Mini Croissants - Best Appetisers - So Simple

When the World Cup was on, I received a link to Jamie Oliver's daily "youtube" update, Food Tube. A young French Guy, (turns out that's what he calls himself), The French Guy, suggested making Mini Croissants, from bought puff pastry.
I was first attracted by the version, using Nutella, I knew the kids would like that AND they did.

So it is so simple
Take a sheet of frozen puff pastry, cut it into a large circle and cut into triangles
The pastry I use is 25cm x 25cm
Out of that I got 8 triangles

Beside the Nutella filling, for adults, the Chef offered 2 other ideas
Pesto and Mozzarella
Or Cheese and Ham, 
I had mixed up a tasty Cream Cheese filling
So so simple, just take about 100 gms cream cheese, 
Mix well with some tubed Chilli and Basil
Squeeze out around 2.5 cms of each herb. 
Really to your taste
By the way, you could add some chopped fresh Chilli and some chopped Fresh Basil
but I really like to have these on hand
You don't have to add anything else, this is just right, as Goldilocks would say

I actually mixed this up, for a base for Pizza Blanca. Excellent. Had some left over so I thought this could be tasty in these croissants. Perfect
Pre-heat your oven to 200C

Take your triangle, spread the pesto over 2/3 of the triangle, leaving some space at the top
Break the Mozzarella into small pieces and place on top

From the bottom, roll them up one at a time
Place onto baking sheet, lined with baking paper
Press down and brush with an egg, beaten with a little water
Below, the filling is the Cream Cheese mix, with a slice of shaved ham

Bake till golden brown about 8-10 minutes could take a little longer, keep an eye on them
Cool on a rack

They are so popular. perfect to make for pre dinner drinks
Or anytime for the kids

Once again for the kids version
Just smear the triangle with Nutella and follow the procedure as above, then bake

In the last few years, I have also taken to making Pinwheels, to serve with drinks.
Have a look at the method here

Change that filling a la the croissants above
Pesto and Mozzarella

Or Ham and Cream Cheese Mixture

One more use for this delicious Cream Cheese
Spread onto a Blini, place some Smoked Salmon on top
Little lemon juice and some cracked pepper
Hey Presto, another delight

This little batch, went up to the hospital, to give the beloved a wee treat. He loved them

Pita Bread Snacks

Yesterday I did a post on making Lavosh which was really fabulous
But here is really simple way of making your own crisps.
I got this idea from the Pita Bread people at Nosh.
They had a tasting. Great idea.
Buy the big  thinnish Pita Bread not the stubby fat kind.
Cut them in half and split

Brush or spray with vegetable oil
Sprinkle with either a nice sea salt, maybe some Cajun seasonings. or garlic salt.
Even, go sweet, with Cinnamon and sugar.

Pre-heat your oven to 150-160C
Bake till golden brown and crispy.
Could be about 9-11 minutes just keep an eye on it.
Voila
Delicious crisps

Now how is this for a pie.

I bought the Supermarket Home Brand Pastry.
It is very good. Pam's from Four Square is the brand.
An excellent rise. Will buy that again.

Lavosh - Make your Own, Very Simple

Lavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic snack or served as a pre-dinner nibble with blue cheese and dried fruit.
Great with soup as well.

My friend Elpie turned up at our place with some homemade Lavosh
It was fabulous and I was so impressed.
Of course I then had try it as well.
Funnily enough as I was googling for a recipe, Annabel Langbein's TV programme was on in the background. I turned to look and she had just finished making Lavosh. Turned back to look at my computer screen. The second entry was for her recipe.
So. Meant to be.

Lucky Juice TV staff got to be my guinea pigs.
The Lavosh at the back and in front was some little Rhubarb Pies. Their dessert.
It was a great success.
It's very simple but I learnt a few things that the recipe didn't tell you.
So as per normal you learn as you go on.
I found that the dough worked better after sitting for a while
Easier to roll out.
Also, it took quite a bit of flour to roll them out without sticking, but just brush the excess flour off.

It was quite work intensive but I reckon I could have it better organized.
In fact I will make this again this morning. (And I did)
They will keep in an airtight tin.
In this recipe Annabel flavours the Lavosh with sesame and oregano, but she says you could also use fennel seeds, Parmesan or chillies. “The wholemeal flour adds texture and makes it a healthy oven-baked snack. Cut any shapes you like – as long as the dough is very thin you’ll get a fabulous crisp bread.”


Prep time 15 mins
Cook time 15-18 mins
Makes approx 40


1 cup plain flour
1/3 cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1/4 cup extra virgin olive oil
1 tsp sesame oil
1/2 cup water

To finish:
Extra virgin olive oil
Flaky sea salt

Preheat oven to 165˚C and line an oven tray with baking paper.
In a mixing bowl stir together the flours, sesame seeds, oregano and salt. 
Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a floured board as thinly as possible.
Each piece of dough should yield a circle about 34 x 16cm.

