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Mushroom Pasties
Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video. Ingredients for ~24 mushroom pasties Puff pastry sheets 200 g (7.1 oz.) Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper Garnish with: Pink pepper, chives Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/ Stamp out 4 cm (1.6 inches) rounds with a ring. -
Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
Spanakopita Makes 32 Pies | Active Time: 45 Minutes | Total Time: 1 Hour 15 Minutes
Spanakopita Makes 32 pies | Active Time: 45 minutes | Total Time: 1 hour 15 minutes Step 1: Gathering & Preparing Your Mise en Place 3 lb frozen, chopped spinach (1.36 Before starting the spanakopita, be sure the phyllo and spinach are both defrosted kg or 4 cups once drained) and that the spinach is well-drained. It is essential that the spinach is well-drained, 2 medium onions, minced otherwise, the spanakopita will be soggy. 2/3 cup toasted pine nuts, roughly Next, gather and prepare your remaining mise en place. chopped 1/4 cup finely chopped mint For the pine nuts, baking in a 350°F (175°C) oven for 5 to 7 minutes, or just until 1/2 cup finely chopped dill they start to turn a nice golden brown color. 1 tsp freshly ground nutmeg Step 2: Preparing the Filling 2 tbsp olive oil To cook the filling, heat a frypan over medium-low heat and add the oil. Once hot, 1 tsp sea salt, or to taste add the onions and a good pinch of salt and sauté until slightly browned. 1/2 tsp freshly ground black pepper Once the onions are done, turn off the heat and add the spinach, toasted pine nuts, chopped herbs, nutmeg, salt, and pepper. Mix everything together and then taste for seasoning, adding more seasoning and/or herbs as desired. Lastly, preheat the oven to 350*F (175°C). Step 3: Assembling the Spanakopita 1 pkg phyllo dough, defrosted To assemble the spanakopita, place a sheet of phyllo onto a cutting board and 3/4 cup non-dairy butter, melted* brush with the melted non-dairy butter. -
PERFECT PASTRY Gluten Free and Hot Water
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust -
ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb -
Family Style Dinner District WINERY
District WINERY Family Style Dinner District WINERY Antipasti Includes all items Artisanal cheeses and charcuterie, house-marinated olives, maple cayenne nuts, dried & fresh seasonal fruit Hors d’Oeuvres Choose 5 passed items Cold Pepper-Seared Salmon Bites sweet wasabi caramel, salmon chicharrón Scallop Ceviche green chili, cucumber, plantain Roast Duck Summer Rolls basil, bean sprouts, sriracha Steak Tartare potato gaufrette, crème fraîche, fried caper Roasted Garlic Hummus sesame-cilantro shortbread, apricot chutney Kimchi Cupcake yuzu cream, nori, bonito Roasted Baby Beet Salad herbed boursin, pumpernickel Seasonal Soup Shooter Hot Shrimp Salchicha warm corn butter, chorizo Baked PEI Mussels brioche, fennel, thyme Ground Turkey & Golden Raisin Meatballs golden raisin mustard, parmesan chip Za’atar Roasted Chicken pickled red onion, herbed tahini Puff Pastry-Wrapped Merguez aioli, mint Braised Short Rib roasted shallot purée, rosemary, focaccia Crispy Fingerling Potato bacon jam, green onion Spring Roll Curried Spanakopita preserved lemon Mushroom Tartlet béchamel, parmesan Grilled Corn Arepas chipotle, pickled peppers *available for supplemental cost District WINERY Salad Choose 1 Frisée & Asian Pear Salad grilled sourdough, parmesan, tarragon vinaigrette Watercress Salad apple, celeriac, pomegranate seeds, mustard vinaigrette Pickled Beet & Arugula Salad hazelnuts, honey & burnt orange vinaigrette Escarole Salad plancha red onion, pine nuts, pecorino, caesar dressing Kale Salad apple, grilled scallions, lemon tahini, crispy cumin -
Appetizers Soups Salads Pita Pockets Pita Rolls
ALAddin’s NATURAL EATERY appetizers salads Optional grilled toppers: chicken $4, beef tenderloin $5 BABA charbroiled eggplant blended with tahini & shrimp $5, seasonal vegetables $3 lemon juice, topped with scallions & olive oil $6.00 Optional dolmades (3) or falafels (3) $4 HUMMOS chick peas blended with tahini & lemon Optional tuna salad or chicken salad $4 juice, topped with scallions & olive oil $5.50 MIXED GREENS tomatoes, cucumbers, scallions & FALAFEL patties of chick pea & fava bean blend, alfalfa in vinaigrette dressing $5.50 small $4.50 mildly spiced & baked, a side of tahini-yogurt $6.00 SPINACH baby spinach, tomato, cucumbers, scallion, TOURLOU a ratatouille of roasted vegetables, chick mushroom, alfalfa & parmesan or feta in vinaigrette peas & garlic $6.00 dressing $6.00 small $5.00 DOLMADES grape leaves stuffed with a vegetarian GREEK mixed greens topped with feta, banana rice mix, topped with feta, a side of tzaziki $6.50 peppers & Kalamata olives in Greek dressing $6.00 small $5.00 TABULEE a mix of parsley, tomatoes, scallions & bulgur wheat in a lemon-olive oil dressing $6.00 CAESAR romaine lettuce, pita croutons & parmesan cheese in Caesar dressing $6.75 small $5.75 VEGETARIAN COMBO any 3 of the above $8.00 PINE NUT mixed greens, alfalfa, shaved parmesan & SPANAKOPITA a blend of spinach, feta & dill in filo roasted pine nuts in yogurt-pine nut dressing $7.00 pastry $6.00 ROMAN mixed greens, apples, toasted pitas & blue SAUTEED SPINACH in olive oil & garlic $5.50 cheese in lemon-citronette dressing $7.00 GRILLED CHICKEN -
