Semi Home Made…

RASPBERRY PINWHEEL DANISH Pastries ….

imageRASPBERRY PINWHEEL DANISH Pastries ….

Danishes are one of those impressive pastries that will have your guests rushing the table, and licking their fingers for more. So, when I was invited by Sonal to contribute for Her Semi home made Collective , I couldn’t resist my self and made these cuties ..
So Taking these Danishes to Sonal’s Semi homemade collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …

imageRASPBERRY PINWHEEL DANISH Pastries ….

If you love pastries but don’t have time or like to knead a dough like me then this recipe is right up your street. This Danish Pastry recipe couldn’t be easier. I turned a simple grocery bought butter crescent dough into this easy & pretty looking raspberry pinwheels. How easy is that?!

imageRASPBERRY PINWHEEL DANISH Pastries ….

yield: 12-16 Danishes
cook time: 12 MIN

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INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar OR as Or taste
Lemon juice 2 tsp lemon juice
Zest of a lemon
1tsp vanilla extract
2 packs crescent roll dough sheets
18oz box fresh raspberries
2 tbs sugar to sprinkle on top Optional

Method
1.Preheat the oven to 400ºF and line two baking sheets with parchment paper .
2.In the bowl beat the cream cheese until smooth (You Can Even Use StandMixer or Hand mixer for beating the cream cheese )
3.Add the sugar,lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
4.Roll out each sheet of crescent roll on a lightly floured work surface until it is a 10-inch square.
5.Cut square into 6-8 smaller squares & then transfer the squares to the parchment covered baking sheets in a way that squares do not touch each other .
6.Place a dollop of the cream cheese mixture (about 2 tsp ) into the center of the squar and then place 3 to 4 raspberries on top of the cream cheese .
7.Using a sharp knife, make four cuts from the center toward the edge of each square. Fold one corner from each piece you’ve cut into the center, pressing it lightly atop the raspberries. 8.Repeat the cutting and folding process with the remaining pastries.
9.Sprinkle the pastry with sugar (optional).
10.Bake the pastries for 12- 14 minutes,or until golden brown .

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NOTE :
Use this versatile recipe with fresh fruit or seasonal jams, with custard filling or with cream cheese and fruit compotes too. Let your imagination run wild on this one .
And the nest part is that You can even make them savory ….

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

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Samosa Galette ….

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Samosa Galette ..
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes usually filled with a sweet or savory filling..

Samosa galette is less fussy than a traditional samosas and offers crisp crust. The flavors can be kept hot , medium or mild according to your taste and mild it can be a great way to introduce Indian dishes to your family and friends ..

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So lets Transform one of the most favorite Indian street food into this Galette which is so much easier than making the traditional, triangle shaped samosas which are deep fried.

Bringing these super easy and delicious galettes to Angie’s Fiesta Friday #108 which is comhosted this week by Suzanne @ apuginthekitchen and Zeba @ Food For The Soul.to share with fellow bloggers ..
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1 box Pie Crust OR frozen puff pastry
OR
For the home made crust

For the pastry:
1 1/4 cups (160 grams) all-purpose flour
1/4 tsp salt
8 tablespoons (115 grams) cold unsalted butter, cut into pieces and chilled
1/4 cup (60 grams) plain yogurt / curd
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water
1 tablespoon milk (for brushing the dough right before baking)

Ingredients For the filling
4 medium potatoes
1 tablespoon oil
1 tsp cumin seeds
1 teaspoon coriander seed, crushed
1/4 cup chopped onion
2-3 finely chopped green chiles or to taste
¼ cup frozen peas, thawed
2 teaspoons ginger, grated
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon lemon juice
3 tbs cilantro leaves, chopped

Directions

To Make The dough:
1.Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny green peas.
2. In a small bowl, stir together yogurt , lemon juice and water and add this to the butter-flour mixture.
3. With a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball.
4. Create a disk with the dough, wrap it in plastic wrap then let it rest for an hour or up to 2 days.

