PUFF PASTRY WITH CREAM FILLING

This is an easy dessert made with puff a pastry.  Much better than store bought version not just in taste but also in cost.  I used a puff pastry dough (meaning it requires to be rolled out) but I recently discovered that I can buy puff pastry in a box that comes already rolled out.  My guess is it'll be too thick to try for this recipe but if I do decide to try it, I'll post separately.

1 package of puff pastry (please see picture of the package below)

2 cups (500 gr) milk

2 egg yolks

85 gr sugar

1/2 cup (60 gr.) corn starch

40 gr. butter

1 package vanilla

1 package dream whip

1/2 cup milk (60 gr)

To decorate: Icing sugar, Strawberries and Chocolate sauce (store bought version for ice cream topping)

• Roll out the puff pastry as thin as you can without breaking it
• Cut into equal sized rectangles (each will make a top and a bottom). 
• Preheat oven to 350 and bake until golden brown
• Prepare the "cream" filling by mixing 2 cups milk, 2 egg yolks, 1/2 cup corn starch and 85 gr. sugar together and cook on medium heat until it thickens.  If you get lumps, you can use a hand mixer to remove them.  I found it cooks without any lumps if you continually mix it during cooking.  Remove from heat and set aside.
• Mix a package of dream whip with 1/2 cup milk until it thickens and mix into the pudding.
• Put 1 layer of pastry, 1 tablespoon filling, 1 layer of pastry.  Continue until your pastry is all done.  I had a bit of filling left over.  We ate it like a pudding.
• Decorate with icing sugar, strawberry and chocolate sauce like the picture
• Let it rest in the fridge for a couple of hours.  Then enjoy!

SUSHI

I usually buy Sushi at the grocery store because my girls like them a lot.  Last few weeks, they just did not look fresh in the grocery store.  My friend Emel makes her own.  She encouraged me to try making them at home.  I did and decided we are never going to buy them again.  They are easy to make and since they are so very fresh, they simply taste better.  I made different types of filling.

Seaweed sheets (I used Nori)

1/2 cup sushi rice

1/2 teaspoon salt
2 tablespoon rice vinegar

Filling for Tuna filling:

1 can solid Tuna (drained and chopped)

1 or 2 tablespoons mayonnaise

wasabi or other spicy sauce to your liking

For the veggies in this one: graded carrots, avocado and cucumber

California roll:

Crab legs (thinly sliced)

1 or 2 tablespoon mayonnaise

Sesame seeds (goes on the rice before all the other ingredients)

Cucumber

For Shrimp filling:

Precooked and chopped shrimp

Avocado

Wasabi sauce to your liking

• Rice is one of the key parts of this recipe.  I bought special sushi rice because this was the first time I was making it but any short grain rice will work.  Cook it to package instructions with salt after washing it and letting it rest for 20 minutes to cool.
• Prepare the filling you want to use
• Add rice vinegar.  This actually doesn't add any flavor to your cooking but makes the rice a bit shiny.  It is a "pretty" dish, so it is important to make the rice look shiny
• Put your sea weed down flat.  All recipes say the shiny part down but I had a hard time figuring out which side was shiny.  My sea weed had visible lines on one side, I used this side to put rice on.
• Spread the rice to one end to the other.  Not right to the end though.  I left about 1 cm to start to help roll it over on both sides.  See the pictures below.  Make sure the rice is thinly spread otherwise they end up too big
• Place the filling on top of the rice but only to one side and roll the seaweed over the filling into a "log".  People recommend the use of a bamboo mat to roll it.  I bought one but I found it harder than just use my hands.  Maybe it is because I am used to making stuffed grape leaves that I found it easier.
• Roll over like a log and wet the very end to have the seaweed stick at the end
• Cut into bite size pieces
• Let it rest in the fridge 2 - 3 hours
• Serve with soya and wasabi sauces

SPINACH DIP

There are many versions of this dip on the internet.  I tried all of them.  This is my favorite.  It has cream cheese in it which gives it a special flavour.  For new years or Christmas parties, this is a very good option... I had a small get together this time so I served with crackers, but  for a bigger party, the best way to serve it inside a hollowed round pumpernickel bread.  You can serve the carved out pieces on the side.  Most important part of this recipe is that it must be done a day ahead and sit in the refregirator over night.

