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Posts in : Courses snacks

  • Moroccan Ksra



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    Moroccan Ksra

    Course snacks
    Cuisine Moroccan

    Prep Time 120 minutes
    Cook Time 20 minutes

    Servings
    loaves


    Ingredients

    Course snacks
    Cuisine Moroccan

    Prep Time 120 minutes
    Cook Time 20 minutes

    Servings
    loaves


    Ingredients


    Instructions
    1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.

    2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.

    3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.

    4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.


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  • Green Onion Cakes



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     Green Onion Cakes
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Instructions
    1. Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
    2. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
    3. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side.
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  • Cucumber and Dill Finger Sandwiches



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     Cucumber and Dill Finger Sandwiches
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Instructions
    1. Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.
    2. Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other piece of bread.
    3. Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don't have to eat them with your pinkies raised up in the air. But you can. It's kinda fun.
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  • Easy Focaccia Bread



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     Easy Focaccia Bread
    Course snacks
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
    2. In a bowl, blend the tomato paste, honey, and basil.
    3. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
    4. Bake 30 minutes in the preheated oven, until the bread is lightly browned.
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  • Moroccan Tuna Brik



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     Moroccan Tuna Brik
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Instructions
    1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
    2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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