Foodgasm

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Ingredients 

(with a vegan option)

Makes approximately 9 puffs, depending on size of squares and how thin dough is rolled

1 large sheet puffed pastry, thawed (I used Trader Joe’s brand, look in your grocer’s freezer case)

1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)

1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)

1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Trader Joe’s Salsa Verde and Trader Joe’s Mango Red Pepper Chutney)

salt and pepper, sprinkled to taste

1 egg, beaten

Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.

Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

Remove from the oven and serve.  Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving.  Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

To keep this vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home.  Omit the eggwash and if desired, lightly wash with almond milk or soy milk.

(Source: loveveggiesandyoga.com)

Chinese Lemon Chicken

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Cooking Instructions:

Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

 To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.

Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.

(Source: blogchef.net)

Raspberry & Apple Crumble Squares

Ingredients

• 1 Bramley apple , peeled and diced
• 100g butter , softened
• 175g golden caster sugar
• 1 egg
• 280g self-raising flour
• 125ml milk
• 200g raspberries

• 50g butter , diced
• 85g self-raising flour
• 100g golden caster sugar
• zest 1 lemon

Method

White Chocolate Raspberry Cheesecake

(Source: ooh-look.blogspot.com)

Apple Pie baked in apples.

I admit that I am easily amused, but my mind has just been blown. Also a little jealous that I didn’t think of this! Must schedule a dinner party now so I can have an excuse to make them. 

(Source: domesticdilettante.com)

Baked Banana French Toast

These are definitely going to have to be made!! I can almost taste them, and having individual dishes is cute too.

(Source: bakerella.com)

Garlic Knots

Yield: 4 dozen

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

Directions:

(Source: justataste.com)

Linguine with Lemon, Garlic & Thyme Mushrooms.

Ingredients

• 225g chestnut mushrooms
• 80ml extra virgin olive oil
• 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, crushed
• Zest and juice of 1 lemon
• 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, chopped
• 2-3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground pepper

Method

1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

(Source: nigella.com)

I need to make this. Nom nom nom!

Peanut Butter Hummus

Ingredients

• 2 x 400g cans chickpeas
• 1 garlic clove, peeled
• 3–5 x 15ml tablespoons regular olive oil
• 6 x 15ml tablespoons (90g) smooth peanut butter
• 3 x 15ml tablespoons lemon juice, or more as needed
• 2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
• 2 teaspoons ground cumin
• 4–6 x 15ml tablespoons Greek yogurt
• 2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
• 1 teaspoon smoked paprika, to serve (optional)
• bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

Method

1. Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
2. Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.

(Source: nigella.com)

I would like this for breakfast today.

Ingredients

• 2 eggs
• 4 teaspoons vanilla extract
• 60ml full-fat milk
• 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
• 25g butter, plus a drop of flavourless oil for frying
• 50g caster sugar

Method

1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
2. Soak the bread halves in the eggy mixture for 5 minutes a side.
3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

(Source: nigella.com)

Crunchy Lemon Drizzle Cake

Serves 6

INGREDIENTS

• 175g unsalted butter, softened, plus more for greasing
• 175g self-raising flour
• Pinch of salt
• 2 eggs, lightly beaten
• 175g golden caster sugar
• Zest, finely grated, and juice of 1 large unwaxed lemon

For the topping

• Juice of 1 large lemon
• 100g white granulated sugar

Method

1. Preheat the oven to 180ºC/gas mark 4. Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with baking parchment.

2. Sieve the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes). Blend in the melted butter; then very gently fold in the flour and zest. Finally, slowly fold in the juice.

3. Pour the batter into the tin and bake for 30–35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.

4. Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick. Pour the lemon syrup evenly all over the surface. Leave to cool completely in the tin.

Lemon risotto with garlic prawns

Serves 4

Ready in 35 minutes

Ingredients

• 20 large peeled raw prawns, tail-shells on
• 1 tsp finely grated fresh ginger
• 3 garlic cloves, crushed
• 4 tbsp sweet chilli dipping sauce
• Finely grated zest and juice of 1 large lemon
• 1.2 litres fresh vegetable stock, hot
• Pinch of saffron threads
• 1 tbsp low-fat spread
• 1 bunch spring onions, finely chopped
• 300g risotto rice
• Small handful flatleaf parsley, to serve

METHOD

1. Put the prawns in a bowl with the ginger, 1 crushed garlic clove, chilli sauce and 1 tablespoon of lemon juice. Mix together and set aside while you make the risotto.

2. Pour the stock into a saucepan, add the saffron and simmer over a low heat. Melt the spread in a heavy-based pan and sauté the onions and remaining crushed garlic for 2 minutes. Stir in the rice and zest and cook for 1 minute. Add a ladleful of the stock and cook, stirring occasionally, until it has been absorbed. Continue to add the stock, a ladleful at a time, and cook for about 20 minutes, or until the rice is just cooked. Remove from the heat, stir in the remaining lemon juice and set aside.

3. Heat a wok or large frying pan over a very high heat. When really hot, tip in the prawn mixture and cook, stirring, for 2-3 minutes, until the prawns turn pink and the sauce is bubbling and thick.

4. Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.