FONDUE PIE

Fondue is a Swiss condiment of melted cheese served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks.

But why go to all that trouble when we can combine the cheese and the bread together. That’s how we came up with this delicious fondue pie.

What you’ll need:

  • 1 sheet puff pastry, thawed
  •  2 tablespoons quince paste
  •  250g round of camembert
  •  1 egg
  •  1 tablespoon milk

How to make it:

  • Preheat the oven to 220C/200C fan forced and line a baking tray with baking paper. Place a sheet of thawed frozen puff pastry on a work surface and spread with quince paste.
  • Place round of camembert in the middle and fold the pastry over to cover. Place the parcel, seam-side down, on the prepared tray. Lightly whisk egg and milk in a bowl and brush over the pastry.
  • Decorate the top with pastry leaves, if desired, then bake for 15-20 minutes or until pastry is golden.

FILO CUPS FILLED WITH SAUSAGE AND CHEESE

These cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make

What you’ll need:

How to make them:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
  2. Place ground Italian sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and remove from heat.
  3. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
  4. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
  5. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
  6. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

AMAZING PUFF PASTRY WITH HOMEMADE GROUND ALMOND FILLING

Puff pastry with an almond filling: simple, yet delicious.

To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise, they will turn into almond butter.

What you’ll need:

How to make it:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
  3. Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the “claws”. Transfer pastries to a baking sheet.
  4. Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  5. Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

FREE-FORM NECTARINE TART WITH ALMOND PASTRY

A gorgeous summer-inspired dessert, this nectarine tart features buttery almond pastry and lashings of raspberry jam.

What you’ll need:

  • 2 cups plain flour
  •  1/2 cup almond meal
  •  1/3 cup caster sugar
  •  125g butter, chilled, chopped
  •  1 egg yolk
  •  1 tablespoon iced water
  •  2 teaspoons vanilla bean paste
  •  6 nectarines, halved, thinly sliced
  •  Extra 20g butter, melted
  •  2 tablespoons flaked almonds
  •  1/4 cup raspberry jam
  •  Icing sugar, to serve
  •  Vanilla ice-cream, to serve

FILLING

  •  250g cream cheese softened
  •  2 tablespoons caster sugar
  •  3 teaspoons rosewater essence

How to make it:

  1. Place flour, almond meal, caster sugar and chopped butter in a food processor. Process until mixture resembles fine crumbs. Add egg yolk, iced water, and vanilla. Process until mixture just comes together, adding a little extra ice water if needed. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes or until just firm.
  2. Preheat oven to 200C/180C fan-forced.
  3. Make filling. Using an electric mixer, beat cream cheese and caster sugar together until smooth and combined. Add rosewater essence. Beat until combined.
  4. Roll out dough between 2 sheets of baking paper to form a 25cm x 38cm rectangle. Remove top layer of baking paper. Trim edges of pastry to neaten, if needed. Lift baking paper and pastry onto a baking tray.
  5. Leaving a 2cm border, spread filling evenly over pastry. Arrange nectarine in rows, slightly overlapping, on top of filling. Fold edges of pastry over ends of nectarine to form a border. Brush pastry edge with melted butter.
  6. Bake for 20 minutes. Sprinkle with almonds. Bake for a further 10 to 20 minutes or until pastry is golden and cooked through. Stand for 10 minutes.
  7. Meanwhile, place jam in a microwave-safe. Microwave on MEDIUM (50%) for 1 minute or until melted. Carefully strain mixture through a sieve. Drizzle tart with hot jam. Dust with icing sugar and serve with ice-cream.

GARLIC PUFF PASTRY BLOCKS

Complete your menu with these amazing puff pastry cigars. The cheese will just melt in your mouth!

What you’ll need:

  • 3 garlic cloves, peeled
  •  1/4 teaspoon salt
  •  3/4 cup finely grated gruyère
  •  2 sheets frozen butter puff pastry, partially thawed, halved
  •  1 egg, lightly beaten
  •  1/4 teaspoon fresh thyme leaves

How to make them:

  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Finely chop garlic. Add salt. Using the back of a knife, press and spread garlic until mixture forms a paste.
  3. Reserve 1 tablespoon of gruyère. Place 1 pastry half on a flat surface. Spread pastry with 1/4 of the garlic mixture. Sprinkle with 1/4 of the cheese. Starting at 1 long edge, roll up pastry tightly to enclose filling. Using a rolling pin and starting from 1 short end, roll pastry out between 2 sheets of baking paper until 5mm-thick. Trim ends. Cut pastry in half crossways. Place on 1 prepared tray. Repeat with remaining pastry pieces, garlic mixture, gruyère and prepared tray.
  4. Brush pastry fingers with egg. Sprinkle with thyme and reserved gruyère. Season with salt and pepper. Refrigerate for 10 minutes. Bake for 15 minutes or until golden and puffed. Stand on tray for 5 minutes. Serve warm.

SWEET HEART-SHAPED DOUGHNUTS WITH CUSTARD FILLING

Go on and keep this recipe in your bookmarks. You will definitely need it. Next time you want to make a romantic dinner for your loved one, finish the meal with this lovely dessert. We are talking about heart-shaped doughnuts filled with incredible custard.

