The management of mountain bread would like to thank all our customers who participated in this competition. However, only certain recipes were listed on the web due to limited space.

Any participants who did not receive a complimentary bread package please email us at: recipes@mountainbread.com and we will send again.

Best recipe selected won by Karen Childs for her recipe "Party Wraps".

Second and third best recipes will be notified and rewarded individually.

We would like to thank everyone again and look forward to your participation in our next competition.

Mountain bread pty ltd

For the month of March, we had a competition to promote the many innovative ways that we and our customers use Mountain Bread every day.
Below are some of recipes sent by the competitors.
The results will be posted in one week and we look forward to announcing a final winner.

Recipe 1 by Paula Jones

1. Using 2 pieces of Mountain Bread (one on top of the other), spread the top piece with salsa.

2. Remove meat from a BBQ chicken and finely chop, sprinkle this onto one half of the bread.

3. Over the top of the chicken sprinkle some grated cheese.

4. Fold the half with no chicken or cheese over onto the other side.

5. Place it into a sandwich press just long enough for the cheese to melt, about a minute or two.

 Recipe 2 by Lucy Jurdana

mountain bread spread with hommus dip

grilled eggplant

roasted capsicum

fetta

tightly roll up in the mountain bread and press in a sandwich press

Recipe 3 by Bill Ten

Spanakopita using mountain bread

Ingredients

1 bunch fresh spinach, washed, drained and chopped olive oil as required

1 tsp each of dried basil and oregano

1tsp asafoetida powder

2 tblsp flour, 50 gm butter, ½ cup milk

1/2 cup crumbled curd or ricotta cheese

1/2 cup grated Nimbin cheddar cheese

¼ tsp black pepper and ½ tsp salt

1 packet mountain bread sheets sliced in half lengthways

2 tblsp optional breadcrumbs.

80 gm melted butter

Directions

Sauté asafoetida, basil, and oregano in 1 tblsp olive oil for 1 minute.

Add spinach and cook over moderate heat for at least 3 minutes. Drain and reserve cooking liquid.

In a separate pan, combine flour and butter and stir over moderate heat toform a paste. Add milk and reserved cooking liquid (don’t add more than ½cup of reserved liquid or filling will become too moist) and continue to stir until sauce thickens.

Combine sauce with spinach and both cheeses and mix well. Add salt and

pepper. Add optional breadcrumbs if the mixture appears too moist.

Lay out a sheet of mountain bread. Place a tblsp of filling at one corner,brush edges with melted butter and roll up to form a triangle.

Continue until all sheets are used. Pan fry triangles in olive oil over low heat on both sides are until lightly golden (about 3 mins each side).

Recipe 4 by Sue Pitchfork

Chicken Enchiladas

1 pkt mountain bread - any flavor

4 skinless, boneless chicken breasts (or precooked chicken)

1 cup grated cheese

2 tablespoons sweet chilli sauce

2 cans cream of chicken soup

300g sour cream

Dice chicken and fry until almost cooked.

In a large bowl combine one and a half cans soup, sour cream, half a cup of cheese, chilli sauce and the chicken.Spoon a generous amount of the filling mix onto the centre of each slice of mountain bread and roll. Place the 8 wrapped rolls into a greased lasagne dish. There will be filling mix remaining.

Add the remaining half can of soup and half cup of cheese to filling mix and stir to combine.

Pour this mixture over the top of the rolls. Bake at 180 degrees C for 35 minutes.

Enjoy served with rice.

Recipe 5 by Joshua Bramah

Cook in the sandwich press until slightly brown and crisp on the outside.

Enjoy!

Variations

1. Add some sugar if you have a sweet tooth.

2. Replace dates with sultana's, raisins or even chocolate!

3. Add an egg white for extra protein

Recipe 6 by Russell Gilmour

*Mountaingrilla*

Ingredients:

Mountain Bread (any)

2 medium steamed whole potato - cold (Kipfler, Pink Eye, Nicola is bes;.

any waxy potato)

1 cup-ish freshly grated cheese of choice.

Seasoning

Fresh Italian parsley (optional)

Method:

Grate cold potato

Lay out a piece of Mountain Bread

Sprinkle about 2 - 3 tablespoons of the grated potato thinly and evenly

over bread followed by a little of the cheese.

Season with salt and cracked black or white pepper and parsley.

Roll up fairly tightly.

Repeat if making more than one.

Spray roll lightly with oil and lay crosswise on a cold contact grill

(so the roll has short burnt ridges across it when cooked) then close top.

Turn grill on. Cook until well ridged with grill marks. Allow to cool

slightly. Eat. Try and stop at one.

Recipe 7 by Maarit Moilanen

2 slices Mountain Bread (any style as we all have our favourites!)

Tablespoon Tzatziki spread onto bread

generous fresh crisp lettuce shredded

organic roma tomato slices

cucumber slices

Greek style marinated lamb backstrap thinly sliced

Cheese grated (optional)

Arrange ingredients, wrap and then enjoy! Delicious!

Recipe 8 by Toni Durrant

My favorite recipe is Mexican Wrap

Ingredients

8 slices Wholemeal Mountain Bread

1 avocado

200g cooked kidney beans

2 salad tomatoes, chopped

1/2 tsp mild chilli powder

Lettuce

Lemon juice

Salt & Pepper

Method

Mash avocado with a little lemon juice. Stir in chopped tomatoes and kidney beans with seasoning. Lay 2 slices Montain

Bread together and place a few lettuce leaves down the middle. Top with 1/4 of filling mix, roll up tightly, cut in half and enjoy.

