Choux Pastry – easy and yummy / Eclere

Ingredients:

1 3/4 oz. (50g) unsalted butter, cut into small pieces

2 1/2 oz. (75g) plain flour

2 eggs, lightly beaten

1 1/2 cups of vanilla pudding

chocolate to melt

icing sugar to sprinkle

Preheat the oven to 350F (180C) and lightly butter 2 baking trays.

To make the choux pastry place 125 ml water, the butter, and a pinch of salt in a saucepan and bring to the boil. Once the butter has melted, bring to the boil, then add all the flour and stir continuously with a wooden spoon until the mixture rolls off the side of the pan. Remove from the heat and cool until just warm.

Transfer the mixture to a medium bowl. Add the egg in 6 additions, beating well until the mixture thickens.

Spoon the choux pastry into a piping bag fitted with a small plain nozzle. Pipe out small balls of dough the size of walnuts onto the prepared baking tray, leaving a space of 1 1/2 inches (3 cm) between each ball.Lightly brush the top of each ball with the beaten egg. Bake in the oven for 30 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool.

Once the choux balls have cooled, cut in half. Fill each ball with a small spoonful of vanilla pudding. Replace the tops. Melt 50g of chocolate and pour it over each choux ball. Use your imagination. 😉 Sprinkle the icing sugar.

Bon apetit!

Cheesy Puffs / Saleuri cu branza

Ingredients

1 package of puff pastry ( 2 sheets )

1 egg

200g mozzarela finely grated

2 tbsp of paprika

6 tbsp sesame seeds

4 tbsp poppy seeds

Salt

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Line two baking sheets with parchment paper. Stir the egg in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the sheets into a 12-inch square each. Brush with the egg mixture. Sprinkle the salt, paprika, mozzarella cheese, sesame seeds, and poppy seeds.

Cut the pastry into 40 rectangles per sheet. Place it on the prepared baking sheet. Bake for 15-18 minutes or until golden.

Serve it immediately. Impossible not to… 🙂

Bon apetit!

Rice-Stuffed Tomatoes / Rosii umplute

Ingredients

12 large, ripe but firm tomatoes

Salt

2 tbspn sugar

1/2 cup extra virgin olive oil, plus more for drizzling

1 yellow onion, chopped

1 cup rice

1 1/2 cups water

3 cloves garlic, finely chopped

1/4 cup chopped fresh flat-leaf parsley

1/4 cup fresh basil leaves, finely shredded

Freshly ground black pepper

Cut a 1/2-inch slice off the top of each tomato and reserve the caps. Using a small spoon, scoop out the pulp and juice from each tomato, leaving a shell about 1/2 inch thick. Chop the pulp and aside with the juices. Sprinkle the cavity of each tomato with a little salt and with the sugar. Set aside.

Preaheat the oven to 375F. Oil a baking dish just large enough to hold all the tomatoes in a single layer.

In a large sauté pan, heat 1/4 cup of olive oil over medium heat. Add the onion and sauté until softened, about 8 minutes. Add the rice and sautéfor 2 minutes longer. Add 1 cup of the water and simmer, uncovered, until the water is absorbed, about 10 minutes. Remove from the heat and fold in the reserved tomato pulp and juices,  the garlic, parsley, basil, and the remaining 1/4 cup olive oil. Season with salt and pepper.

Spoon the rice mixture into the tomatoes, dividing it evenly and filling each tomato about three fourth full ( the rice will expand ). Place the tomatoes in the prepared dish. Cover with the reserved tomato tops. Pour the remaining 1/2 cup water into the dish, and drizzle the tomatoes with olive oil. Cover the dish with aluminum foil.

Bake the tomatoes for about 30 minutes. Uncover the dish and continue to bake until the rice kernels are puffed and fully tender, about 30 minutes longer.

Remove from the oven and, if desired, drizzle with more olive oil, then let cool. Serve the tomatoes at room temperature.

Courtesy of Joyce G.

Bon apetit!

Prawn Choux Pastry

 

Ingredients:

1 3/4 oz. (50g) unsalted butter, cut into small pieces

2 1/2 oz. (75g) plain flour

2 eggs, lightly beaten

1 beaten egg, for glazing

8 3/4 oz. (270g) cooked and peeled prawns

4 oz. (125g) mayonnaise

1 tablespoon finely chopped fresh chives

Preheat the oven to 350F (180C) and lightly butter 2 baking trays.

To make the choux pastry place 125 ml water, the butter, and a pinch of salt in a saucepan and bring to the boil. Once the butter has melted, bring to the boil, then add all the flour and stir continuously with a wooden spoon until the mixture rolls off the side of the pan. Remove from the heat and cool until just warm.

Transfer the mixture to a medium bowl. Add the egg in 6 additions, beating well until the mixture thickens.

Spoon the choux pastry into a piping bag fitted with a small plain nozzle. Pipe out small balls of dough the size of walnuts onto the prepared baking tray, leaving a space of 1 1/2 inches (3 cm) between each ball.Lightly brush the top of each ball with the beaten egg. Bake in the oven for 30 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool.

Roughly chop the prawns and place in a ball, then add the mayonnaise and chopped chives and mix together. Season with salt and freshly ground black pepper. Refrigerate until ready to use.

Once the choux balls have cooled, cut in half. Fill each ball with a small spoonful of the prawn mixture. Replace the tops and serve.

Bon apetit!

 

Chicken Fried Rice

Ingredients:

1/2 tbsp. sesame oil

6 shallots, peeled and cut into fourth

1 lb. (454g) cooked, cubed chicken meat

3 tbsp. soy sauce

2 carrots, diced

1 celery stalk, diced

1 yellow bell pepper, diced

1 1/2 cups fresh peas

3 1/2 oz. canned corn

3 2/3 cups cooked long-grain rice

2 large eggs, scrambled

Heat the oil in a large skillet over a medium heat. Add the shallots and cook until soft, then add the chicken and 2 tablespoons of the soy sauce and stir-fry for 5-6 minutes, only.

Stir in the carrots, celery, yellow bell pepper, peas and corn and stir-fry for another 4-5 minutes. Add the rice and stir thoroughly.

Finally, stir in the scrambled eggs and the remaining tablespoon of soy sauce. Serve immediately.

Bon apetit!