- 320 grams puff pastry sheet
- Cup of grated cheese (60 grams cheddar and 25 grams parmesan)
- Flour, for dusting
- 2 tablespoons milk
- Dried oregano and sesame seeds for toppings (optional)
- Unroll the pastry and sprinkle most of the cheese over one half of the sheet.
- Fold the pastry in half to cover the cheese and seal it in.
- Dust your rolling pin and work surface with flour and place your pastry on it. Roll it out until doubled in size.
- Heat oven to 200C and line two baking sheets with parchment paper.
- Using cookie cutters, cut the pastry into shapes and put them on the baking sheets.
- Brush with milk and add a pinch of cheese and a sprinkling of your chosen topping, if using.
- Bake in the oven for 10-12 minutes or until risen and golden.
Creamy Potato and Roasted Red Pepper
- ½ kilogram potatoes, scrubbed
- 6 medium cloves of garlic
- ¾ cup whole blanched almonds
- ½ cup plus 2 tablespoons olive oil
- 2 whole roasted red peppers
- ½ cup fresh parsley
- ¼ teaspoon red pepper flakes
- ¼ cup fresh lemon juice
- 3 tablespoons white vinegar
- Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water then bring to a boil.
- Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.
- Add the garlic cloves to the water and cook until just tender, 2 to 3 minutes.
- Remove the garlic, and when cool, coarsely chop it.
- Add the garlic to a food processor along with the almonds and ½ cup of oil. Process until the mixture becomes a thick paste.
- Transfer the paste to a large bowl and reserve.
- Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and ¼ teaspoon salt.
- Process until the mixture is mostly smooth with some small chunks. Reserve.
- When the potatoes are tender, drain them well then cool slightly.
- Use a clean dishtowel to rub off the skins, discard, then coarsely chop the potatoes.
- Run through a food mill and add them to the reserved almond mixture.
- Add 2 teaspoons salt and gently stir the potato mixture until just combined.
- Stir in the lemon juice, vinegar and ½ cup water.
- Spoon the potato mixture into a baking dish and make a well in the middle. Fill it with the reserved pepper sauce and lightly drizzle with olive oil.
Baked Coconut Shrimp
- Cooking spray
- 1 teaspoon curry powder
- Pinch red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
- ½ cup flaked unsweetened coconut
- 6 tablespoons plain breadcrumbs
- 3 tablespoons flour
- 2 large egg whites
- ½ kilogram shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and black pepper
- Preheat the oven to 230C. Spray a baking sheet with nonstick spray.
- To make the dipping sauce: toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute.
- Add the honey, vinegar and orange juice and zest.
- Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes.
- Remove from the heat and set aside.
- To make the shrimp: combine the coconut, breadcrumbs and flour in a bowl.
- Beat the egg whites in a bowl until slightly frothy.
- Sprinkle the shrimp with salt and pepper.
- Add to the egg whites and toss to coat.
- Lift each shrimp from the egg whites, and then coat in the crumb mixture.
- Place the shrimp on the baking sheet in a single layer and lightly spray with nonstick spray.
- Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes.
Potato Gratin Stacks
- 1 kilogram peeled potatoes, thinly sliced
- 1½ cups whole milk
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- 2 teaspoons chopped thyme
- 1 teaspoon salt
- ½ cup finely grated parmesan
- ½ cup shredded Swiss cheese
- 2 slices beef bacon, fried and crumbled
- Fresh chopped parsley, for serving
- Preheat oven to 175C and grease a 12-cup muffin tin.
- Toss potatoes in milk, garlic powder, nutmeg, pepper, thyme, salt and Parmesan.
- Divide the potato mixture between muffin tin cups to create 12 potato stacks.
- Cover with foil and bake until tender, 40 minutes.
- Uncover the muffin tin and top each potato stack with Swiss cheese and bacon.
- Bake until cheese is melted and the sides are beginning to turn golden, 20 minutes more.
- Garnish with parsley and let it cool for at least 10 minutes before serving.
- 2 cups almonds
- ½ cup sugar
- ½ cup brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
- ¼ cup water
- Melted white chocolate
- Combine sugars, cinnamon, salt and water in a large skillet over medium heat.
- When the sugar has dissolved, stir in the almonds then stir constantly until they are completely coated and the sugar crystallizes, about 8-10 minutes.
- Remove from heat and transfer almonds to parchment paper to cool.
- Drizzle with melted white chocolate.
- Let set for 10 minutes. Serve at room temperature.
Double Chocolate Hot Chocolate
- 150 grams bittersweet chocolate
- 50 grams milk chocolate
- ½ cup boiling water
- ¾ cup whole milk
- ¼ cup heavy cream
- In a medium bowl, combine the bittersweet chocolate with the milk chocolate.
- Add the boiling water and let it stand for 1 minute.
- Whisk the chocolate mixture until it is smooth.
- In a small saucepan, bring the milk and heavy cream to a simmer.
- Add the chocolate mixture and whisk over moderate heat until hot.
- Pour the hot chocolate into mugs, garnish with marshmallows and serve.
- ½ cup sugar
- 25 grams fresh herbs
- 1 teaspoon freshly squeezed lemon juice
- Sparkling water or club soda
- Put sugar and 1 cup water into a medium saucepan over medium heat.
- Bring to a simmer, stirring until the sugar has dissolved.
- Remove from heat; add herbs. Cover; let cool completely.
- Pour syrup through a fine sieve into a small bowl; discard herbs.
- Stir in lemon juice and refrigerate for at least 30 minutes.
- Fill glasses with ice.
- Add 2 to 4 tablespoons syrup; top with sparkling water or club soda and stir.