Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Tuesday, 28 May 2013

Mediterranean Puff Pastry Slices

An easy and quick starter that can be prepared a bit in advance and cooked in 10-15 mins once guests arrive.




Ingredients:

Jus Roll Puff Pastry sheets
Sun Dried Tomato purée
Olive oil
2 Shallots, sliced thinly
6-8 cherry tomatoes, quatered
2-4 mushrooms, thinly sliced
handful rocket leaves
Crused Black pepper
Juice of 1/2 lemon
Chopped/Grated Halloumi cheese
Basil powder
Garlic powder (optional)
Salt for seasoning

Method:

1. Pre heat oven at 200 deg. Roll out puff pastry and cut into small squares or as per shapes required. (Please note pastry from fridge should be kept at room temperature for atleast 2 hours or as per pack instructions)

2. Brush on sun dried tomato purée on each square.

3. In a bowl, add shallots and lemon and mix well. Add in the tomatoes, rocket, mushrooms, crushed pepper, garlic powder (according to taste), salt and olive oil and mix well.

4. Add the filling on each puff pastry slice. Don't fill too much as pastry will get soggy. Place in oven and cook for 10 minutes or until lightly golden. Then add cheese and cook for another 2-3 mintues for cheese to melt. Sprinkle pepper and basil powder (optional) before serving.


Tips:

You can make different variations with basil and mozzarella cheese or add meats like chorizo and ham.

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