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mountain bread cookbook tm 50 recipes mountain bread the healthy alternative.

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the mountain bread range tm barley corn oat organic rice rye white whole wheat introduction the mountain breadtm company is a story of success from its humble beginnings baking for family members the demand from the lebanese community soon saw commercial production commence in 1985 in order to meet further demand improve the production process and maintain their stringent quality controls the mountain breadtm company has just relocated to a purpose built facility with new state of the art equipment is unique bread was originally made in the mountains of lebanon mountain breadtm has soon become known throughout australia as a unique thin soft textured flatbread using a traditional recipe that has been handed down through generations mountain breadtm broke into international markets in 1999 beginning in the us it now successfully exports to the us uk canada new zealand south africa fiji dubai and throughout asia mountain breadtm had traditionally been used by the health conscious in wraps and as a bread substitute tradition however is being blown out of the water with these delicious new recipes featuring mountain breadtm for further information and more great recipes visit our website www.mountainbread.com cover recipe mountain breadtm and butter pudding page 58 recipes photography design and printing by juggle identity solutions pty ltd suite 7 26-36 high st northcote 3070 phone 03 9347 9347 email sales@juggle.com.au mountain bread the healthy alternative serving suggestion mountain bread 1

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snacks entrees 4 light meals 10 mains 22 wraps 40 stockists you will find mountain breadtm in safeway woolworths coles bi-lo and all good supermarkets and health food stores our distribution network will also cater for your needs wherever you are for a list of our international distributors please refer to our website www.mountainbread.com vegetarian 46 new recipes if you have a favourite recipe using mountain breadtm that you would like to share send it to us at mountain breadtm recipes po box box 320 brunswick vic 3056 aus or email recipes@mountainbread.com you may even see your recipe in circulation one day desserts 52 index 60 2 mountain bread mountain bread 3 contents

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snacks entrees salmon and chive tarts pictured gm pink salmon drained small bunch chives sliced gm goats cheese egg cup cream cup milk salt and pepper 3 sheets of mountain breadtm 1 pre-heat oven to 180c and grease a muffin tray 2 blend salmon chives and cheese together and set aside 3 combine egg cream and milk with salt and pepper 4 cut the mountain breadtm into squares big enough to press into the muffin tins this mixture is enough for 12 small or 6 larger tarts in the bottom of the shells put a spoon full of the salmon mix and then pour over the egg mixture 5 bake in the oven for 15 minutes or until golden brown let sit for 5 minutes before serving garnish with a little goats cheese and salmon 200 1 100 1 ¼ ½ savory corn cakes 1 1 1 1 1 3 egg cup creamed corn large potato grated small zucchini grated rasher bacon diced small sheets of mountain breadtm cut into 1cm x 1cm pieces salt and pepper 3 tbsp vegetable oil 1 add all the ingredients except the oil together and stir until combined 2 heat oil in a pan and reduce heat to medium place dessert spoon full of mixture into the pan cook for 2-3 minutes turn and cook for a further 2-3 minutes remove and drain on kitchen paper before serving nice as a snack or a side dish the bacon can be removed for a vegetarian dish 4 mountain bread

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snacks entrees garlic and herb chips pictured 4-6 sheets of mountain breadtm cut into 8cm triangles or squares 3 tbsp olive oil 2 tsp fresh chopped herbs of your choice 1 clove garlic crushed guacamole 1 ripe avocado ½ lemon juiced ½ small spanish onion finely diced 1 tomato finely diced 1 tsp tabasco sauce tzatziki 1 cup yoghurt greek style 1 clove garlic crushed ½ cucumber finely diced squeeze of lemon juice salt and pepper 1 pre heat oven to 200c 2 blend ingredients together and brush over mountain breadtm place on trays but take care not to over lap the pieces place in oven for 5 minutes or until crisp then remove from the oven and place on cake racks to cool store in an air tight container guacamole mash avocado with fork and blend with the other ingredients tzatziki blend all ingredients sausage rolls gm sausage mince clove garlic medium onion finely diced tsp curry powder sheets of mountain breadtm 1 pre-heat oven to 180c 2 mix mince onion garlic and curry powder together well 3 cut mountain breadtm sheets in half place mince down one edge in sausage form brush edges with water and roll up firmly 4 cut into preferred size and place onto lightly greased trays with the sealed edge down bake in oven for 15-20 minutes 400 1 1 ½ 4-6 6 mountain bread

