food and beverage

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

6 boneless and skinned chicken breasts or 500 g
3 medium potatoes or 600 g, cut into medium slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, cut into round slices
2 medium tomatoes or 300 g, sliced
2 cups water or 500 ml
1 tablespoon garlic, crushed
2 tablespoons coriander leaves, chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
1 tablespoon corn flour
¼ cup lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

In a 30cm x 24cm baking dish arrange chicken breasts, potato slices, bell pepper rings, onion slices and tomato slices on top of each other.

In a saucepan add water, crushed garlic, chopped coriander, MAGGI® Chicken Less Salt Bouillon cubes, white pepper and corn flour. Bring to boil with constant stirring and simmer for 5 minutes or until the sauce slightly thickens.

Pour prepared sauce into the baking dish, cover with foil and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes become tender.

Pour lemon juice on top of the baked dish and garnish with chopped parsley then serve.

Nutrition Information
Fats : 2.80 g
Protein : 27.00 g
Carbohydrate : 31.00 g
Energy : 255.00 Kcal

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Enjoy cooking a main dish recipe of Chicken and Vegetables Rice, it's delicious.

Ingredients

¼ cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
3 cups boiling water or 750 ml
1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

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Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

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Ingredients (serves 4)

4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes & tips

* You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
* Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

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Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta

800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.
2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.
3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes & tips
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

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Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
2. Whisk together the lemon juice and oil in a jug.
3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

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My family and I are addicted to the new musical show Glee on Fox. It is so different from everything else onTV, and of course, I want to make a food event around it. I mean if people can have Desperate Housewives and Grey's Anatomy-themed dinners, I can have a Glee-inspired tapas. But what to serve? Classic favorites from the cafeteria-meatloaf, mac and cheese, corndogs, etc.? What about having food made with beans?  They are, after all, the musical fruit. Dishes inspired by songs or singers  whose songs have been performed on the series?  You see my dilemma!

So I am taking suggestions-how would you celebrate the fun, the music that is Glee, in food?