Party Food

Vegetable Rolls

Thursday, May 20th, 2010

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Now, I don’t suppose you could call anything with puff pastry healthy. Although, you could say this is healthier than the normal sausage roll. These vegie rolls are packed full of vegetables, most of which you might not be able to guess while eating them. So, unsuspecting kids (and adults) will get a vegie fill when they go for these rolls at a party.

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I decided to make this recipe combining many vegetables I had on hand, so I’m sure it can be altered to what you have lying around.

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Vegetables Rolls

Recipe by Anita @ Leave Room for Dessert

Makes: 50

250g spinach, fresh or frozen (thawed and water pressed out)
2 large carrots (300g), grated
1 zucchini (200g), grated
12 mushrooms (200g), grated
4 cloves garlic, crushed
200g corn kernels, drained
1 egg, lightly beaten
250g ricotta
1/4 cup sweet chili sauce
1/2 cup bread crumbs
5 sheets puff pastry

1 egg beaten for glazing (or milk)
poppy seeds for sprinkling on top

Mix all the vegetables in a large bowl. Add the ricotta, egg and sweet chili sauce, mix to combine. Add the breadcrumbs and mix until fully combined.

Cut the pastry sheets in half. Spoon equal amounts of the vegetable filling down the middle or side of the pastry sheet – to form an even roll. Place a small amount of egg wash down the length of the puff pastry. Roll the pastry up firmly and sealing with a little pinch on the edge. Brush some egg wash over the top and sprinkle with poppy seeds.

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At this stage, either freeze as they are (with some baking paper or puff pastry plastic between the rolls) or, to eat straight away – preheat oven to 180°C. Cut each roll into 5 equal portions. Place on a baking paper lined tray and place in the preheated oven for 15 minutes or until they are browned and cooked through. Serve with sweet chili sauce.

For Frozen rolls, allow to thaw enough to cut through with a knife. Cook in a preheated oven (180°C) for 20 minutes or longer, depending on how much they have thawed.

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Almond Butter Biscuits

Thursday, April 16th, 2009

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One of my favourite memories of foods growing up is these almond butter biscuits. I remember getting a few at the beginning of every school year and always wanting more and requesting them throughout the year.

Melt in your mouth Heaven… with a bit of crunch from the almonds dusted in sweet icing sugar. The icing sugar can be a bit of a mess when eating, especially over black clothes, although this is a small price to pay for something so good.

Almond Butter Biscuits

Makes around 50 biscuits

8oz (250g) butter or margarine (I use salted butter)
3 tablespoons castor sugar
1 teaspoon vanilla essence
½ teaspoon salt
2 cups plain flour
¾ cup chopped blanched almonds or slivered almonds
1/2 – 1 cup icing sugar or mixture

Cream butter with sugar and vanilla until light and fluffy.

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Sift flour and salt together and blend into creamed mixture then stir in almonds (make mixture just stiff enough to be able to roll it into balls in hand i.e. add a little more flour if necessary).

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Place in balls the size of walnuts or in crescent shapes on an ungreased tray.

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Bake in moderate oven (180°C/350°F) for 15 minutes. Remove from tray and cool slightly. Roll in icing sugar. (Sift icing sugar on the bottom of the biscuits first then on the top)

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Portuguese Custard Tarts

Sunday, March 8th, 2009

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Fresh home-made creamy thick custard with flaky buttery pastry… who could resist? I doubt many people at all (except perhaps my brother). Even people who wouldn’t normally like custard, probably because they’ve only had the runny bought custard, love these tarts.

I was only recently introduced to Portuguese custard tarts, first at work and then I decided to make my own as there aren’t any places near my house or work that sell them. I’ve tried a few variations, including the one from “Sweet Food” which I made the pastry and custard from scratch. Unfortunately the pastry turned out too crunchy and not as crispy and flaky as I would have liked and the custard was a bit too sweet.

I searched and searched for a reasonable recipe for pastry with Portuguese custard tarts, although most recipes use store-bought puff pastry and in the end this worked out best.

I made some of Bill Grangers Portuguese Custard Tarts for my Kitchen Tea a while ago and many of the guests liked them. So I have stuck with this recipe. They are tasty both warm out of the oven and cooled down.

This recipe is adapted from the UKTV site with the recipe from Bill Granger.

Portuguese Custard Tarts

Makes: 12-18

3 free-range egg yolks
115g caster sugar
2 tablespoons cornflour
230 ml double/thick cream
170 ml milk
2 teaspoons natural vanilla extract
1-2 sheets ready-rolled puff pastry

Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.

Egg yolks, sugar and cornflour whisked

Egg yolks, sugar and cornflour whisked

Milk and cream combined with egg mix

Milk and cream combined with egg mix

Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.

Thicken custard

Thicken custard

Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.

Preheat the oven to 190ºC/375F/Gas 5.

Lightly grease one or two 12-hole (80ml/2½fl oz) muffin tins.

Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/½in rounds.

Pastry rolled and sliced

Pastry rolled and sliced

Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.

Rolled pastry slices in muffin tin with cooled custard

Rolled pastry slices in muffin tin with cooled custard

Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-30 minutes, or until the pastry and custard are golden.

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Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.

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