Recipe For Puff
Delicious recipe for puff recipes from www.nonnascooking.com
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Prosecco pannacotta (pannacotta al prosecco) | Dessert queen Adelina Pulford was inspired to put two beautiful things together, elegant, sparkling prosecco wine and creamy, silky pannacotta while travelling in Piemonte, where she saw pannacotta being made with spumante di asti. This simple Italian dessert recipe is perfect for a dinner party.
Danish pastry (wienebrød) | Danish pastries are possibly Denmark’s most well-recognized food specialty, even though it is Austria that should actually be credited for originally creating them! Traditionally based on a leavened pastry (basically a layered puff pastry made with a yeast dough) the making of them is quite an involved process. Luckily, the pastry used here is a shortcut one with chunks of butter already incorporated into the pastry when initially mixed, which cuts out the process of
Brazilian cheese breads (pao de queijo) | More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.
Cheese scrolls | This recipe relies on the quality of the dough and the quality of the cheese, so don’t scrimp on either. Rough puff pastry is a lot easier to make than the conventional version, but is still light, puffy and deliciously buttery. In its absence, use a good store-bought butter puff pastry. Cheap pastry with margarine simply won’t taste anywhere near as nice. They’re best eaten the same day, but can be stored in an airtight container for a day or two.
Braised chicken feet in black bean sauce | This much-guarded recipe is one that many Cantonese chefs and cooks take to their graves. We’ve pieced together this recipe from a variety of sources. The chicken feet are first deep-fried, then plunged into iced water for 2 hours to make them ‘puff up’. Then they’re braised to infuse flavour and achieve a succulent texture. For maximum flavour, marinate the chicken feet overnight.
Ocean trout in puff pastry with mussel sauce | This recipe by Sébastien Piel is quintessentially French, featuring ocean trout with puff pastry and Swiss brown mushrooms. The mushrooms give an earthiness to the dish and balance the seafood. Pot-ready black mussels are available from most fishmongers and come already cleaned and bearded for those short on time. Sébastien usually makes his own puff pastry but for ease and convenience we’ve substituted frozen puff pastry.
Apple turnovers | "If you’re not much of a baker or dessert maker, this sweet apple pastry recipe is for you. It’s got all the flavours and textures of apple pie but requires only dubious skills and takes a fraction of the time, especially if you buy the puff pastry instead of making it yourself. If you can’t find pink lady apples, granny smiths will do just fine." Poh Ling Yeow, Poh & Co.
Puffed rice crackers with edamame salsa, ssamjang and sticky soy | "To be honest this dish started life as a kitchen snack whilst testing recipes for Kong. Puffed rice crackers are a bit of an addiction for me, so I would snack on them whilst tasting food. One day in the test kitchen Daniel Briggs (my head chef at Kong) and I were testing ssamjang recipes. I had some edamame salsa left from another recipe and the three elements just came together. I love the flavour interplay as well as the text