salt 1.47 g

Recipe from Good Food magazine, December 2005.
Recipe by Gary Rhodes 

More Christmas Recipes... 

Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup 

Save and share Roast sirloin of beef 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.

Roast fillet of beef with shallots & mushrooms recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast fillet of beef with shallots & mushrooms recipe. Enjoy Christmas cooking recipes and learn how to make Roast fillet of beef with shallots & mushrooms.

See in the New Year with this timeless classic; a perfectly cooked fillet of beef.

Easy
Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time

Ingredients

2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Method

1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.

2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.

3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Nutrition per serving
431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g

Recipe from olive magazine, January 2008.

More Christmas Recipes...

Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup
Prawn & asparagus salad  
 
Save and share Roast fillet of beef with shallots & mushrooms 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.

Christmas pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas pie recipe. Enjoy Christmas cooking recipes and learn how to make Christmas pie.

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Moderately easy
Cuts into 10-12 slices
Prep 30 mins
Cook 1 hr 15 mins Plus cooling

Ingredients

2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.

2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.

3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.

4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.

5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition per serving
488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

Recipe from Good Food magazine, December 2005.

More Christmas Desserts Recipes
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle
Apple Crisp 

Save and share Christmas pie

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.

Roast vegetable quiche recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable quiche recipe. Enjoy Christmas cooking recipes and learn how to make Roast vegetable quiche. 

A Meat-free Monday delight: this eggcellent quiche will tart up your Christmas meal, plus it's everything it's cracked up to be!

Ingredients (serves 4)

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
1/2 quantity Basic egg mix (see recipe below)
1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.

3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.

4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Notes

• Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.
• If using non-stick pan or tin, there is no need to grease before adding pastry.
• Stand quiche for 5 minutes before serving.

Source
Super Food Ideas - September 2009, Page 44
Recipe by Claire Brookman 

Basic Egg Mix

Ingredients (serves 6)

8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Method

1. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.

Notes
You could use milk instead of pure cream in the Basic egg mix.

More Christmas Recipes...
Gingerbread tree
Tabouli Salad
Potato & onion soup with sour cream
Chunky Vegetable Hummus Spread
Prosciutto-wrapped beef with pesto
Cranberry cheese cake 

Save and share Roast vegetable quiche 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.

Gingerbread tree recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Gingerbread tree  recipe. Enjoy Christmas recipes and learn how to make Gingerbread tree.

Merry Christmas! Have a wonderful day full of fabulous food, family and friends.

Makes 1 tree

Ingredients

3 1/3 cups (500g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1/2 tsp ground cardamom
150g unsalted butter, softened
175g dark brown sugar
150g honey
1 egg
1 eggwhite
1 1/2 cups (240g) icing sugar, sifted, plus extra, for dusting
Silver cachous, to decorate

Method

1. Preheat oven to 180C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.

2. Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined. On low speed, beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.

3. Trace 19cm, 15cm and 10cm stars on to cardboard and cut out. For 7.5cm and 4.5cm stars use cutters.

4. Roll out dough halves between baking paper until 4mm thick. Using star templates and 7.5cm cutter, cut out 3 stars of each size from dough. Using 4.5cm cutter, cut out as many stars as possible from remaining dough.

5. Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.

6. Place eggwhite in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.

7. Stack the largest stars at offset angles, placing 2-3, 4.5cm stars in between. Glue each layer with icing. Continue stacking in decreasing size until all 7.5cm stars are used. Finish with one 4.5cm star flat and a second one upright. Use icing as glue to decorate tree with cachous.

8. Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.

Notes
Unassembled and in an airtight container the biscuits will last about 1 month. Once the tree is assembled, depending on humidity, it can last up to 2 weeks.

Source
Notebook: - December 2005, Page 30
Recipe by Sophia Young 

More Christmas Recipes...
Chilli calamari salad
Tabouli Salad
Potato & onion soup with sour cream
Chunky Vegetable Hummus Spread
Prosciutto-wrapped beef with pesto
Cranberry cheese cake

Save and share Gingerbread tree 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.