Showing posts with label puff. Show all posts
Showing posts with label puff. Show all posts
Sunday, March 23, 2014
Puff Fish
Puff Fish
Ingredients:
- Puff pastry 8 ounces
- Fish fillet ½ kg
Ingredients for chatni:
- Coriander leaves 1 bunch
- Mint 15 leaves
- Green chilies 6
- Garlic 1 tsp
- Desiccated coconut ½ cup
- Yogurt 3 tbsp
- Salt ½ tsp
- Blend all together.
- Marinate fish with prepared chatni, roll puff pastry.Fill with fish fillet.Fold in fish shape. Brush with beaten egg.Bake in oven on 180C for 20 to 25 minutes.
Friday, March 7, 2014
Fast and Easy Peach Strudel Forced to Use Frozen Puff Pastry Once Again
There are two ways to make strudel, the right way, and the way I make it in this peach strudel video recipe. This fast and easy version uses puff pastry, instead of the homemade dough thats stretched paper-thin over kitchen towels, and rolled up into the multilayered masterpiece invented in Austria centuries ago. While Austria gets credit for its origins, the word "studel" is German, and most consider this to be a German pastry.Back in culinary school I remember being so excited to learn we were going to be taught this impossibly flaky, and airy puff pastry. We rolled and folded, and rolled and folded in all that butter, and when we were done our puffy pastry looked nothing like the stuff the chef had made. Mine was flat, tough, and so not flaky.
So, like most cooks do, I eventually resigned myself to the fact that puff pastry would just be one of those products I would be forced to buy. It was something that was going to take more practice time to perfect than I had to devote - especially for something I would use only occasionally.If you are in a big city, you may find a bakery or patisserie that sells it frozen. But, if not, take comfort that every frozen food case in the country has boxes of Pepperidge Farms puff pastry. Its a decent enough product, and when used to wrap up a filling this delicious, no one with any decency will complain. Just dont invite any Austrians over. Enjoy!
Click here for ingredients and transcript
Saturday, February 22, 2014
Egg Puffs Indian style curried eggs in puff pastry
Ingredients
Pepperidge farm puff pastry-1 sheet
Eggs-4
Onion large( thinly sliced)-1
Tomato large( chopped)-1
Curry leaves-2 sprigs
Red chilli powder-1 1/2tsp( +/-)
Cumin powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Oil required.
Method
Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.
Thursday, January 30, 2014
Asparagus Wrapped in Pastry Puff
Ingredients:
1 lbs asparagus
1/4 Pastry Puff Dough Recipe
1 tbs Johnnys Garlic spread
2 tbs shredded Parmesan
1 egg (fluffed)
Enjoy!!!
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