From the store directly into the oven! The fastest appetizer made of pastry dough
From the store directly into the oven! The fastest appetizer made of pastry dough
Ingredients:
pastry dough - 500 g (17.64 oz)
mustard - 50 g (1.76 oz)
ham - 200 g (7 oz)
pressed cheese - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Ina Garten's Ham and Cheese in Puff Pastry | Barefoot Contessa | Food Network
Ina bakes Black Forest ham, Gruyere and Dijon mustard in puff pastry!
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Ham and Cheese in Puff Pastry
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 25 min
Cook: 25 min
Yield: 6 servings
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
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Ina Garten's Ham and Cheese in Puff Pastry | Barefoot Contessa | Food Network
Spinach & Goat Cheese Frittata (Keto & Low-Carb)
This Spinach and Goat Cheese Frittata is simple to make and incredibly delicious. You only need 30 minutes and two skillets - potentially even just 1. Serve this keto/low-carb frittata hot or room temperature and savor the custard like eggs with the sweetness of the cheese. Not to mention, its gluten-free, diabetic friendly, vegetarian, and just all around healthy!
blacktiekitchen.com for this recipe and more!
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INGREDIENTS
8 large eggs
4 handfuls of fresh spinach, or ~1 cup whittled
~4 ounces goat cheese
½ onion, diced
Lots of Extra Virgin Olive oil
kosher Salt
HARDWARE
Cast iron or stainless steel skillet (it will go into the oven, so it needs to be oven safe. This is my cast iron skillet:
Silicone Brush (optional. Buy here:
DIRECTIONS
1. Begin by whittling down your spinach if. Place it in a pan over medium heat and salt it, then watch it to make sure it doesn't burn by moving it around every so often. Once it’s a dark green and has reduced in size to almost nothing, remove it and drain it of as much water as possible.
2. Heat your cast iron (or stainless steel) skillet over medium heat.
3. Add a large amount of olive oil - about 5 tbsp to the skillet. Using the brush, cover all parts of the inside of the skillet. We want it to be nicely coated for later.
4. Add your onions. They should sizzle but not burn. If they do not, that means that your pan was not hot enough. Spread them out and salt them.
5. Preheat your oven to 350℉.
6. Scramble and salt your eggs in a bowl. Remove any shells you may have dropped in there. No one wants or expects crunch in this recipe. Seriously.
7. Once the onions are semi-translucent and slightly brown, add your eggs. They should not be sizzling - we don't want to fry them.
8. Add in the spinach evenly around the pan. Avoid the edges as we don't want it to stick.
9. Add dollops of goat cheese around the pan. Add as much as you want, but avoid the edges so that it does not stick.
10. Once the goat cheese has been added, place the skillet into the oven for 10 minutes. No more, no less.
11. When the 10 minutes are up, remove the skillet. Let it cool for a minute, then serve.
12. Drizzle extra virgin olive oil over the top of the frittata. I cannot stress this enough. Don’t use regular olive oil - it has no real flavor; use extra virgin olive oil. If you skip this step, your level of enjoyment of the dish will not reach its full potential.
13. Enjoy! But only if you added the olive oil =)
Tip: This can be served at room temperature and honestly, might actually be better. If you place it in the fridge, make sure to heat it up before consuming. Or, simply take it out about an hour before.
Tip 2: This is a great dish to make in advance of a get together.
NUTRITION INFO
This is an estimate as I did not measure much - and a lot will depend on how much olive oil you use as well as how much onion you add. And of course, what you would consider a serving. I'm counting a serving as half (because that would be the equivalent of 4 eggs)
WHOLE Frittata:
Calories: 808
Fat: 66g
Carbs 18 g
Fiber: 4 g
Protein: 36 g
Per Serving (I set a serving as half the frittata):
Calories: 404
Fat: 33 g
Carbs 9 g
Fiber: 2 g
Protein: 18 g
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#frittata #castiron #spinachandgoatcheese
Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
Print this recipe here:
Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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My cutting board:
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Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
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