The recipe, as you may guess it as simple as that - enclose your deisred deli meat and cheese combo in puff pastry, seal the pastry and brush with egg wash, then bake!
Done!
Monday, July 18, 2016
Mini Stromboli
Well, it really is faux stromboli because this turnover is not made
with an Italian bread dough. Instead, my favorite shortcut - puff pasty
- is used to cover a variety of cold cuts/deli meats and cheese!
The recipe, as you may guess it as simple as that - enclose your deisred deli meat and cheese combo in puff pastry, seal the pastry and brush with egg wash, then bake!
Done!
The recipe, as you may guess it as simple as that - enclose your deisred deli meat and cheese combo in puff pastry, seal the pastry and brush with egg wash, then bake!
Done!
Tuesday, July 12, 2016
Feta Tomato and Cucumber Salad
One of my most favorite salads!!! Bonus that it is a cinch to make too!
There is no secret to this recipe - the vinaigrette can be homemade or store-bought, what makes the salad utterly delicious is the generous amount of feta!
I basically followed this recipe, except that I did not add olives.
There is no secret to this recipe - the vinaigrette can be homemade or store-bought, what makes the salad utterly delicious is the generous amount of feta!
I basically followed this recipe, except that I did not add olives.
Wednesday, July 6, 2016
Mushrooms and Cream Cheese Omelette
This dish doesn't look particularly good or appetizing but looks can
be deceiving! The combination of fresh oyster mushrooms and cream
cheese with the egg is fantastic!
The first thing is to saute a handful of fresh mushroom oysters in a little butter. Meanwhile, scramble 2 eggs (season with salt and pepper as you like), when the bottom of the eggs are set, arrange the sauteed mushrooms on the eggs and smear about 1 to 2 tablespoons of cream cheese on top of the mushrooms then fold the omelette into thirds or half. (mine got a little crumpled and hole-y but that has nothing to do with its taste!)
The first thing is to saute a handful of fresh mushroom oysters in a little butter. Meanwhile, scramble 2 eggs (season with salt and pepper as you like), when the bottom of the eggs are set, arrange the sauteed mushrooms on the eggs and smear about 1 to 2 tablespoons of cream cheese on top of the mushrooms then fold the omelette into thirds or half. (mine got a little crumpled and hole-y but that has nothing to do with its taste!)
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