I love pastries! Sweet or savoury, I’ll happily scoffed them all! I made these pastries for a brunch a few weeks ago. I’m very fussy with it comes to breakfast so I decided not to follow a recipe, and just simply whip up something that I would enjoy. I love caramelised onions and haloomi cheese. These 2 are the main ingredients I love and I could just eat them on their own!
RECIPE FOR SAVOURY BRUNCH PASTRY
Makes: 12 pastries
Prep time: 15mins
Cook time: 20-30mins
300g mix mince (beef & lamb)
1 brown onion, sliced thinly
1 cup cut haloomi cheese (diced)
1 red capsicum, sliced thinly
1/2 cup sliced black olives
beef rashes (optional, for variety)
3 sheets puff pastry, thawed
10 mushrooms, sliced
1 tsp italian herbs
2 eggs, beaten
salt & pepper, to taste
1. Preheat oven to 160degrees fan forced. Line 2 baking trays with baking paper
2. In a saucepan with some oil, brown the mince. If adding rashes, you may cook it with the mince. Do not overcook. Remove
3. Add a bit more oil and saute the onions, mushrooms and capsicum. Cook until onions caramelised and capsicum is nice and soft. Then add salt, pepper and italian herbs
4. Cut 1 sheet of pastry into 4 square. Gently roll the edges to form a shallow pit for the ingredients to sit in. Then add the sauteed onions/capsicum/mushrooms around the edges. In the middle, put about 1-2 tablespoons of mince. Top it off with some olives and cheese and finally drizzle the egg over.
5. Bake for 20-30mins until pastry is golden and puffed.
I am a HUGE soup lover! I could eat soup for breakfast, lunch and dinner! I just found this amazing soup recipe through a friend from a Facebook cooking group, so happy to come across new soup recipes. Please hit me with some of your favourites too. They are so nice especially in this cold wintery weather.
RECIPE FOR BARLEY AND CHICKEN SOUP
Adapted from Coles Magazine, with slight modifications
Prep time: 15mins
Cook time: 2 hours
1kg chicken (I use chicken maryland pieces with bones)
1 brown onion, finely chopped
1 leek, thinly sliced
1 large carrot, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
4 flat leaf parsley stems
2 thyme sprigs
1 dried bay leaf
1 tsp peppercorns (or pepper)
1/2 cup pearl barley
some chopped coriander
2L water (or more)
Salt to taste
1. In a large stockpot, saute with some oil; onions, leek, carrot, celery, garlic, parsley and coriander.
2. Then add the chicken pieces and water. Place over high heat and bring to a boil. Reduce heat and simmer for 1.5 hours.
3. Use tong and transfer chicken pieces into a bowl. Remove and discard skin and bones. Coarsely shred the chicken.
4. Add barley and chicken pieces into soup and cook for another 30 minutes or until barley is tender. Add salt and pepper to taste.
If you like chocolate and cheesecake then you should try out this triple later cheesecake which is made of a brownie base, cheesecake centre and a chocolate mousse topping! Or if you’re more of the traditional type cheesecake lover with a fruit toping, like blueberry or raspberry, then go for this New York cheesecake, absolutely to die for (which happens to be the middle layer in this cake!)
BROWNIE (BASE) RECIPE
Click here for brownie recipe
Click here for cheesecake recipe
CHOCOLATE MOUSSE RECIPE
Adapted from Nigella, I halved the recipe
75 grams marshmallows
25 grams soft butter
125 grams good dark chocolate (minimum 70% cocoa solids), chopped
30ml hot water
142ml thickened cream, whipped
1/2 teaspoon vanilla extract
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
- Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
- Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
- Pour on top of cooled cheesecake then chill for a minimum of 4 hours.