7 Desserts 7 Days- Coconut Chocolate Almond Congo Bars


The fifth dessert in this series of 7 Desserts 7 Days ticks all the boxes for Valentine’s- chocolate….check……coconut……check……..nuts……CHECK! What more could you ask for! After the chocolate overdose that was Chocolate Pots de Creme, these will appear more sedate. But don’t be fooled by appearances.


I’d call this bar a cross between a cookie and brownie- you’ve got the crunch of the former and the fudginess of the latter. The salt in the graham cracker base perfectly balances out the sweetness of the topping. And sweet it is with the addition of condensed milk. I love condensed milk and much prefer to use it over sugar when I’m making sweet things. But I recently discovered someone who loves it more than me- my Filipino nanny. Apparently Filipino cuisine uses condensed milk in various ways- moong beans and pasta to name a couple. But we digress.


The great thing about these bars is that they can be prepared in advance and also frozen (airtight containers). We actually had these for breakfast with a plain glass of milk. So I’m thinking along the lines of breakfast in bed on Valentine’s with a steaming cup of coffee!

As a side note, I’ve been looking for these paper straws for months in Dubai and was ecstatic to finally find them at Me&Riley. Thye really are like gold dust and was so glad I could get my hands on them. So much so, that I decided to take a shot of them to highlight their glory. So if you’re  Dubai resident and want to get your hands on these, you know where to find them. By the way, I don’t work for them 🙂


I thought it would be a fun idea to serve these as little heart shaped delights. Just in case you can’t tell, those are heart shaped congo bars hearts in the photo above. You can use a simple cookie cutter to achieve this. I just think it’s befitting for this time of the year.

Tomorrow I have a real treat for you. We’re sticking to the nut theme but with peanuts this time. And chocolate. Basically, if you’re a peanut butter fan, you need to come back! And just in case you haven’t seen the fabulous giveaway running on this blog, all you have to do is click here.

Coconut Chocolate Almond Congo Bars

Ingredients:
1/4 cup all purpose flour
1/3 tsp baking powder
1 tsp salt (can reduce the salt to 1/2 tsp if you prefer an overall sweeter bar)
1 cup Graham Cracker crumbs
1/3 cup packed light brown sugar
7 tbs butter, room temperature
1 1/4 cup sweetened coconut flakes
1/2 cup semi sweet chocolate chips
1/4 cup milk chocolate chips
3/4 cup sweetened condensed milk
1/3 cup nuts, roughly chopped (I used almonds)

Directions:
Preheat the oven to 180 degrees Centigrade. Grease a 9×9 inch pan with butter and dust with flour. To make the crust, mix together the first 6 ingredients. Mix until the dough is crumbly. Spread this evenly into your pan and flatten very slightly. Bake for 10 minutes or until the crust is slightly golden.

To prepare the topping, mix the rest of the ingredients together. Spread this mixture evenly over the topping. Bake in the oven for approximately 20 minutes or until the top appears set and the edges just begin to brown. Cool on a wire rack until completely cold before cutting into bars.

This recipe is from Savory Sweet Life and make around 16 bars.




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7 Desserts 7 Days- Chocolate Pots de Creme



Last week I was standing in the kitchen trying to find something, anything that I could bake allowing me to showcase these beautiful cups I found on sale to add to my growing collection of props. And then I had a eureka moment- pots de creme! Little pots of custard that you can flavour as you like, let you imagination run wild. The name might sound complicated because it’s French but the dessert really isn’t. Chocolate pots de creme (pronounced Poh de Krehm) is a great dessert to have in your recipe file because of how easy it is to make. Just blend the ingredients and chill. Think you can manage that?!


Trust me when I say this is the silkiest, fudgiest pots de creme you will have with a barely set texture. And the fact that they’re served in their own little pots (duh!)…..makes them even more endearing. We served this with a dollop of whipped cream to balance the chocolate. After I made the dessert and ate it, I realised that my mum made something very similar which she simply called…..chocolate pudding!


For those that are concerned about raw eggs, I’d say they are pretty well cooked as long as your coffee is piping hot. Another tip I can give you for this custard type dessert is make sure the eggs are at room temperature and your coffee goes straight from the stove to the blender. After the addition of coffee, make sure you blend for a good few minutes to break up and melt every last bit of chocolate. Once the mixture has been through blender, little bubbles will form at the top. I let the mixture stand for a little while for the bubbles to break away but if you’re in a hurry, you can refrigerate straight away.

