Jalapeños Cream Cheese Crescent Rolls
I am a sucker for snacks. I always look forward to evening snakcs. Since my childhood, the only time I used to wait for is evening snacks and like all mothers, my mother has spoilt me to the core. She used to make absolutely lip-smacking dishes for me in the evening and she still does that whenever I am at home with her. After marriage, it was really difficult for me to get used to the fact that I will have to cook my own evening snacks now onwards. Anyway, with time, I have gotten used to it and I have also learned to experiment and prepare new dishes. Of course, nothing beats mom’s food but it is just for me to keep my hunger in cotrol 😀
So, you will see many snack posts in the future. This post is about one of my favorite chili pepper, Jalapeño. This is an absolutely delicious, pop-in-your-mouth kind of appetizer/snack which goes brilliantly with an ice cold beer or margaritas 🙂 And one more thing, it is super easy and quick to make.
Serves approx 10-12
- Puff Pastry, ready made – 1 roll (you can also make it at home)
- Cream Cheese – 225 grams
- Green jalapenos, chopped (preferably bottled) – 1 tablespoon
- Red jalapenos, chopped – 1 tablespoon (you can either have 1tbsp each of green and red jalapenos or 2 tblsp of the same color)
- Sugar – 1/4 teaspoon
- Italian herbs (optional) – 1/2 teaspoon
- Preheat the oven to 374 degrees F (190 degrees C).
- Mix chopped jalapenos (green and red), sugar and italian herbs (optinal) with the cream cheese in a bowl. Take fork and mash it well until everything is well blended and becomes a mixture.
- Roll out the puff pastry thinly.
- Place the jalapenos and cream mixtre in the middle of rolled out pastry and spread it evenly. Please note that the mixture should not touch the edges of the pastry.
- Once all the mixture is spread evenly, start rolling the pastry in the shape of a flute.
- Once rolled into a flute, cut small pieces of the flute so you get pinwheel shapes and place them in a dish.
- Bake these pinwheels for 12-13 mintues until they are golden brown and puffed up.
- And you have a perfect appetizer/snack for you 🙂
Just to make you aware that it will have a tangy taste because of the jalapenos so don’t worry if it tastes a bit tangy 🙂
Hope you enjoy it with the ice cold margarita as I did 🙂
Your suggestions are welcome 🙂
Baked Vegetable or Veg Au Gratin
Indore (a city in Central India and my hometown) is a food heaven. If you are an India-based foodie, Indore is a must-visit place for you, if only for its food. It has been more than a decade that I have left Indore but I always dream of visiting my hometown, especially since I now want to take my husband who will surely love the trip. Indore has a street called Chappan Dukaan (which literally translates to 56 Shops) and all these are food shops. You name it and you will find it here. Well, the reason that I am talking about Indore, and especially Chappan Dukaan, is because this is the place where I tasted the heavenly Baked Veggies (later on I got to know that it is also called Veg au Gratin). I vividly remember that my Dad’s office was near this place and I often used to ask him to get this dish as a take away only for me.
I tried Veg au Gratin in many other places after leaving Indore but nothing matched the taste. So I thought that why don’t I give it a try. The recipe is largely from my memory of the dish I used to love in Indore. For white sauce, I have adapted Sanjeev Kapoor’s recipe that you can find here.
Ingredients for the White Sauce
- Onion, small or medium sized – 1
- Cloves – 4
- Bay Leaves – 2 or 3 (depending on the size of onion and the size of bay leaves)
- Milk – 2 1/2 cups
- Butter – 2 tablespoons
- Fine Flour – 2 tablespoons
- Salt and White Pepper – To taste
Ingredients for the baked vegetables
- Chopped french beans – 1 cup
- Chopped carrots – 1/2 cup
- Green peas – 1/2 cup
- Fresh Pineapple – 1 cup
- Chopped cauliflower – 1/2 cup
- Baby corn (optional) – 1 cup
- Salt – To taste
- Sugar – 1/4 teaspoon
- Grated cheddar cheese – To cover the dish
- Baking Tray
Steps for making White Sauce:
- Peel the onion and wrap it with bay leaves using cloves to pin the leaves onto the onion. This is called Onion Cloute.
