Home-Brew Recipes

Archive for the ‘Sauces & Pastries’ Category

Let us see the preparation of tasty ribbon pagodas! Take three cups of rice flour and one cup of gram flour in a vessel and mix it into paste. Then add two table spoons of ground chilies and garlic paste to it so that it is mixed until it turns smooth and soft. Add adequate amount of water and salt and mix it until it could be squeezed well.

Heat oil in the deep frying pan and then make the paste into the desired shapes of ribbons so that they are flat and thin. When the ribbons get fried well to golden brown, take them off the oil and break them into pieces. Tasty pagodas are ready! These ribbon pagodas serve as an excellent snack for a chill evening!

After the traditional Christmas or Thanksgiving meal, it is easy to end up with lots of turkey leftovers. These delicious filo pastry parcels are a marvelous way of using up the small pieces of cooked turkey.

Ingredients:

450g/1lb – cooked turkey cut into chunks, 30ml/2 tbsp – cranberry sauce, 30ml/2 tbsp – chopped fresh parsley, 9 – sheets filo pastry, 50g/20z/1/4 cup – butter melted, green salad to serve, salt and ground black peper to taste.

Preparation Method:

1. Preheat the oven to 200^o C/400^o F/Gas 6. Mix the turkey, diced brie, cranberry sauce, and chopped parsley. Season with salt and pepper.
2. Cut the filo sheets in half width ways and trim to make 18 squares. Layer three pieces of pastry together, brushing them with a little melted butter so that they stick together. Reheat with the remaining filo squares to give six pieces.
3. Divide the turkey mixture among the pastry, making meat piles on each piece. Gather up the pastry to enclose the filing in bundles. Place on baking sheet, brush with a little melted butter and bake for 20 minutes, or until the pastry is crisp and golden. Serve hot or warm with a green salad.

These attractive little tartlets couldn’t be easier to make. Garnish them with fresh thyme sprigs and serve with a selection of salad leaves and a tomato and basil salad for a light lunch or quick supper. A wide variety of different types of goat’s cheese are available – the creamy log-shaped types without a rind are most suitable for these pastries. Ordinary onions can be used instead of red, if you prefer.

Ingredients:

450g – red onion which is peeled and sliced, 425g – puff pastry, 115g – cubed goat’s cheese, thyme sprigs to garnish, 15ml – olive oil and salt and black pepper to taste.

Preparation Method:

1. Heat the oil in a large, heavy frying pan, add the onions and cook over a gentle heat for 10 minutes, or until softened, stirring occasionally to prevent them from browning.
2. Add seasoning to taste and cook for a further 2 minutes. Remove the pan from the heat and leave to cool.
3. Preheat the oven to 220^o C or 425^o F. Roll out the puff pastry on a lightly floured board and cut out four rounds, using a 15cm plate as a guide.
4. Place the pastry rounds on a dampened baking sheet and using the point of a sharp knife, score a border, 2cm inside the edge of each pastry round.
5. Divide the cooked onions among the pastry rounds, and top with cubed goat’s cheese.
6. Bake the pastries for 25 minutes until the pastry is golden brown and the goat’s cheese has melted. Serve immediately, garnished with thyme sprigs if you like.