Savory Spiral Stuffed Rolls

Yield: Makes 12-16 rolls

Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions

Directions

1. Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
2. In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Recipe Source: expanded upon from Marisa at What’s For Dinner
I used my handy-dandy roul’pat for these spiral rolls. My rectangle, all rolled out, was about 17 inches by 13 inches.

Spread the dough with the butter/cream cheese mixture.

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.

Start rolling by bringing the lower edge up and start (as tight as you can) rolling the dough, just like you would with cinnamon rolls.

Keep rolling.

When the dough is rolled up, pinch the seam to seal.

I start by cutting the roll in half and then slicing outward into about 1 to 1 1/2-inch slices.

Place the rolls on a lightly greased (or lined baking sheet) and let them rise.

Cheddar and Cream Scones

4

Servings: Makes 12

INGREDIENTS

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
• 3/4 cup chilled whipping cream
• 1 large egg

PREPARATION

View Step-by-Step Directions

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.

White Cheddar Puffs with Green Onions

Servings: Makes about 4 dozen

INGREDIENTS

• 1 cup water
• 1/4 cup (1/2 stick) butter, cut into 4 pieces
• 1/2 teaspoon coarse kosher salt plus additional for sprinkling
• 1 cup plus 2 tablespoons all purpose flour
• 4 large eggs
• 1 1/2 cups (packed) grated extra-sharp white cheddar cheese
• 2/3 cup minced green onions

PREPARATION

View Step-by-Step Directions

• Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
• Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. DO AHEAD Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.
• Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately

Sleeping Bags

  Servings: Makes 36 (9-12

INGREDIENTS

• 1 tablespoon unsalted butter
• 1/4 cup minced shallot
• 2 large garlic cloves, minced
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons whole milk
• 3/4 cup drained sauerkraut
• 1 tablespoon Dijon mustard plus more for serving
• 3/4 teaspoon caraway seeds, toasted, lightly crushed
• Kosher salt and freshly ground black pepper
• 8 ounces ground meat
• 1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
• All-purpose flour (for dusting)
• 1 large egg, beaten to blend

Nutritional Information

12 servings, 3 in each serving, 1 serving contains: Calories (kcal) 260 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 40 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 420

PREPARATION

View Step-by-Step Directions

• Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
• Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
• Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10-inch rectangle. Cut lengthwise into three 14x3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
• Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
• Preheat oven to 425°. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.

Toast with Lemony Pea Mash

Servings: 6

INGREDIENTS

• 1 garlic clove, quartered
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons extra-virgin olive oil, divided, plus more for toast
• Kosher salt
• 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
• 2 tablespoons chopped fresh chives
• 1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
• 1 tablespoon (or more) fresh lemon juice
• 1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
• Freshly ground black pepper
• 12 slices country-style bread or ciabatta, toasted

Nutritional Information

6 servings, 1 serving contains: Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 13 Sodium (mg) 900

PREPARATION

View Step-by-Step Directions

• Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
• Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
• Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
• DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Servings: 8

 

INGREDIENTS

Dip

• 2 tablespoons vegetable oil
• 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
• 1 1/2 teaspoons garam masala
• 1 8-ounce container crème fraîche or sour cream (1 cup)

Pita crisps

• 1/2 bunch fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, crushed
•  
• 6 pita breads
•  
• Chopped fresh chives

PREPARATION

View Step-by-Step Directions

dip

• Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated.

pita crisps

• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
• Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• Sprinkle dip with chives; place on platter. Surround with pita crisps.

Salt-and-Vinegar Potato Chips

  Servings: 6–8

INGREDIENTS

• 5 Yukon Gold potatoes (about 1 3/4 lb.)
• Vegetable oil (for frying)
• Kosher salt
• 1 tablespoon (approx.) vinegar powder

Nutritional Information

8 servings, 1 serving contains: Calories (kcal) 192.5 %Calories from Fat 42.9 Fat (g) 9.3 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 25.5 Dietary Fiber (g) 2.5 Total Sugars (g) 0 Net Carbs (g) 23.0 Protein (g) 2.5 Sodium (mg) 298.7

PREPARATION

View Step-by-Step Directions

• Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
• Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°.
• Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4  tsp. vinegar powder.

Deviled Cheese

Mix together 8 ounces grated sharp cheddar, 1/4 cup chopped dill pickles, 1/4 cup mayonnaise, and 2 tablespoons chopped pimientos; season with kosher salt and hot sauce. Spread on 4 slices toasted country-style bread and broil until melted, about 4 minutes.

