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Tag Archives: Puff pastry

Truffle part 7: Mushroom, Egg & Cheese Pastry with truffles and Salad with lemon mayo honey dressing

06 Monday May 2013

Posted by denisegan in Bread, Breakfast and Brunch, Eggs, Healthy, Home Cooking, Lunch, Salad, Snack/Light Meals, Starter

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Tags

almonds, appetizer, brunch, cheddar, cheese, Egg, egg and cheese pastry, egg and cheese pastry with truffles, healthy, light meals, lunch, mushrooms, pastry, Puff pastry, salad, Snack, starter, truffle oil, truffles

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Almost finished with the truffle series! Here I made two simple dishes with the truffles, a puff pastry and a salad. Really easy and yummy stuff.IMG_4661

Puff Pastry Ingredients (for 1 pax)

  1. A quarter of ready made puff pastry (I used Jus-rol, the 500g packet)
  2. Grate a good handful of your favourite cheese (I used cheddar)
  3. Sliced mushrooms (about 3 fresh swiss brown mushrooms)
  4. 1 teaspoon of truffle oil
  5. 1 egg
  6. 1 egg white to glaze
  7. Black pepper and salt

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Salad Ingredients (for 1-2 pax depending on how greedy)

  1. 7-8 almonds sliced (If you can buy them pre sliced, that’s even better
  2. Handful of cranberries
  3. Juice and rind from half a yellow lemon (omit the rind if you don’t like it)
  4. 3 tbsp mayo
  5. 1-2 tbsp honey
  6. Enough salad leaves for 1-2 pax

Instructions

  1. Roll out the ready made pastry into a square and trim off the sides so that it’s nice and neat. 
  2. Preheat the oven to 220°C (200°C for fan assisted ovens). You should follow the instructions printed on the wrapping, oven temperatures and timings may differ.
  3. Cut a little more of the ready made pastry and roll it out to make 4 strips, you will need to place each strip at the edge of the pastry square so it holds the ingredients (and egg) in.
  4. Arrange the cheese and mushrooms in the pastry, leaving space in the middle. The egg will be added here later on. In the meantime, brush the pastry with the egg white for that golden brown colour
  5. Bake the pastry for about 12 minutes (this would depend on the total time you need to bake the pastry. If you need to bake it for 20 minutes, add the egg 3-4 minutes before completion). If I remember correctly I baked it for 15 minutes, so I slid the egg into the middle after 12 minutes. You can add more cheese around the egg after that if you wish. Then drizzle the truffle oil over the pastry.
  6. Once the pastry is golden brown and the egg is cooked, remove from oven.

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  1. While the pastry is cooking, wash and drain the salad leaves, slice the almonds and fry them til golden in color. Pat the excess oil off almonds with a kitchen towel and set aside.
  2. Mix the lemon juice and rind, mayo and honey together in a separate bowl.
  3. Place salad leaves in a salad bowl and toss with the honey lemon and mayo mixture. Add cranberries, sliced almonds and shave some of that black truffle on top. Serve.
  4. Season pastry with black pepper (and, if you chose a mild, not-so-salty cheese, some salt) and add some truffle shavings. Eat!

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You can add other things to your salad, I added cherry tomatoes to mine.IMG_4672

If you like your egg less cooked then just cook it for 1.5-2 minutes before removing from the oven. For me, as long as the whites are cooked I’m all good.IMG_4666

Truffles Part 6 – Zafferano inspired Clear soup with winter vegetables and pastry with truffles and foie gras

02 Tuesday Apr 2013

Posted by denisegan in Breakfast and Brunch, Dinner, One bowl meal, Snack/Light Meals, Soup, Starter

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Tags

black truffle, chicken soup, clear broth, comfort food, easy, foie gras, pastry, Puff pastry, Soup, soup bowl, truffle, winter vegetables

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I was cracking my head on what else I should do with the remainder of my truffles. I had way too much for myself! Then my sister described a dish that she really enjoyed at Zafferano. I’ve never been to Zafferano myself, but what she described sounded just perfect as it was not heavy and full of cream and fat (well, excluding the foie gras that is). I had been pigging out on heavy, calorie-laden food while making all these truffle dishes. Clear broth sounded amazing then.

Ingredients (per person)

1) Half a foie gras slice, cut into chunks (well you can add more if you like, but remember this is going to be boiled and not seared, thus it would make the soup really oily if you add too much)

2) chicken broth to fill up to slightly more than half of the soup bowl that you will be using

3) 1/4 of a courgette,sliced and quartered

4) 1/4 of a large carrot, sliced

5) 1/4 a large onion, sliced or 3 inches of a white radish, sliced and quartered

6) Truffle shavings

7) 1/4 of a 500g Jus-Rol Frozen Puff Pastry sheet, rolled out in a square shape and trim the ends with a sharp knife. It should be large enough to cover the soup bowl

Instructions

1) Add the vegetables and foie gras to the broth and simmer for about 5 minutes or until vegetables are sufficiently cooked to your liking.

2) Meanwhile preheat your oven temp. to 220ºC or the temperature that is stated on the cooking instructions for your ready made pastry.

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3) Ladle out your soup into the bowl, I think it would be best if the soup was warm and not boiling hot because if it is the latter, the steam from the soup will cause the pastry puff sheet to sink down a lot more while baking. Mine totally sunk =(. Lastly add some sliced truffle into the soup. You could add the ends of the truffle, which is difficult to shave but too much of a waste to let go.

4) Place the pastry sheet over the soup bowl and make sure it is securely in place. Using a fork to make patterns (see picture below) helps to secure it in place. You can also go crazy with the patterns. 😉IMG_0324

5) Bake for 15-20 minutes until the puff pastry is all nicely puffed up and golden brown.IMG_0332

6) Told you my dough sank into the soup =(. With the middle bit sunken like that I had to save it somehow, so I draped a couple of sprigs of thyme and shaved the truffles on topIMG_0335 IMG_0340

7) It was really good! The pastry and soup together is so comforting ~ Would totally make this again.IMG_0355 IMG_0348 IMG_0343

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