OMNI recipes: list table entries
Creating an sql file for Onion bread 2008010102
INSERT INTO `recipein` SET icode="2008010102", amount="450.00", unit="g", ingredient="self-raising flour", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="1.00", unit="tsp", ingredient="salt", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="2.00", unit="tsp", ingredient="baking powder", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="300.00", unit="ml", ingredient="water", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="20.00", unit="", ingredient="black olives", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="1.00", unit="", ingredient="medium onion", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="1.00", unit="tsp", ingredient="cumin", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="1.00", unit="tsp", ingredient="thyme", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="0.50", unit="tsp", ingredient="chili pepper", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="25.00", unit="g", ingredient="self-raising flour", comment="";
INSERT INTO `recipein` SET icode="2008010102", amount="8.00", unit="tbsp", ingredient="oil", comment="";
INSERT INTO `recipeme` SET rcode="2008010102", cat1="Breads", cat2="", recipetitle="Onion bread", serves="0", thistime="01:15:00", method="Sift the flour, salt and baking powder into a large bowl and make a well in the centre. Gradually add enough water to make a firm but not hard dough. Add all the remaining ingredients except the oil.
Lightly flour a working surface and knead the dough for about ten minutes until it is smooth and elastic. You will probably find that the addition of the onions and olives make the dough a little sticky and I suggest you gradally knead in a little extra flour. Knead in the oil. This will not only help to give the dough its particular flavour, but will also help to soften it.
Press the dough out into an oblong about 300mm long and 100-130mm wide and about 12-18mm thick and lay on a greased baking sheet. Alternatively divide the dough into 6-8 portions and press each out into a small round 12-18 thick and arrange on greased baking sheets.
Bake in a preheated oven at 180°C for 45-60 minutes or until the crust is golden. Remove, cool on a wire rack and serve", comment="", source1="Middle Eastern Cookbook; Arto der Haroutunian", source2="p278 Khubz basali", thisimage="", entered="2007-12-27", lastupdate="2010-12-22";View table entry list
Add table entry
Edit a table entry with known ID
Home
Add table entry
Edit a table entry with known ID
Home
Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05