Lets Prepare The Filling Now

1. While the dough rests, boil water and cook potatoes until they are fork tender .
2. Once cooled, peel the potatoes and roughly chop them.
3. Heat oil in a medium pan over medium heat. Add the cumin and coriander seeds and cook until they start to pop.
4.Add onions to the pan and saute until it starts to brown. Add green chilies and ginger and saute for a minute more.
5. Stir in the cumin, garam masala, turmeric, salt and potatoes, .
6. Cook until heated through. Add the lemon juice and cilantro .
7. Let the fillings cool completely.

To Make The Galette

Preheat the oven to 375F.
Roll the dough to 1/8th inch and transfer into a baking sheet lined with parchment paper.
Gently spread the filling on top of the rolled dough
Fold the pastry edge up and over to create a 2-3 inch border. Gently brush the top with milk.
Bake for 45-50 minutes until slightly brown.
Transfer the pan to a rack and let the galette cool. Serve it warm or at room temperature.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Chocolate Chip S’more Dip… Super Bowl Sunday

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Super Bowl Sunday is just around the corner ..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

This time I am bringing something sweet to the super bowl potluck table which will please both the kids and adults alike ..This Chocolate Chip S’more Dip is divine, smooth and creamy and the best part Is you can whip it out on a short notice. It only takes under 30 minutes to whip this up and people love the gooey, chocolatey, marshmallow taste.

Bringing this dip  for Sonal’s Super Bowl Collective Post ….

lets get down to the recipe without wasting anymore time ..

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Chocolate Chip S’more Dip

Serves 8-10 y

Ingredients
1 , 8 ounce block of cream cheese at room temperature
1 stick of softer butter (1/2 cup)
1/4 cup brown sugar
1 teaspoon vanilla essence
3/4 cup powdered sugar
1 cup mini chocolate chips

1 cup small Marshmallows ( optional )

Preparation

  1. Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer.

2.   Stir in chocolate chips.

3.Next arrange marshmallows on top of the dip and char them a       little with the help of a torch .. ( The dip tastes divine even without the Marshmallows )

Serve with animal crackers Nilla ,graham cracker ! tea biscuits, or other cookies to scoop up this delicious dip.

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I am bringing this dip to Fiesta Friday Which is co-hosted by Little Sweet Baker and Foodie On Board.

Pull Apart Savory Monkey Bread …

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Super Bowl Sunday is just around the corner …..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

Today I bring to you Pull apart Monkey bread which is quick to prepare and touch down worthy ….
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Monkey bread is quick and easy to prepare thanks to Store bought biscuit dough … I have dipped the dough in melted butter and then rolled in 4 different herbs, cheese and spices ..
This recipe is adapted and inspired by Food Network Channel courtesy of Patrick and Gina Neely… I have made a few changes to the original recipe and added combo of herb , cheese and spices …

I have used a 9 Inch bundt pan for this bread , however you can use any cake pan you have with you…
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Serves 8-10
Preparation time 15 -20 mins
Bakes in 30 -35 mins
Oven Temp 350*F

Ingredients
1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1/4 cup finely grated cheese of your choice ( I used Mexican blend )
1/4 cup chopped fresh parsley
1/4 cup taco seasoning or any seasoning of your choice
1/4 cup cinnamon sugar OR any other seasoning of your choice
4 (7 1/2- ounce) cans store-bought buttermilk biscuits
Any dipping sauce of your choice

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Preparation
1. Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush Bundt pan liberally with 4 tablespoons melted butter.
2.Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.Repeat with the remaining biscuits until you have filled the pan ..( The balls of dough should overlap each other )
3. Bake for 30 to 35 minutes OR until biscuits are done and surface is golden.
4.Cool in pan for 5 minutes. Run a soft rubber spatula around the edge of the pan to loosen any stuck cheese.
5. You can either separate the balls individually OR Allow guests to use their hands to break off a roll to enjoy.i

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I am serving My Monkey bread with Market Bought Marinara sauce as well as Nacho Cheese …

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Bringing this Monkey Bread recipe for Sonal’s Super Bowl Collective Post ….

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