Peas and Mint Pesto - NO COOK

In a food processor, combine a bag of thawed frozen peas, a handful each of mint leaves and grated Parmigiano-Reggiano cheese, a garlic clove or two, and generous grindings of black pepper. With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency. Thin with lemon juice, if needed. (Try this as a crostini spread topped with ricotta and chopped fresh herbs

Spinch fatayer - mid eastern

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• For the Dough:
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1/4 cup water
• For the Spinach Filling:
• 1/2 pound fresh spinach, finely chopped
• 1 small onion, chopped
• 3 tablespoons lemon juice
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup walnuts, chopped
• 1/8 teaspoon ground sumac

Preparation:

In a medium bowl, combine flour and salt. Add oil and begin to knead dough. Once oil is absorbed, add warm water. Knead into an elastic dough.

Shape dough into 2 inch diameter balls. Cover and set aside.

Preheat over to 425 degrees.

Wash spinach and soak in salted water while you chop vegetables. Rinse spinach and dry thoroughly with paper towel.

Combine and toss filling ingredients.

Place 2 teaspoons of filling in the center of each ball of dough. Cover filling with dough and form into triangular shape.

Bake for 10-15 minutes on greased baking sheet, until golden brown.

Allow to cool 5 minutes and serve immediately.

Arabic martabaq

Mutabak or Martabak is a street food which originated in southern Saudi Arabia and Yemen and its name in Arabic (مطبق)means “folded.” It spread to Southeast Asia, including Malaysia, Indonesia, Singapore, and Brunei, where it is even more popular than in Arabia and has many variations, including a sweet and a savory version.
The matabak that is found on the streets of Sana’a is usually and egg or cheese version, but you can add a variety of fillings. For this recipe, I added ground meat.

Ingredients

Dough

3 cups bread flour

¾ cup water

1/3 cup oil

1 1/4 tsp. salt

1 egg

Extra oil

Filling

½ onion, finely diced

1 clove garlic, minced

½ lb. ground meat

½ tomato, finely diced

Pinch of spices- I added cumin, coriander, ground black pepper, ground red chili powder

1 cup finely chopped leek (or green onion)

4 eggs

Salt to taste – about a ½ tsp.

A couple tablespoons of white cheese – I used 2 triangle cheeses but you could experiment with other cheeses as well – OPTIONAL

 

How to make:

Step 1 - Dough

1.       Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.

2.       Coat your hands in oil in order to handle the dough.

3.       Separate the dough into 6 parts and form each part into a smooth ball.  Set the balls on a tray and coat generously in oil to prevent from drying out. Cover and let sit for 3 hours. DO NOT SKIP THIS STEP or try to work with the dough without letting it sit. Letting the dough rest will allow you to roll it out.

Step 2 - Filling

1.       Saute onions and garlic in oil until brown.

2.       Add meat and cook until browned and all pink is gone, breaking up the meat into small pieces, about 10 minutes.

3.       Add tomatoes and spices and cook for a few minutes until tomatoes are slightly softened.

4.       Remove from heat and let cool.

5.       Lightly beat eggs and salt in a large bowl. Add chopped leek, cheese, and finally meat mixture. Stir until combined.

Step 3 - Assembling the Matabak

1.       Prepare a large clean flat surface for stretching out the dough.

2.       Take a dough ball and place it on the prepared surface pressing it into the table. It should be very soft now and not spring back at all. Press down until you have a 5-6 inch circle.

3.       Add some oil on top of the dough and grab it with your two hands from the bottom. The right hand should be holding from underneath and the left hand holding from above. (This is for right-handed people, for left handed, it would be the opposite).

4.       Now quickly lift the dough up with your right hand and toss it back over your left then quickly return it back down to the table in one motion. Move your hand around the outside of the dough to ensure evenness.  Keep repeating this motion until the dough has stretched very thin and is see-through.

5.       Take a couple spoonfuls of the meat-egg filling and place it on the center of the dough. Pat it down flat and make it into a square. Then fold the sides of the dough over the meat, one at a time.  (See video for this)

6.       Lift the folded mutabak onto a well-oiled frying pan or griddle on medium heat.  Cook for about 3-4 minutes, and then flip and cook on the other side until browned and egg is fully cooked.

Chicken and corn frittata

Left-over cooked chicken is re-invented in this stylish frittata.

0:15 To Prep

0:10 To Cook

6 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

5 AVG RATING (5 Members)

Super Food Ideas

Super Food Ideas - November 2008 , Page 58
Recipe by Kim Coverdale

Photography by Ben Dearnley

• Ingredients
• Nutrition
• Specials

• 1 tablespoon olive oil
• 2 cups shredded cooked chicken
• 3 green onions, finely chopped
• 2 medium zucchini, grated
• 2 x 125g cans corn kernels, drained
• 1 quantity Basic frittata mix (see related recipe)

• Notes

1. Step 1
   Heat oil in a 26cm (top) frying pan over medium heat. Add chicken, green onion, zucchini and corn. Cook, stirring for 3 minutes or until zucchini is soft.
2. Step 2
   Meanwhile, preheat grill on medium. Make Basic frittata mix. Pour over chicken mixture. Cook for 5 to 6 minutes or until almost set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve

Chicken and chickpea fritters

Treat the family to these easy chicken and chickpea fritters - the kids, in particular, will love them!

