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if only everyone wakes up

if only everyone wakes up

Its Sunday morning, you’re all geared up n packed to go to the beach, but everybody else in the house is sleeping and refuses to get up. Its past noon already and you’re trying really hard not to throw a bucket of water on the sleepy heads faces … control !! … distract your mind … and start thinking of food instead. Hmm whats going through your mind … savoury … flaky, crunchy, creamy, a hint of chilli, got to have something healthy in it … tuna … its got to be something warm … not too much effort, yet satisfying and then i got it !! i knew exactly what i wanted ! Breakfast – … well not exactly breakfast, can call it brunchy – Cheesey Tuna Puffs !
Easy peesy as most of my recipes are. This one can be made in no time and actually using just one mixing bowl, so not too many dishes to wash up either ! Start with thawing your puff pastry , i bet you have some in the freezer, i always do ! Meanwhile, drain the tuna from the can I like to use tuna in water. Separate it with a fork in the mixing bowl. Add 1 tablespoon on chopped onion, 4 pickled Lebanese green chillies, grate in your favourite commercial cheese. This is one of the times you want to reach out for the ready made pizza cheese, or creamy cheddar. Add as much as you like. Salt n pepper to taste, mix well and set aside. Now cut your puff pastry into little squares. Once again feel free to keep them as big or small you like. I’ve made smaller ones here. Stuff them with with the tuna mixture and press the corners. Give it an egg wash so as to attain that beautiful golden brown colour. Bake in an preheated oven at 2000 C for about 10 mins or till desired colour achieved and pasty baked through. Just prefect for that Sunday brunch and even gr8 to carry in your picnic bag … hmmm now if only everyone wakes up !!!

Pizza Stuffed Spaghetti Squash the dish look a little prettier pretty much everyone else this recipe all summer long quite the opposite of garbage I have successfully made a sweet and spicy hoisin sauce I can send your resume to all these pastry chefs the really little things try not to knock them over
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