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snacks entrees savoury pinwheels pictured 4-5 1 2 2 4 medium potatoes small onion finely diced rashers bacon diced tsp parsley chopped sheets of mountain breadtm salt and pepper 1 peel potatoes place in a pot of water bring to the boil and simmer until tender drain and mash the potatoes 2 heat a pan and cook the bacon and onion until the onion is clear 3 spread a layer of mash evenly over each sheet of mountain breadtm leaving 3cm at one end sprinkle the bacon onion parsley salt and pepper over the top roll up sheets brush with water at the ends and press tightly to seal 4 cut rolls into 3cm pieces lay flat onto greased tray and bake at 180c for 10 minutes or until slightly golden mushroom and macadamia triangles sheets of mountain breadtm gm mushrooms sliced tsp butter or olive oil spring onions gm macadamia nuts roughly chopped tbsp evaporated milk or cream ml milk salt and pepper 1 pre-heat oven to 180c 2 dry roast no oil chopped macadamia nuts for 10 minutes ensure you shake the tray every 3-4 minutes so that the nuts brown evenly 3 melt butter or oil in a fry pan add sliced mushrooms and cook till tender add roasted macadamia nuts spring onions and cream or evaporated milk simmer until mixture thickens and season with salt and pepper 3 cut mountain breadtm into half length ways put filling into the corner and fold into a triangle repeat process until filling and mountain breadtm are all used brush triangles with milk and bake for 10 minutes 8 200 1 2 100 3 50 8 mountain bread

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light meals sweet chilli squid with rocket in mountain breadtm cups pictured 4 1 ½ 2 2 50 10 4 tubes of squid cleaned clove garlic crushed lemon juiced tbsp sweet chilli jam pinch of salt tsp vegetable oil gm snow pea shoots snow peas top and tailed sheets of mountain breadtm 1 cut tubes of squid lengthways in half score with a knife to make a criss cross pattern place into a bowl with garlic lemon juice chilli jam and salt marinate for a minimum of 1 hour 2 use a bread and butter plate to cut rounds of mountain breadtm press firmly into ramekins or large muffin tins bake in moderate oven 180c for 10 minutes or till crisp to touch remove from oven and allow to cool 3 heat oil in a pan until very hot quickly sear one side of the squid for 30-40 seconds turn and repeat on the other side remove and set aside 4 in the same pan add the snow peas cook for 1 minute tossing frequently remove and set aside heat the marinade in the pan and add salt and pepper allow to cool and use this for a dressing 5 combine squid snow pea shoots snow peas and dressing place mountain breadtm cup on a plate and fill with the squid salad and serve tuna and asparagus parcels 425 1 1 1 1 1 gm tinned tuna drained medium onion sliced thinly tsp curry powder tsp butter bunch asparagus cut into 2cm pieces cup cream salt and pepper 2 tsp cornflour 1 tbsp water 4 sheets of mountain breadtm 1 melt butter in a pan add onion and curry powder cook on a medium heat for 3-4 minutes stir regularly add drained tuna and stir until combined then add cream and cook for 2-3 minutes add asparagus pieces and cook for a further 2 minutes combine cornflour and water and add to the mix season with salt and pepper 2 brush edges of mountain breadtm with a little water put some of mixture in the middle of each sheet and fold to form a parcel place on a greased tray seam down bake at 180c for 15 minutes 10 mountain bread

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light meals smoked salmon pizza pictured gm smoked salmon spinach leaves washed and de-stalked medium spanish onion sliced thinly gm grated mozzarella cheese cup tomato pasta base sauce sheets of mountain breadtm cup water oil spray 4 tbsp sour cream optional 1 pre heat oven to 200c 2 brush mountain breadtm with a little water and place one sheet on top of another until you have 2 lots of 4 sheets spray flat oven tray and place pizza bases on 3 spread over tomato pasta sauce and sprinkle mozzarella cheese be sure to reach right to the edges separate onion slices and sprinkle over pizzas divide half the smoked salmon and half the spinach leaves set aside half for later place the rest evenly between the two pizzas and bake in the oven for 15-20 minutes 4 remove from the oven and place on serving plates put the rest of the salmon and spinach on pizza just before serving you may also wish to dollop sour cream on top 200 40 1 200 1 8 ¼ salmon and fennel seed patties 4 440 1 1 1 1 1 ¼ medium potatoes peeled and washed gm salmon drained and deboned spanish onion finely diced tsp fennel seeds crushed tbsp parsley chopped lemon juiced egg cup olive oil salt and pepper 6-8 sheets of mountain breadtm cut to match stick size 1 boil potatoes until soft drain well coarsely mash and set aside mash must be kept warm 2 dry fry no oil the onion and fennel seeds for 2 minutes this brings out the flavour of the fennel seeds add lemon juice and parsley stir and remove from heat add the salmon egg warm potato salt and pepper 3 using an ice cream scoop take some mixture and roll it in the shredded mountain breadtm and leave to rest in the fridge for 30 minutes 4 heat the olive oil in a pan and shallow fry the patties on a low heat until golden brown on both sides serve with a little sweet chilli sauce or lime mayonnaise 12 mountain bread