0:05 To Prep

0:20 To Cook

7 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

4.5 AVG RATING (5 Members)

• Ingredients

• 300g can chickpeas, drained, rinsed
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon finely grated lemon rind

Basic batter

• 2/3 cup self-raising flour
• 2 eggs
• 1/2 cup milk

• Method

1. Step 1
   Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth.
2. Step 2
   Place chickpeas in a bowl. Mash until almost smooth. Stir chickpeas, chicken, coriander and lemon rind into batter.
3. Step 3
   Heat 1 tablespoon oil in a frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 12 fritters. Serve.

Beef & potato curry puffs

These puffs are a delight, from the golden pastry case to the spiced meat interior.

0:20 To Prep

0:30 To Cook

8 INGREDIENTS

EASY DIFFICULTY

24 MAKES

0 AVG RATING (0 Members)

Australian Good Taste

Australian Good Taste - January 2012 , Page 75
Recipe by Michelle Noerianto

Photography by Jeremy Simons

• Ingredients
• Nutrition
• Specials

• 2 tablespoons vegetable oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon korma curry paste
• 100g beef mince
• 1 small Red Delight potato, peeled, finely chopped
• 3 sheets (25 x 25cm) frozen puff pastry, just thawed
• Vegetable oil, to deep-fry

• Method
• Notes

1. Step 1
   Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for 3 minutes or until soft. Add curry paste. Stir-fry for 1 minute or until aromatic. Add beef and potato. Stir-fry for 8 minutes or until mince is browned and potato is just tender. Set aside for 30 minutes to cool.
2. Step 2
   Use a 7cm-diameter round pastry cutter to cut 8 discs from each pastry sheet. Spoon 1 heaped teaspoon of mince mixture in the centre of each disc. Brush edges with water. Fold in half and pinch edges together to seal.
3. Step 3
   Add oil to a saucepan to reach a depth of 10cm. Heat to 190ºC over medium-high heat (when the oil is ready, a cube of bread will turn golden in 10 seconds). Deep-fry 6 curry puffs for 3-4 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining curry puffs, reheating the oil between batches.

Chicken , cheese and pea frittata

0:25 To Prep

0:15 To Cook

8 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

5 AVG RATING (13 Members)

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delicious.

delicious. - December 2007 , Page 158
Recipe by Valli Little

Photography by Ian Wallace

• Ingredients
• Nutrition
• Specials

• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 9 eggs
• 200g chicken
• 1 cup (120g) frozen baby peas (not thawed)
• 2 cups cooked macaroni or other short pasta
• 1 cup (120g) grated cheddar cheese
• Chutney, to serve

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• Method
• Notes

1. Step 1
   Heat oil in a 22cm ovenproof frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not coloured. Meanwhile, whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion. Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.
2. Step 2
   Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden. Cool slightly, then turn out and slice. Serve with chutney and salad.

Humitas - fresh corn cakes

Ingredients

• 6-7 fresh ears of corn, with husks
• 3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese
• 1 cup diced white onions, about ½ large onion
• 1 tsp ground coriander
• 2 garlic cloves, crushed
• About 1 cup corn meal
• ¼ cup of heavy cream
• 2 eggs
• 1 tsp salt
To serve:
• Aji de tomate de arbol or tree tomato hot sauce
• 
  

Instructions

1. Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
2. To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
3. Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
4. Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
5. In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.
6. To fill each humita (see detailed instructions on filling above as well as pictures), use 2 of the large corn husks per humita, place them on top of each other, fold the left side of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add) and stuff some of theremaining cheese in the middle, now fold over the right side of the husk and tighten it up a little bit, use the thin strips to tie around the wrapper and keep it closed.
7. Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well.
8. Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to firm when they are done.
9. Serve warm with aji de tomate de arbol or tree tomato hot sauce.

Eggplant appetizer

Summary: Grilled eggplant slices topped with tomato slices, garlicky parmesan sauce and fresh herbs.

Ingredients

• 1 eggplant
• 2-3 tbs olive oil
• 2-3 tomatoes, sliced
• ½ cup freshly grated parmesan cheese
• 4 tbs mayonnaise
• 2 garlic cloves, crushed
• Fresh herbs to garnish (dill, basil, oregano, thyme, etc)
• Salt and pepper

Instructions

1. Slice eggplants, toss with olive oil, salt and pepper.
2. Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.
3. Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.
5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.

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Categories : Appetizers, Europe, Quick, Spicy, Vegetables, Vegetarian

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