Cut each circle into strips measuring about 4 x 17cm and roll again.

They need to be virtually see-through.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt.

Bake until crisp and pale golden – about 15-18 minutes.

Allow to cool fully, then store in an airtight container.

Leftovers and Snacks

My Friend Mary has Winterized My Candelabra and also has lent me the cutest Easter decorations.
I really like the Christmas Candle arrangement in front of the TV but It does look like Christmas AND it is April for Goodness sake.
Mary offered to come and give it a Winter look instead.
Gorgeous.  What do you think of the  little Easter Egg train? And the beautiful bird...I love it.

It's the end of the outdoor Tomato season.
After making the Homemade Tomato Ketchup,
I also made some rich deep coloured delicious Roasted Tomato Soup. (Next Blog)

I had some leftover hamburger mix from the birthday dinner, (click here for recipe), so I rolled them into little meatballs

I had some leftover Red wine and using the some of the remaining tomatoes made a very tasty tomato, red wine sauce.
Meatballs in Tomato, Red Wine Sauce

1 red onion finely chopped
2 cloves garlic crushed
2 tablespoons Olive oil
Sea Salt and freshly Ground Black pepper
1/2 tsp chili flakes
2 cups red wine

10-12 tomatoes halved... score the bottoms with a little cross for easy skin removal
Sea salt and Freshly ground pepper
Little olive oil just to oil pan
1 tablespoon sugar

Pre heat oven to 190C
Lightly oil a tray and place tomatoes face down on the tray
Season with salt, pepper and sugar
Cook about 10 minutes in the oven till the skin starts to blacken

Lift the skins off and set aside
Push the skins into a sieve to get any juice left
add juice to pan and throw skins away

Meanwhile in another pan on medium heat
add oil, onions and garlic
Season with S & P and chili flakes
Gently saute till they are tender
Turn heat up and add red wine
Let bubble away till the wine reduces

Add tomatoes to onion mix and let simmer about 10 minutes
Meanwhile add another tablespoon of oil to tomato pan and throw in Meat balls
Pop into  oven
Cook about 8 minutes turning once
Remove and add to tomato sauce

Simmer about another 10 minutes

Cook the pasta of your choice
I used Fusili
Cook it in hot boiling salted water till al dente
Mix in with the meatballs and sauce
Toss well
Serve with a good grate of Parmesan Cheese

very rich flavour

And Now for the Snack
Another little beauty from Chef Michael Smith, he actually created these crispy treats for his 5 year old son. So I thought our li000ttle kids would like them and as it turns out they did so by the way did the adult they were great with drinks.

Pumpkin Pie Spiced Pumpkin Seeds
Ingredients


* 1 egg white
* 1 tablespoon honey
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon ground ginger
* Sprinkled sea salt and freshly ground black pepper, to taste
* 2 cups raw pumpkin seeds


Directions

 Preheat your oven to 185C.
Whisk the egg white, honey, spices and seasonings in a medium bowl
until foamy.
Add pumpkin seeds and toss well to coat evenly.

Pour a single layer onto a lightly oiled baking sheet

and bake for 20-30 minutes, until golden and crispy.

And what to do with the remaining tomatoes
Another batch of Tomato Infused Vodka

Seriously, this makes the best Bloody Marys
Recipe for the BMs in a couple of weeks, when it is all infused.

Tasty and Easy Appetizer- Cheese and Ham Pinwheels

Look at these, if that doesn't make your mouth water, nothing will.

Our Mia has turned 9. Where did that time go?

So Mia's other Grandma had Family dinner to celebrate this occasion.
Karen made Fab little cup cakes. Chocolate Mint...Yum

Karen asked me to provide some nibbles to help soak up our wine.
I wanted to make something different.
Did a little bit of research, One of my favourite TV programmes is the Canadian "Cook Like a Chef".
This programme takes real Chefs who demonstrate different techniques and supply some good recipes.

I really fancied these little Pinwheels supplied by Michael Bonacini
I mean when you are having a couple... there is nothing like little savouries.
The aroma drags you in... I defy you to turn these down
I have adjusted the recipe, to use ingredients I could get at the supermarket.
And it was very good
So actually I now "Own this recipe" to quote Simon Cowell

1 packet puff pastry


200 gms soft goat cheese
2 tablespoons thyme leaves
Freshly ground black pepper
Dijon mustard
100 gms thinly sliced ham
Or 100 gms smoked salmon
1 egg beaten with a little water

Mix soft cheese with thyme leaves and season with pepper
Roll out pastry into 2 rectangles
Spread mustard over one of the rectangles leaving a 1 inch border

Cover that with the cheese mix

Brush the border with egg wash
Layer ham over the top

I used smoked salmon for the second one

Roll it up to the egg wash border keep it tight.
Wrap in Gladwrap, tightly and into the fridge for at least 1 hour
Or you can do this in advance up to 24 hours.

