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.

Potato salad

Potatoes were starting to grow things out of their buds... way time to eat them. I didn't what to make for dinner anyways.

Am I going to start blogging my college meal every day? I don't think so. Just these days, I'm getting some kind of food creativity/motivation, so I keep on doing things that are more than simply veggies and rice.

And I'm posting this more more for me to be able to find the dressing recipe again if needed.

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RECIPE

  Ingredients (amounts according to how much is required)

• potatoes
• carrot(s)
• cucumber (leftovers from yesterday's sushi night)
• 1 tsp mustard
• 1/2 lemon's juice
• 1 tbs mayonnaise/vegenaise
• salt and pepper, to taste

  Procedure

1. Dice potatoes, carrots (smaller than potatoes), slice cucumbers however you ant.
2. Steam or boil potatoes until tender. Steam or boil carrots until just cooked.
3. Refrigerate carrots and potatoes until cold.
4. Mix with cucumber slices.
5. In a bowl, mix mustard, lemon juice, mayonnaise, and season to taste. Multiply quantities as required.
6. Mix into the potato salad, careful to not mash the potatoes.