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Avocado, Cheese and Salsa Puffs May 25, 2014

Filed under: Mexican,Starters,Tarts & Pies,Uncategorized — delishuss @ 9:54 am
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I was looking for a Mexican starter recipe for my friend’s dinner party and came across these on: http://www.averiecooks.com. I cooked them the evening before the party as I knew I wouldn’t have time to prepare them that evening.  You can just pop them in the microwave for a minute or two to heat them up but they are best served straight out of the oven. They tasted really good but I think if I was making them again I would make them with a cheese that melts and goes stringy. Also I used a salsa that had chipotle and black bean flavours and it competed with the flavour of the cream cheese, but would probably work better with a less flavoursome cheese. I’m not the best at baking but these are so simple and require very little technique but the finish product looks impressive.

Ingredients

Makes 18 puffs

2 ripe avocados, mashed (1 tablespoon per puff)

1/3 cup cream cheese or manchego (1 teaspoon per puff)

1/3 cup salsa (1 teaspoon per puff)

3 sheets puff pastry (thawed as per the packet instructions if frozen)

1 egg beaten for glazing

Salt & pepper

 

Method

1. I made these in batches as I only had one baking tray but you can add multiple trays at a time if you wish. Pre-heat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Add a sheet of baking paper to the tray (s) and spray them with cooking spray to prevent the puffs sticking.

2. Flour your work-top and place your sheet of pastry on top. The original recipe said to roll it out as thinly as possible. I didn’t bother. Flour a sharp knife (stops the pastry sticking) and cut the sheet into 9 squares. you will use 6 squares for the first batch and then the remainder with the next batches.

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3. Spoon a tablespoon of avocado, a teaspoon of salsa and a teaspoon of cheese on a square of pastry.

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4. Top with another square of pastry.

 

20140519_2034135. Crimp the edges with a fork to seal the puffs.

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6. Repeat this process with the remainder of the pastry and filling ingredients. Place the finished pastries on the baking tray.

7.  Brush the pastries with the egg mixture and place in the oven.

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8. Cook the puffs for 15-20 minutes until they are golden brown and puffed up. Check them 10 minutes into the cooking time just to make sure that they are not cooking faster than the mentioned time.

9. Remove from the oven and serve.  I served 2 puffs per person.

Me

 

 

Corn and Courgette Fritters October 6, 2012

Filed under: Brunch — delishuss @ 10:11 am
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I got this recipe from Taste.com.au. It got the thumbs up from me and the in house taste tester. It’s dead easy to make, a great one for the weekend. The method I used is slightly different from the one mentioned on the original recipe, I’m not sure it really matters but I will give you my version of it. I also made an avocado salsa to go with it.

Ingredients

  • 310g tin corn kernels, drained
  • 150g zucchini/courgette, grated
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 cup self-raising flour
  • 1/2 teaspoon ground cumin
  • salt and cracked black pepper

Salsa

  • chopped tomato
  • chopped avocado
  • coriander leaves
  • Juice of half a lemon/lime juice
  • 1 teaspoon old el paso fajita or taco seasoning

Method

  1. Sift the flour, salt, pepper and cumin in a large bowl. Make a well in the centre and add the eggs. Start taking the flour in from the edges, once the mixture has all been worked in. Whisk to remove lumps.
  2. Stir in the corn and the courgette. The mixture should be a thick      consistency.
  3. Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
  4. Mix all the salsa ingredients together and serve on top.