Puffs Recipes
Pizza Cooking, much like life is an art.
Garlic Bread These scrumptious snacks from my Cook-
Potato Puris book will definitely help you to delight children
Party Ideas at your party.
1 1/2 cups flour
1 teaspoon salt
1 cup margarine
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped green onions
2 tablespoons chopped mushrooms
2 tablespoons chopped ripe olives
Mix flour and salt; cut margarine in until mixture
begins to form a ball. Blend in sour cream. Divide
dough into 4 parts. Wrap each part and chill several
hours. Heat oven to 350 degrees.
On floured board, roll each section into a 12 x 6-inch
rectangle. Sprinkle one-half each rectangle with either
cheese, onion, mushrooms or olives. Fold dough over
to make a 6-inch sqare. Cut the 6-inch square into
2-inch squares, pressing edges. Continue until all
dough is prepared.
Bake on ungreased cookie sheet at 350 degrees for 20
to 25 minutes. May be prepared in advance and
refrigerated, then baked for 30 minutes.
Makes 36 appetizers.
2; 8-ounce packages Philadelphia Brand cream cheese
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
dash of cayenne
dash of salt
finely chopped pecans
Combine softened cream cheese and cheddar cheese, mixing until well
blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon
juice and seasonings; mix well. Chill. Shape into ball; roll in nuts. Serve with
crackers.
Make Ahead Tip: Can be kept up to one week in the refrigerator or frozen
for up to 4 weeks.
Yield: 8 - 12 servings
Ingredients:
For the dough
500 g (1 lb oz) strong wholemeal flour
1 sachet dried yeast
5 ml (1 tsp) ground coriander
5 ml (1 tsp) sea salt
5 ml (1 tsp) ground caraway seeds
175 ml (6 fl oz) lukewarm milk
70 g (2 1/2 oz) butter, melted then cooled
For the topping
200 g (7 oz) onions
25 g (1 oz) butter
400 g (14 oz) tomatoes
4 fresh chillies
400 g (14 oz) Emmenthal cheese
For the sauce
200g (7 oz) soured cream
200 ml (7 fl oz) whipping cream
3 eggs
45 ml (3 tbsp) wholemeal flour
5 ml (1 tsp) sea salt
Freshly ground black pepper, to taste
Ground nutmeg, to taste
30-45 ml (2-3 tbsp) caraway seeds
Method:
For the dough, sift the flour into a mixing bowl and mix in the dried yeast, ground
coriander, salt, ground caraway seeds, eggs, milk and butter. Knead to form a smooth dough, then cover and set aside in a warm place until risen and doubled in size. Knead the dough again, then roll out onto a greased baking sheet. Set aside.
For the topping, peel the onions and finely chop. Melt the butter in a pan, add the
onions and cook until softened. Set aside to cool. Slice the tomatoes and set aside.
Trim the chillies, remove the seed and slice into rings. Coarsely grate the cheese.
Arrange all the topping ingredients over the pizza base. For the sauce, place the soured cream, whipping cream, eggs, flour, salt and pepper and nutmeg to taste in a mixer and blend. Pour the mixture over the pizza topping, then sprinkle with caraway seeds. Place the baking sheet in a cold oven, then bake at 200 C/400 F/Gas Mark 6 for about 50
minutes. Serve hot.
1 french loaf - slice the loaf in 2 cm slices but do not slice through. Leave a 2 cm base undisturbed.
1 pod garlic - flaked, peeled and ground
100 gm Butter
1/2 tsp salt
1/2 tsp pepper powder
40 cm x 30 cm cooking foil
Mix the butter with garlic paste, salt and pepper. Butter the half cut clices on both sides with 80 gm of the butter - garlic paste. Place the loaf on cooking foil and spread the rest of the butter on it. Close the foil to cover the loaf completely and bake in a hot over (200 C, Gas 6) for 10 minutes. Open the foil the top and rebake for 5 minutes.
Serve in foil.
2 medium sized potatoes - boiled, skinned and mashed while still hot
8 tbsp flour
100 gm Cheese - grated
1/2 tsp salt
2 green chillies - chopped
2 tbsp green coriander - chopped
1/2 tsp garam masala
Oil for frying
Mix the flour, cheese and spices. Make a stiff smooth dough kneading in the potatoes (no water should be added). Roll dough into small thin 4 cm rounds and fry in deep hot fat. Serve hot