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by peejeej on September 7th, 2011
A simple dish that I’ve seen on tv multiple times, but never thought to try it myself. Camembert baked in it’s box. Although I’m not much of a cheese lover, I do crave it once in a while.
Simple and fairly quick!
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by peejeej on January 3rd, 2011
I made these chicken sausage rolls inspired by Masterchef AU. Ofcourse me being me, I skipped a lot of steps.
I seasoned the ground chicken meat with salt, pepper, garlic powder and a bit of paprika powder. Folded them in puff pastry and sprinkled sesame seeds on top. I’m not a big fan of egg washing puff pastry. Just don’t like the flavor, but they don’t need to be a deep golden brown for me to enjoy them.
by peejeej on October 26th, 2010
I’ve been wanting to try to make crab cakes for some time now. I’ve never eaten them before. This was my attempt at making shrimp/crab cakes and they came out wonderful. I don’t have exact measurements and I didn’t go by a recipe.
I used a small tin of crabmeat, to have more filling I added some thawed frozen shrimps. Drain the crab meat, add chopped shrimp, egg, chopped green onion, couple of drops of sesame oil, season with salt/pepper and add breadcrumbs. Combine this into a fairly thick “dough” that will hold together. Shape into small patties and panfry for a couple of minutes on each side. The amount I had was only enough for 6 cakes.
Best eaten warm with some chili sauce. I’ll be making these more often 
.
by peejeej on April 27th, 2010
I love Indonesian pasties or pastel goreng as they are sometimes called. If you want more info or pics search for “Pastel Goreng”. They are deep fried pastries with meat filling. For the recipe I followed a Dutch website. As these weren’t exactly perfect I wont post a complete recipe. I also had way too much filling for the amount of dough I made.
I stuffed these with ground beef, rice noodles, garlic, onion, cube of beef stock, carrot, chopped boiled eggs and salt and pepper to taste.
The dough was a bit too firm, the recipe didn’t give out the amount of water needed. I think next time I’ll use more water next time. All in all, it wasn’t a bad attempt and we still enjoyed eating them. It’s a bit of a shame that you have to make big batches of these, mostly it’s just the BF and I.
by peejeej on March 22nd, 2010
I’ve been a subscriber to Maangchi’s Youtube channel http://www.youtube.com/user/Maangchi for some time now. And along came a recipe for which I didn’t need a lot of special ingredients that would just sit in my cupboard unused. Hoddeok, Korean stuffed pancakes. Normally with a sugary filling, but you can also make savory versions. I stuffed mine with a mixture of grated slightly aged cheese (Gouda for example) and chopped spring onion.
For the original recipe go to: http://www.maangchi.com/recipe/hoddeok. I could list the ingredients in here, but the video and photo’s she has posted there are so much more helpful.
I really liked these and are fairly easy to make. Slightly crispy outside, bready texture and gooey insides.
by peejeej on December 3rd, 2009
Cut the courgette into 3 pieces, then cut into thin narrow strips. Pan fry the courgette into a bit of oil. Add seasoning and garlic powder to taste. Cook until softened. Turn off heat and let it cool.
Now make the batter. I did this all by eye so just experiment a bit. I used about a cup of flour, season the flour. Break the egg into the flour and mix. Add little bits of milk until you have a thick paste, stir well. Making a thick paste first, prevents lumps later on. Keep adding little bits of milk until you have a thick batter. Don’t add too much milk because the courgette adds extra moisture.
Stir in the grated parmesan and the somewhat cooled courgette.
In a medium hot pan fry your little pancakes, don’t make them too big or they’ll break up when flipping over. I used a fork to “spoon” bits into the pan, 2 to 3 forks full to create 1 pancake. There, you’re done!
I never was a big fan of courgette, but wanted to try more vegetables. These were an instant hit. I absolutely love them. The flavors come out best when eaten warm. The little bit of parmesan also makes a big difference. We had these yesterday with a bit of potato salad and my soy/sesame eggplant.
by peejeej on November 30th, 2009
Cut out approximately 3″ diameter rounds, place rounds in a greased muffin tray. For the filling, dice up your mushrooms fairly small and fry these in some butter. Add galic powder, pepper and oregano to taste. Stir in Gorgonzola. I had some left over from my simple pasta. Melt gorgonzola through your mushroom mix until you have a creamy mixture. Pour this on top of your little puff pastry cups and bake in the oven at 190C/374C for about 15 minutes.
Lovely when eaten warm, the tops go lightly crispy on top and nicely gooey in the middle. Simple 2 bite snacks.
by peejeej on October 22nd, 2009
I just made these adorable little nibbles and they are fantastic. I just hope I can stay away from them until the BF comes home. This TFP post inspired me to make these.
With a round cutter, cut out small disks of puff pastry. If you don’t have a cutter just make squares with a knife. Place the disks in an oiled muffin tray, make sure there is a bit of an edge. Place little slices of brie on top. Mix about 1/4 of a tablespoon with 1 to 2 tablespoons of honey (doesn’t have to be precise). Drizzle the the brie with a bit of the honey mustard sauce and cook in the centre of the oven at about 190/200C -375F for 15 to 20 minutes.
Before eating put a little garden cress on top. I just had 3 for lunch, but they are so tiny and moreish!
by peejeej on September 16th, 2009
I made my first nut pie a couple of years ago. Me being a dummy I didn’t save the recipe so I searched and decided to base my pecan pie on this recipe.
Line a spring form with kitchen parchment and place puff pastry with an edge about 1 inch high, prick the pastry with a fork so it won’t rise. Blind bake the puff pastry for about 20 minutes at 200C while you mix the rest of the ingredients except for the pecans. Make sure your melted butter isn’t too hot when you mix in the eggs or they’ll scramble.
Once the pastry is done, cover the bottom with the pecans and pour over the mixture. I wrapped the bottom of my spring form with tin foil in case of leakage. Bake this at 200C for 30 to 40 minutes or longer until the filling doesn’t wobble. 40 minutes wasn’t enough for my gas oven so I left it in for 50 minutes, checking every 10 minutes after the first half hour.
I overstuffed my pie and didn’t have a high enough edge. Also the pie was still a bit soft after cooling down. Next time I’ll make shortcrust pastry and make sure not to over fill the pie. Still this pie is scrummy!
by peejeej on November 26th, 2008
Peel and boil the potatoes, mash them and add salt, pepper and nutmeg to taste. Leave too cool and add 1 egg and kneed into a dough.
Brown the mince, add the rest of the ingrediënts and let it cool. Take a handful of potato mixture and press the middle so you can stuff it with the filling. I also made round shapes which were a bit easier and snacksize. Then coat the croquette in toasted breadcrumbs. I didn’t double coat, but you could roll them in whisked egg and coat them again. Deep fry for a couple of minutes.
I made the croquettes yesterday, kept them in the fridge and fried them today.. yummy!!! Next time I’m going to try to add an onion to the filling.
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