 

Tomorrow’s dessert can be served after dinner with a side of capuccino or better yet, how does dessert for breakfast sound. It has coconut, chocolate chips and almonds- can you guess what it is? And if you haven’t yet taken part in the fabulous worldwide giveaway currently running on the blog, all you have to do is go here.

Chocolate Pots de Creme

Ingredients:
12 oz. semi-sweet chocolate chips
4 eggs, room temperature
2 tsp vanilla extract
pinch of salt
8 oz. very hot coffee

Directions:
Add all the ingredients except the coffee to a blender. Let it blend for a minute or so. Whilst it is still blending, remove the circular disc from the blender lid and very slowly and carefully, add the coffee. Continue blending for a few minutes until there are no visible bits of chocolate. Transfer the mixture to small pots or cups or verrines and chill for 2-4 hours.

This recipe made 4 medium pots de cremes. Recipe is from Pioneer Woman.



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7 Desserts 7 Days- Passion Fruit Mousse



Growing up, my mum was KNOWN for making a mean passion fruit juice. It was nothing complicated. She would blend the pulp and then mix the sieved juice with a sugar syrup. But it was because she made it at every special occassion, dinner and potluck! There was always a jug in the fridge and so I grew up with a love of passion fruit juice.



Passion fruit in Dubai is a rarity. And expensive. After all, it needs to fly thousands of miles from Kenya to get here. But when I saw this post on White On Rice Couple’s blog, it reminded me of my mom- of home. So off I trotted to the supermarket and got these wonderful and wrinkly passion fruit. Apparently, when the skin is wrinkly, the fruit is ripe and the pulp sweeter.



You might think that passion fruit mousse isn’t a dessert normally associated with Valentine’s BUT its light, airy, easy and uber yum- what’s there not to like. And trust me when I say that being a little different this Valentine’s will earn you some brownie points!


This recipe is from a friend who was given it by a Brazilian neighbour. I’m told that it’s a very traditional Brazilian dessert known as Mousse de Maracuja. I’ve substituted lime juice for passion in the past and it tastes just as lovely.


Tomorrow we’re back to traditional Valentine’s day desserts- we’re going French this time and serving these in dainty little pots. Can you guess what? Lastly, if you haven’t yet taken part in the fabulous worldwide giveaway currently running on the blog, all you have to do is go here.


Passion Fruit Mousse

Ingredients:
1 cup fresh heavy cream
condensed milk to taste (I used about 1/2 cup or so)
1/2 cup passion fruit juice (blend the pulp and sieve)
1 package whipping cream powder
5 gms unflavoured gelatin
1 cup hot water

Directions:
Blend the cream, condensed milk, passion fruit juice and whipping cream powder together. Dissolve the gelatin in hot water and stir. Blend both mixtures together. Divide into small cups or ramekins and chill for 2-4 hours. Garnish with passion fruit pulp just before serving.

This recipe will yield approximately 6 large ramekins or 14 small cups.

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7 Desserts 7 Days- Bounty Chocolate Cupcakes With a Velvety Dark Chocolate Frosting



How could I do a blogathon on Valentine’s Day desserts and NOT include a cupcake. There was no chance of that. The only trouble was deciding on which cupcake recipe to post and the list was endless. Strawberry cupcakes was my first thought. Then I also wanted to post about an amazing white chocolate, almond and raspberry cupcake with mascarpone frosting. But I finally settled on this one because of how easy it is to make and the fact that it is slightly unusual.

Bounty is one of my favourite chocolates so the thought of it in a cupcake form had me excited. If you do a google search on this though, barely any hits will come up with this type of cupcake flavour which really surprises me. What’s their not to love about a gooey coconut centre loving wrapped in silky smooth chocolate?



But I wish I could say that I caame up with this novel idea. A few months back, I did a few cooking lessons in Tanzania with a lovely lady I call Naju Aunty. She has a catering business and teaches one to one classes as well. When I saw this cake on the menu, I was beyond thrilled. I used her filling recipe to a T but changed the chocolate cupcake part as I feel mine is much easier to make and is more moist. The chocolate part of this recipe is actually my Moist One Bowl Chocolate Cake recipe. With regards to the filling, the key is to fold in the dessicated coconut into the filling just before it’s time to put it into the muffine tray- or you’ll be left with a soggy deflated mess.



The frosting for this cupcake is smooth and velvety melt in your mouth- and so it should be with the amount of chocolate in it.  Its hard to tell from the photos as I put them in the fridge to set (not a good idea!) but once they were back to room temprature, it has a beautiful sheen to it. A light garnish with coconut flakes would be perfect but I had none left
.