Recipe 9 by Kaz, Sean, Fergie & the Fish

Party Wraps

Submitted by: Kaz

Serves: makes 24

Preparation time: 15 to 30 minutes

Rating: Not rated yet

Serves: makes 24

Preparation time: 15 to 30 minutes

Fantastic finger food - quick, no cooking required and actually healthy. They look fantastic, are good for you and will certainly all be eaten!

Ingredients

8 pieces Mountain bread

Cream cheese spread

500 g shaved cold meats (e.g. leg ham, chicken breast)

Wholegrain mustard

Sweet chilli sauce

Basil pesto

Tasty cheese, shredded

Cracked black pepper

Salt

Lettuce

Cocktail toothpicks

Method

1. Lightly spread cream cheese over one whole side of each piece of bread.

2. Add a layer of shaved meat down the middle of each piece.

3. Spread a little mustard, sweet chilli sauce or pesto next to the meat.

4. Sprinkle a pinch of salt or pepper over the meat if desired.

5. Top the meat with lettuce and sprinkle over cheese if desired.

6. Fold one side of the bread over the centre, and roll up tightly, taking care not to tear it.

7. With ‘open’ end down, place a toothpick through the wrap in the centre, then another two either side, evenly spaced.

8. Cut each wrap into three pieces.

9. Serve wraps on a bed of lettuce.

Recipe notes

Mountain bread is unleavened bread suitable for wraps.
Mustard goes best with ham, chilli sauce with chicken. Pesto goes well with both.
Ingredients listed are not all necessary; they are simply to provide an array of different flavoured wraps and can be varied to suit personal taste.

Recipe 10 by Margaret Bradcock

Heat iven to 200 degrees C

Place a sheet of Mountainbread on a baking tray.

Slice redonion, red and green capsicum, mushroom, aspapagus and olives and place on the bread. Cover with 75 gms grated

cheese and sprinkle with some crushed fresh basil.

Bake for a few minutes until brown and the cheese has melted.

Recipe 11 by Marianna

Stuffing: 1 tb spoon of ground beef, turkey or chicken cooked with onions in olive oil, goat cheese crumbs (1/2 tea spoon), fresh young garlic (chopped), fresh or grilled sliced red belly peppers (grilled or fresh), 2 slices of Chinese eggplant (grilled) t3 slices of fresh pickle, sautéed leek (1/2 tea spoon), ground walnuts (1/2 tea spoon), parsley or cilantro (1/2 tea spoon or more), mayonnaise (1/2 tea spoon).

Enjoy your sandwich

Recipe 12 by Sally Wooding

Mushy Mountain Bread

1 Mountain Bread

100g Mushrooms - chestnut or best quality organic

65g Cheese - Strong half fat cheddar or bavarian cheese with chilli

Fresh Basil

Worcestershire Sauce

Wash and slice the mushrooms and fry them using Fry-Light (low calorie spray).

Place the Mountain Bread in a shallow baking tray and then place the mushrooms on top. Tear up the fresh basil and scatter over the mushrooms. Grate the cheese over the top and then sprinkle with the Worcestershire sauce. Place under a hot grill and cook until the cheese has melted taking care not to burn the edges of the Mountain Bread. Serve on it's own for breakfast or with a side salad for a light main meal. Yummy!

Recipe 13 by Amanda Buchanan

My recipe uses mountain bread corn variety spread with cream cheese then topped with shaved ham and grated cheese and grated carrot. Roll it up - delicious!

Recipe 14 by Vicky Lau

1 sheet mountain bread

4 heaped tablespoons low-fat creamed cottage cheese

3 - 4 tablespoons applesauce or canned pie apple

"dash" (or bloody heaps, depending on taste) of cinnamon

splenda or sugar, to taste

1. Spread cottage cheese in an even layer along bottom length of mountain bread (leave a 2 - 3cm gap from edge to prevent spillage and splattage)

2. Spread or dollop applesauce on top of cottage cheese

3. sprinkle liberally with cinnamon (and splenda / sugar if still not sweet enough - but i find it perfectly sweet as is without it)

4. roll up carefully from bottom and slice into 2 - 3 handy nibble-sized lengths

Enough to serve 1

Sorry about the inaccurate measurements and naff "to taste" comments but as I mentioned it's quite an 'original' recipe (hence i didn't pull out the scales whilst making it at 5am)

I also tried out a nice version with nutella and cottage cheese which went down nicely ....

They also funciton terrifically as peking duck pancake substitutes as I experimented the other night:

4 sheets mountain bread

1/2 chinese bbq duck, meat & skin, shredded

2 small lebanese cucumbers, deseeded and finely julienned

4 shallot (spring onion) stems, cut into 2 inch lengths and then finely julienned

hoisin sauce

1. Cut each mountain bread sheet into quarters, to result in 16 squares altogether (can trim each square into circles, if feeling creative and authentic)

2. For each pancake, spread a dollop of hoisin sauce in the middle, arrange some duck and cucumber slices and garnish with a sprinkle of the julienned spring onion

3. Roll up and enjoy.

To be honest, i reckon they taste just as good if not better than homemade peking duck pancakes which are admittedly pretty difficult to get a hold of and have no other real uses apart from for peking duck (which sadly not everyone, myself included, gets to eat on a regular basis). Mountain bread is also healthier and has a multitude of in excess of a million uses which I'm sure you're in good knowledge of.