These sound like a variation on cheese sticks (which I make with edam cheese and cayenne pepper) - I'm loving the idea of parmesan, though!
Ingredients:
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry, thawed
1 large egg, beaten
Method:
1. In a bowl, mix cheese and paprika; season with salt and pepper.
2. On a floured surface, roll out pastry to 10 by 14 inches.
3. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry.
4. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes.
5. Preheat oven to 400 degrees.
6. Cut roll into 3/8-inch-thick slices.
7. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Showing posts with label savoury. Show all posts
Showing posts with label savoury. Show all posts
Sunday, February 26, 2012
Saturday, January 7, 2012
Mini Quiches Two Ways
From the High Tea menu...
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
Rare Roast Beef Sandwiches
From the High Tea menu...
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
Smoked Salmon and Cucumber Finger Sandwiches
From the High Tea menu...
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Creamed Eggs
I've not tried these before, but how yummy do they look?!
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Friday, January 6, 2012
Antipasto Platter
I love antipasto platters, so thought I'd just pop this recipe up here, so I know what to put on my platter, next time I make one.
Ingredients:
8 marinated artichokes
200g kalamata olives
16 slices chargrilled kumara (orange sweet potato)
24 slices chargrilled zucchini
280g jar chargrilled mushrooms, drained
150g semi-dried tomatoes
16 slices double smoked ham
16 slices mortadella
16 slices prosciutto
rocket leaves, to serve
Ingredients for garlic bread:
150g butter, softened
2 garlic cloves, crushed
5 cup basil leaves, finely chopped
1 large French stick
Method:
1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.
Ingredients:
8 marinated artichokes
200g kalamata olives
16 slices chargrilled kumara (orange sweet potato)
24 slices chargrilled zucchini
280g jar chargrilled mushrooms, drained
150g semi-dried tomatoes
16 slices double smoked ham
16 slices mortadella
16 slices prosciutto
rocket leaves, to serve
Ingredients for garlic bread:
150g butter, softened
2 garlic cloves, crushed
5 cup basil leaves, finely chopped
1 large French stick
Method:
1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.
Wednesday, January 4, 2012
Surimi Cucumber Cups
I made these for Christmas lunch, having found the recipe here - I did some changes from the recipe though - namely, no cream cheese (because I forgot to buy it!), extra sour cream, a lot more crab meat (surimi), dijonnaise mustard instead of brown mustard, and no tabasco. They were pretty tasty, too, I must say!
Ingredients:
3 long cucumbers
¼ cup sour cream
¼ cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
½ tsp salt
½ tsp black pepper
1 tsp brown mustard
1 tbs minced green onion
Method:
1. Remove the peel from the cucumbers using a vegetable peeler.
2. Cut the cucumber into 2 inch slices.
3. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
4. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
5. Add the remaining ingredients and stir until combined.
6. Fill each of the cucumber cups with the crab dip.
7. Refrigerate until ready to serve. Serve within 2 hours of making.
Ingredients:
3 long cucumbers
¼ cup sour cream
¼ cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
½ tsp salt
½ tsp black pepper
1 tsp brown mustard
1 tbs minced green onion
Method:
1. Remove the peel from the cucumbers using a vegetable peeler.
2. Cut the cucumber into 2 inch slices.
3. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
4. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
5. Add the remaining ingredients and stir until combined.
6. Fill each of the cucumber cups with the crab dip.
7. Refrigerate until ready to serve. Serve within 2 hours of making.
Tuesday, September 6, 2011
Bhajia
This is a recipe for Week 5 of our Indian cooking class - these bhajia are best cooked and eaten straight away. I kept mine until the next day, but they had lost their crispiness by then (but were still yummy!)
Ingredients:
1 onion
1 or 2 big leaves silver beet
15 Tbsp channa flour (keep some extra flour handy in case you need to add more)
1 green chilli (optional)
½ tsp chilli powder
1 tsp coriander powder
½ tsp garam masala
½ tsp salt (or to taste)
4-5 Tbsp water (or more as required)
1-2 cups oil for frying
Method:
1. Slice onion lengthwise thin and fine - the thinner you slice them, the crispier the bhajia will become.
2. Wash spinach and take the leaves off the stalk and chop coarse (no stalk) into long strips (roll up and cut thin, basically)
3. Chop the green chilli very finely.
4. Put the onion, spinach, chilli, and all dry spices in a mixing bowl.
5. Sift the flour and salt into a bowl.
6. Gradually add the sifted flour into the onion mixture, rubbing it in with your fingers until firm and sticky, add water as required (because onions and spinach tend to leave their own water) and mix well.
7. Heat plenty of oil in a deep pan, but do not let it get too hot.
8. With your fingers, put small dollops (no bigger than 2.5cm/1") of the mixture into the oil to fry - just a few at a time.
9. Fry them slowly until crisp and golden on the outside, and cooked through in the centre - about 3-4 minutes. If the oil is too hot, they will be raw and gooey inside.
10. Drain in a sieve placed over a bowl and then serve hot with tomato ketchup or mint chutney.
Ingredients:
1 onion
1 or 2 big leaves silver beet
15 Tbsp channa flour (keep some extra flour handy in case you need to add more)
1 green chilli (optional)
½ tsp chilli powder
1 tsp coriander powder
½ tsp garam masala
½ tsp salt (or to taste)
4-5 Tbsp water (or more as required)
1-2 cups oil for frying
Method:
1. Slice onion lengthwise thin and fine - the thinner you slice them, the crispier the bhajia will become.
2. Wash spinach and take the leaves off the stalk and chop coarse (no stalk) into long strips (roll up and cut thin, basically)
3. Chop the green chilli very finely.
4. Put the onion, spinach, chilli, and all dry spices in a mixing bowl.
5. Sift the flour and salt into a bowl.
6. Gradually add the sifted flour into the onion mixture, rubbing it in with your fingers until firm and sticky, add water as required (because onions and spinach tend to leave their own water) and mix well.
