Chesse Puffs

This is the frist time I am participating Bake-a-thon, a baking event happens every year in month of December. The host of this event is Srivalli. I am excited to participate in the event where in this month I will be posting three recipes in a week . So I, have put on my baking gloves and here is my first post for the event Cheese Puffs. 
Ingredients

20 Puff Pastry Sheet - 6 x6 inch square

600 Grams Herbed Cream Cheese
3 Eggs for brushing
Parsley for garnishing

Method
Thaw the sheets. Take a puff pastry sheet cut them into triangles.

Put a teaspoon of cream cheese in the center and fold into square or triangle, press the edges lightly . Take a fork and press the edges to make a design. Place it in a lined tray.

Beat an egg and beat it lightly and brush on top of each puff. Sprinkle some parsley on top and bake in a preheated oven at 180 degrees for 15 to 20 minutes.

These are two remaining for me, from 40 that were made.

Was in hurry and forgot to take pics of the initial process. Will very soon post how to make puff pastry sheets at home. 

Linking this post Bake-a-thon 2014 event .

Labels:  Breakfast, Healthy, Bake a thon

Blogger Code Bake-a-thon 2014

An InLinkz Link-up

Vegetarian Spaghetti - Pasta

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". Spaghetti is made of semolina or flour and water.This spaghetti is a mouthwatering and healthy. It is very easy to prepare and kids will love it for sure. My daughter and beta ( my friend her son who stays with me during the day) loves pasta, you give him this for any meal and he will happily have it.

This is my third  pasta recipe for the Blogging Marathon. Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients

1 Medium Onion - finely chopped
2 Cloves Garlic - finely chopped
1/2  Red pepper, - cut in cubes
1/2 Yellow pepper - cut in cubes
400 Grams Tin  Tomatoes
2 Tablespoons Olive oil
Salt to taste
1 Teaspoon Black pepper - freshly ground
200 Grams Spaghetti
Parmesan cheese as needed

Method
 Carefully open the tin of tomatoes and roughly chop them.

Heat a saucepan,  add a tablespoon of olive oil and the onion, then cook, until soft and lightly golden. Add the red and yellow peppers, stir in the garlic and saute for a few minutes, then add the tomatoes and season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.

 Meanwhile  fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.  Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente.

Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain it in a colander over the sink and tip the spaghetti back into the pot.

Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.

Serve with the reserved yellow peppers sprinkled over the top and  grated  Parmesan cheese.  My kids enjoyed this. 

Note: 

It's important to add salt the cooking water so that the pasta can absorb it as it cooks.

You can add other ingredients, such as baby spinach, fresh or frozen peas, to your basic tomato sauce to completely transform it.

Reserving and adding a splash of pasta cooking water to your sauce helps to loosen it, if it's a bit thick and keeps the pasta moist.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Pasta & Noodles, Healthy, Blogging Marathon.

Farfalle in Basil Pesto Sauce - Homemade

This is the second pasta recipe for the blogging marathon that I have made at home and enjoyed making it. When this was kept to dry on the table, my hubby asked me did you make this at home when I said yes he could not believe till after dinner I continued making some more.

When I served the pasta with Basil Pesto sauce to my beta he enjoyed having it and cleaned his plate. We had this for our lunch.

Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients
2 Cups Farfalle pasta - Homemade
1 Cup Mixed pepper - ( green, red,yellow), chopped
1 Teaspoon Garlic - minced
1/2 Cup Fresh Basil Pesto sauce or store bought
1/2 teaspoon Dried oregano

1/2 Teaspoon Italian mixed herbs
Salt & Pepper to taste
1 Teaspoon Olive oil, (basil pesto sauce already has olive oil, so adjust accordingly)

Method

Bring water to boil along with some salt, add pasta and let it cook on full flame for 2 - 3 minutes. Once cooked drain the water and rinse with cold water  and  keep aside.

In a pan, heat oil, add the minced garlic , saute for a minute, now add chopped mixed peppers, and let it cook for 2 more minutes add herbs, basil pesto sauce, salt crushed black pepper and stir well for a minute. Then add the cooked pasta toss everything well. Serve hot and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Blogging Marathon, Healthy, Kids delight, Pasta & Noodles, Vegan, Italy

Basil Pesto Sauce

Eggless Farfalle Pasta

Basil Pesto Sauce - How to make homemade Basil Pesto Sauce

The store purchased sauces contain preservatives, but this is without any preservatives, can still last a month in the freezer. This is also a quick and easy pesto to make. A great change from red sauce. Traditionally pesto sauce is made with pine nuts but since pine nuts are not easily available here and cost 6 times more than cashew nuts.  I used cashew nuts to make the same.
Ingredients
5 cloves garlic
2 Cups Fresh Basil leaves
3 Tablespoons Cashew nuts
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan cheese grated
A dash salt and pepper

Method
Add garlic to the food processor and mince. Next, add the basil leaves, nuts, Parmesan cheese, a dash of salt and pepper and while the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. Enjoy  this fresh basil pesto sauce, on pasta, sandwiches, etc.

Notes :

To preserve the colour add olive oil a inch above the pesto sauce before storing.

If you do not have Parmesan cheese use any other cheese that is easily available.  

Labels : Jams & Sauces, Basil, Continental Cuisine, Healthy

Eggless Farfalle - Bow Pasta - How to make Farfalle Pasta at home

Farfalle pasta is popular Italian pasta in the shape of a bow tie. In fact, some producers call their farfalle "bow tie pasta" to make it seem friendlier to non-Italian speaking consumers. The shape is fairly versatile, and can be used in a range of dishes. Most markets stock farfalle pasta, since it is popular and reasonably well known among consumers.

Farfalle pasta could also be considered butterfly shaped, and as farfalle means "butterfly" in Italian, this is probably the shape that the pasta was originally intended to evoke. A miniature version is known as farfalline. Farfalline pasta is ideal for soups like minestrone.

Ingredients 

1/2 Cup Fine Semolina
1/4 Cup All-purpose Flour
1/4 Cup Warm Water
Warm Water as required

A pinch of salt

Method

In a small mixer jar add the 1/4 cup warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the salt, two flours together and then begin to add warm water if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 15 minutes. 

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.


Place your sheet of pasta on a floured surface. Use a pasta cutting wheel or sharp knife or v edge scissors to cut your pasta into strips roughly 3-4 cm wide then cut across to create little rectangles. Take each rectangle and with lightly floured fingers (or pincher see pic), pinch in the middle to create your butterfly shaped pasta. If your pasta is too dry, wet your fingertips with some water.

Lightly dust a few trays with all purpose flour to prevent the farfalle from sticking together. Place the farfalle onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day. 

Store in a airtight and use whenever required. This will remain outside for a month.

Note : If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about 2 playing cards thick. Then cut it as mentioned above.

Labels: Pasta & Noodles, Vegan, Healthy