RAJIN'S 1ST HOMEMADE PIZZA

1 ready made pizzadough
layers with  tomato sauce/salsa, ( prepared wid parsley, tomatoes, onion, garlic), Mozzarella cheese, shrooms, sweet corn, capscicum, olives, minced meat, cheddar cheese
I was a bit too over zealous with the toppings:-)

CHICKEN PIE

Easy to make and can be stored in freezer, well covered.
Dough:
2,5 deciliters all puropuse flour
0,5 deciliter graham flour
0,5 teaspoon baking powder
50 grams butter or margarine
1 deciliter Turkish yoghurt
Salt

Filling:
Shredded, pre-cooked chicken meat (or any leftovers you might have)
1 green chilli pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
1 garlic clove, finely chopped
Handful or two of pre-cooked chick peas
1 tomato, sliced
Parsley, chopped
1-2 deciliters Turkish yoghurt
1-2 tablepsoons tomato paste
Harissa or other hot condiment, if desired
Salt, pepper
Turmeric
Grated cheese

Make dough in blender or by hand. Press dough into mould and prick carefully with a fork. Place in fridge for about 30 minutes. Pre-heat oven to 225 degrees Celsius. Prepare vegetables. Fry onion, garlic and peppers lightly and set aside. Mix everything except parsley and tomatoes. Bake pie crust in oven for 10-20 minutes, until the edges turn a bit brown. Fill crust, top with cheese and tomatoes. Bake for 20-30 minutes - cover with aluminium foil if it looks like it might burn before baked through. Sprinkle with parsley before serving.

CHEDDAR AND MOZARELLA BREAD

1kg strong white bread flour or Tipo ‘00’ flour or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

topping:of yr choice , i added cheddar cheese and homemade mozarella

BREAD WITH MOZARELLA CHEESE

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge

EGG HASH CASSEROLE

Made a very yummy egg/hash brown casserole . I mixed together and heated in a sauce pan
Small bag of hash browns( make sure its halal one *i used nestle bake) with a can of cream of mushroom soup ( i used campbel u can use any other brand)
2 cans of milk.
1 chopped onion
1 chopped red pepper
1tbs minced garlic
salt
pepper

Then I poured all that in a greased pan and topped it layered with
1/2 c grated cheese
6 beaten eggs
1/2 c of grated cheese

I then baked it in the oven for about 25 minutes covered for the first 15 minutes. u wont even beleive how its delish !
This was really yummy topped with sour cream and salsa!!

added by Marwa El Odessi

ANCHOVIESOLIVES AND TOMATOES PIE

Puffpastrty with anchovies and tomatoes and olives sprinkle olive oil and bake
Its very nice snack and brunch or even dinner and it suits ppl with low blood pressure.
 
added by Marwa El Odessi

SALMON PIE

Ready made pastry (puff pastry will do )

have it ready and add slices of smoked salmon brush it with olive oil and sprinkle dill and ppr
bake for few minutes !
voila .......thats it !:)

added by Marwa El Odessi

KHOUBIZ DOUGH PIZZA'S WITH MINCED MEAT

Sfeehat ( sfee7a ) i cook it thepalastenian -shame way , there are several ways depends on whom you tok it from yetthis is really tasty :)) try it
1/2 quantity of Khoubiz dough recipe*1 tablespoon vegetable oil1 # pound of fresh, coarsely ground lamb1 medium onion, chopped fine1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon black pepper1/4 teaspoon white peppersalt to taste1/2 cup chopped tomatoes2 Tablespoons fresh lemon juiceextra vegetable oil.

Prepare the Khoubiz dough. As following: LSet aside to rise 1 1/2 hours (this should become double in size)1/2 ounce active dry yeast1 teaspoon sugar2 1/2 cups warm water8 cups plain flour 2 1/2 tablespoons vegetable oil2 teaspoons salt3 tablespoons oil.

Dissolve the yeast in 1/4 cup of the lukewarm water. Stir in the sugar. Set aside in a warm place. Leave it until it begins to rise up and foam. This will take about 15 minutes.Sift the salt and flour together into a large, warm mxing bowl.. Form a well in the center of the flour mixture. Pour the yeast into the center. Gently mix the yeast into the flour. Mix by hand, adding small amounts of warm water if necessary.Knead until this becomes a soft dough. Transfer the dough from the bowl to a floured pastry board and continue to knead until it is smooth and shiny. This will take about 15 minutes. Knead 2 tablespoons of oil into the dough. Roll into a large ball. Rub the remaining one tablespoon of oil over the surface of the ball. Return to the bowl. Cover with a moist cloth. Set in a warm place to rise. Leave it about 1 1/2 hours until it doubles in size.

Pre heat the oven to maximum heat at a minimum of 30 minutes before using. Punch down the dough. Pull the edges up to form another ball. Transfer to a lightly floured board and knead 2 minutes.Divide into 8 equal portions and roll each portion into a ball. On the floured board flatten each ball and roll with a heavy rolling pin into flat round shapes approximately 1/4 inch or 6mm thick. They should be about 12 inches in diameter. Place the flattened bread rounds on a lightly floured cloth. Cover this with another floured cloth set in a warm spot to rise again to double their size. This should take about 30 minutes. Pre heat the baking tray in the oven for 5 minutes. Carefully rub the tray with oil. Place one round at a time on the baking tray. Cook 5 - 9 minutes. The bread should swell in the middle and become a light brown in color. Remove from the oven and wrap in a clean cloth to keep moist. The swelling will disappear when the bread is removed from the oven. Continue this procedure with the remaining rounds.This pita bread is also known as a flat bread.

Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.

Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth.Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil.Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden.Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

added by Marwa El Odessi

TUNISIAN TAGINE

I serve this as one of several dishes but if you want it as a main dish it can serve 4.
8 eggs, 200 grams chicken liver (or ground meat, or fowl, or just exclude meat if you wish), 1 tomato, deseeded and chopped, 1/2 onion, chopped, 1-2 garlic cloves, finely chopped, 1 chili pepper, chopped, 2-3 potatoes, 200 grams cheese, grated, Small bunch of flatleaf parsley, choppedSalt, pepper, cumin, turmeric, coriander seeds (crushed), harissa

Boil 2 eggs for 10 minutes. Set aside to cool.Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.Fry onions lightly, then add chicken liver and some salt. Let fry for a few minutes, then add harissa to taste (I use a dessert spoon or more) and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool. Prepare the rest of the vegetables.Peel and chop the boiled eggs.Mix vegetables, meat, potatoes, boiled eggs and about 150 grams cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish). Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.Bake in 180 degrees Celsius oven (medium heat) for 20-30 minutes.Cut into pieces and serve

added by Petronella Jonsson Chebbi