RECIPE BOOKLET
ARABIC BREAD WITH FALAFEL, SALAD AND CHEESE
SERVES 6
INGREDIENTS
Salad 2 tomatoes, diced 3 Lebanese cucumbers, sliced 1 red onion, finely sliced 1 tablespoon olive oil
1 tablespoon lemon juice ½ teaspoon sumac 6 small Arabic bread Kraft Cream Cheese Spread 24 mini falafel
METHOD Combine the salad ingredients and dress with the olive oil,
lemon juice and sumac. open one side of the Arabic bread to form a pocket and squeeze in a generous amount Kraft Cream Cheese Spread. Fill with the salad and falafel.
Split
CHEESE AND TABBOULEH PITA POCKETS
SERVES 6
INGREDIENTS
6 small Arabic bread Kraft Cream Cheese Spread 1 cup tabbouleh 3 radish, sliced METHOD ď ˇ Cut an opening inside the bread to form a pocket and squeeze in a generous
amount of Kraft Cream Cheese Spread. Spoon in the tabbouleh and garnish with sliced radish.
CHICKEN, MUHAMMARA AND CHEESE LOAF
SERVES 6
INGREDIENTS
1 x 30 cm loaf of rustic style bread Kraft Cream Cheese Spread 1 cup rocket 300g sliced roast chicken
2 tomatoes, sliced 2 Lebanese cucumbers, thinly sliced lengthwise 3 tablespoons muhammara (red pepper and walnut paste)
METHOD Using
a bread knife, slice the loaf in half, lengthwise, and cover the bottom half evenly with Kraft Cream Cheese Spread. Layer over the rocket, sliced chicken, tomato and cucumber. Spread the muhammara evenly on the cut surface of the top half of bread before replacing. Cut into 6 even pieces to serve.
DATE AND CHEESE ROLLS
SERVES 6
INGREDIENTS
6 white khubz Kraft Cream Cheese Spread 1 cup chopped dates 3 tablespoons pistachio pieces
¼ cup date dibs
METHOD Cover bread evenly with Kraft Cream Cheese Spread. Sprinkle over
chopped dates and pistachio, and drizzle over date dibs. Roll up to serve.
FILLED SAMOON ROLLS
SERVES 6
INGREDIENTS
6 samoon rolls 12 slices turkey ham 1 cos lettuce 2 tomatoes, sliced
1 red onion, finely sliced Kraft Cream Cheese Spread ¼ cup sliced black olives
METHOD
Cut the rolls in half, line with lettuce and fill with the turkey ham and salad ingredients. Squeeze over a generous amount of Kraft Cream Cheese Spread and garnish with sliced olives.
EASY CHICKEN ROTI WRAPS
SERVES 6
INGREDIENTS Kraft Cream Cheese Spread 3 tablespoons tikka curry paste, to taste 2 cups diced, cooked chicken 6 roti bread, warmed ½ cup mint leaves mango chutney, to serve
METHOD Mix together Kraft Cream Cheese Spread, and tikka curry paste. Fold in the chicken. Place the chicken mixture in the warm roti, scatter over mint leaves. Roll and serve with mango chutney, if desired
MISSI ROTI WITH CHEESE AND TOMATO
SERVES 6
INGREDIENTS 6 Missi Roti (recipe attached) Kraft Cream Cheese Spread 3 tomatoes, sliced 1 red onion, thinly sliced Coriander, to garnish
METHOD Cover the fresh missi roti with a generous layer of Kraft Cream Cheese Spread. Add sliced tomato and onion and garnish with coriander.
Missi Roti This is a healthy variation of this traditional Punjabi recipe. Makes 6 roti 1 cup chapati flour 1 cup gram flour 1 green chilli, seeded and chopped ½ red onion, finely chopped 1 tablespoon chopped coriander
½ teaspoon ground turmeric ½ teaspoon salt 2-3 tablespoon canola oil 120-150ml warm water
1. In a large bowl mix together; chapati flour, gram flour, chilli, onion, coriander, turmeric and salt. Stir in 1 tablespoon oil. 2. Mix in enough water to make a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly oiled bowl, cover with plastic wrap and leave to rest for 30 minutes. 3. Divide dough into six equal pieces and shape into balls. 4. On a lightly floured surface, roll out each ball into a thick round, 12-14 cm in diameter. 5. Heat a griddle or heavy frying pan over medium heat. Brush both sides of roti sparingly with canola oil and cook for about 1-2 minutes per side. Serve warm.
