Monthly Archives: December 2012

Mixed Nuts & Herb Swirls

herbSpiral

Ingredients:

  • 1 17.3 oz. Package Puff Pastry sheets (2 sheets – Pepperidge Farm Puff Pastry sheets)
  • 1 egg lightly beaten
  • ¼ cup walnuts
  • ¼ cup blanched/slivered almonds (almonds should not have any skin)
  • ¼ cup Cashew nuts
  • 4 tablespoons + 2 tablespoons grated parmesan cheese
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried tarragon
  • ½ teaspoon dried basil
  • Pinch of salt
  • 1 – 2 teaspoon red pepper flakes/crushed dried red chili
  • A little bit all purpose flour for dusting

herbspiral_tray

Method

  • Thaw pastry sheets at room temperature (until easy to handle)
  • Pre heat oven to 400 F and lightly butter 2 cookie sheets
  • Toast nuts until lightly brown and let cool
  • Crush nuts into fine pieces with a chopper
  • Mix together chopped  nuts, salt, 4 tablespoons of the parmesan cheese, herbs, dried crushed chili flakes, and salt
  • Unfold pastry sheets on a lightly floured surface
  • Brush with egg mixture
  • Sprinkle 1 tablespoon cheese on each of the sheet
  • Divide the nut mixture into half and top each pastry sheet with nut mixture
  • Roll up each sheet like a jelly roll and seal the end by pinching with your fingures or a small thong
  • Refrigerate for about 5 minutes
  • Cut each of the roll into ¼ of an inch thick and place cut-side down on a lightly buttered cookie sheet
  • Bake for about 15-20 minutes or until golden
  • Serve at room temperature
  • Makes about 16 swirls per sheet
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Mixed Nuts & Herb Swirl

herbSpiral

Ingredients:

  • 1 17.3 oz. Package Puff Pastry sheets (2 sheets – Pepperidge Farm Puff Pastry sheets)
  • 1 egg lightly beaten
  • ¼ cup walnuts
  • ¼ cup blanched/slivered almonds (almonds should not have any skin)
  • ¼ cup Cashew nuts
  • 4 tablespoons + 2 tablespoons grated parmesan cheese
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried tarragon
  • ½ teaspoon dried basil
  • Pinch of salt
  • 1 – 2 teaspoon red pepper flakes/crushed dried red chili
  • A little bit all purpose flour for dusting

Method

  • Thaw pastry sheets at room temperature (until easy to handle)
  • Pre heat oven to 400 F and lightly butter 2 cookie sheets
  • Toast nuts until lightly brown and let cool
  • Crush nuts into fine pieces with a chopper
  • Mix together chopped  nuts, salt, 4 tablespoons of the parmesan cheese, herbs, dried crushed chili flakes, and salt
  • Unfold pastry sheets on a lightly floured surface
  • Brush with egg mixture
  • Sprinkle 1 tablespoon cheese on each of the sheet
  • Divide the nut mixture into half and top each pastry sheet with nut mixture
  • Roll up each sheet like a jelly roll and seal the end by pinching with your fingures or a small thong
  • Refrigerate for about 5 minutes
  • Cut each of the roll into ¼ of an inch thick and place cut-side down on a lightly buttered cookie sheet
  • Bake for about 15-20 minutes or until golden
  • Serve at room temperature
  • Makes about 16 swirls per sheet

Raspberry Ricotta filled Crepes with Orange Sauce

RaspberriesCrepes

Ingredients

  • ¾ cup plain (unbleached white) flour
  • 2 egg whites
  • ¾ cup milk
  • 2 tablespoons cooking oil
  • Fresh berries (such as blue berries, raspberries, strawberries) optional

Raspberry Filling

  • ¼ cup ground almond/almond meal
  • 1 oz ricotta
  • ¼ cup whole milk
  • 1 tablespoon castor sugar
  • 1 teaspoon vanilla essence
  • ½ lb raspberries

