Posts Tagged ‘snack’

Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

Read More

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it 🙂
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor 🙂
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

Read More

Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? 🙂

Serve to the kids (or big kids or kids at heart 🙂 ) with ketchup or mustard on the side and you’re a star and if you have a plate with a built in dipping bowl then you’re a superhero 🙂 (click here to see plate).

Also,

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg - Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you […]

Read More

Savory Whole Wheat Rolled Cheese Crackers

Baked Goodies

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, have dinner (which was obviously all ready and served for me), the kids’ lunch boxes all prepared and that all that’s left for me to do is to sit back, have my cup of coffee or tea and watch one of my series on TV.

But then I wake up, I pinch myself, and semi happy semi disappointed I go on.

My passion is cooking and baking but trying to find the time to fit it in a busy day is sometimes impossible, so I find a silver lining, I make cooking and baking fit into my life and not the other way around.

What I do is I just make it simple, as simple as mix, roll, freeze (go do errands), slice and bake. And although it sounds like quite a few steps it’s not, because guess what, when I felt like baking these Cheese Cookies I had zero time for it. It took me 10 minutes to mix everything together and 5 more minutes to slice. In between I was able to squeeze a drive to the store, picking up the kids from school and making dinner.

At the end of the day I had one messy kitchen, 2 happy kids and a bunch of Cheese Cookies.

Most women are natural born multi-taskers but when you have a recipe like this that plays by your rules and fits right in, it’s a keeper.

And now if you’ll excuse me, I’ll go sail in my “everything was already done for me” fantasy.

Savory Whole Wheat Rolled Cheese Crackers

Savory Whole Wheat Rolled Cheese Crackers
Author: 
Recipe type: Crackers
Cuisine: Whole Wheat, Crackers, Snack
 
these homemade crackers are so easy to make and so tasty to snack on. A matter of mix, roll, freeze, slice and you got yourself a batch.
Ingredients
  • 100gr (½ cup) Butter - Melted
  • 1 Egg
  • 2 Tbsp Plain Yogurt
  • 2 Cups Whole Wheat Flour
  • 1 Cup Grated Cheese (Cheddar, Mozzarella, Gouda or your favorite)
  • 1 ½ tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Flax Seeds
  • 1 tsp Zaatar
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Sesame Seeds
For Sesame Coating:
  • 1 Egg - Beaten (For Egg Wash)
  • Sesame - For coating
Instructions
  1. Place all the ingredients in a mixer bowl and mix until fully combined together to form dough.
  2. Divide the dough into 2 portions and roll each portion into a tube about 16cm long (6 ½ Inches) and 5cm thick (2 inches).
  3. Wrap each roll with plastic wrap and place in the freezer for an hour.
  4. Preheat oven to 350F (175C) and layer a large baking sheet with parchment paper.
  5. Remove from freezer, brush with the beaten egg and roll in sesame (you can also sprinkle it on top of the egg wash after brushing it on).
  6. Place the sesame coated roll on a cutting board and slice (using a sharp knife) into ¾ cm slices (0.3 inch).
  7. Place each slice on the parchment covered baking sheet. Make sure the round slices are at least 1cm (½ inch) apart from each other.
  8. Bake for 20 minutes. Remove from oven and let the cookies cool completely before serving.
Notes
**You can keep the dough rolls in the freezer and use them later. they can be stored in the freezer for up to 3 weeks**

Savory Whole Wheat Rolled Cheese Crackers

I run a busy life. It seems that no day goes by with at least 1-2 errands to make. Sometimes I love it because it makes the day go by faster and adds some interest to it, but sometimes I really wish that all I had to do is go to work, come back home, […]

Read More

Pizza Blanca With Spelt Flour Crust

Baked Goodies | Home Made Cooking

If there’s anything my family will never say “NO” to it’s pizza.

The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen.

It’s that season again; when it’s too warm inside and too cold and breezy outside.

The result: A child with super dry lips the size of her face

The problem: The pizza sauce burns her sore lips

The objective: Making pizza so we can all enjoy it

The obstacle: Tomato sauce a.k.a. Pizza Sauce

The solution: Pizza Blanca

Pizza Blanca is basically pizza with no pizza sauce on it. I must admit that it’s different and kind of weird at first, but after the first bite you get it – it’s really good.

Being able to prepare this pizza with no actual pizza sauce has allowed my little girl to eat her slice(s) with no problem at all. Another nice thing about this is that you can prepare whatever dipping sauce you want on the side and enjoy it exactly the way you like it. I made homemade garlic dip and it was phenomenal.

So let me share this recipe with you before the drool covers my entire keyboard.

 

Pizza Blanca With Spelt Flour Crust

 

Pizza Blanca With Spelt Flour Crust
Author: 
Recipe type: Pizza, Low Gluten
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Pizza Blanca with no pizza sauce on it. Sounds weird at first but then you taste it and the weirdness is gone.
Ingredients
  • 500gr Spelt Flour
  • 1 Tbsp Dry Yeast
  • 4 Tbsp Vegetable/ Canola Oil
  • 3 Garlic Cloves – Minced
  • ½ Tbsp Salt
  • 1 Tbsp Sugar
  • 1 Cup Lukewarm Water
  • Grated Mozzarella Cheese
  • Your favorite toppings
Instructions
  1. Mix all the ingredients (except the toppings) in a mixer bowl using the kneading attachment.
  2. Take a bit of oil in your hands and knead the dough into a ball (in the bowl). You will now have the dough covered with oil in the bowl.
  3. Cover the bowl with a cling wrap and let the dough rest and rise for 35 minutes.
  4. Preheat oven to 350F (180C)
  5. Prepare a baking sheet or a pizza tray covered with parchment paper.
  6. Flatten the dough with your hands directly on your parchment covered baking sheet until it is about ½ inch thick.
  7. Add the cheese and toppings onto the flattened dough.
  8. Bake for 20-25 minutes in the preheated oven.
  9. Serve with your favorite dip.