Flaky Lard and Butter Pastry
Flaky Lard and Butter Pastry Yield Enough dough for two 9-inch single-crust pies or one 10-inch double crust pie Time About 30 minutes of active time, plus three 20- to 30-minute periods of refrigeration to rest the dough between turns Baking Notes This pastry recipe, a standard pie dough with “turns,” can also be called a semi-puff pastry. Semi-puff has the virtue of being simpler to execute than classic puff pastry while producing exquisite flakiness and a bit of lift that gets close to the real deal. Close enough for us. The turns also give the dough unflappability in terms of handling. Each full turn involves rolling the dough out into a long rectangle and folding it across itself into thirds. Then the process is repeated. The dough will show chunks of butter at the early stages and look scraggly and ragged. But with successive turns it will become easier to work with and progressively tidier. As with all of Anson Mills heirloom flours, this pastry flour hydrates slowly. The initial rough dough may feel dry, but resist the impulse to add additional water. All the ingredients for this crust should be frozen first. Of course, your flour is already frozen, right? Because Anson Mills flour lives in the freezer. The lard will be frozen, too. Freeze the butter for a half hour before making the pastry. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a food processor, a large mixing bowl, a rubber spatula, a bench knife, plastic wrap, a rolling pin, and a ruler. -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
Meatsmith Porterhouse,Bizzarri Dolci Handmade
paris-to-provence With the tragedy in Paris still on our minds we can embrace a little of France and its usual joie de vivre here at Como House and Gardens this Friday, Saturday and Sunday when the grounds will become a French pop-up village. There will be food and wine from all the regions of France and live entertainment. Source: paris-to-provence Meatsmith Porterhouse Meatsmith, Andrew McConnell’s new butchery venture on Smith Street, Collingwood is a beautiful, spacious shop that serves carefully butchered and aged meat. There is a sort of reverence to the products it sells, a feeling you get when you walk in reminiscent of a cathedral and which I hadn’t felt since the days of Discurio music store in McKillop Street or Kay Craddock’s bookstore. But there’s no need to be intimidated by all this, go in and by guided by the friendly staff. If it is aged beef and rib eye steak with the whole rib (about 3 times the usual length) you long for then this is definitely the place for you. I opted for a more modest porterhouse steak which was wrapped in thick waxed paper with an elegant black seal. I am happy to report that none of the meat trays here are covered in plastic wrap like most butchers. Meatsmith goes with the European model of presenting meat that is well hung, dry, sweet smelling and pleasant to the touch, rather than meat wet with blood that becomes slimey and starts to smell under plastic. -
Recipe of the Week: 06/05/2020 Spanakopita (Spinach And
RECIPE OF THE WEEK: 06/05/2020 SPANAKOPITA (SPINACH AND CHEESE PIE) Serves 12 INGREDIENTS 5tbsp olive oil 1 large onion (finely chopped) 1 bunch of spring onions trimmed, finely chopped 2 cloves of garlic, minced 1kg fresh spinach, roughly chopped or frozen spinach, thawed and well drained 1 bunch of flat-leaf parsley, chopped half bunch fresh mint, chopped half bunch fresh dill, chopped 2 medium organic free range eggs, lightly beaten 200g ricotta cheese or fresh anari 400g feta cheese, roughly crumbled freshly ground nutmeg freshly ground black pepper 8 sheets of filo pastry METHOD 1. Preheat the oven to 190'c/ 170'c fan/ gas 5. 2. Lightly oil the bottom and sides of a 22 x 30cm baking tray. 3. Heat the remaining olive oil in a large heavy-based frying pan over a medium heat. Saute the onion, spring onions and garlic for 3-4 minutes, stirring often until softened and lightly browned. Lower the heat and stir in the spinach and herbs. Continue to saute until the spinach wilts and the liquid evaporates about 1-2 minutes. Season with pepper and a good pinch of nutmeg. Remove from heat and set aside to cool. 4. In a large bowl mix together the eggs, ricotta or anari and feta. Stir in the spinach mixture. 5. Unroll the filo sheet and place them between two slightly damp kitchen cloths. Lay one sheet of filo pastry to line the base and 2 of the sides with an overhang on both sides, brush lightly with olive oil. Repeat the process with the second sheet of filo, brushing it with olive oil.