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FareShare Gazette Recipes -- January 2003 - K's


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Recipes Included On This Page

Khachapuri (Georgian Feta Cheese Bread)
King Arthur Thin Cornmeal Tortilla

Kreeli's Butternut Squash Gnocchi  - Vegan

Kunaffa with Cream

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                     * 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 

Source : ""

Contributed to the FareShare Gazette by Fatima; 8 January 2003.

               - - - - - - - - - - - - - - - - - - - 

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

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.

                 - - - - - - - - - - - - - - - - - - - 

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 : " - Kreeli's Vegan Cookery Site"
Contributed to the FareShare Gazette by Fatima; 21 January 2003.

             - - - - - - - - - - - - - - - - - - - 

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
  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

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.

                  - - - - - - - - - - - - - - - - - - - 

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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