By Jo Waters
Excerpt from the cookbook's introduction:
An notion in 1974, a couple of plan in1975 and a fact in 1976. that's the short historical past of the Al-Hasa cook dinner ebook. during the mixed efforts of the committee and their respective women's teams, we have now compiled what we are hoping may be a illustration of culinary pleasures of all our components. With the present growth of the inhabitants and the provision of extra items within the neighborhood markets, we will be able to increase the scope of our formerly constrained menus and therefore improve our day-by-day lives. The recipes during this e-book won't were laboratory validated, yet their benefit has been tested by means of the main severe staff of all - husbands and families!
Our honest due to all 340 who contributed their recipes in an effort to make this publication attainable.
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Extra info for Al Hasa Cookbook
Onion jam is fantastic *served with very ripe brie or camembert. For a more basic taste, whip some room temperature cream cheese until soft, spoon into a bowl then dollop with onion jam and serve with plain biscuits. Crusty bread served with blue cheese and onion jam is a great way to finish off a dinner party. red or *thisUserecipe. brown onions in will ask *thatManytherecipes onions are cooked in butter until naturally caramelised (see caramelised onions) then the remaining ingredients are added.
Place each over a naked gas flame, set to medium. cook for 5–7 minutes, turning constantly until blistered and blackened. alternatively, this can be done on the barbecue grill but will take much longer. 3. eggplants are cooked when very soft to press. Place in a bowl and cover with plastic wrap. 4. When cool enough to handle, drain excess liquid and gently remove skin with a small knife. allow the skin to come away from the flesh without force (any flesh coming off with the skin will have a bitter flavour).
Check to see if the jam is thick enough and cook a few minutes more if needed. Put the jam into sterilised jars immediately and seal, or for small batches, just refrigerate. TzaTziki Makes about 600 g xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 500 g natural yoghurt (see Hints and tips) 1 continental cucumber, seeds removed and grated 2 garlic cloves, crushed juice of ½ lemon 1 teaspoon shredded mint salt method: 1. place the yoghurt in a bowl and beat with a whisk to thicken slightly.
Al Hasa Cookbook by Jo Waters