CURRIED EGG AND CHEESE ROTI ROLLS
SERVES 6
INGREDIENTS 3 hard boiled eggs ¼ cup mayonnaise 1 teaspoon curry powder, to taste 2 spring onion, chopped 6 roti bread Kraft Cream Cheese Spread
METHOD Prepared the curried egg by mashing the egg with a fork and mixing with the mayonnaise and curry powder. Mix in the spring onion. Cover the roti with a generous layer of Kraft Cream Cheese Spread, cover with the curried egg and roll up to serve.
SPICY CHEESE AND POTATO STUFFED ROTI
SERVES 6
INGREDIENTS 6 plain roti bread, warmed Kraft Cream Cheese Spread 100g baby spinach leaves 2 cups spiced potato
METHOD Cover the roti with a generous layer of Kraft Cream Cheese Spread. Cover with spinach leaves and then spoon over the spicy potatoes. Fold over to serve.
Spicy Potatoes: Peel and cube 2 large potatoes. Parboil and drain. Heat 2 tablespoons of oil in a large frying pan, and add a heaped teaspoon each of fennel seeds, cumin seeds and poppy seeds. Add ½ teaspoon turmeric and salt and then add the potato cubes. Fry over medium high heat, stirring frequently, until crispy.
PARATHA WITH SPICED CHICKPEAS, CHEESE AND CHILLI
SERVES 6
INGREDIENTS 6 fresh, warm paratha Kraft Cream Cheese Spread 2 cups Chana Masala, warmed Green chilli and coriander, to garnish
METHOD ď ˇ Top the paratha with a layer of Kraft Cream Cheese Spread, spoon over chana masala. Roll up and secure with skewer. Garnish with green chilli and coriander.
ITALIAN PANE BOGNATO
SERVES 6
INGREDIENTS 1x 22cm rustic country style loaf 3 tablespoons olive oil ¾ cup thick tomato salsa 100g chargrilled artichoke hearts, roughly chopped Kraft Cream Cheese Spread
1 red onion, thinly sliced 1 cup baby spinach 1x 180g tuna in oil, drained 3 hard boiled eggs, peeled and roughly chopped
METHOD Using a bread knife, cut the top off the loaf and set aside. Scoop out the soft centre, leaving a 1cm-thick layer, forming a bowl from the bread. Brush the cavity and underside of the top with olive oil. Spread the cavity with ½ cup of salsa. Squeeze a thick layer of Kraft Cream Cheese Spread over the salsa. Layer over the artichoke, onion, spinach, tuna and egg. Squeeze over another layer of Kraft Cream Cheese Spread. Spread the rest of the salsa on the inside lid of the bread and replace. Wrap tightly in plastic cling film, place on a plate and cover with another plate. Place a heavy weight on the top to compress and refrigerate for 3 hours. To serve, cut into wedges.
CHARGRILLED EGGPLANT AND BEEF SALAMI FOCACCIA
SERVES 6
INGREDIENTS 6 focaccia bread, split and toasted Kraft Cream Cheese Spread 2 large eggplants, sliced and chargrilled 3 tomatoes, sliced 300g sliced beef salami 100g baby salad greens
METHOD Cover the focaccia bases with a generous layer of Kraft Cream Cheese Spread. Layer with chargrilled eggplant, tomato, and beef salami. Garnish with salad greens and top with lids.
CHEESE, TURKEY AND ROCKET OPEN SANDWICH
SERVES 6
INGREDIENTS 6 thick slices country style bread Kraft Cream Cheese Spread 12 thin slices turkey ham 12 cherry tomatoes, halved Bunch of fresh rocket
METHOD Cover the slices of bread with the Kraft Cheddar Cheese Spread. Top with turkey ham, cherry tomato halves and rocket leaves.
MEDITERRANEAN PANINI
SERVES 6
INGREDIENTS 6 small Panini bread Kraft Cream Cheese Spread 2 large ripe tomatoes, thinly sliced 1 green pepper, thinly sliced 1 cup salad greens ½ cup basil pesto
METHOD Using a bread knife, cut the Panini in half, lengthwise. Cover the base of each Panini with a generous layer of Kraft Cream Cheese Spread. Add the sliced tomato, green pepper and salad greens. Top with pesto and replace lids.
