nutella croissants

Puff pastry is one of those ingredients that i always have in my freezer. The store bought kind is perfect and fairly inexpensive. This buttery, flaky pastry is perfect for almost any sweet or savoury dish, from pies to galettes, pinwheels and tarts, there are so many options!
Breakfast is an important part of my day and I like to keep it interesting. These little croissants are so simple to make and can be made the night before and simply popped into the oven the next morning.
This may not be the healthiest of breakfast options but it sure is tasty and the kids will love it!! Everything in moderation, of course.

Ingredients | serves 4 | easy
2 rolls puff pastry, thawed
Nutella spread (almost 1 cup)
1 Egg, beaten
1T milk

Preheat the oven to 180 degrees C. Grease a baking tray with cooking spray.
Lightly flour the work surface and spread out the pastry. Roll the pastry out to ensure it is flat, smooth & even.
Using a sharp knife or pizza cutter, cut the pastry into three large rectangles. Then cut each rectangle into two long triangles. Each pastry sheet should give you 6 triangles.
Place a spoonful of Nutella on the widest end of the triangle and then spread it along the pastry, leaving a small border untouched.
Beginning at the wide end of the triangle, gently roll the pastry into a croissant shape,
Carefully place the croissants onto the baking tray and lightly tuck in the edges, forming the shape of a “U”.

Repeat this with the second sheet of pastry.
Beat the egg and milk together and lightly brush the top of the croissants.
Place the tray into the oven and bake for 25-30 minutes, until the pastry is beautifully golden and crisp.
Serve warm.

From my kitchen to yours, with love x

banana, chocolate & walnut tarte tatin

i quite often have a sweet tooth and i love making dessert. i especially love great tasting, easy desserts that can be ready in almost no time at all. pastry desserts rank high on my favourites list and combining it with banana and chocolate is practically a no brainer.
as tarte tatins’ go, puff pastry is your best option. this flaky, rich pastry consists of layers of dough and fat, giving it a light, crispy texture upon baking. perfect for almost any tart or pie!
the kids and your guests will love this one!!

1 roll puff pastry, thawed
flour for dusting
100g brown sugar
80g butter
3-4 firm bananas
1/3c chopped walnuts, plus extra for garnish
100ml cream, whipped or vanilla ice cream

for the sauce
50g dark chocolate, chopped
100ml cream

how to do it
preheat the oven to 185 degrees C.
roll out the pastry and, using the pan to measure, cut our a circle 1cm bigger than your pan. place the pastry in the fridge.
place butter and sugar in an ovenproof pan on medium heat. once the sugar has melted, turn up the heat and allow the caramel to get a golden dark colour and thicken, while occasionally tilting the pan.
remove the caramel from the heat and cool for 5 minutes. press the banana slices into the caramel and top it with the chopped walnuts.
lay the pastry on top and gently lift and tuck the sides in using a spoon.
make a 2cm slit in the top of the pastry in the centre, to allow the steam to escape.
bake in the oven for 35-40 minutes.
allow the tart to cool for a few minutes before placing a plate on top of the pan and turning the tart out.

for the chocolate sauce
heat the cream in a small saucepan. pour the cream over the chocolate, leave for 3 minutes and then stir until melted.

to assemble
garnish the tart with the remaining chopped walnuts.
serve slices of the tart topped with whipped cream or vanilla ice cream.

from my kitchen to yours, with love x

truffled mushroom & ricotta strudel

pastry is another of my secret love affairs and this one really made me smile. if you love mushrooms, cheese and the nutty taste of truffle then this is definitely a recipe you need to try. it is easy and will most certainly wow your guests. as a side dish it will pair really well with almost any meat dish, especially steak and served on its own i will add a fresh green salad to it. beautifully golden with loads of filling oozing out. flaky, cheesy, garlicky goodness.

ingredients |
1 roll puff pastry, room temperature
1 egg, beaten
2tbs olive oil
4tbs butter
1/2 onion, finely chopped
4 garlic cloves, finely chopped
500g mushrooms, sliced & quartered (i used black and button mushrooms)
130g ricotta cheese
1tbs fresh thyme leaves
good pinch of salt
black pepper
few drops truffle oil
handful fresh parsley, roughly chopped

preheat the oven to 180 degrees C.
heat butter & oil in a large skillet. sauté the onion & garlic until glossy – about 3 minutes. add the mushrooms and fry until just cooked. add the thyme to the skillet, stir through and cook for about two minutes. season with salt & pepper and drizzle a few drops of truffle oil over the mixture. gently stir the parsley through. tip the mixture into a colander and leave to drain excess moisture while cooling down.
on a floured surface, roll out pastry. using a spatula, spoon and spread the ricotta cheese over the middle of the pastry. season with a pinch of salt & black pepper.
spoon the cooled mushroom mixture over the ricotta. gently roll the pastry over, creating a log and ensure the seam is at the bottom. pinch the sides to close and seal.
using a sharp knife, make diamond shaped incisions in the pastry without cutting all the way through. brush the pastry with the beaten egg. place the strudel into the oven and bake for about 25 – 30 minutes or until nicely browned and flaky.
leave to cool for about 6 minutes before cutting.

from my kitchen to yours, with love x