These turnovers are like mini takeaway pies—the ideal size to slip one or two easily into the lunchbox. They’re made with shortcrust pastry that also contains sour cream for its fat content, which makes the pastry even flakier. Sour cream is also an ingredient of the turnover’s icing, which has an irresistibly tangy taste, a nice contrast with the sweet blueberry filling.
Рубрика: Eggs
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Sicilian Ricotta and Chocolate Turnovers (Cassatelle)
Cannoli lovers will not be disappointed in these turnovers, which share similar components with the famous Italian dessert. Cassatelle, as they’re called, originate from Sicily and consist of a very thin layer of dough (that must even be laminated with the pasta machine), which is then fried and filled with ricotta cheese. In this case, we’ve also added dark chocolate for an even more decadent version. Serve the turnovers lukewarm so that the chocolate is still gooey.
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Spinach and Feta Frittata
This dish is perfect for brunch, dinner or lunch the following day. This super simple frittata combines baby spinach, eggs and feta cheese, with a pickled onion topping. We suggest that you make the best of these local ingredients that are both delicious and affordable.
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Curried Tofu Croquettes
Kids will love these crunchy croquettes and parents will love serving tofu in a different way. In this case, the plant-based protein is crumbled, then mixed with an egg and cornstarch as well as an onion and curry powder paste.
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Earl Grey Gin Sour
Combine gin and Earl Grey tea into a single beverage that’s a perfect marriage of both. This cocktail offers delicious citrus and bergamot aromas, thanks to the infusion of Earl Grey tea in the alcohol. Tangy notes balance out the strong presence of tea with a lemony touch. This cocktail has become an instant favourite.
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Caramelized Pear Turnovers
Reminiscent of the viennoiseries in French pastry shops, these turnovers are all about elegance underneath their perfect golden flakiness. To make them, first make caramel and let some pears simmer in it. Then, assemble them by spreading the rough puff pastry into an oval shape, making sure there’s more dough around the outside than in the centre of the turnover. This way, the edges will puff up more, resulting in a sublime-looking pastry.
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Apple-Cranberry Turnovers with Whipped Cream
With their apple and cranberry compote filling and whipped cream, these turnovers are reminiscent of the store-bought flaky pastries of our childhood. Spread compote on a sheet of puff pastry, then fold it to create a closed triangle. Once the turnovers have been cooked and cooled down, open them slightly to add a good dollop of whipped cream. No need for moderation.
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Pumpkin Turnovers
We were inspired by classic pumpkin pie to create these phyllo turnovers filled with pumpkin purée, honey and spices. The sheets of phyllo pastry are basted with brown butter, which makes these heavenly little pockets as crispy under your teeth as autumn leaves under your feet.
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Sea Buckthorn Meringue Pie
When you want to cook with local ingredients, it can be difficult to replace lemon or lime in some recipes. But local sea buckthorn, a small orange berry that’s very acidic, deserves to be better known, as it may be a perfect replacement! In this recipe, we use it the way we would for lemon meringue pie, replacing lemon juice with a speedy homemade sea buckthorn juice. Hurrah for local ingredients!
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Rhubarb Bostock
To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and you’ve got a gourmet dessert.