BLACK OLIVE AND TOMATO BRUSCHETTA
SERVES 6
INGREDIENTS 6 thick slices of sourdough bread, toasted 3 garlic cloves 2 tomatoes, halved Kraft Cream Cheese Spread 3 baby zucchini, sliced and chargrilled
2 chargrilled red capsicum, sliced thinly ½ cup black olive tapenade 6 basil leaves, to garnish
METHOD Rub each slice of bread generously with the garlic cloves and then rub with the cut tomato to moisten. Top with Kraft Cream Cheese Spread, chargrilled vegetables and tapenade. Garnish with basil leaves.
MEXICAN TORTILLA WRAPS
SERVES 6
INGREDIENTS
6 wholemeal tortillas Kraft Cream Cheese Spread 1 cup diced avocado 1 cup cup tomato salsa
6 small skewers 6 jalapeno pepper slices
METHOD ď ˇ Cover evenly with a generous squeeze of Kraft Cream Cheese spread and then top with avocado and salsa. Roll up and secure with skewer threaded through the jalapeno.
QUICK CHIMICHANGAS WITH SALSA
SERVES 6
INGREDIENTS
6 tortillas Kraft Cream Cheese Spread ½ cup hummus 2 tablespoons chilli sauce Taco sauce, to serve METHOD Heat Sandwich grill. Squeeze approximately 1 tablespoon of Kraft Cream Cheese Spread and a rounded tablespoon of hummus in the centre of each tortilla. Top with a teaspoon of chilli sauce and fold carefully to form a neat parcel. Place parcels in sandwich press for 1-2 minutes, taking care not to overheat. Serve with taco sauce on the side.
CHEESE AND SPICY BEAN SALAD TORTILLA WRAPS
SERVES 6
INGREDIENTS
Spicy Bean salad 1 cup sweet corn kernels 1x 400g can red kidney beans, drained and rinsed 1 small red onion, finely diced
1 tomato, finely diced 1 tablespoon sweet chilli sauce 1 tablespoon lime juice 1 tablespoon finely chopped coriander 6 flour tortillas Kraft Cream Cheese Spread
METHOD Prepare the spicy bean salad by folding together the ingredients. Cover each tortilla with a generous squeeze of Kraft Cream Cheese Spread, spoon over the spicy bean salad and roll up to serve.
CHEESY MEXICAN CHICKEN CUPS
SERVES 6
INGREDIENTS
6 wheat tortillas, or wraps Olive oil spray Kraft Cream Cheese Spread 2 cups cooked, diced chicken
6 leaves iceberg lettuce 1 avocado, sliced 2 tomatoes, cut in wedges Coriander or parsley, to garnish
METHOD Preheat oven to 180°C. Lightly spray a 6 serve, ¾ cup capacity muffin pan. Gently push 1 tortilla or wrap into each prepared muffin hole, lightly spray with oil. Bake 3-8 minutes, depending on the thickness, until golden. Remove from oven and allow to cool. Mix a generous amount of Kraft Cream Cheese Spread with the chicken. Line each tortilla cup with a lettuce leaf, spoon in the cheesy chicken mixture and add sliced avocado and tomato. Garnish with a sprig of coriander or parsley.
VEGETARIAN TACOS
SERVES 6
INGREDIENTS
6 taco shells 1 ½ cup shredded iceberg lettuce 2 avocado, sliced 1 chargrilled capsicum, cut into strips
3 tomatoes, diced ¾ cup chickpeas Kraft Cream Cheese Spread 3 spring onion, sliced
METHOD Fill each taco shell with shredded lettuce, top with avocado, capsicum, tomato and and chickpeas. Squeeze over a generous amount of Kraft Cream Cheese and garnish with the spring onion.
ANTIPASTO BAGUETTE
SERVES 4
INGREDIENTS
1 traditional baguette 2 tablespoons olive oil Kraft Cream Cheese Spread
200g cold roast chicken meat ½ cup semi-dried tomatoes ½ cup basil leaves
PREPARATION Cut the baguette in half, lengthwise, and remove some of the soft bread. Brush the inside with olive oil and then squeeze a generous amount of Kraft Cream Cheese Spread in the bottom of the loaf. Top with chicken, semidried tomatoes and basil leaves. Squeeze a generous amount of Kraft Cream Cheese Spread on the underside of the baguette top, before replacing it. Wrap the filled baguette, firmly, in plastic cling-film and refrigerate for 4 hours, for the flavours to develop. Slice into pieces, to serve.