Orange sauce

  • ½ teaspoon grated orange zest
  • ¾ cup fresh orange juice
  • 1 tablespoon castor sugar
  • 1 tablespoon almond meal
  • 1 tablespoon unsalted butter

Method

  • Lightly beat egg whites and add oil, milk  and mix well
  • Add flour into a large bowl and make a well in the center
  • Gradually whisk egg mixture and until the batter is smooth and free of lumps.
  • To make the raspberry ricotta filling, mix almond meal, sugar and ricotta cheese and mix well.
  • Add milk, vanilla essence and whisk into a smooth paste
  • Wash raspberries and lightly mash them with your fingers and fold into the ricotta mix and combine well
  • To make the orange sauce, mix almond meal with 1 tablespoon water into a paste
  • Add butter to a pan and once it is melt, add orange juice, sugar, and almond paste stir and cook on low flame for about 3 – 4 minutes or until sauce is thick
  • Heat a small non stick skillet/crepe pan and add a little bit butter
  • Pour a little batter (about 2 tablespoons) and swirl to a thin coating.
  • Cook until edges just start to curl.  Turn and cook the other side until lightly browned (you will see brown streaks or just small browned rounds appearing)
  • Transfer to a plate and cover with a towel
  • Take a cooked crepe and spread the filling evenly.
  • Fold crepes into half.  Place a couple of crepes on a plate and pour orange sauce over the top
  • Scatter berries

Makes about 12 crepes

Banana Applesauce Loaf

banana_applesauceLoaf_Indiv

 

banana_applesauceLoaf

Ingredients:

  • 1 egg
  • 4 tablespoons butter melted
  • ½ cup apple sauce
  • ½ cup mashed bananas (about 1 small banana)
  • 1 teaspoon vanilla extract
  • ½ cup castor sugar
  • ¼ cup dark brown sugar
  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ½ cup raisins
  • ½ cup walnuts chopped
  • 1 tablespoon rolled oats (not the quick cooking)

 

Method:

  • Preheat oven to 350 F.  Line a bottom of sides of a 9×5 inch loaf pan with waxed paper and grease with butter
  • In a bowl, lightly beat the egg.  Beat in the butter
  • Stir in apple sauce, bananas, vanilla extract and both sugars
  • In a separate bowl sift together flour, baking powder, baking soda and salt
  • Add dry ingredients into the banana mixture in three batches
  • Fold in raisins and walnuts and mix well.
  • Pour into the prepared pan and sprinkle evenly the rolled oats.
  • Bake for about an hour or until a tooth pick inserted into the center of the loaf comes out clean
  • Let stand in the loaf pan for about 10 minutes and transfer to a wire rack to cool.
  • Makes 1 loaf

Curry Leaves Powder (Kariveppilai Podi)

CurryLeavesPowder

Ingredients:

  • 1½ cups curry leaves
  • 2 tablespoons Urad dhal (Black gram dhal)
  • 4 tablespoons Channa dhal (bengal gram dhal)
  • 2 dried red chilies
  • a pinch of hing
  • salt to taste

Method:

  • Wash curry leaves and dry in paper towel
  • Dry roast the curry leaves until leaves are dry and crisp but still retain the green color
  • Dry roast separately the channa dhal and urad dhal until lightly golden
  • Dry roast red chilies and just before taking out of the pan, add a pinch of hing and roast together with red chilies for another minute.
  • Once cool, grind everything together into a powder
  • Season with salt
  • Serve with Idlis, dosa or even rice

To serve:

  1. add a spoon full of the powder and add a little bit of sesame oil (use the Indian version and not the Chinese version).  Mix with your fingers to a paste and you can eat with Dosa, Idli or rice
  2. When making masala Dosa, once dosa is cooked, sprinkle a little bit of the curry leaves powder and then put the masala and fold into to half.

Note: when roasting make sure the flame is in low to not burn the ingredients.