 

Pizza Blanca With Spelt Flour Crust

If there’s anything my family will never say “NO” to it’s pizza. The other week I was thinking of making homemade pizza with spelt crust – our favorite, but then, one look at my daughter was enough to understand that this good ol’ traditional pizza is not going to happen. It’s that season again; when […]

Read More

Butter Chocolate Thumbprint Cookies – Tiny Bites As A Big ‘Thank You’

Cakes and Cookies

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day with and that whatever they do and however they do it, it’s not always easy. So a simple thank you note or a small gift is something I personally believe is in order.

So I was wrecking my brain with what to give this year and decided to get it from my favorite place – my kitchen! I baked a few dozens of these bite size butter cookies, got pretty glass jars and wrote a little thank you note to go with it.

I’m kind of a crafty person so the process of making the gift is sometimes something I choose over just going to store and buy something made, but that’s the good ole crazy me.

The jars were all set yesterday and today I sent the kids to school with them. Hopefully the teachers are going to get them in one piece.

These cookies were a great fit for a gift because they only consist of 4 ingredients, they are easy and quick to prepare, they bake for about 10-15 minutes only and most importantly they look great and do not have any allergenic ingredient in them (eggs on nuts) so I could safely send the to school.

And now, I’ll wait until I pick up the kids from school to hear what the teachers had to say 🙂

Butter Chocolate Thumbprint Cookies

 

 

Butter Chocolate Thumbprint Cookies - Tiny Bites As A Big 'Thank You'
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Great melt-in-your-mouth bite size cookies that are made from 4 ingredients. Quick bake, quick make and super quick eat.
Ingredients
  • 220gr Unsalted Butter – melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • ¾ Cup Icing Sugar (60gr)
  • Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 325F (160C)
  2. Cover baking sheet with parchment paper
  3. Place all the ingredients in a mixer bowl (can also be mixed by hand) and mix until you get a soft dough ball.
  4. Scoop ½ tsp and roll into small ball and place on the parchment paper covered baking sheet. Repeat with the rest of the dough and make sure you place cookie balls 1 inch apart from each other.
  5. Place one chocolate chip on top of each cookie and while you do that, press it gently into the cookie with your thumb (to create a small thumbprint)
  6. Place in the preheated oven for 12-14 minutes or until the cookies start to get a very light golden color.

 

Butter Chocolate Thumbprint Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Idea for end of school gift

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day […]

Read More

Feta and Olive Turnovers

Baked Goodies

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with a piece of vegetable and call it food, something I can put in the fridge and eat later or the next day. Normally I’d say that a turnover kind of food is the ideal food because I can stuff it with anything and have it for lunch, dinner or a snack but I didn’t have any puff pastry handy, so close yet so far. I decided to try and make something anyway. I mean, what can go wrong if I combine my favorite food ingredients, what’s the worst case scenario? Nothing 🙂 so I gave it a shot and ended up with pretty good turnovers; and although they were not made of puff pastry, they were just as good.

Feta and Olive Turnovers
Author: 
Recipe type: Entree, Appetiser
Serves: 16-20 pieces
 
Turnovers that are crisp, salty and flavorful. Made with no puff pastry for once.You can change the filling and play with its ingredients. A keeper for sure.
Ingredients
For the Dough:
  • 2½ Cups All Purpose Flour
  • 1 tbsp Dry Yeast
  • ½ Cup Vegetable Oil
  • 2 tbsp White Sugar
  • ½ Cup warm Water
For the Filling:
  • ½ Cup Olives – Pitted and halved
  • 1½ Cup crumbled Feta Cheese
  • ¾ Cup Whipping Cream (Heavy Cream)
  • ¾ Cup Grated Cheese
  • ½ tsp Dry Oregano
For the Topping:
  • 1 Egg – beaten
  • Sesame Seeds
Instructions
  1. Preheat oven to 350F (180C)
  2. Mix the dough ingredients all together until they form a nice flexible dough. Set aside in a warm place and cover. Let the dough rest for about 30 minutes (it will not rise so don’t worry).
  3. In a separate bowl, mix all filling ingredients.
  4. After 30 minutes, flatten the dough using a dough roller into a square sized about 14 ½ Inch X 14 ½ Inch (36cm X 36cm).
  5. Cut the dough into squares in the desired size. Normally toy will have 16-20 squares.
  6. Place 1 tsp of filling on the center of each square and fold in two into a triangle.
  7. Tighten the edges with your fingers to avoid the spilling and leaking of the filling while baking.
  8. Place the ready triangles on a baking pan lined with parchment paper.
  9. Brush each turnover with egg and sprinkle with sesame seeds.
  10. Place in the preheated oven for 35 minutes until light brown.

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with […]

Read More
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