ARABIC CHEESE HOTDOGS
SERVES 4
INGREDIENTS
4 wholemeal samoon rolls 4 chicken franks, cooked 2 cucumbers, finely diced
1 small red onion, finely diced 1 medium tomato, finely diced Kraft Cream Cheese Spread
PREPARATION ď ˇ Cut a slit in the top of each samoon roll. Make a slit lengthwise in each chicken frank and fill with the diced vegetables. Place a frank in each samoon roll and add a generous squeeze of Kraft Cream Cheese Spread.
CHICKPEA AND CHEESE ROTI CUPS
SERVES 4
INGREDIENTS
4 roti bread 1 tablespoon vegetable oil 4 lettuce leaves 2 cups masala chana (spiced chickpeas), warmed
Kraft Cream Cheese Spread 1 red onion, sliced 1 lime, cut in wedges
PREPARATION Pre-heat oven to 180°C. Brush roti with oil and fold to fit into 4 holes of a large muffin tin. Bake for 15 minutes, until firm. Cool. Line each roti cup with lettuce and fill with masala chana. Squeeze on a generous amount of Kraft Cream Cheese Spread and garnish with onion slices and lime wedges.
TUNA AND SPINACH FOCCACIA
SERVES 4
INGREDIENTS
2 olive focaccia loaves Kraft Cream Cheese Spread 1 small can tuna, drained 1 teaspoon lemon juice
Freshly ground black pepper 1 tomato, thinly sliced 1 red onion, thinly sliced 50g baby spinach
PREPARATION Place one focaccia upside down on a board and squeeze over a generous amount of Kraft Cream Cheese Spread. Season the drained tuna with the lemon juice and black pepper, and place on top of the cream cheese spread. Top with the tomato and onion, and scatter the spinach leaves on top. Sandwich together with the remaining focaccia bread and slice lengthwise, into quarters.
CHICKEN CHEESE SHAWARMA
SERVES 4
INGREDIENTS
4 Arabic pita bread ½ cup hummus 1 cup shredded lettuce 1 cup sliced chicken
1 tomato, sliced 4 gherkins, sliced Handful of mint leaves Kraft Cream Cheese Spread
PREPARATION Spread 2 tablespoons of hummus on each pita bread. Top with the lettuce, chicken, tomato, gherkins and mint leaves. Squeeze a generous amount of Kraft Cream Cheese Spread on top, roll up and serve.
TRIPLE QUESADILLA
SERVES 4
INGREDIENTS
4 large soft tortilla 2 tomatoes, thinly sliced Kraft Cream Cheese Spread
¾ cup guacamole
PREPARATION Place one tortilla on a board and cover with sliced tomato. Top with a tortilla and squeeze a generous amount of Kraft Cream Cheese Spread on top. Sandwich together, the 2 remaining tortilla, with the guacamole in between, and place on top of the cheese spread, pressing down gently. Using a sharp knife, cut the quesadilla into 8 even wedges.
PHILLY CHEESE STEAK SANDWICH
SERVES 2
INGREDIENTS
4 slices granary bread, toasted Kraft Cream Cheese Spread 1 piece sirloin steak, grilled and sliced
½ cup fried onions
PREPARATION Top 2 slices of toast with a generous amount of Kraft Cream Cheese Spread. Arrange the warm steak slices on top of the cheese and scatter the fried onions over them. Top with the remaining pieces of toast.
MEXICAN CHEESE HOTDOG
SERVES 4
INGREDIENTS
4 hotdog rolls 4 beef franks, cooked ½ cup tomato salsa
½ cup sliced jalapenos Kraft Cream Cheese Spread
PREPARATION Cut a slit in the top of each hotdog bun and fill with a frank, salsa and jalapenos. Squeeze a generous amount of Kraft Cream Cheese Spread on top of, and along the side of, the frank.
CHEESE AND ONION BHAJIA WRAPS
SERVES 4
INGREDIENTS
4 methi roti Kraft Cream Cheese Spread 240g onion bhajias
1 tomato, sliced 4 coriander sprigs
PREPARATION ď ˇ Warm the roti. Squeeze a generous amount of Kraft Cream Cheese Spread on each roti. Scatter the onion bhajias and sliced tomato on top. Roll or fold and garnish with coriander.
