ROASTING

ROASTING

PORK
1st - 210oC - 30 min
2nd - 160oC - 130 min

BEEF

FRITATA
180oC 25-30min - 45 min

QUICHE
200oC -10 min
180oC - 30 min



LAMB
1st - 180oC - 15 min
2nd - 160oC - 1.15 min

POTATO GRATIN
160oC uncovered 1 hour

POTATO WEDGES
220oC - 30 min
160oC - 20 min

LASAGNA
180oC 45 min uncovered
Milk 1 l
Cheddar. 500 g
Butter 60 g
Flour. 75 g



bD
Sydney MMXIII

SUSHI

SUSHI

Ingredients:

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Preparation:

Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the

Makes 4-6 servings.






bD
Sydney MMXIII

SHAWARMA

Shawarma Keboobs
INGREDIENTS

1 kg beef, cut into thin fajita-like strips
2 onions, cut in slices
1 tomato, cut in slices

for the marinade
3 tomatoes, cut in slices
1 cup apple cider vinegar
1/4 cup olive oil
2 teaspoons 7 spices
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 1/2 teaspoons salt

For the tahini sauce:
1/2 cup tahini, sesame paste
1 clove garlic, crushed
1/2 cup water
4 tablespoons lemon juice
1/2 teaspoon salt

For garnishing:
1 cup chopped parsley
1 teaspoon sumac
COOKING METHOD

1. In a bowl, place the meat strips and all the marinade ingredients together. Mix well and let it marinate in the refrigerator for at least 2 hr.
2. Transfer the beef and its marinade to a baking tray, mix in the onion slices and layer with the tomato slices on top.
3. Cover the tray with aluminum foil and place it in the oven on medium heat for 1 hr or until the meat is well done.
4. To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.
5. Beef shawarma is best served with chopped fresh parsley sprinkled with sumac, along with tarator sauce and pita bread.
6. Note: You can replace ¼ cup of the apple cider vinegar with ½ cup of red wine.
7. You can find the recipe 'tahini sauce' in this application.


Read more: http://shahiya.com/english/recipes/beef-shawarma-983#ixzz3B3FYVxb8



Beef shawarma

500 gm beef

1/2 cup lemon juice

1/2 cup cider vinegar

1/2 cup vegetable oil

The peel of one lemon (not the zest, just the yellow part cut into strips)

The peel of one orange

3 cloves of garlic minced

Shawarma spice

1/4 teaspoon cardamom

1/4 teaspoon all spice

1/2 teaspoon cinnamon

1 crushed bay leaf

dash of pepper

1/4 teaspoon cloves

1 and 1/2 teaspoons salt

1/4 teaspoon gum arabic (also known as gum acacia, chaar gund, char goond or meska)

1 sliced onions

1 teaspoon sumac




bD
Sydney MMXIII