Tomorrow’s post is going to be full of passion….literally! Stay tuned! And if you haven’t yet taken part in the fabulous worldwide giveaway currently running on the blog, all you have to do is go here.

Bounty Chocolate Cupcakes With a Velvety Dark Chocolate Frosting

Ingredients:
1 cup all purpose flour
1 cup sugar
1/3 cup +2 tbs unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/2 cup milk
1/4 cup vegetable oil
1/2 tsp pure vanilla extract
1/2 cup hot brewed coffee
1 egg
For the filling:
2 eggs
2 tbs water
6 tbs icing sugar
1/2 tsp vanilla
1 tsp baking powder
1 1/2 cup sweetened dessicated coconut
For the frosting (from Martha Stewart):
1/4 cup + 1/2 tbs Dutch processed cocoa powder
1/4 cup + 1/2 tbs boiling water
2 1/4 sticks butter, room temperature
1/3 cup icing sugar, sifted
pinch of salt
340 gms semi-sweet chocolate, melted and cooled

Directions:
Preheat oven to 175 degrees Centigrade and put liners into your muffin tray. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again.
To make the filling, beat the eggs and water using the wire whip in your stand mixer until light and foamy. Add the icing sugar, vanilla and baking powder and whip until combined. Add the dessicated coconut just before you want to add the filling to your muffin liners.

Pour the cake batter into your muffin liner until 1/3 full, add 1 tablespoon of the filling mixture followed by a little more of the cake batter. Your liner should be at least 2/3 full. Bake in the oven for 20-23 minutes or until a skewer comes out clean. Cool on a wire rack.

To make the frosting, mix the cocoa and water until well combined. Beat the butter and sugar on high speed until light and fluffy. Reduce the speed to low and add the cooled chocolate and cocoa mix. Scrape the sides of the bowl if needed. I put the frosting in the fridge for 5 minutes so it hardened enough for me to frost.
This recipe will make 14 cupcakes.




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7 Desserts 7 Days: Molten Lava Chocolate Cake And a Giveaway


My twitter followers and facebook fans will be aware that in the run up to Valentine’s, I’m doing a blogathon of 7 Desserts for 7 Days. Me and Akber don’t really celebrate Valentine’s- the most we would do is to go out for dinner. And that too, if I take the pain and effort to book a place. Valentine’s in Dubai is very commercialised with restaurants charging a premium to dine in for nothing special really. I’m sure the same can be said for many places and so I thought it would be fun to come up with seven Valentine desserts that you can whip up easily in no time or hassle but taste extra awesome. All the desserts that will be featured in the next week are typically romantic desserts with a little bit of roses, chocolate and strawberries! Besides, wouldn’t you rather receive something made at home with a little extra love and care?!



Today’s dessert is my absolute favourite from all the seven desserts- molten lava chocolate cake. What can depict Valentine’s better than chocolate. And you really can’t get more chocolate-y than this. This was the first time I baked this decadent cake and it was super easy! The trick to getting the oozing chocolate as you cut through the cake is to NOT overbake it. And using a good quality dark chocolate is really paramount. Even if you’re not a fan of the dark chocolate variety, don’t worry- the bitterness will not come through at all. I added a touch of coffee to enhance the chocolate flavour even more. So if you’re a guy reading this, can I sugget this as a way to your woman’s heart!


We served this straight out of the oven with a scoop of vanilla ice cream. A dollop of cream would be heavenly too. Although I feel the cake is best served straight out of the oven, it can be prepared in advance up until baking point. If you must bake it in advance, then thirty seconds in the microwave just before serving is advised.



This post has been submitted to February’s Monthly Mingle hosted by Astrid at Paulchen’s Food Blog.. Stay tuned tomorrow for something with chocolate, coconut and more chocolate. It’s an individual dessert loved by all. Can you guess what it is?

And now for the giveaway. Since this is my first giveaway here on Lick My Spoon, I wanted it to be something straight from the heart. First I thought a box of chocolates but once eaten, they’re forgotten about and I won’t be doing your waistline any favours. So then I decided that something to help you in the kitchen would be grand! I’m happy to give away one of my favorite baking bibles- Martha Stewart’s Baking Handbook. This book has everything you will ever want to bake including cakes, breads, pastries and cookies. My favourite is the Devil’s Food Cake with Mint Chocolate Ganache.

