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    You are in: Home / Cookbooks / ZWT 2 ~ Africa & Middle East
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    ZWT 2 ~ Africa & Middle East

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    Adapted from a recipe by Australian chef Huey (Iain Hewitson), who hosts a popular television cooking show twice daily on weekdays. Posted here for the 2005 Zaar World Tour.

    Recipe #135924

    A delicious-sounding recipe for bread from “The Basic Italian Cookbook” by Lesley Pagett, which I found on Australian chef Huey's website. I have not made this yet, but look forward to doing so. I would be inclined to add some garlic and some halved black olives. The cooking time below does not include the 21/2 hours resting time.

    Recipe #136375

    There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. The recipe is from Annette Sym's website, where you will find other recipes and a lot more information about GI. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood.

    Recipe #116014

    Muffins designed to trick children into eating some fruit and vegetables. Children think they are having a delicious, moist chocolate treat. In fact they are eating low fat muffins containing apples and beetroot. And when do you confess your deception? Perhaps at their twenty-first birthday party? Or when they leave home, when you give them the recipe? Or if there are other younger children still being deceived, perhaps this is best shared privately. Like the truth about Father Christmas, the Easter Bunny and the Tooth Fairy. Adapted from a recipe on the Simply Great Meals Recipe Club website.

    Recipe #125634

    A triple layered loaf - a spinach layer sandwiched between two chicken layers - which can be served with your favourite side dish. Serve with my mushroom sauce, Recipe #116544, the warm cucumber from my Recipe #118657, or your favourite sauce or salsa or chutney. Any leftover slices can be used as a sandwich filling with salad greens and tzaziki in pita bread. This recipe is typical of pre-1950s English-style Australian cuisine.

    Recipe #119265

    This is as easy a recipe as I’ve seen anywhere and SO delicious: just have a glance at the ingredients and the instructions. Do recipes come any easier than this? This is Todd Cameron’s recipe and it appeared in the October issue of the Australian magazine ‘Delicious’. Todd is the chef at the Gaia Retreat & Spa near Byron Bay. How do I explain Byron Bay to non-Australians? Well the name of the retreat should give you some idea. Byron Bay, situated on the New South Wales coastline, on the Pacific Ocean, has long been the retreat of hippies – or aging hippies – and in more recent years properties there have been much sought after by Australian actors, such as Russell Crowe and Paul Hogan. So although Byron Bay still has New Age leanings, it has also become the stomping ground of the rich and famous. That said, this recipe with its three ingredients and no chopping or grating, whisking or kneading, couldn’t be simpler. Or quicker!

    Recipe #139928

    A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of ‘The Australian Women’s Weekly’ and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour. I haven’t yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley!

    Recipe #171067

    A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Recipe #120175, Moroccan Lamb With Tomato & Couscous Recipe #125639 or Moroccan-Style Chicken Recipe #138262, or with any grilled or BBQd meats.

    Recipe #169231

    A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.

    Recipe #169022

    A great detoxing drink adapted from Australian chef flip shelton's 'green: modern vegetarian recipes'. She warns "watch out for the beetroot moustache"!

    Recipe #146939

    A delicious low-fat smoothie, sweetened naturally with honey, with extra nutrition from wheat germ and sunflower seeds, and extra flavour from cinnamon. A great morning-pick-me-up! I often take some to work in a Tupperware container with a firm lid, and enjoy it as a mid-morning snack.

    Recipe #146467

    12 Reviews |  By PanNan

    The source is the Woolworths Fresh Food People web site. The recipe is modified for posting here.

    Recipe #142257

    2 Reviews |  By ellie_

    For Zaar World Tour II - Asia/India (Kahsmir). Recipe source: Bon Appetit (April 1986)

    Recipe #174758

    3 Reviews |  By ellie_

    For World Tour II--Middle East I thought these pita sandwiches sounded interesting. Recipe source: Sticks & Skewers

    Recipe #174871

    Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions.

    Recipe #174783

    I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006

    Recipe #167076

    Posted this recipe for Zaar World Tour 2006. From one of my African cookbooks, highlighting Senegal, the peanut capital of the world. Cooking and prep times are approximate, and don't include freezing the ice cream.

    Recipe #174792

    Posted for Zaar World Tour 2006. This comes from The African Cookbook by Bea Sandler.

    Recipe #174795

    Posting this for Zaar World Tour. From The African Cookbook by Bea Sandler. Haven't tried this yet, but it sounded interesting. Prep time is approximate...just however long it takes to get the ice cream soft enough to work with. Please note, this will need additional time to refreeze, so plan accordingly.

    Recipe #174798

    These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.

    Recipe #174803

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