F … Favourite Foods

Is it sweet, savoury or spicy?  Maybe it’s a recipe passed down through the generations or perhaps one discovered from your loved cookbook or celebrity chef.  We all have our favourite foods, so here was our chance to share them at Anne’s.

Nadine made Nigella Lawson’s Butternut and Sweet Potato Soup

Pauline used a recipe passed down from her mother to make Broccoli pasties.

Laura displayed her Italian heritage by producing Gnocchi.

Wendy chose Neil Perry’s Chicken Saute with Pumpkin Puree

Anne, our host for the day, used Jamie Oliver’s recipe for Cheat’s Cheesecake.

Credits:

Nadine’s Butternut and Sweet Potato Soup was from a Nigella Lawson recipe.

Wendy’s Chicken Saute with Pumpkin Puree, a Neil Perry recipe, was from goodfood.com.au

Anne’s Cheesecake was from Jamie Oliver’s 30 minute meals recipe, blogged here.

See our Recipes page for more recipes.

E … Egyptian Foods

Egyptians have always enjoyed a rich variety of foods, thanks to fertility of their soil from the Nile river. In ancient times bread and beer was a staple, as well as a range of vegetables, particularly garlic, onion and beans, as well as meats, fish, poultry and various seasonings.

Nadine prepared dips, one of Beetroot and the other of Roasted Pumpkin, Cashews and Parmesan Cheese.

Julie made Ful Medames which is an Egyptian staple dish made of stewed beans with seasonings.

Anne made Dukkah-crusted Chicken with Roasted Carrot Salad

Wendy paired Egyptian Potato Casserole with Fattoush, a salad dressed with lemon and Sumac.

Kathy prepared Kushari, a vegetarian recipe of lentils, rice and macaroni, with a tomato sauce and caramelised onions.

Credits:

Anne’s Dukkah-crusted Chicken is from taste.com.au

Wendy’s Fattoush is from SBS Food. Her Egyptian Potato Casserole is from Cookpad

Nadine’s Pumpkin, Cashew and Parmesan dip is from Thermofun. Her Beetroot dip is from My Food Story.

See our Recipes page for more recipes.

E…Egypt

  Egypt

Our E – Egypt day was held at Julie’s place but the only pyramids were the piles of food.

Think of Egyptian food and you must immediately think of Dukkah (or Duqqa), the tasty mixture of herbs nuts and spices whose name is Arabic for “to pound”, which describes it perfectly.  We started with Marie’s home-made Dukkah served with Chili Oil and Garlic oil.  This is one of those treats that you can’t stop eating once you have started.

Dukkah

 

 

 

 

 

 

 

 

Laura prepared Ful Medames or fūl, an ancient dish that has been adopted and modified by various Arabic-speaking countries and a great meal for any time of the day.  Laura also made Aish Baladi (Egyptian Pita Bread).

 

Ful Medames

 

 

 

 

 

 

 

Jeanne made Egyptian Eggs, soft-boiled then fried and rolled in Dukkah.

Egyptian Eggs

 

 

 

 

 

 

Wendy made Kushari, a vegetarian recipe of lentils, macaroni and rice that was sprinkled with Baharat, a finely ground mixture of spices.

Kushari

 

 

 

 

 

 

Barley was a staple of ancient Egypt and Joan’s tasty and colourful Barley and Nutty Roast Vegetable Salad continued the healthy vegetarian nature of our day.

Barley nutty Veg Salad

 

 

 

 

 

 

Pauline prepared Egyptian Roasted Chicken and Potatoes, served with yogurt cucumber dip.

Roasted Chicken and Potato

 

 

 

 

 

Julie made Omm Ali (Egyptian Bread Pudding), served with Pomegranate seeds and ice-cream.

Bread Pudding

 

 

 

 

 

 

We finished with Kathy’s Basbousa with Pomegranate, Roasted Almonds and Rose water.

Basbousa

Credits:

Laura’s Ful Medames is from culturecheesemag.com.  For her Aish Baladi recipe see our Recipes page.

Wendy’s Kushari is from SBS food.

Joan’s Barley and Nutty Roast Vegetable Salad is from lifestylefood.com.

Kathy’s Basbousa is from SBS Food Safari

Julie’s Omm Ali (Bread Pudding) is from SBS Food.

Pauline’s Roasted Chicken and Potatoes is from foodofegypt.com

See our Recipes page for more recipes.