TURKISH PIZZA or Lahmacun – tasty, makes great picnic food, too

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Called Lahmacun in Turkey, TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices.  Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.

Tradition also shows in the shape – instead of the circles of an Italian Pizza, the Turkish Pizza or Lahmacun is a long oval in shape.

Make for dinner, for lunch or make in the morning and take wrapped in foil for portable but different picnic food.  If you have a breadmaker appliance, the dough is quickly done, but as it’s a one-knead, one-rise dough recipe it’s also easy to make by hand.   The recipe, as given, made 4 large oval Turkish Pizza or Lahmacun, and half to one per serve was fine.

Again, very few pics as the “hungry hoards” weren’t interested in waiting!  Not with that cumin-y, lemony odour wafting around!   I couldn’t get one of the two trays, I was lucky to get a pic of one plate!   Yes, they all disappeared VERY fast…..!

One of the two trays with large pizzas, ready for the oven

Half a large oval Turkish Pizza or Lahmucan ready to serve

Dough:

1.25 cups water

1 teaspoon salt

2 Tablespoon oil or melted butter

1 teaspoon sugar

3.25 cups high grade flour

2 Tablespoons Surebake yeast or ½ envelope of dried yeast.

 

Filling:

250 gm lean lamb mince  (beef can also be used, but lamb is best)

1 large onion, peeled and chopped

1 teaspoon ground cumin

1.5 teaspoon ground allspice

1 teaspoon dried mint

.25 cup fresh mint leaves

2 diced tomatoes

1 teaspoon worchestershire sauce (optional)

1.25 cups grated cheddar cheese

1 egg beaten with a little water for glaze.

To Serve: squeeze of I/2 lemon on the hot pizzas.

Method:

  • Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  • Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  • Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  • Baste edges with egg wash, spread filling down the middle of oval.  Bring edges in to not quite cover filling,  pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  • Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  • Best eaten straight from oven, but can be reheated next day.  They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

TURKISH PIZZA or Lahmacun
Author: 
Recipe type: lunch, picnic, dinner. snack
Cuisine: Middle East
Prep time: 
Cook time: 
Total time: 
 
TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices. Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.
Ingredients
  • Dough:
  • 1.25 cups water
  • 1 teaspoon salt
  • 2 Tablespoon oil or melted butter
  • 1 teaspoon sugar
  • 3.25 cups high grade flour
  • 2 Tablespoons Surebake yeast or ½ envelope of dried yeast.
  • Filling:
  • 250 gm lean lamb mince (beef can also be used, but lamb is best)
  • 1 large onion, peeled and chopped
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground allspice
  • 1 teaspoon dried mint
  • .25 cup fresh mint leaves, chopped
  • 2 diced tomatoes
  • 1 teaspoon worchestershire sauce (optional)
  • 1.25 cups grated cheddar cheese
  • 1 egg beaten with a little water for glaze.
  • To Serve: squeeze of I/2 lemon on the hot pizzas.
Method
  1. * Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  2. * Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  3. * Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  4. * Baste edges with egg wash, spread filling down the middle of oval. Bring edges in to not quite cover filling, pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  5. * Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  6. * Best eaten straight from oven, but can be reheated next day. They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

 

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Apple Bread Loaf

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Apple Bread Loaf is so easy to make, makes 2 standard loaves (so you have one to freeze),  is nice and moist, and is great for lunch boxes, picnics, and quick snacks or morning teas.   I have included an easy way to make the apple puree required, too.

Apple Bread Loaf - 2 loaves from one recipe, fresh from the oven

Apple Bread Loaf – two loaves from one recipe, fresh from the oven.

Apple Bread Loaf - one to eat now, one to freeze, all from one recipe!

Apple Bread Loaf – one to eat now, one to freeze, all from one recipe!