7. Heat plenty of oil in a deep pan, but do not let it get too hot.
8. With your fingers, put small dollops (no bigger than 2.5cm/1") of the mixture into the oil to fry - just a few at a time.
9. Fry them slowly until crisp and golden on the outside, and cooked through in the centre - about 3-4 minutes. If the oil is too hot, they will be raw and gooey inside.
10. Drain in a sieve placed over a bowl and then serve hot with tomato ketchup or mint chutney.
Friday, September 2, 2011
Spinach, Feta and Caramalised Onion Tarts
These are absolutely divine, and perfect as fingerfood at a party.
Ingredients:
Caramelised Onions
2 onions, sliced
3 Tbsp brown sugar
1 Tbsp oil
2 Tbsp malt vinegar
2 Tbsp balsamic vinegar
Tart:
1 block savoury shortcrust pastry
200g crumbled feta
4 eggs
bunch spinach/silverbeet
1 cup milk
Method:
To make the caramalised onions - saute onions in oil until soft, add sugar and vinegars. Bring to the boil then simmer for 20 minutes until caramalised.
To make the tarts - roll out pastry and cut into circles to fit small/large muffin trays. Mix spinach, feta and onions together, and put spoonfuls into cases. Mix egg and milk together and pour into cases. Bake at 180ºC for 12 minutes.
Ingredients:
Caramelised Onions
2 onions, sliced
3 Tbsp brown sugar
1 Tbsp oil
2 Tbsp malt vinegar
2 Tbsp balsamic vinegar
Tart:
1 block savoury shortcrust pastry
200g crumbled feta
4 eggs
bunch spinach/silverbeet
1 cup milk
Method:
To make the caramalised onions - saute onions in oil until soft, add sugar and vinegars. Bring to the boil then simmer for 20 minutes until caramalised.
To make the tarts - roll out pastry and cut into circles to fit small/large muffin trays. Mix spinach, feta and onions together, and put spoonfuls into cases. Mix egg and milk together and pour into cases. Bake at 180ºC for 12 minutes.
Wednesday, August 10, 2011
Cheesy Hot Cakes
I've "borrowed" this recipe from Mel, but it's just too tasty not to share! Cheesy Hot Cakes are basically cheese pikelets, and would go well with grated vegetables in them. I'm thinking... grated carrot and zucchini, some diced capsicum, and maybe some grated turnip or kumara.
The recipe is incredibly simple:
Ingredients:
1 cup self-raising flour (or, as I did: 1 cup standard flour and 2t baking powder)
1 Tablespoon white/caster sugar
3/4 cup milk
1 egg, lightly beaten
3/4 cup grated cheese
Method:
Sift together flour, BP, sugar and cheese. Stir milk and beaten egg together, and add to the flour. Mix until well combined.
Place tablespoons of mixture into hot, lightly greased frying pan. Cook until bubbles appear on surface then turn and cook until golden brown.
I cooked mine in our sandwich press - that way, I didn't need to grease a pan, so I could convince myself that they're just that little bit healthier! I think you could probably get away with less (or no) sugar in this recipe too - it's one of those recipes that is basically a batter that you can add anything you like to it!
The recipe is incredibly simple:
Ingredients:
1 cup self-raising flour (or, as I did: 1 cup standard flour and 2t baking powder)
1 Tablespoon white/caster sugar
3/4 cup milk
1 egg, lightly beaten
3/4 cup grated cheese
Method:
Sift together flour, BP, sugar and cheese. Stir milk and beaten egg together, and add to the flour. Mix until well combined.
Place tablespoons of mixture into hot, lightly greased frying pan. Cook until bubbles appear on surface then turn and cook until golden brown.
I cooked mine in our sandwich press - that way, I didn't need to grease a pan, so I could convince myself that they're just that little bit healthier! I think you could probably get away with less (or no) sugar in this recipe too - it's one of those recipes that is basically a batter that you can add anything you like to it!
Cheese Muffins
These have become a regular in our house - both the boys love them, and they're just so quick and easy to do. They're also very forgiving on the actual quantities, and can easily be adapted by adding some grated vegetables and/or ham pieces (or other meat of your choosing!)
Ingredients:
1½ cups flour
2 heaped teaspoons baking powder (or 3 regular teaspoons)
1½-2 cups grated cheese
salt and pepper to taste
1 cup milk
1 egg
Method:
Mix flour, baking powder, cheese and seasoning together.
Mix egg into milk.
Pour milk into dry ingredients, and stir until just mixed.
Spoon mixture into mini muffin trays, and bake for approx 10 minutes at 180°C, until just golden.
Ingredients:
1½ cups flour
2 heaped teaspoons baking powder (or 3 regular teaspoons)
1½-2 cups grated cheese
salt and pepper to taste
1 cup milk
1 egg
Method:
Mix flour, baking powder, cheese and seasoning together.
Mix egg into milk.
Pour milk into dry ingredients, and stir until just mixed.
Spoon mixture into mini muffin trays, and bake for approx 10 minutes at 180°C, until just golden.
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