Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts

Wednesday, July 29, 2015

Spicy Tahini Palmiers @NeighborFoodie


Ready rolled puff pastry spread with tahini, chilies and garlic and baked till crispy make great nibbles, perfect for a shower, birthday or even a cocktail party.

Today we are celebrating our fellow blogger and sweet friend Courtney of NeighborFood who will shortly be welcoming her ”little mister.” Since we can’t actually get together, Nancy from gotta get baked has organized a virtual baby shower, which doesn’t have gifts but certainly has a lot of good food to welcome the sweet baby boy and send best wishes to his eager parents. Make sure to scroll down to see the link list to all the party food! And if you want to follow Courtney for delicious dishes and upcoming baby news, do like her blog Facebook page or follow her on Instagram.

These puff pastry palmiers are so easy to make, and so delicious. I could have eaten the whole plate!

Ingredients
1/4 cup or 60g tahini
1 fresh red chili pepper
1 clove garlic
1/2 teaspoon paprika
1/4 teaspoon salt
1 sheet ready rolled puff pastry, thawed.

Method
Chop chili finely. You can deseed first if you’d like to reduce the amount of spiciness. Put tahini, chopped chili, garlic, paprika and salt in a small bowl. Stir well.



Unroll your thawed puff pastry on top of a large piece of cling film.

Spread your paste evenly over the pastry, making sure to go all the way to edges.



Use the cling film underneath to help you fold the bottom in to the middle.


Now fold the top in to the middle.



Now fold the bottom over the top side as if you are closing a long book.



Use the cling film under the roll to tightly cover it and refrigerate for at least 30 minutes.

Preheat oven to 400°F or 200°C.

Unwrap the roll and cut it in half. Rewrap one half and put it back in the refrigerator. Cut the other half in half inch or 1 cm slices with a sharp knife.

Lay the slices on a baking pan lined with parchment or a non-stick silicone mat. Leave room between them for puffing and spreading.



Bake for 10-12 minutes in your preheated oven on one side and then flip and bake 5-6 minutes more on the other, or until golden and crispy. Cool on a wire rack.


Repeat the process with the second half of the roll. This makes about 20 spicy tahini palmiers.



Enjoy!

Check out all the divine food we are bringing along to Courtney's virtual baby shower!







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Sunday, February 22, 2015

Smoked Trout Stuffed Baby New Potatoes

Baby potatoes, baked till tender then stuffed with sour cream, chives and smoked trout, are a great make-ahead appetizer for any party.

What a fabulous day it is today! Not only is it National Margarita Day, but my Sunday Supper group is getting ready for the Red Carpet and the Academy Awards by bringing you wonderful recipes for drinks and dishes perfect for any party. Our host for this great event is Katie from Ruffles and Truffles. Since I’m hours and hours ahead of the US here in Dubai, the Oscars will be on live at 5:30 a.m. Monday morning for me. I’ve got it set up to record and I’ll watch while I sip coffee and eat my breakfast at a more reasonable and civilized time. After all, those award ceremonies are all about the glitz and glamor and I can’t imagine feeling glamorous at 5:30 a.m. and certainly not before the first cup of coffee!

Ingredients for 16 stuffed potatoes - This recipe is easily doubled or trebled.
8 small potatoes (Mine weighed a little more than 10 1/2 oz or 300g.)
Olive oil
1/2 cup or 120ml thick sour cream
Handful chives
1 3/4 oz or 50g hot smoked trout
Salt
Black pepper
Optional for serving: Cayenne

Method
Preheat your oven to 350°F or 180°C. Give your baby new potatoes a good scrub to make sure they are clean. Dry them thoroughly and then put them in a baking tray and drizzle them with olive oil.

Bake them for about 30 minutes or until they are tender all the way through. Leave them to cool.



Meanwhile, mince your chives and add them to the sour cream. Stir well.

Use the tines of a fork to flake your smoked trout.


Once the little potatoes are cool enough to handle, cut them in half and scoop out the insides, leaving enough potato inside the skin so that they form little bowls. I used a grapefruit spoon.



In a small mixing bowl, combine your flaked trout with your potato insides and stir well.



Fold in the sour cream with chives.

Taste the mixture and add salt and freshly ground black pepper to taste. Some trout is saltier than others so you have to use your own judgment.



Spoon the filling into the potato halves or use a plastic bag with a corner cut off to pipe it in.



Sprinkle with a little cayenne pepper. Keep refrigerated until ready to serve.

Enjoy!






And, without further ado, the nominees are:

For Best Supporting Appetizer
For Best Course in a Leading Role:
For Best Supporting Sips:
For Best Delectable Desserts: