Savory Butterfly Pastries

I had a pastry dough left in the freezer that needed to be used to free up some space. After coming across this recipe from Z'oeuf peux pas, I decided to give it a try, myself!

This time, I followed the recipe and just used mustard and grated cheese. This method, however, offers a wide variety of options to vary flavors. Not only is it super easy to make, but it looks very beautiful as well.

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RECIPE

  Ingredients

• 1 pastry dough
• mustard
• grated cheese

  Procedure

1. Cut dough into a square if it is round by trimming the curved edges.
2. Spread a layer of mustard on the dough.
3. Sprinkle grated cheese on top.
4. Roll two edges towards each other until they meet in the middle. 
5. Put in the freezer for an hour.
6. Slice into 5 mm pastries.
7. Bake at 180°C for 10 to 15 minutes.

Mexican-style Stuffed Bell Peppers

For a Mexican-themed hallway dinner, I was at lost as to what to make. Of course, I considered burrito... but I had a few bell peppers that needed finishing in my fridge.

A quick Google search led me to this recipe for stuffed bell peppers. I filled mine with half white and half brown rice, black beans, corn, and tomato sauce, all mixed and topped with cheese. Instead of boiling the peppers, I pan-fried them a bit before sticking them in the oven to cook some more while the filling cooked. I also halved each bell pepper (I had 3 red, one green, and one yellow pepper) since a whole pepper per person would have been too filling for a bring-and-share dinner.

It was delicious coupled with some quark~

Vegetarian Burritos

While doing groceries the other day (fridge was empty from Spring Break, so had to fill it a bit before market day came), I randomly decided we would have burritos for dinner yesterday. Probably was influenced by the two tortillas my friend gave me. Or maybe I just hadn't had any for too long. Whichever the reason, I was clear I was getting burritos done.

I made new white rice, in which I mixed some chopped cilantro (frozen from a few weeks back), and added some lemon juice in an attempt to replicate the Chipotle rice.

For the black beans, I just took a can of beans, stir-fried them a little with some salt, and then they were ready.

Chopped some lettuce and diced some tomatoes. Yesterday's version did not have guacamole, but I got some ripe avocados at the market today, so I made guacamole by mashing the avocado, adding some lemon juice and salt, and mixing it all together.

The grated cheese tastes like aged Gouda, which has a sharper flavor than the younger ones. I prefer the taste of aged cheese, and it was the cheapest grated cheese, in any case. I couldn't find sour cream, so I grabbed a tub of quark -- a good decision. It has a very nice flavor, and apparently, it has less fat than sour cream.

Pile the ingredients in whichever order, and wrap it up!

Stuffed Eggplant meal

September 24, 2012

I made two types of stuffed eggplants. One was stuffed with leftover Okonomiyaki veggies tossed in leftover pizza sauce that my brother left. The other was eggplant, zucchini, and tofu tossed with some tomatoes. The whole draped in a criss-crossed pattern of cheese and served with penne.

One bite

We had bread, cheese, nuts, celery, and fruits for dinner the other day, and I randomly added a slice of grape on top of my gorgonzola. I'd already cut the bread into 16ths.

It was delicious~