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The good thing about puff pastry is the ease and minimal amount of time it requires to prepare (provided you don’t make it from scratch). This is especially great considering how often I get cravings for it! The following is an easy-to-prep recipe that’s perfect as an appetiser or main dish.
Ingredients (for two servings)
1 sheet frozen puff pastry, thawed
4 tablespoons tomato paste
2 teaspoon dried herbs
150g cherry tomatoes
4 pieces of bocconcini
basil leaves, to serve
Cut the puff pastry sheet into halves (or 9 squares for the appetiser version). Preheat the oven and cook the pastry as directed. Cook the pastry until slightly golden brown and then take them out of the oven. Use a fork to pierce/press down the pastry.
Cut the cherry tomatoes into halves (quarters for the appetiser version). Cut the bocconcini into slices.
Spread the tomato paste onto the puff pastry and sprinkle with dried herbs. Scatter the cheese and tomato over the pastry. Bake for approximately 5-10 minutes at 200 C or until the bocconcini is melted.
Scatter the basil leaves (chopped basil leaves for appetiser version) over the top and serve whilst hot.
Making the pastry puff pizza. Herbed sauce, olives, capsicum and still to add, the salami and cheese.
The finished product. Very basic but tasty!
On the fry pan. Sizzle, sizzle, pop.
The meatballs, post sauce addition and the pasta.
The finish product. Mmmm. Meatballs are good, providing you don’t have a run the next morning!
On another note, susper sure has some funky-looking bowls.
Pamoola decided to make us crepes. Nommm.
The strawberries. Big and fresh. At least the ones on top anyway. We found some odd-looking ones underneath and hidden from view.
The assembly process. Strawberries and peaches.
And done! Check out the strawberry garnish!