Recipes Included On This Page Khachapuri (Georgian Feta Cheese Bread) King Arthur Thin Cornmeal Tortilla Kreeli's Butternut Squash Gnocchi  - Vegan Kunaffa with Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Khachapuri (Georgian Feta Cheese Bread) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3 tablespoons oil 3/4 cup plain yoghurt 1 tablespoon cornstarch 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup feta cheese OR 1/4 cup Roquefort cheese 1 cup grated mozzarella OR Georgian suluguni cheese 1 egg -- beaten 1 teaspoon unsalted butter In medium bowl with wooden spoon beat in 1/3 cup flour with oil. add yoghurt and mix well. Then stir in 1/3 cup more flour. Sift cornstarch, baking soda and salt and stir in flour mixture. Gradually stir in enough remaining flour to make a soft but not sticky dough. Lightly dust with flour and cover with a kitchen towel and let rest at room temperature, 1 to 2 hours. If using feta, soak in water 10 minutes and drain and crumble. In medium bowl mix feta or Roquefort and mozzarella and egg.. Shape cheeses into 2 medium balls and set aside. Divide dough into 2 portions and roll each into a balls. On floured surface flatten each ball into a 7 inch round. With floured hands gently rotate dough and pull into a 10 inch circle, 1/4 inch thick. Be careful not to tear dough. Pat each cheese ball into a 5 inch circle on center of dough. Gently pull up edges of dough pleating and pinching to enclose cheese. Pat into a 7inch round. Heat a large cast iron or non stick skillet over low heat for 3 minutes. Lightly film skillet with melted butter. Place bread seam side up into skillet. Cover and cook for 12 minutes over very low heat, shaking pan occasionally. Uncover and flip bread over, cover and cooking over low heat until deep golden brown, about 12 minutes. Lightly brush top of bread with butter and let bread stand for 5 minutes. Use a serrated knife to cut bread and serve warm. Source : "dianaskitchen.com" Contributed to the FareShare Gazette by Fatima; 8 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 4g Fat (38.4% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. * Exported from MasterCook * King Arthur Thin Cornmeal Tortilla Recipe By :The King Arthur Flour Company Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups unbleached all-purpose flour -- (5 1/2 ounces) 2/3 cup yellow cornmeal -- (2 3/4 ounces) 4 tablespoons corn oil -- (1 3/4 ounces) or vegetable oil 1/2 cup water -- plus 1 tablespoon water -- (4 1/2 ounces total) 1/2 teaspoon salt Manual Method: In a medium-sized bowl, mix together the flour, cornmeal and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth. Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough and press Start. Cancel the machine and remove the dough when it's smooth, after about 5 minutes of kneading. Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out. Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time (keep the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Fry the tortillas in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker -- use it!) Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature. Store, tightly wrapped, in a plastic bag at room temperature. For storing tortillas longer than a couple of days, freeze them. Source : "Reprinted from The Baking Sheet (r) (Vol. XI, No. 5, Summer" Copyright : "Copyright 2002, The King Arthur Flour Company. All rights reserved." Yield : "10 tortillas" NOTES : This is more of a classic tortilla in texture, wafer-thin and pliable. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture -- so there! This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 5, Summer 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.) Contributed to the FareShare Gazette by Fatima; 11 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 6g Fat (61.4% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat. * Exported from MasterCook * Kreeli's Butternut Squash Gnocchi (Italian) - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound butternut squash -- peeled and cut into 1/2-inch cubes* 3 fresh garlic cloves -- minced OR 1 bulb roasted garlic -- peeled and mashed 2 tablespoons extra virgin olive oil 1/4 cup soft tofu or medium tofu -- whipped until smooth and fluffy OR 2 tablespoons soy milk -- tofu is preferable 1 1/2 cups unbleached flour -- (1 1/2 to 2) In a large soup pot, bring 2 quarts of water to a boil. Drop the butternut squash cubes in and cook for approximately 10 ­ 15 minutes or until tender (but not mushy). Drain thoroughly. Whip with a handheld electric mixer, adding the oil, garlic, salt and tofu. Beat until smooth and there are no lumps. Gradually stir in the flour, a little at a time, with a wooden spoon, until a smooth dough is formed and it won't stick to your hands when you handle it. (Do not add more than 2 cups of flour, however.) Turn out onto a lightly floured surface and knead very lightly, somewhere between 5 and 10 times. Take a hand-sized lump of dough and form it into a sausage shape. Cut this into 1-inch lengths and indent each gnocchi with a fork to make fancy little impressions.** Place each completed gnocchi on a floured board or flat surface and repeat these steps with the remaining dough. Bring a fresh 2 quarts of water to a boil. Drop the gnocchi in, one at a time, and reduce the heat so that it is a low boil. Cook for 4-5 minutes only, drain and serve with your favourite pasta sauce. I personally enjoy a very garlicky tomato-pesto sauce over this gnocchi. Also, try variations on this theme. Use different starchy tubers, like russet potatoes, pumpkin, sweet potatoes or yams. Try adding different spices or savory additions, like finely chopped sun-dried tomatoes, olives, basil, cumin -- whatever strikes your fancy -- to the dough before cooking. *Peeling butternut squash is difficult. Try this to make it easier. Bring a large pot (big enough for the squash to fit in whole, or else cut the squash in halves or quarters) of water to a boil and drop the entire squash in. Let this boil for 3-5 minutes, then drain the squash and quickly rinse it under cold water. The skin should slip off easily. Discard skins, cut the squash down the center, scoop out the seeds, and cube. **Eager to eat, not too concerned about the gnocchi’s appearance? Make “Ugly Lump” gnocchi by dropping heaping teaspoonfuls of the dough onto the lightly floured surface until all the dough is used up, and boil as usual. Source : "VeganMania.com - Kreeli's Vegan Cookery Site" Contributed to the FareShare Gazette by Fatima; 21 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 7g Fat (23.7% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Fat. * Exported from MasterCook * Kunaffa with Cream (Arab dessert during Ramadan) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Kunaffa -- (shredded filo dough) 3 sticks butter 1 stick butter 1 pea size chunk of mystic 4 tablespoon corn starch 1 quart half and half 1 cup milk 1 1/2 cups sugar 1 teaspoon lemon juice Break the kunaffa into small pieces. Keep breaking until uniform, individual pieces are what you see. leave it to dry on a counter overnight, or dry it in a warm oven. It should be crisp. Mix it with the three sticks of melted butter. Take half and form it into a 8x13-inch casserole dish, making a layer that covers the bottom. When you are done with the cream, you spread it evenly over layer. Then you take the second half of the kunaffa to make the top. Bake at 350F. for about 45 minutes, or until golden. As soon as you take it out of oven, pour the syrup evenly over the top. Cool before serving. Cream : Melt butter over medium high heat and then drop the mystic in and let it melt too. Then add all but one cup of the half and half and bring to a boil. Mix the cup of half and half with the corn starch. Once liquid is boiling, add in the cup and whisk until smooth. Keep heating and whisking until it is like pudding. Syrup : Mix the sugar and water and bring to a boil over high heat. Add the lemon and let it boil until it becomes a little thicker. Don't overcook or it will be too thick to pour well. Allow it to cool before pouring over the kunaffa. Cuisine : "Arab" Contributed to the FareShare Gazette by Fatima; 13 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 486 Calories; 41g Fat (73.6% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 355mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 8 Fat; 1 1/2 Other Carbohydrates.

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