June 14, 2009
Today I tried Asparagus Puff Pastry at home and it turned out great. The first time I had this was at La Panier and never missed to go in everytime I was at Pikes place.Although it did not turn up exactly like the one in La Panier, I managed to make a good appetizer out of it and the recipe was too easy to skip
1 sheet frozen puff pastry semi thawed
1/3 cup cream cheese
1 tablespoon finely chopped fresh dill or chives
2 tablespoon parsley
24 fresh Asparagus, about 1 pound
2 tablespoons grated parmesan cheese
salt to taste
1.Wash the asparagus and make it into a paste using food processor.No need to use extra water.
2.Combine cream cheese,dill,parsley,salt with the asparagus paste.
3.Divide pastry sheet in half and cut widthwise into 1-1/4-in. pieces.
4.Spread the asparagus mixture on the strips and close the edges. Place them onto a greased baking tray.
5.Place 1 in. apart on a baking sheet coated with cooking spray.
6.Brush with egg substitute and sprinkle with parmesan cheese. Bake at 425° for 8-12 minutes or until golden. Serve warm.
400g can Chick Peas, drained
400g can Butter Beans, drained
3 small green chilies
1/4 cup of each, fresh mint, coriander and parsley, chopped
1 clove garlic, crushed
1/2 teaspoon each ground cumin and cinnamon
1/4 cup dry bread crumbs
1.Place all falafel ingredients into a food processor and blend until well combined. Cover and refrigerate for 30 minutes.
2.Roll two teaspoons of mixture into an oval shape, repeat with remaining mixture. Place onto a greased oven tray and spray lightly with oil and cook in a preheated oven on 350°C for 20 minutes.
3.Serve with Raitha.
TIP: Wet hands before rolling the falafels to prevent the mixture sticking.
Add a tablespoon of finely chopped onions,parsley and green chilli to raitha for a little flavor.