CHEESY TACOS
SERVES 4
INGREDIENTS
4 taco shells 4 slices turkey ham, halved 1 tomato, sliced
1 small red onion, sliced 1 cup sliced lettuce Kraft Cream Cheese Spread
PREPARATION ď ˇ Fill each taco shell with two half slices of turkey ham. Fill with the sliced tomato and onion, and shredded lettuce. Squeeze a generous amount of Kraft Cream Cheese Spread on top.
GARLIC AND CORIANDER NAAN WITH CHEESE AND PICKLE
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 garlic and coriander naan ½ cup lime pickle PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on the warm naan. Top with lime pickle, as desired.
ITALIAN MEATBALL SUBS
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 small, crusty, mini baguettes, split and toasted
250g mini meatballs, warmed 1 cup chunky tomato relish
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on the base of the baguettes. Toss the warm meatballs in the tomato relish and place on top of the cheese spread. Top with lids.
MEXICAN CHEESE AND BEAN ROLLS
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 large tortillas, halved and rolled into cones, wrapped in paper napkin ½ iceberg lettuce
1 avocado, sliced 2 cups bean salad Hot sauce, to taste
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread into each lettuce-lined tortilla cone. Add sliced avocado and a spoonful of bean salad. Add a few drops of hot sauce, to taste.
MINI ZAATAR FLATBREAD WITH CHEESE
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 8 mini zaatar flatbread
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on each zaatar flatbread.
MEXICAN GRILLED CHICKEN, CHEESE AND COLESLAW SLIDERS
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 8 mini rolls, split 2 grilled chicken breasts, sliced
2 cups red cabbage coleslaw Hot sauce, to taste
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on the base of each bread roll and top with sliced chicken. Season the coleslaw with the hot sauce, to taste, and spoon on top of the chicken. Replace lids and secure with skewers.
BRUSCHETTA WITH GRILLED CHICKEN AND ROASTED CAPSICUM
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 thick slices of rustic bread, brushed with oil and grilled 1 grilled chicken breast, sliced
½ cup roasted red and yellow capsicum strips 25g rocket lettuce
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on each slice of bread. Top with sliced chicken, strips of capsicum and garnish with rocket lettuce.
PARATHA “PIZZA”
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 parathas, warm 1 large eggplant, sliced and grilled
1 tomato, sliced 4 mint leaves
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on each paratha. Top with sliced eggplant and tomato slices. Garnish with mint.
ARABIC BEEF FAJITAS
SERVES 4
INGREDIENTS
200g sirloin steak, sliced 2 tablespoons fajita spice mix 1 tablespoon oil 1 cup sliced capsicum, assorted colours
1 red onion, sliced 4 medium pita bread Kraft Cream Cheese Spread
PREPARATION Combine the steak, fajita mix and oil. Cook in a frying pan over medium heat along with the capsicum and onion. Squeeze a generous amount of Kraft Cream Cheese Spread onto the pita bread. Add the beef mixture, roll up and serve.
CHEESY SPICED VEGETABLE ROTI
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 4 roti bread, warmed 2 cups Indian spiced vegetables
1 cucumber, sliced into ribbons
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on each roti. Spoon over, the spiced vegetables and garnish with the cucumber ribbons. INDIAN SPICED VEGETABLES Combine 1 cup cubed eggplant with ½ cup each of cubed, parboiled potatoes and cubed red capsicum. Heat 2 tablespoons of oil in a large frying pan, and add a heaped teaspoon each of fennel seeds, cumin seeds and poppy seeds. Add ½ teaspoon turmeric and salt, and then add the vegetables. Fry over medium high heat, stirring frequently, until crispy.
MINI ARABIC LAMB FATAYER WITH CHEESE AND SALSA
SERVES 4
INGREDIENTS
Kraft Cream Cheese Spread 8 mini Arabic lamb fatayer ¼ cup finely diced red capsicum
2 tablespoons finely diced red onion 1 red chili, finely diced (optional)
PREPARATION Squeeze a generous amount of Kraft Cream Cheese Spread on each lamb fatayer. Combine the diced capsicum, onion and chili to make a salsa and place a small spoonful on top of the cheese.