Garlic Mozzarella Pinwheels....

Here's a simple appetizer recipe to keep handy for those days when you need something quick.  I tried these out recently to take to my Book Club's Holiday Party.  My tasters/testers at home, oops I mean, my family :) liked them and my friends enjoyed them at the party.  Here's what I did with a few ingredients I had on hand. I'm sure that once you stop to think about it you will be able to think up combinations to make your own sweet or savory Pinwheels.  Enjoy and Happy Cr-eating!


I used:
1 sheet of Puff Pastry (make sure it's cold but, you're able to unroll it)
Pre-made Garlic Butter Spread (If you don't have this, make a spread of your own... try Butter with Garlic Powder or a bit of minced garlic.  Add a spoon of Oregano or Italian Seasoning and a pinch of salt.)
3 TBSP Mozzarella cheese
1/2 TBSP Dried Basil (crushed)

I laid the puff pastry flat and brushed on a thin layer of the Garlic Butter Spread. On the end from which I was going to start rolling,  I spread the Mozzarella cheese from end to end - preferably the short side.  I left a little bit of an edge that would help me get the rolling started easier. I gently lifted the puff pastry and started rolling to the other end.  Once I had a tight rolled log, I put it in the freezer for about 10 minutes so that it would all set together, making it easier to cut.

I cut the log into slices and laid them on a baking sheet. I baked them for about 12 minutes.  Since all oven cooking times vary and the thickness of your slices will also have an effect on how much time they need to cook.  Just keep an eye on them the first time.

Take them out when they are a bubbly golden brown.  Sprinkle the Dried Basil over each one while they are still hot.  Enjoy!

The possibilities are endless.  :)  Here are just a few other options to fill your Pinwheels with:

Nutella
Sugar (makes the well known treat, Palmier)
Mexican Cheese and Jalapenos
Indian Curry Filling (Mashed Potato & Veggies)

Old Recipe...New Twist?

I was always under the impression that I am the only one in my house who is constantly on the lookout and "listen-out" (is that a word??) for new recipe ideas. Apparently, I learnt this past weekend, that in fact is not the case. ;)

My hubby came home and told me that a colleague at work was telling him about a recipe (who knew techie guys discussed food!?) ;)  and that reminded him of another recipe and how would that taste if we changed it up? I'm in!!

We took his usual staple of Egg Bhurji (which is like an Indianized version of extremely scrambled eggs) to Tofu Bhurji (substituting tofu for the eggs).

So, with my 7 year old "kitchen helper-in-training" we set out to try this new recipe for ourselves. She chopped all the tofu into the tiny pieces, while I cut up the rest. :)

Here's our recipe for approximately 1 person. 

We finely chopped (totally the key to type of recipe) to start:

approx. 1/4 of the Tofu block
half a large onion
half a large tomato
half a green bell pepper

a little bit of olive oil
Salt, to taste
Cumin powder - 1/2 tsp.- to taste
Coriander powder - 1/2 tsp. - to taste
Red Chili powder - 1/2 tsp. - to taste
Turmeric - just a pinch

First, saute the onions, when they are almost done, add the bell peppers, and after some time the tomatoes. After they all fry together a bit, add the salt.  After the tomatoes let out some water, add the chopped tofu. As you mix everything together the tofu will become crumbly. Add the cumin powder, coriander powder, red chili powder and turmeric. Keep stirring until everything gets mixed together. Once all the ingredients have come together and the tofu is a looking cooked through, your dish is done. It should look something like this. :)   Good Luck!

Tofu Bhurji

Substitutions:

Red Chili Powder - Finely Chopped Green Chilies
Tofu - Eggs
Tofu - Paneer