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light meals lemon lime and ginger chicken rolls pictured 1 1 1 2 1 ½ 1 1 50 1 2 2 8 8 ½ marinade medium lemon juice and zest medium lime juice and zest clove garlic crushed tsp ginger grated tsp fish sauce stalk lemon grass crushed tbsp light soy sauce tsp sugar gm bean shoots small carrot cut to match stick size spring onion finely sliced lengthways chicken thighs large mint leaves split in ½ sheets of mountain breadtm cup vegetable oil 1 combine all marinade ingredients together and cover the chicken marinate for 2 hours minimum then slice the chicken into very thin strips and set aside 2 lay out the mountain breadtm and on one edge spread some bean shoots then top with carrot then spring onion then two mint halves and finish with 2 chicken strips brush the edges with a little water and tightly roll ensuring the ends are folded as well 3 heat the oil in a pan and slowly shallow fry on a low to medium heat until chicken is cooked turn frequently to ensure the bread doesn t burn serve with sweet chilli dipping sauce chicken olive and pancetta patties 250 1 2 1 6 gm chicken mince tbsp olive pesto spring onions sliced egg slices of pancetta salt and pepper 1 tbsp olive oil 4 sheets of mountain breadtm cut 10cm x 1cm 1 in a bowl combine chicken mince pesto spring onions salt and pepper and mountain breadtm 2 using an ice cream scoop portion out patties place a strip of pancetta around the outside of the patty 3 heat some oil in a pan add the chicken patties and cook on both sides until golden brown and pancetta has become crisp serve with tomato chutney 14 mountain bread

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light meals thai chicken salad pictured 1 1 2 2 2 2 2 1 1-2 1 1 4 3 1 2 1 10 6 1 8 4-6 marinade tbsp fish sauce stalk lemon grass limes juiced cm piece of ginger finely chopped cloves garlic chopped tbsp vegetable oil tbsp dry sherry tbsp oyster sauce fresh red chillies tbsp fresh coriander chopped small onion finely diced chicken thighs cups bean shoots medium red onion cut in half and sliced celery stalks cut into 5cm long strips red capsicum cut into strips snow peas sliced into 3 radishes halved and sliced medium carrot cut match stick size coriander stems for garnish sheets of mountain breadtm rolled and sliced finely 1 combine all marinade ingredients and cover the chicken thighs refrigerate for a minimum 2 hours 2 heat a little oil in a pan add the mountain breadtm and stir until the bread becomes crisp set aside 3 remove chicken from the marinade and add to a hot pan to seal in all the flavours reduce the heat and allow to fully cook remove from the pan and chill add the marinade to the pan to cook for 1-2 minutes remove from the heat and allow to cool this will be the dressing 4 toss all salad ingredients together slice the chicken and add to the salad arrange the crispy mountain breadtm noodles onto a plate and top with the salad drizzle with dressing and finish with fresh coriander italian chicken salad cup 2 2 ½ 2 4 4-6 12-16 1 50 tbsp basil pesto tbsp olive oil lemon juiced tbsp balsamic vinegar chicken thighs roma tomatoes quartered black olives spanish onion sliced gm fresh rocket washed salt and pepper 100 gm parmesan cheese shaved 4 sheets of mountain breadtm 1 combine pesto salt and pepper lemon half the oil and half the vinegar together and rub over the chicken refrigerate for minimum of 2 hours 2 heat a pan add the chicken and cook remove from the pan and chill in the fridge 3 using a ramekin or small bowl turn upside down and cover with the mountain breadtm place in the microwave for 1 minute to allow to crisp remove the ramekin and the mountain breadtm will have formed a cup 4 toss all salad ingredients together dice the chicken and add to the mix spoon the salad into the cups 5 to make the dressing mix the rest of the oil and vinegar together with salt and pepper drizzle this over the top and finish off with the shaved parmesan 16 mountain bread

