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    Wednesday, December 20, 2017

    Add this to your Apertizer List - Spinch Puffs

    There are still many nights of drinking ahead in this silly season and I like to supply something substantial  to have with your alcohol
     I found these little Spinach Puffs on The Epicurious Website
    They may even take over from the Pinwheels. Well!!! Close second

        1 x 750gm package frozen chopped spinach, thawed
        1/2 cup crumbled feta
        1/4 cup minced onion
        1 tablespoon olive oil
        1 teaspoon chopped dill
        1 teaspoon minced garlic
        Grated Zest if 1 lemon
        Kosher salt and freshly ground black pepper
       
        2 large eggs
        Packet of Frozen sheets Puff Pastry

        Mini muffin Pans
     
    Defrost spinach
    Using your hands, squeeze spinach until dry,
    forcing out as much water as possible
    (too much water will make for a soggy filling;
    you should have about 2/3 cup well-drained spinach). 

    Mix spinach and next 6 ingredients in a medium bowl.
    Season to taste with salt and pepper.
    In a small bowl, beat  eggs to blend,
    reserving a tablespoon for glazing the pastries
    fold into spinach mixture. To bake this little gems
    Heat oven to 200 C (conventional temp) 
    I start them in a conventional baking oven,  200C this helps the bottoms to keep crisp
    But to finish off I turn it over to fan assisted for the last 10 minutes

    You will get 9 out of each pastry sheet
    Cut the squares
    Lightly grease the muffin tins
    Lay a square into each little tin
    Press down lightly
    Put a spoonful into each tin
    Fold pastry over

    Brush with a little beaten egg
    Place in hot oven
    after 20 minutes
    Change the oven to fan assisted and bake for a further 10 minutes

    When golden
    Let set in tins for about 5 minutes
    Take out and cool on a rack
    Ready to eat.
    Actually  I served them at room temperature
    These are so yummy, they were gone in 5 minutes
    You can bake ahead cool and freeze
    When you want them
    Defrost and into 180C oven for 5-10 minutes to crisp up
    Perfect

    Tuesday, December 19, 2017

    What Shall We Have For Lunch - Well Fish Cakes Of Course

    Fish Cakes _  A Waste Not Want Lunch
    I’m back for cooking for one and I have overdone it of course
    So I had leftover Jersey Benne Potatoes and some lovely snapper from last night’s dinner

    I could have just made a salad but I’ve decided to jump it up a notch
    Fish cakes
    Easy Peasy
    I’m normally not a fan of Gluten Free products, I am so pleased people with difficulty in digesting wheat, are now so lucky, there is so many products
    A lot are seriously hard to swallow but there are some outstanding products
    For example
    These Gluten Free Bread crumbs

    They are superb for coating any protein
    Such a fabulous crunchy crust
    So a pantry necessary now

    2 eggs
    2 tablespoons mayo
    1/4 Cup flour
    4 jersey Bennes  cooked and grated
    100 gms White Fish cooked and flaked
    Chives or spring onions
    Sea salt and freshly ground black pepper
    Zest half lemon
    Gluten Free Breadcrumbs
    Extra egg


    I’m back for cooking for one and I have overdone it of course
    So I had leftover Jersey Benne Potatoes and some lovely snapper from last night’s dinner

    I could have just made a salad but I’ve decided to jump it up a notch
    Fish cakes
    Easy Peasy
    I’m normally not a fan of Gluten Free products, I am so pleased people with difficluteus in digesting wheat are now so lucky, there is so many products
    A lot are seriously hard to swallow but there are some outstanding products
    For example
    These Gluten Free Bread crumbs
    They are superb for coating any protein
    Such a fabulous crunchy crust
    So a pantry necessary now

    I grated the potatoes and flaked the fish
    Put 2 eggs in a bowl with 2 tablespoons mayo
    And flour
    Season with salt and pepper and the zest of half a lemon
    Beat well

    Add fish and potatoes chives
    Mix well
    Let sit in fridge for at least an hour
    The mixture was too wet, so I added some breadcrumbs
    Perfect
    Big dollop of mix into breadcrumbs and shape into cakes
    Turn into cakes
    Dip in breadcrumbs
    Then to add that extra luxury
    Double dipping
    I egged and breadcrumbed them again
    You don't have to do this, but I like it
    Back into fridge to set
    Fry in rice bran oil till golden
    5 minutes each side on Med heat
    Actually I cooked them on the sides
    not compulsory




    Just add a crisp little salad and Lunch is served
    Add some lemon slices and an extra dob mayonnaise for dipping