Tuesday, 23 March 2010

making some ricotta/veggie puffs in a bit. they will probably end up in the freezer. the husband wants left over lasagna for dinner. now do i make garlic bread or do i whip up another stuffed focaccia? tough decisions. stuffed focaccia might win.
picked up a cookbook aimed at kids today. there are a couple things in there i want to try. i think the first one will be a custard orange cake. i just need some cream cheese.
shopping for today
vegstand bag of mushrooms .50
  • plain chocolate 2 .27
  • oven chips £1.12
  • ricotta cheese .98
£2.64+.50  £3.14 spend today
puff pastry veggie ricotta puffs.
first i cooked up some veggie. i used a bunch of stuff i had in the fridge
  • 1/2 red onion chopped
  • 1/2 eggplant chopped
  • 1/2 zucchini chopped
  • 1/4 green pepper chopped
  • 5 small white button mushrooms sliced
i tossed the veggies is my frying pan with a bit of olive oil and cooked them up. i sprinkled on some dried basil, oregano, garlic powder, and onion powder
when the veggies were soft i turned the heat off and let them cool for an hour or so
i took the half a block of pastry i had left over from yesterday's cooking adventure and rolled it out to the size of my flexi cutting matt and then cut it into 6 sections
i put some ricotta cheese in the middle of each section and spread it around a bit- a rounded tablespoon worth. i sprinkled on some sundried tomato pieces and then about 1 1/2 to 2
tablespoons worth of the cooked veggies
to seal the puffs up i brushed some water around the border and just folded the edges in towards the center
when the puffs were all closed up i flipped them over so the seems were on the bottom(this helps keep them sealed)
i put my puffs in the freezer because i didn't want to eat them tonight. but if you're going to cook them right away i'd say, put them in a pre heated oven at 220degreesC
i would brush them with a little oil so they crisp up and brown nicely.
how long do you cook them? as long as it takes. keep in mind that the side with the seems is going to need a bit longer because the dough overlaps and is thicker
i ended up making slacker garlic bread for my husband's dinner. i had a bit with my veggie soup. good stuff. for my son i made him a mix of beef lasagna, veggies i cooked for the puffs and some of the veggie soup. i blended it all together and the kid ate it up with a side of buttered toast

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