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light meals sweet chilli chicken pictured gm chicken mince tbsp coriander pesto egg lemon juiced onion diced sheets of mountain breadtm cup vegetable oil 1 in a bowl combine mince pesto egg lemon juice and onion set aside 2 cut the mountain breadtm into 3 lengthways place a spoonful of chicken mix onto one side of the mountain breadtm brush the edges with a little oil fold to form a triangle 3 heat the vegetable oil in a pan add triangles and cook on low to medium heat until both sides are golden brown and the chicken is cooked serve on a plate with sweet chilli sauce 250 1 1 ½ ½ 6 ½ thai beef salad with mountain breadtmstrips 250 1 1 ½ 2 1 1 1 100 12 50 2 4 3 gm sirloin or eye fillet clove garlic crushed tbsp fish sauce lime juiced tsp lemon grass chopped tbsp sweet chilli sauce tsp sesame oil tbsp coriander chopped gm mesclun lettuce washed cherry tomatoes washed and halved gm bean shoots tsp olive oil tsp balsamic vinegar sheets of mountain breadtm 1 combine garlic fish sauce lime juice lemon grass sweet chilli sauce sesame oil and coriander and marinate beef in mixture overnight 2 cut mountain breadtm in half length ways and slice to 1cm thick spread onto a baking tray and bake in hot oven for 3-5 minutes and leave to cool 3 heat frying pan until smoking add beef to the pan and cook both sides until brown then remove the meat from the pan and leave to rest 4 to make the dressing pour the remaining marinade into the pan and cook for 1 minute then add to the olive oil and balsamic vinegar and allow to cool 5 combine all other ingredients to make the salad slice meat thinly and add drizzle with the dressing and serve immediately 18 mountain bread

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light meals pastie swirls pictured 1 pre heat oven to 180c 2 mix all ingredients except mountain breadtm in a large bowl divide meat mixture evenly into 3 or 4 lots depending on how thick you d like the swirls 3 lay 2 sheets of mountain breadtm on top of each other and join with another 2 sheets end to end wet edges with a little water to stick together spread the mix thinly all over mountain breadtm making sure it reaches the edges leave about 3cm at one end then roll up firmly and brush the open end with water to seal the edge 4 place on a lightly greased tray and cook for 30 minutes leave to cool for 5 minutes before cutting with a serrated knife serve with any sauce you like gm lean minced beef medium onion diced finely carrot grated large potato peeled and grated parsnip peeled and grated cup peas cup creamed corn optional tbsp worcestershire sauce tbsp tomato sauce egg salt and pepper 8-12 sheets of mountain breadtm 400 1 1 1 1 ½ ½ 1 1 1 beef and basil patties 3 500 1 1 1 ½ 2 1 1 1 sheets of mountain breadtm gm lean minced beef medium onion diced small carrot grated tbsp chopped parsley bunch fresh basil chopped tbsp seeded or dijon mustard egg tbsp worcestershire sauce tbsp tomato sauce salt and pepper 1 tbsp olive oil 1 cut mountain breadtm into 4 or 5 strips length ways then slice very thinly to make little strips 2 mix all ingredients together in a bowl until well combined and form mixture into patties about 1 tablespoon size 3 heat oil in a pan and cook for 4-5 minutes on medium heat then turn over and repeat 4 serve with salad and sauce of your choice 20 mountain bread

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main meals smoked salmon and ricotta cannelloni pictured gm smoked salmon diced 1cm x 1cm gm ricotta cheese cup grated parmesan cheese egg salt and pepper spanish onion diced tsp parsley chopped gm butter clove garlic crushed cup white wine ml cream tbsp capers sheets of mountain breadtm sliced in half 1 in a bowl combine smoked salmon ricotta cheese parmesan cheese egg ½ the spanish onion and chopped parsley until thoroughly mixed 2 place some mixture onto the mountain breadtm roll up and lay in an earthen ware dish 3 in a pan melt the butter fry the rest of the onions and garlic and add the capers white wine and cream reduce by half then pour the mix over the salmon rolls and bake for 15-20 minutes at 180c until golden brown 100 200 ¼ 1 1 2 30 1 ½ 600 1 4 spinach and ricotta cannelloni 1 large bunch spinach washed and stalks removed 1 small onion finely diced 500 gm ricotta cheese 1 clove garlic crushed 1 tsp nutmeg salt and pepper 6 sheets of mountain breadtm 400 gm tomato puree 1 cup water 1 tsp sugar ½ cup tasty cheese grated 1 steam spinach for 5 minutes then squeeze out excess water slice thinly and place in a bowl with diced onion garlic ricotta nutmeg salt and pepper mix well 2 lay out sheets of mountain breadtm and put ricotta filling evenly along one side of each sheet roll up and place in a casserole dish 3 mix tomato puree water sugar salt and pepper and pour gently over the cannelloni sprinkle with cheese and bake in moderate oven at 180c for 45 minutes serve with a tossed salad 22 mountain bread

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main meals hot and sour prawns pictured 1 make a paste in a mortar and pestle or food processor with the lemon grass chilli garlic coriander and lime leaves 2 heat a little oil in a wok put in the mountain breadtm strips and stir until the bread becomes crisp set aside 3 heat the tablespoon of oil in the wok until smoking add prawns toss for 1 minute and remove add the vegetables to the wok and toss quickly until slightly tender then remove and set aside with the prawns add lemon grass paste to the pan and stir for 1 minute add fish sauce stock and juice and reduce by half 4 add the prawns and vegetables back to the pan containing the sauce and toss together serve over a bed of crispy mountain breadtm strips 1 tbsp vegetable oil 500 gm green peeled prawns ¼ cup fish stock use stock powder and water 2 limes juiced 4 lime leaves 1 lemon grass stalk 1 clove garlic 2 red chillies seeded 1 tbsp fish sauce 2 tsp ground coriander 4 spring onions sliced 1 red capsicum sliced 1 cup broccoli 1 medium onion sliced 50 gm coriander leaves 1 bunch baby bok choy washed and separated 1 pkt of mountain breadtm cut into 10cm x 1cm strips curry laksa 2 3 1 1 1 ½ ½ ½ ½ 400 ½ 3 3 2 100 100 tsp vegetable oil spring onions sliced clove garlic sliced tsp green or red curry paste cup chicken stock cup broccoli cup bok choy cup sliced carrots cup sliced zucchini ml coconut milk lime juiced tsp soy sauce tsp fish sauce tsp brown sugar gm prawns gm chicken diced into small pieces 100 gm diced fish 50 gm bean curd 1 pkt of mountain breadtm cut into ½ cm thick strips ½ bunch fresh coriander 1 heat the oil in a wok and quickly stir fry the curry paste and garlic toss in the vegetables and stir for 2 minutes add stock coconut milk lime juice fish sauce soy sauce and sugar bring to almost boiling point then reduce heat to simmer add chicken pieces and cook then add fish and prawns for a further 2-3 minutes 2 divide mountain breadtm noodles into 4 bowls ladle soup to distribute the ingredients evenly serve with fresh coriander fried shallots and chilli paste 24 mountain bread

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main meals chicken asparagus and bocconcini wellington pictured 4 chicken thighs 8 asparagus spears 8 bocconcini purchase marinated for enhanced flavour 1 tbsp olive oil salt and pepper 1 lemon 4 sheets of mountain breadtm 1 cook the asparagus in a pot of salted water until tender then remove from the pot and refresh under cold water 2 slightly flatten out chicken thighs and season with salt and pepper place the asparagus on top of the chicken add slices of bocconcini drizzle with some lemon juice and roll them up 3 heat the oil in a pan and seal off the chicken lay out the mountain breadtm place the chicken on one end and roll up to make a parcel place in a moderate oven 180c for 10 minutes to finish cooking 4 serve with a squeeze of lemon juice a splash of olive oil and a fresh garden salad chicken and vegetable layer 300 ½ ½ ½ ½ ½ 600 1 1 1 ½ 1 30 30 300 gm chicken diced cup onion diced cup carrot diced cup celery diced cup zucchini diced cup eggplant diced ml tomato pasta sauce clove garlic crushed tsp oregano chopped tsp basil chopped cup parmesan grated salt and pepper pkt of mountain breadtm white sauce gm flour gm butter ml milk 1 melt the butter and add the flour to make a roux in a separate pot heat the milk not boiling and add slowly to the roux stirring consistently to remove lumps this will create a smooth white sauce cook on a low heat until the flour cooks out season and set aside 2 in a hot pan add the diced chicken and brown add all the vegetables with the garlic and herbs to the pan and reduce the heat pour in the tomato pasta sauce and cook the mixture for approx 15 minutes until vegies are soft 3 in a medium sized earthen ware dish ladle the chicken and vegetable mixture to cover the bottom of the dish next add a layer of mountain breadtm then top with the chicken and vegetable mix repeat these steps until the dish is full and the final layer is the mountain breadtm 4 finish with the white sauce and sprinkle with the parmesan bake in a moderate oven 180c for 30 minutes 26 mountain bread

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