This is not a cooking recipe. It’s really a matter of assembling but it works so well! I learnt it from my sister who said she learnt it from Nadia Hussein, the British celebrity Bake Off winner.
It’s too simple but so elegant looking. I used store bought ready rolled puff pastry and scored the edges. Using a fork, poke the base. Spread store bought basil pesto. Sprinkle cheese and later vegetables of choice.
For the vegetables, I used pan fried thinly sliced brinjals. I used up the left over thinly sliced capsicums from the focaccia as well as mushrooms. Once baked, I sprinkled Parmesan cheese and baby salad leaves. Make sure the bottom of the pastry is well cooked. No soggy bottoms!
I’ve had two packets of smoked mackerel pâtéfor a few months now. They keep very well in the freezer but I never knew what to do with them. I think when I bought them I had some idea to make croquettes but never had enough inspiration to do anything with them.
Until today that is. Suddenly inspiration came as I was scouring YouTube and the Internet. I decided on making pâté because I had a beautiful loaf of sourdough gifted to me by my generous sister.
It’s so easy to make! I improvised after watching a few videos and tasting until I like what I tasted.
In a food processor, add 450g of smoked mackerel, 100g butter, 130 g Philly cream cheese, 1/4 finely diced purple onion (or one whole shallot), one heaped teaspoon of ground black pepper. Whiz till very very smooth and add half a lemon worth of juice. Don’t add salt! Well, unless you like it salty. I find the smoked mackerel salty enough. Best eaten super chilled and with very good toasted sourdough slices.
I’m only posting this because the filling is good. The mistake is in the spring roll wrappers. They’re not meant for baking in the oven.
So next time I make this, I have got to have fillo pastry, no doubt about that!
For the filling, combing one package of frozen spinach together with one egg, half a tub of yogurt, three tablespoons of cooked minced meat of choice, add cheddar and mozzarella cheese and season with lots of black pepper and sea salt.
The filling should be soft and then place a tablespoon of filling onto two spring rolls and roll. Then you should seal the ends with flour paste. Spray oil on top and bake.
The result wasn’t bad because the filling was very good but it definitely wasn’t a crunchy experience. Next time I’ll try shallow frying the spring rolls. This will prevent the edges from opening compared to deep frying.
Such a simple recipe (in fact, not even a recipe!) but so delightful and delicious.
Cut haloumi into squares, fry them till very brown in olive oil, and skewer them with cherry tomatoes. Just before serving, place skewers on a baking tray, drizzle with olive oil, and bake for about only 5 minutes.
I am so going to make this my signature dish to bring for family events! See how pretty it sits together with the other potluck dishes 🙂