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FareShare Gazette Recipes -- July 2011 - A's

 

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Recipes Included On This Page

Afghan Fried Leek Pastries

Apple Pizza

Arugula Salad With Shaved Sylvan Star Gouda (Gail Hall)

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* Exported from MasterCook *

Afghan Fried Leek Pastries - Boolawnee

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY:
2 cups plain flour
1/2 teaspoon salt
2/3 cup cold water
LEEK FILLING:
2 whole leeks -- (2 leeks=3 cups chopped)
2 teaspoons salt
1/4 teaspoon hot chili pepper
3 teaspoons oil
TO FINISH:
To deep fry: -- oil

Sift flour and salt into a bowl, make a well in the center and add water.
Mix to a firm dough and knead for 5 minutes until elastic, dusting with
more flour if necessary. Wrap in plastic film and leave to rest for 30
minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well to
remove all traces of soil between leaves. Remove roots and dry leeks with
paper towels. Place flat on board, cut along length at 5 mm (1/4-inch)
intervals than across to dice. Measure in cup measure and place in bowl.
Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.

Roll pieces of dough into balls the size of a large hazelnut and roll
thinly into a 10 cm (4-inch) circle. Alternatively, roll out dough and cut
into 10 cm (4-inch) rounds.

Place about 2 teaspoons leek filling in center of circle, moisten pastry
half way round edge of circle and fold pastry over filling. Press edge to
seal well and using the edge of a thimble (the traditional method) or a
coffee spoon make little crescent- shaped marks around the edge or press
with fork.

Fry 3 or 4 at a time in hot oil until golden brown, turning to brown
evenly. Drain on paper towels and serve hot or warm.

Servings: depends on size of turnovers

ChupaNote: you can also use eggroll wrappers, trimming around a 4-inch
plate. Saves time rolling.

Source: "Ethnic Foods Company,
204 Central Ave, Osseo, MN 55369 - 952-593-3000"
S(Formatted by Chupa Babi): "July 2011"

Contributed to the FareShare Gazette by Chupa; 14 July 2011.
www.fareshare.net

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* Exported from MasterCook *

Apple Pizza

Recipe By : Judy Schultz
Serving Size : 10 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 thawed puff pastry sheet
from a 17 1/4-ounce package of frozen puff pastry
1/4 cup sugar -- (50 mL)
1/2 teaspoon cinnamon -- (2 mL)
1/4 teaspoon freshly grated nutmeg -- (1 mL)
1 tablespoon cornstarch -- (15 mL)
[aka cornflour in the UK]
2 large apples -- or 3 peaches
peeled and thinly sliced
1 tablespoon butter -- (15 mL)
1/2 cup sliced almonds -- (125 mL)
1/2 cup apple jelly -- melted (125 mL)

Preheat oven to 400F (200C).

On a lightly floured surface roll out the pastry into a 14-inch square and
brush off any excess flour. With a sharp knife, trim the corners to make it
approximately round. Place the rolled pastry on a large baking sheet and
roll the edges to form a rim. Prick all over with a fork. Freeze until
firm, about 10 minutes then bake in the middle of the oven for 8 minutes or
until slightly puffed and lightly coloured. Transfer the crust in the pan
or on the baking sheet to a rack. Gently flatten pastry inside border.

In a small bowl, stir together the sugar, spices and cornstarch. Arrange
fruit slices in a single layer on the pastry, overlapping, in a pinwheel
pattern. Sprinkle with sliced almonds. Dot with butter and sprinkle with
the spice/sugar/cornstarch mixture.

Bake in the middle of the oven for 20 minutes or until the crust is golden
brown and most of the juices have cooked off.

Transfer to a rack and cool.

Brush the fruit and the crusty rim with melted apple jelly.

May be made a day ahead.

To serve, cut into wedges with a pizza wheel.

Serves 10 to 12.

Hallie's comment: I know the traditional shape for a pizza is round but I
see no reason why you couldn't leave it square as long as you have a pan it
will fit on.

Judy Schultz in the Edmonton Journal, July 2000.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 16 July 2011.
www.fareshare.net

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Per Serving (excluding unknown items): 132 Calories; 5g Fat (32.8% calories from 
fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 25mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other 
Carbohydrates.


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* Exported from MasterCook *

Arugula Salad With Shaved Sylvan Star Gouda (Gail Hall)

Recipe By : Gail Hall
Serving Size : 4 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups arugula leaves -- rinsed and patted dry
1 cup thinly sliced roma tomatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar -- (1 to 2)
1/2 cup shaved Sylvan Star** Gouda cheese

In a serving bowl, place arugula leaves and tomatoes. Toss with olive oil
and balsamic vinegar. Top with shaved Sylvan Star Gouda Cheese.

** Sylvan Star is an award winning Alberta Cheese maker. In Edmonton their
cheeses are available at Planet Organic. If you are on your way to Sylvan
Lake, take Highway 11A west from Red Deer and just east of Sylvan Lake on
the north side of the highway, you'll see the Sylvan Star sign. They have a
retail shop and if they have time, you might get a tour of the cheese
factory.

Yield: 4 servings.

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall.

Gail Hall is well known in Edmonton as a culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 3 July 2011.
www.fareshare.net

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Per Serving (excluding unknown items): 125 Calories; 14g Fat (95.5% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg 
Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 1/2 Fat.
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