 

(Image from Amazon)

Here’s how you can win:

1) Leave a comment to tell me what you’ll be doing this Valentine’s. Simple eh…… (although I wouldn’t mind if you signed up to an email update)!

2) ”Like” me on Facebook and leave a separate comment stating that you did.

3) Follow me on Twitter and tweet the following and then come and leave a separate comment stating that you did.

I just entered to win a Martha Stewart Baking Handbook @lickmyspoon247 Enter here: http://tinyurl.com/63ecesr #giveaway

This giveaway is open to readers WORLDWIDE and will run until Sunday 13th February 2011 at 11:59pm GMT. The winner will be generated via a random number generator software program and announced on Thursday February 17th 2011. Winner will be notified via the contact email provided on the comment contact form.Winner will have until Monday 21st February 2011 to claim their prize or I will choose another winner.

Disclosure:

This giveaway is provided to you by Lick My Spoon. I have personally bought this book and have not been sponsored or compensated by any company. All views on the book are my own.
 
Molten Lava Chocolate Cake

Ingredients:
10 tbs butter
8 oz. dark chocolate (70% cocoa)
1/2 cup all purpose flour
1 1/2 cups icing sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
1 tsp coffee powder

Directions:
Preheat the oven to 200 degrees Centigrade. Oil and flour six ramekins. In the microwave, melt the butter and chocolate in 30 second intervals until smooth. Stir in the rest of the ingredients and mix until smooth. Divide the batter evenly amongst the ramekins. Bake in the middle rack of the oven for 10-13 minutes (recipe calls for 10 but mine took 13 minutes). The cakes are done when the edges have set but the middle will still be soft. Run a knife around the edges of the ramekin to loosen the cakes and invert onto your serving plate. You can garnish with a little powdered icing sugar and strawberries on top.

I halved the recipe and got 3 individual cakes. Recipe adapted from Savory Sweet Life.




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Pistachio Bundt Cake With Chocolate Ganache Frosting



The weather has kind of been on the chilly side here in Dubai- 18-20 degrees Centigrade. Now I’m sure for some of you that is pleasant but when summers are a sweltering 48 degrees, this for me is winter. All I want to do is curl up on my sofa with a warm mug of hot chocolate and a moist piece of yummy bundt cake!


This kind of weather for me usually means getting my baking utensils out and whipping up rustic crumbles, tea cakes and all things homely. Today’s bundt cake will give you that warm and fuzzy feeling inside. It’s an unusual cake, delicately flavoured with pistachio and lovingly paired with a creamy chocolate ganache. All you need is a strong cup of coffee on the side to complete your evening. For me, pistachios and coffee go hand and hand and there is just something very romantic about the pairing. Since I’m on a nut binge at the moment, you’re more than likely going to see a few nut related posts coming up on the blog. So if you suffer from a nut allergy….look away now!


This recipe was inspired by a post on Pioneer Woman. My usual routine is to generally bookmark  a recipe that looks promising to my favourites and promptly forget about it. But this cake literally had me running to the supermarket the very same day. And that is a first for me. But I’m sure you will do the same.


Akber is not a fan of frosting so I had to force him to try even a slice. Then he asked for another…..then another. And before we knew it, the bundt cake was wiped out! His reasoning for liking this cake….”Well, it’s not really icing, just melted chocolate right?” I don’t know if I was more impressed that he ate a frosted cake or that he even KNEW what ganache was! If you want though, just a slight dusting of icing sugar will suffice. And next time I bake this (yes, there definitely is a next time), I will be a adding finely chopped pistachios to the batter.

Hmmmm……heavenly!

So what is your favourite thing to make using nuts?


Pistachio Bundt Cake With Chocolate Ganache Frosting

Ingredients:
175 gms butter, room temperature
225 gms sugar
3 eggs, room temperature
220 gms, all purpose flour
1/2 tsp salt
4 tsp baking powder
1 package pistachio flavoured pudding mix
100 ml milk
1/2 cup finely chopped pistachios plus extra for garnish (I did not add this but will do the next time I bake this cake)
1/2 cup chocolate syrup

For the ganache:
4 oz. bittersweet chocolate, roughly broken
1/2 cup heavy cream
2 tbs butter

Directions:
Preheat the oven to 180 degrees Centigrade and butter and flour a bundt pan. Using the paddle attachment of your stand mixer, cream the butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each addition and scraping the sides of the bowl every now and then. Mix together all the dry ingredients. Turn the mixer speed to low and add the dry ingredients followed by the milk in three separate additions. Fold in the nuts if used. Pour about 2/3 of the batter into your bundt pan. Add the chocolate syrup to the remaining batter and stir to combine. Pour this over into the bundt pan as well. Bake in the middle rack until a skewer comes out clean (can take anywhere form between 45 minutes to an hour). Cool and frost.