- Heat the milk in a pan and add the prepared Onion Cloute to it.
- Bring it to a boil then turn off the heat. Drain the milk in a bowl and keep aside to cool.
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in the prepared milk to get a smooth sauce.
- Simmer gently till it starts to thicken and season with salt and white pepper.
Steps for making Baked Veggies:
- Preheat the oven to 300 degrees F (150 degrees C).
- Cook the veggies (except pineapple) half-way through in water with salt and sugar on a high heat or in the microwave. Drain the vegetables and allow it to cool for sometime.
- Add the pineapples in the drained vegetable and put all the vegetables in a baking dish.
- Pour the white sauce over it. Make sure that the vegetables are totally immersed in white sauce.
- Bake it for 10-15 minutes.
- Take it out and cover it with the grated cheese and bake until the cheese melts and serve hot 🙂
In terms of veggies, you can add/remove as per your taste. But, do keep the pineapple as it adds a lot of flavor 🙂
I hope you enjoyed making and eating my version of Baked Veggies 🙂
I would love to know your experience 🙂
Egg Noodles with Stir-Fried Veggies
Who doesn’t like Chinese Food! Whether it’s Indo-Chinese that we get back in India or the “Hakka Noodles” we make at home or the authentic Chinese we get in specialty restaurants. Here is one of my all time favorite Chinese Dishes, Egg Noodles with Stir-Fried Veggies. The best part about this dish is, everything! Simple to cook, healthy, colorful and needless to say, delicious.
- Egg Noodles – 3 nests
- Red Onions, sliced – 2 medium
- Carrot, cut into thin strips – 1 medium
- Green Capsicum, cut into thin strips – 1 medium
- Cabbage, finely shredded – 1/4 small
- Ginger, finely chopped – 1 teaspoon
- Garlic, finely chopped – 1 teaspoon
- Red Chilies – 3 (change it as per your eat preference)
- Spring Onions, finely chopped – 6 stocks
- Bean Sprouts – 1 cup
- Soy Sauce – 1 1/2 tablespoon
- Salt & Pepper – to taste
- Oil – 2 tablespoons
- Water – 2 lts
- Bring the water to a rolling boil in a saucepan and add salt & few drops of oil to the boiling water.
- Add the egg noodle nests to the boiling water and cook till almost done.
- Quickly drain the noodles and transfer them to cold water in order to stop the noodles from continuing to cook in the residual heat and also to refresh them. Drain the noodles again and spread them out on a plate to cool.
- Place a wok on high heat. For best results, use a carbon steel wok rather than one with a non-stick coating (as the non-stick coating does not allow the food to sear/caramelize adequately, plus non-stick coatings are not rated for very high heat).
- Add oil to the wok and continue heating the wok till the oil just starts to smoke. Stir fries are best done at very high temperatures which caramelize the veggies (or meat, if you are stir frying it) without over-cooking them.
- Add the chopped ginger, garlic and red chilies to the hot oil and stir for about 10-15 seconds.
- Then add the sliced red onions and continue to stir for about half a minute.
- Add the shredded cabbage and carrots and keep stirring for about a minute. Please note all the cooking is to be done on high heat.
- Now add the sliced capsicum and most of the bean sprouts, leaving about quarter of the bean sprouts for adding later. Continue stirring for a couple of minutes.
- Add about 3 quarters of the spring onions while stirring continuously. It is important that spring onions are not added too early in the stir frying process as they have a delicate flavour. Set aside quarter of the spring onions to add later, just like the bean sprouts.
- Add salt, pepper and soy sauce to the stir frying veggies and stir with a light hand to ensure the soy sauce has coated the veggies.
- Now add the noodles to the wok and toss everything to mix the noodles and veggies together.
- Add the remaining spring onions and bean sprouts to the wok and toss well for one final time. The spring onions and bean sprouts added at this late stage add freshness and crunchy texture to the dish.
- Serve hot and enjoy this quick and easy dish with a tall, cold drink. 🙂
Your feedback and suggestions are welcome 🙂