Mozzarella Bites - Mini Croissants

After a full day of work, I found myself having to cook something good for my hungry people in less than 20 minutes. I came up these mini-croissants which turned out to have an amazing taste. You can make this recipe more advanced, but the core of it is so simple! It takes only 3 ingredients: mozzarella a puff pastry sheet and olive oil and 20 minutes of your time.

Ingredients:

Puff Pastry sheet
A mozarella
Olive oil

Procedure:

1) Cut the mozarella into small cubes.

2) Cut the puff pastry sheet into triangles. If your puff pastry is round, you simply cut it in 8 equal parts. If your puff pastry is square you will better off watching the video linked bellow as I show how you can cut it in triangles.

3) Wrap the mozzarella into the puff pastry forming a croissant shape (the video shows this step too). Place a baking paper sheet into your baking tray and lay the croissant in it. Finally put a little bit of oil on top by using a brush or a small spoon.

4) Preheat the oven at 200 degrees Celsius or 390 degrees Fahrenheit. Bake them for 10-15 minutes until golden. Serve them warm.

Here is the link to the video..you get more insides in there:
Comming soon!

If you try this recipe, please come back to let us know how it was! Thanks a lot for the support and make sure to bookmark it should you want to give it a try later on!

Cold Pasta Salad (Grillin & Chilin)

This is an easy recipe that we often use in the hot summer days as an alternative to a hot plate of pasta. The original recipe calls for rocket salad, I used basil simply because I have a basil plant in my garden (well balcony ..and there are only two plants in there). Here is what you need:

Ingredients:
Shells pasta = 250 gr / Half pound
Mozzarella = 2 pieces
Cherry Tomatoes = 250 gr / Half pound
Some Fresh basil or rocket salad
Salt = to taste
Olive oil = 3-4 full spoons
Optional: Canned tuna (best if its in olive oil)
Some Black Olives

Step 1: Cook the pasta following the packaging directions. Adjust also the salt.

Step 2: Meantime, cut all the ingredients to make a salad. Add some salt and remove the liquid that is released by the mozzarella and the cherry tomatoes.

Step 3: Drain and rinse the pasta in cold water and mix all together. Add some olive oil. You could also add tuna and/or black olives to the mix. You can serve it straight away or refrigerate for later (6-12 h max).

                               If you like the video recipes best, you can watch the video too:

With Love,
Sara

Egg Pasta with Salmon and Cream - Tagliolini al salmone

When I was living in Italy, my mother in law used to buy this plate already made and I tell you, I could eat 3 servings of it. This one is one remains one of my favorite pasta dish and moreover it is very easy and quick to make. You can click on the video for more details or just follow the instructions listed bellow.

Difficulty: Easy  Servings: 4 Preparation: 20 min

Ingredients:

    Fresh egg pasta: 250 gr or half a pound
    Smoked Salmon: 150gr or 5 oz
    Single Cream: 250ml or 8.5 oz
    Fresh Parsley: A small bunch
    Butter: A small piece
    Stock cube: Half
    Olive Oil : 2 full spoons
    Salt and Paper: To taste

Procedure:

Step 1: Put the water for the pasta and add the stock cube
Step 2: Chop the onion and cook it until golden
Step 3: After 2-3 minutes add some of the water from the Pasta
Step 4: Chop the salmon  and the parsley
Step 5: Add the salmon. When it becomes white add some water again. Cook until soft. It takes about 5 minutes.
Step 6: Add the cream and the parsley in whichever order you like
Step 7: Add the butter and salt and cook until dense.  It takes about 5 minutes.
Step 8: Add salt to the water and cook the pasta following the directions on the package.
Step 9: Mix the pasta and the sauce. Give it two minutes and serve

Notes:

Alternatives: Tagliatelle or Spaghetti
Use 250 gr (half pound) If the pasta is fresh or
Use 400 gr (0.85 pound) If the pasta is dry.