Al Hasa Cookbook by Jo Waters

By Jo Waters

Excerpt from the cookbook's introduction:
An notion in 1974, a couple of plan in1975 and a truth in 1976. that's the short heritage of the Al-Hasa prepare dinner ebook. in the course of the mixed efforts of the committee and their respective women's teams, now we have compiled what we are hoping may be a illustration of culinary pleasures of all our components. With the present enlargement of the inhabitants and the supply of extra items within the neighborhood markets, we will be able to expand the scope of our formerly restricted menus and hence increase our day-by-day lives. The recipes during this publication would possibly not were laboratory proven, yet their advantage has been verified through the main severe crew of all - husbands and families!
Our honest due to all 340 who contributed their recipes as a way to make this e-book attainable.

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Extra info for Al Hasa Cookbook

Sample text

Using a slotted spoon, transfer beef to a board. Using 2 forks, shred beef. Return beef to soup (see Kim’s tip). Add beans. Season with salt and pepper. Simmer for 5 minutes. 4 Stir ½ the coriander into soup. Ladle soup among serving bowls. Top with sour cream and remaining coriander. Serve with lime wedges. 8g fibre; 99mg chol; 1039mg sodium. Kim says: You can freeze the soup at this point. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. 05 EACH CORNBREAD TOASTS WITH AVOCADO AND LIME MAKES 8 PREP 20 MINUTES (PLUS COOLING) COOK 45 MINUTES 1 cup self-raising flour 2 teaspoons baking powder 1 teaspoon ground cumin ¼ teaspoon chilli powder 1 cup instant polenta 2 tablespoons caster sugar 1 teaspoon sea salt 1¹⁄³ cups buttermilk 1 egg, lightly beaten 2 tablespoons extra virgin olive oil ½ teaspoon coriander seeds, crushed Pinch of chilli flakes Extra ¼ teaspoon sea salt 1 large avocado, thinly sliced 2 tablespoons lime juice ¼ cup small fresh coriander sprigs 1 green onion, sliced 1 Preheat oven to 180˚C/160˚C fan-forced.

Cook, tossing, for 3 minutes or until tomatoes soften. 4 Roughly tear bocconcini and prosciutto slices into 4 pieces. Add to frying pan with gnocchi. Season with pepper. Toss to combine. 5 Spoon mixture into 4 x 12cm ovenproof dishes. Sprinkle with parmesan. Grill for 3 to 4 minutes or until cheese is melted and golden. Top with basil leaves and serve immediately. 5g fibre; 26mg chol; 1454mg sodium. 58 super food ideas JUNE 2016 CARROT, FETTA, DILL AND CHICKPEA TART SERVES 4 PREP 15 MINUTES COOK 25 MINUTES 5 sheets filo pastry Olive oil cooking spray 400g can chickpeas, drained, rinsed 1 bunch fresh dill, trimmed, roughly chopped 175g fetta, crumbled 4 eggs 2 small carrots, peeled into thin ribbons 2 tablespoons dukkah (see notes) 1½ tablespoons extra virgin olive oil, plus extra to serve 1 lemon, juiced 1 Place a heavy-based baking tray in the oven.

Boil for 8 to 10 minutes, stirring occasionally, or until apple is tender and sauce thickens. Remove from heat. Stand for 15 minutes. 6 Transfer tart to a serving plate. Dollop with whipped cream. Top with some of the sauce. Serve with remaining sauce. 4g fibre; 108mg chol; 335mg sodium. JUNE 2016 super food ideas 51 COOK 20 MINUTES 3 sheets frozen shortcrust pastry, partially thawed 200g Kent pumpkin, peeled into ribbons 6 thin slices prosciutto, torn 7 eggs ¼ cup sour cream ½ cup finely grated parmesan 2 tablespoons chopped fresh basil leaves, plus extra leaves to serve 1 Grease 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins.

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