What you’ll need:

  • 3 1/4 cups plain flour
  •  1/4 cup caster sugar
  •  3 teaspoons dried yeast
  •  Rind of 1 lemon, finely grated
  •  Salt
  •  250ml milk, lukewarm
  •  100g butter, melted
  •  3 egg yolks
  •  1 teaspoon vanilla extract
  •  1 cup store-bought thick custard

How to make them:

  1. Combine flour, sugar, yeast, lemon rind and a pinch of salt in a bowl.
  2. Combine lukewarm milk, melted butter, egg yolks and vanilla extract in a jug. Add milk mixture to flour mixture. Stir until just coming together. Turn onto a lightly floured surface. Knead until smooth. Place in a greased bowl. Cover. Set aside to prove for 1 1/2 hours or until doubled in size.
  3. Knock back the dough. the Knead for 2 minutes. Roll out to 1cm thick. Use a 7cm heart-shaped cutter to cut out doughnuts. Prove on a tray lined with baking paper for 30 minutes.
  4. Heat 1.5L canola oil in a saucepan over medium-high heat to 180C. Deep fry doughnuts, in batches, for 1 minute each side or until golden and puffed. Drain on paper towel. Roll in caster sugar while hot.
  5. Place 1 cup bought thick custard in a piping bag fitted with a 5mm plain nozzle. Insert nozzle into side of doughnuts. Fill with custard.

 

THE BEST CHOCOLATE EXPERIENCE IN YOUR LIFE

Who doesn’t love chocolate? This dessert is about the best chocolate experience in your life. So let’s get cooking and enjoy this beauty.

What you’ll need:

  • Canola oil spray
  • 5 eggs
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons vanilla bean paste
  • 50g (1/3 cup) self-raising flour
  • 21/2 tablespoons Cocoa Powder
  • 1/2 teaspoon baking powder
  • 150g 70% cocoa dark chocolate, chopped
  • 50g butter
    MOUSSE
  • 2 eggs, separated
  • 60g (1/3 cup) icing sugar mixture, sifted
  • 100g 70% cocoa dark chocolate, melted, cooled
  • 2 tablespoons Frangelico liqueur
  • 300ml can double cream

How to make it:

  1. Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.
  2. Use an electric beater to beat the eggs, sugar, and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the pans on a wire rack to cool completely.
  3. Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and pale. Beat in the chocolate and Frangelico. Whisk the cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with remaining egg white. Cover surface with plastic wrap.
  4. Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.
  5. Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.
  6. Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.

 

PASTRY RECIPE: BUREK WITH MINCED MEAT

When it comes to pastry recipes, the ultimate favorite in the Balkans is the Burek. There are a lot of varieties to this one with a lot of ingredients.

For today we are presenting you the meat version, Burek with minced meat.

What you’ll need:

  • 1 cup finely chopped onion
  • 1 1/2 pounds ground beef chuck or a combination of beef, pork, and lamb
  • 1 cup chopped parsley
  • 1 tablespoon salt
  • 1/2 teaspoon pepper, or to taste
  • 5 tablespoons Vegetable, sunflower or pumpkin seed oil
  • 1 (1-pound) package thawed filo dough
  • 6 large beaten eggs
  • 1 1/2 cups Greek plain yogurt
  • 1 1/2 cups soda water

How to make it:

  1. In a large skillet, sauté onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt, and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.
  2. Lightly coat a 13×9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered so they don’t dry out. Half will go on the bottom of the pie and half will go on the top.
  3. Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you’ve used one pile of filo.
  4. Spread the cooled ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.
  5. Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.
  6. In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Heat oven to 350 F. Bake 45 minutes or until golden brown. Cool slightly before serving.
  7. This makes a great luncheon course, entrée or appetizer and freezes well cooked or uncooked.

 

We bet that you all hate breakfasts? Not because we are not hungry in the morning. But because we don’t have enough time to cook something. And buying something from your nearest store can’t be real breakfast. That’s why we came up with a recipe that will make you fall in love in the first meal of the day.

What you’ll need:

  • 1 (14-ounce) piece blitz puff pastry
  • 2 ounces cheddar cheese, grated
  • 4 large eggs
  • 6 cherry or grape tomatoes, halved
  • Kosher salt
  • Parsley leaves, for garnish

How to make them:

  1. Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by a 20-inch rectangle that’s about 1/4-inch thick. Trim edges and cut into four rectangular pieces.

  2. Place puff pastry squares on baking sheet and fold over edges to create a raised crust, giving a slightly curved shape to the edges pastry. Using a fork, prick bottom of the pastry.
  3. Bake pastry until puffed, golden and crisp, 15 to 20 minutes. Let cool slightly, then gently press center of pastry shells to deflate it and create a well for the egg.
  4. Sprinkle cheese onto center of pastry shells. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Arrange tomatoes, cut side up, on eggs and sprinkle lightly with salt.
  5. Bake until egg white is just set and yolk is almost set 8 to 10 minutes. Garnish with parsley leaves and serve immediately.

MUFFIN PAN TOMATO TARTS

Our new twist on the classic summer pie starts with puff pastry sheets.

What you’ll need:

  • 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
  • 1/2 cup mayonnaise
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 10 ounces sharp Cheddar cheese, finely shredded (2 1/2 cups)
  • 11 ounces multicolored cherry tomatoes (about 3 cups), halved
  • 2 tablespoons torn fresh basil

How to make them:

  1. Preheat oven to 400°F.
  2. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Cut each pastry sheet into 9 (3-inch) squares.
  4. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
  5. Bake in preheated oven until pastry is golden brown, about 20 minutes.
  6. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.