Apple Bread Loaf (makes 2)
Author: 
Recipe type: baking, picnics, vegetarian, breads
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Apple Bread Loaf is so easy to make, makes 2 standard loaves (so you have one to freeze), is nice and moist, and is great for lunch boxes, picnics, and quick snacks or morning teas. A brilliantly useful recipe.
Ingredients
  • 3 cups plain flour,
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda,
  • 2 teaspoons mixed spice
  • 2 teaspoons cinnamon
  • 2 cups pureed unsweetened apple (home stewed is fine)***
  • 1½ cups sugar
  • 175g (6oz) butter (VERY soft)
  • 3 teaspoons vanilla essence
  • 3 eggs (lightly beaten).
Method
  1. Sift flour, baking soda, baking powder & spices.
  2. Mix the apple, sugar, butter & vanilla essence together in a bowl.
  3. Add eggs.
  4. Add dry ingredients to apple mixture & mix well.
  5. Pour into 2 greased loaf tins.
  6. Bake at 160 degrees C (325 degrees F) for about 45 - 50 mins.
  7. Leave to cool in tins for about 10 minutes before turning out of tins....
  8. When cool, one loaf can be frozen, if desired.

*** Autumn’s Culinary Tip:  This is how I prepare the Apple Puree.   I peel, core, and roughly chop 6 large Granny Smith apples into the food processor, and wiz them quite fine.  I tip them into a large pyrex microwave jug, and rinse the processor bowl out with 1/3 cup of water, and add that to the jug.  I nuke the apple mix in 2 x 5 minutes sessions on high, stirring halfway through, then give another 2-3 minute blast.  Cool.  This produces approximately 4 cups of good unsweetened apple puree that isn’t too moist.  I put 2 cups into a ziplock freezer bag to freeze for next time, and use the remaining 2 cups for the Apple Bread this time – a little over or under isn’t going to make a major difference, and you can adjust between the 2 amounts.

While I am a HUGE believer in cutting down on work by making a double mix and freezing it (as here, with the apple pulp and even with the 2 loaves the Apple Bread recipe itself produces), I also strongly recommend LABELING what you package, in three ways:

1 – the actual contents (here – APPLE PULP, unsweetened)

2 – the amount (in this case – 2 cups)

3 – the date frozen (the actual date)

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BLACKBREAD Loaf – traditional Irish fruit loaf

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Blackbread Loaf is a traditional Irish fruit loaf, and easily prepared – you start it the night before baking, by soaking the fruit!  This Blackbread Loaf recipe has been a favorite family staple for over 40 years now – you can use any fruit, even vary it by using a cup of coffee instead of tea to soak the fruit in.  Note:  there is no butter or oil in this recipe, so best used within a few days.

It’s great for lunch boxes and for picnics.

Blackbread Loaf - a traditional Irish fruit loaf that's so easy to mix and bake.

Blackbread Loaf – a traditional Irish fruit loaf that’s so easy to mix and bake.

 

BLACKBREAD Loaf - traditional Irish fruit loaf
Author: 
Recipe type: baking, picnic, vegetarian, breads
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Blackbread Loaf is a traditional Irish fruit loaf that is easy to mix, cuts well, and is ideal for lunch boxes. Prepare the fruit overnight, and it's a quick mix the next day.
Ingredients
  • 500 gms (14 oz – although I just use 2 cups!) mixed "sticky" raisins, sultanas, and currants - whatever you have
  • 1 cup cold strained tea
  • 1 cup brown sugar – pressed into cup
  • 2 cups self raising flour
  • 1 egg (beaten)
Method
  1. Make and cool one cup of tea.
  2. Combine with fruit and brown sugar in bowl, leave to soak overnight.
  3. Next day, pre-heat oven to 180 C (350 F).
  4. Add beaten egg and flour to fruit mixture, mix lightly.
  5. Pour into well greased or non-stick 20cm x 10cm x 8cm loaf tin.
  6. Bake for 50 minutes -1 hour at 180 C (350 F) or less - depends on your oven..
  7. Leave in tin 10 minutes, then turn out onto rack and cover with cloth to cool.
  8. Serve sliced and buttered.

 

 

 

 

 

 

 

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Grenada Nutmeg Cake

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The Grenada Nutmeg Cake is an unusual cake prepared in 2 stages – the base, and then the batter poured over.  The magic of amalgamation of crust and sponge happens during cooking!  It’s nice to have a cake that doesn’t require icing, too!  It’s not too fragile to take on a picnic, either.  It also makes a great dessert with cream, custard or ice cream.

I prefer to use a 25 cm cake pan for this recipe, to make a cake about 5 cm (2″) tall – the more traditional, flatter, teacake shape. It usually takes just 25 minutes at the most to bake, this size.

Grenada Nutmeg Cake - a wonderful teacake that needs no icing

Grenada Nutmeg Cake – a wonderful teacake that needs no icing

Grenada Nutmeg Cake
Author: 
Recipe type: Dessert, cakes, baking, picnic
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
The Grenada Nutmeg Cake is an unusual cake prepared in 2 stages – the base, and then the batter poured over. The magic of amalgamation of crust and sponge happens during cooking! It’s nice to have a cake that doesn’t require icing, too!
Ingredients
  • 2 whole nutmegs, grated
  • 1 ½ cups wholemeal flour
  • 1 ½ cups brown sugar
  • 150g butter
  • 2 eggs, lightly beaten
  • 2 teaspoon baking powder
  • ½ teaspoon mixed spice
  • ½ cup walnuts, chopped
  • Optional: 25-50 gms dark chocolate, grated
Method
  1. Preheat oven to 170C (333 Degrees F).
  2. Grease and line a 20-25cm spring cake tin.
  3. Grate 2 whole nutmegs.
  4. In a bowl mix the flour and sugar together, and rub in the butter to resemble bread crumbs.
  5. Divide mixture into two.
  6. Put half the flour, sugar, and butter mixture into the cake tin.
  7. Mix the egg, baking powder, mixed spice and nutmeg into the other half of the mixture.
  8. Pour over the bottom layer.
  9. Sprinkle with walnuts. (I sometimes add some grated 70% dark chocolate under the walnuts, too – shhhh!)
  10. Bake for 25-30 minutes (depends on size of tin and depth of batter).
  11. Serve warm with whipped cream as a dessert, or cold for a teacake.

 

 

 

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LARGE MEAT LOAF

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A moist, robust, tasty and easy-to-slice meat loaf that is ideal for family meals, for picnics or buffet dinners, and great for sandwiches.  It’s also brilliant for your budget!

This makes 2 loaf-tin sized or one large foil wrapped loaf.   I’ve tried many other recipes over the years, but always come back to this one – it never fails.

Sorry, the photo is just meat and 2 vege – plain, but VERY quick, economical and tasty, and makes the mince (an economical meat) go even further

Large meat loaf - makes 2 large tins - ready for the oven

Large meat loaf – makes 2 large tins – ready for the oven

 

 

 Large meat loaf, half quantity, just out of oven - moist, juicy and economical


Large meat loaf, half quantity, just out of oven – moist, juicy and economical!

 Large meat loaf recipe - simple meal, great taste


Large meat loaf recipe – simple meal, great taste

 

LARGE MEAT LOAF
Author: 
Recipe type: Meat Dinners, main meals, picnics
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
A moist, robust, tasty and easy-to-slice meat loaf that is ideal for family meals, for picnics or buffet dinners, and great for sandwiches. It’s also brilliant for your budget!
Ingredients
  • 1 large cup fresh breadcrumbs
  • 3 oxo (beef stock) cubes
  • 1 cup milk
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • pinch dried mixed herbs
  • ¼ cup parsley chopped
  • grated zest of 1 lemon
  • 1 teaspoon worchestershire sauce
  • 907 gm (2 lb) mince
  • 454 gm (1 lb) sausage meat
  • 1 stick celery
  • 1 finely chopped large onion
Method
  1. Preheat oven to 180 C (350 F).
  2. Crumble oxo cubes into crumbs in large bowl, add milk, beaten egg, worchestershire sauce, spices, lemon zest and leave to soak for half an hour.
  3. Mix in rest of ingredients, and mix thoroughly with your hands (use disposable gloves if you don’t like mess!).
  4. Shape into 2 greased loaf tins or free-form into one large loaf on a sheet of heavy foil.
  5. Bake in preheated oven for just over an hour at 180 C (350 F).
  6. Loaf can be served sliced hot, with gravy, mash and vegetables or salad, or cool quickly and leave in fridge until required.

 

 

 

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