To make the ganache, bring the cream to a gentle simmer (but not a boil). Take off the heat and add the chocolate pieces and butter. Stir until well combined and glossy.




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Pigeon Peas in a Mild Coconut Curry



Recently a school friend who’s also a follower of the blog wrote in to request more East African recipes to be featured on the blog. Having spent the better part of 18 years in Tanzania, the country has had a great influence on the food cooked in our home. My mom generally adds a slight Indian twist to most of the foods but I think this helps to enhance the flavours of what is already a flavoursome but delicate dish.


East African food mainly consists of grains such as maize, millet, yams and beans. Today I’ll be blogging about a typical Tanzanian dish consisting of pigeon peas in a mild coconut curry. Lunch is generally the main meal of the day for most Tanzanians so the addition of coconut helps to make it hearty and filling, not to mention delicious. Most curries are typically served with cooked maize flour but my preference is to serve it with rice cooked in coconut milk. This particular curry is also traditionally served with a deep fried sweet coconut bread, better known as mandhazi.


If you liked this recipe, you’ll also enjoy the Pan Fried Fish in a Mild Coconut Curry. Whenever I cook something from home, my heart yearns for all things Tanzanian- the farm fesh produce, the warm hospitality and my parents who still live there. Care to share your favourite dish from home?


Pigeon Peas in a Mild Coconut Curry

Ingredients:
1 cup pigeon peas
3 tbs oil
1 small onion, grated
1/2 tsp garlic paste
1 green chili, slit (optional)
pinch of turmeric
2 cups coconut milk
salt to taste

Directions:
Soak the pigeon peas overnight in water as that helps to get much larger and juicier beans and it’s a lot easier to cook as well. Cook the beans in a pressure cook or boil in water until cooked and soft. In a separate pan, heat oil and add the grated onion, Keep stirring until a light golden color is reached, Add the garlic paste, green chili and turmeric. Stir fry for thirty seconds and add the coconut milk and salt. Keep stirring until a boil is reached. Add the boiled peas and simmer uncovered on low heat for 15 minutes. You can add water if you feel the gravy is too thick. Garnish with coriander.

This recipe will serve 3 people.



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Pear and Almond Cake


Pears are definitely a dime a dozen in Dubai at the moment so when I had family over for dinner last week, I knew I wanted to make a pear based dessert. Off I went to look through my favourites and found not one but two recipes featuring pears. Since I loved the topping of one and the filling of the other, I combined the two to come up with this striking pear and almond cake. Pears and almonds just have a natural affinity to one another eh……..


This souffle type cake is great as it can be prepared in advance and served cold but if you prefer a hot dessert, go ahead and serve it straight out of the oven. The texture is best descibed by Tartelette as part cake, part custard and part souffle. The cake can also be made gluten free by substituting all purpose flour with sorghum flour.


This will store well in the fridge covered for up to several days. I only had two slices left but I felt it somehow tasted even better the next day- almost as though the almond flavour had intensified, the fruit was chewier and the cake denser!


This cake is great for a cold winter night- there’s just something about apples and pears that make you feel all warm and fuzzy don’t you think? We served this cold with a drizzle of custard, although you can also serve with a dollop of cream.


Pear and Almond Cake

Ingredients:
2 Anjou pears (peeled cored and sliced)
1/4 cup sugar
4 tbs water
3 tbs butter, room temperature
1/2 cup sugar
2 eggs
1 tsp pure vanilla extract
3/4 cup heavy cream
3/4 cup ground almonds
1/2 cup flour
1 tsp baking powder

Directions:
Preheat the oven to 175 degrees Centigrade. Grease and flour an 8 inch pan. Arrange pear slices in a uniform fashion at the bottom of your cake pan. Heat sugar and water in a saucepan without stirring. You can swirl the pan to aid in mixing until a light amber color is achieved. Don’t overcaramelise as this will make the topping hard and bitter. Pour this topping evenly over pears.

Using the paddle attachment on your stand mixer and at medium speed, beat the sugar and butter until light and creamy. Add eggs one at a time, beating well after each addition and scraping the bowl when needed. Reduce the speed to low and add the rest of the ingredients. Pour batter over the pears and bake for approximately 30 minutes. The skewer will come out almost clean when done.