Just before you want to eat them
Pre Heat Oven to 200C
Remove from fridge
Unwrap and brush with egg wash to glaze
Slice into little pinwheels

Brush again with the egg wash
Into oven for about 15 minutes
Till golden brown

They only lasted for about 10 minutes.

Spicy Nuts - Winners - Not like our team!

Some Spicy Nuts to keep up your energy levels while you watch the AB’s
Win/Go down again?
I wonder which it will be this time.

This has been the most successful method…I have tried a few.
The trick is to blend the hot nuts with the spices, then add the oil. Excellent

2 cups unsalted cashew nuts
2 tablespoons sea salt
2 tablespoons brown sugar
2 tablespoons rosemary leaves
1/2 teaspoon cayenne pepper.
2 tablespoons extra virgin olive oil

Heat the oven to 180C

Pop the nuts onto a baking sheet and into the oven for about 15 minutes

Meanwhile place rosemary leaves on chopping board
Add salt, sugar and cayenne pepper.
Chop everything together till rosemary leaves are very finely chopped

Remove nuts from oven and place in a bowl
Add spicy herb mixture
Mix well
Add olive oil and toss again.


Let cool and serve at once or place in an airtight container for later.

They won’t last long. Promise.

Salmon Tartare on Green Olive Crostini-Parmesan Wafers

Its time I lost some weight, which is very difficult when living on the boat.
It’s always aperitif pre-lunch, wine with lunch, pre-dinner drinks and wine with dinner and this is 7 days a week.
We have just been on the boat for 8 weeks. Do the math!
Plus the salt sea air stimulates the appetite. (That’s my excuse for greed)

I was lucky enough to be given a pile of cookbooks from a good friend.
I was browsing through Mario Batali’s “Simple Italian Food.”
The food was very mouth watering I only got as far as the Antipasti
and I thought, why not have a week of eating Italian….Cut down on the wine and with all of this healthy food the pounds might just fall off.

Off I went to the supermarket to buy the ingredients…Bruschetta for lunch and various fish, meats, pasta and salad for dinner.

So Monday
Salmon Tartare on Green Olive Crostini
This serves 4

1 tablespoon capers rinsed and drained
Juice and zest of I lemon
1/4 cup extra virgin olive oil
1 tablespoon Dijon Mustard
2 tablespoon black mustard seeds (I could only get yellow)
Check out about mustards seeds here.

8 oz Salmon filet, skin and bones removed
Sea salt & freshly ground black pepper
8 1/4 inch thick slices of Baguette or sour dough bread
toasted in oven 200C for about 4 minutes

1/4cup green olive pesto see below
2 scallions thinly sliced on diagonal for garnish

Pesto

1 1/2 cups large green olives pitted
1/2 re4 onion chopped
1/4 cup Pine Nuts
1 clove garlic thinly sliced
1/2 extra virgin olive oil approx

In a food processor
Combine olives, onion, pine nuts and garlic
Blend for 1 minute
With motor running slowly add the olive oil until it forms a paste

Allow to stand at least 1/2 hour before using


Now the salmon

In a blender combine capers, lemon juice and zest, olive oil, mustard and 1 tablespoon of mustard seeds for about 1 minute

Dice the salmon into 1/4 inch dice and place in large mixing bowl
Add caper mixture and stir to mix well
Season to taste with salt and freshly ground black pepper
(I found it didn’t need salt, so be careful)

Spread each piece of bread with 1 1/2 teaspoon pesto
Top with 2 tablespoon of salmon mixture
Garnish with scallion slices and mustard seeds.

So Day One Lunch

Keeping with the Italian theme, my friend Debbie arrived on Saturday, complete with a lovely bunch of fresh produce from her garden. Look at those herbs and courgettes


I needed to make a contribution to family dinner on Sunday and these little
Parmesan Basil and Lemon Wafers
inspired by Giada de Laurentiis were a great opportunity to continue use the fabulous fresh herbs.

So so simple this one.
Heat oven to 200C
Prepare oven tray with sheet of baking paper or a silcon sheet if you have one

1 cup finely grated Parmesan
2 tablespoons finely sliced basil
½ tablespoons grated lemon zest
Good grind of freshly ground black pepper
Mix together

Put onto tray in dessertspoonfuls
It makes 10-12
Bake for 3-5 minutes until golden and crisp
Don’t try and move from the tray till they cool
They are very hot little numbers

Serve with drinks…everyone loved them at family dinner.

I need to make a second batch for quantity and this time used the lovely fresh sage.

The lemon flavour really came through and both were equally successful.

A quick and easy canape.