1 package frozen spinach (300 gr)

   OR 400 gr. fresh spinach cooked in a little bit oil in a wok/frying pan

1 package cream cheese (250 gr)

1 cup sour cream

1 cup mayonnaise

1 package Knorr swiss vegetable or herbal soup mix.

   (I find a whole package too much for salt content and use only 1/2 package)

• If you are using fresh spinach, wash and clean the spinach and cut into small pieces.  Stir fry in a little bit of oil.  This only takes a couple of minutes.  Let it cool.  I prefer freshly cooked spinach.  Stores sell fully washed spinach in bags which work really well for this recipe.
• If you are using frozen spinach, make sure it is defrosted and fully dry before using in this recipe
• Mix together all except soup mix in a food processor.  Add the soup mix a little at a time to find the desired salt content.  As I outlined in the ingredients section, I find a whole package is too much to use.
• Cover and let it sit in the fridge over night
• When it is time to serve, carve out the bread and fill with this dip.  Put pieces of the bread on the side for dipping.  You can use other vegetables for this dip as well like carrots or celery.

FAVA BEAN PUREE

This fava bean puree can be served as a side dish for fish, steak or chicken.  It can also be served as an appetizer with crackers or Pita bread.  You can use a variety of molds for the occasion.  I used a Christmas tree mold for the family Christmas dinner this year.  Decorated with dill to make it look like a tree and used olives for tree decorations.  You need to start a day ahead for best results. 

2 cups (500 gr) Fava Beans

Soaking:

 Water

1/2 lemon juice

2 tablespoons sugar

Cooking:

Water

1/2 lemon juice

1 onion

1/4 cup olive oil

1.5 teaspoon sugar

1 teaspoon salt

1/2 bunch dill (finely chopped)

Dressing:

3-4 tablespoons olive oil

1/2 lemon juice

Decoration:
Green Olives
Black olives
Dill

• Soak Fava beans in warm water, lemon juice and sugar overnight.  Water level should be 1-2 cm passed the fava beans.
• Next morning drain the beans
• Use a big pot.  Put beans in it.  Put fresh water in the pot.  Water level should be 1-2 cm passed the Fava beans
• In a separate pan combine 1/4 cup olive oil and chopped onions and cook until onion is a bit soft.  Be careful not to burn
• Add onions to the beans and boil beans until soft.  Be sure to mix frequently and check on water level.  It should be a little watery when done.
• Add in salt, sugar and chopped dill
• Using a food processor mix everything together
• Rinse mold with cold water and pour in hot Fava bean mix.  Make sure all the air bubbles come out by tapping it a couple of time on the counter.
• Wait until it cools
• Cover and leave in the fridge for 7-8 hours or overnight
• When ready to serve, take out of the mold.  Decorate with dill and olives.
• Prepare dressing by combining 3-4 tablespoon olive oil with 1/2 lemon and pour over the bean dish.

COMPANY'S COMING

It is hard to take pictures when you have company coming.  You have so much to remember.  I made special efforts to take pictures this time.  Pictures did not turn out very well but I wanted to share my menu anyway.  Most of the recipes are already on my blog

Deserts, stuffed oyster and stuffed grape leaves from friends.  Everything else from my kitchen.   Full Menu:

Oven Fried Chicken

Roast Beef

Rice Pilaf with fried noodles

"Crisco" Borek

Romano Beans in tomato sauce

Chick Peas with Cauliflower

Stewed Zucchini

Eggplant with Yogurt Sauce

Mixed Green Salad

Stuffed Oysters

Stuffed Grape Leaves

Deserts:

Tahini Cookies

Dream whip dome cake

Bite size Brownies

Tulumba