Let the cake stand for 5- 10 minutes on a rack and say a prayer before turning it out. This recipe will serve 12 people. 




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Fluffiest Pancakes Ever


I’m not much of a breakfast person and my staple is usually cornflakes drowned in milk. That is, until I found this pancake recipe. For me, pancakes conjure up images of lazy Sunday mornings, a pile of old magazines to read and a bottomless cup of coffee. Sounds blissful eh……..pop! Yeh that was the sound of my buubble breaking because that scenario doesn’t happen very often for me, probably never. Ever since Maryam was born, breakfasts are chaotic and pass in a blurr, especially since she started nursery. So this recipe is perfect for me- all I do is dump the ingredients in a blender and at the push of a button, my batter is ready. Can’t get easier than that eh!


Now I’m a late starter in that I hadn’t eaten a pancake until about a couple of years ago. I know I know, I haven’t lived have I??!! My first encounter with pancakes was when I watched Nigella Lawson bake these pretty babies on BBC. I watched in amazement as each perfect dollop spread and rose in front of me like magic. I knew I had to try these out.



Have you ever wondered what clouds would taste like? Well, look no further because these pancakes will give you a fair idea. I can only describe them as the lightest, fluffiest pancakes that you will ever eat. You WILL keep popping these into your mouth until you’re absolutely famished.  Now I love trying out new recipes until I find THE ONE. But this time I found the perfect recipe on the first try. Lighter than air, fluffier than clouds! Do you need any more convincing?


Fluffiest Pancakes Ever

Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled

butter for frying

Directions:
Add the first seven ingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.

Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.



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Juicy Beef Puff Pastry Rolls



I hope everyone had a wonderful holiday surrounded by family and friends. As the new year rolls round, most people make resolutions, many of which concern food. I’ve been lucky enough to somehow have really fast metabolism and never USED to put on any weight. Until now! It seems as I near the big 3-0, all those years of guilt-free chocolate binges are catching up on me and as many of you, my resolution this year is to TRY and eat more healthily. I’m not one to cut out anything from my diet but rather to eat everything but in moderation.


Which brings me to todays post- these yummy minced beef puff pastries infused with mint, coriander and onions that I’m really trying to convince myself are healthy. My reasoning for these being healthy are that they’re baked and you can use whole wheat puff pastry. Have I convinced you yet? I didn’t think so!!!



Regardless, these are super yummy snacks that I made for Maryam. She starts nursery tomorrow and I needed to stock up my freezer with easy, fuss free snacks for her lunches. I can’t believe that my little baby is all grown up. I know it sounds cliched but it really does seem like yesterday that I brought her home and she wouldn’t even fit into newborn clothes! And as of tomorrow, she will have to fend for herself in the playground. Sob sob 🙁



Anyhow, back to these delicious snacks! These can make great appetisers for a party or for a quick pick me up as they can be prepared in advance and just heated up in the oven last minute. The addition of mint and coriander really does make this special. There is also a special ingredient in these pastries to keep the minced meat nice and moist- a boiled potato. Yup, you read that right!! A friend of mine raved about adding this to help keep the mixture together and I have to say, I agree.

We usually serve this with a mint chutney mixed with ketchup.



Juicy Beef Puff Pastry Rolls

Ingredients:
500 gms minced beef
3 tbs oil
2 tsp ginger
2 tsp garlic
2 medium onions, chopped
4 tbs mint, chopped
4 tbs coriander, chopped
1 tsp garam masala
1 boiled potato mashed
2 tbs ketchup
salt to taste
red chili powder, to taste (optional)
20 square puff pastry sheets
1 egg white, lightly beaten
Directions:
Heat oil in a pan on medium heat. Fry the ginger and garlic paste until fragrant and then add the meat. Stir every now and then until the meat is cooked and browned. If you feel that the meat hasn’t cooked but is drying out, you can add about a 1/4 cup water and keep cooking until the water has evaporated. Turn the heat off and add the rest of your ingredients. Keep your pan covered for about 15 minutes as the steam will help to soften the onions. When completely cooled, you can fold into your puff pastry and bake.

To make your pasrties shaped as barrels like above, add about a tablespoon of filling in a vertical line 2/3 of the way to the right on a square pastry sheet. Roll the right side over to the left and pinch down. Then roll your whole barrel to the left so that the other side of the pastry tucks under. Pinch that end lightly. Gently score the top of your barrel and wash with egg white. Bake in a preheated oven at 200 degrees Centigrade for 20 minutes or until golden brown.

This recipe yielded 20 puff pastries.


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