Recipe: Puff Pastry Pizza with Browned Butter, Creme Fraiche, Red Onions, Salmon Roe and Herbs

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Puff pastry pizza seems to be trending in my native Sweden and inspired by Swedish foodie Tuvessonskan I thought I would give it a try too!

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A adapted her recipe slightly but kept the idea of spreading a browned butter mixture over store-bought puff pastry, scatter with grated cheddar and bake it before adding the rest of the (very Scandinavian) toppings.

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I love the classic combination of creme frachie, chopped red onions and fish roe and it works great on puff pastry too, especially when enhanced further with herbs and lemon.

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Puff pastry pizza with browned butter, creme fraiche, red onions, salmon roe and herbs, serves 4 as nibbles or a starter

Adapted fromTuvessonskan’s recipe.

1/2 roll all butter puff pastry 

50 g butter

50 g philadelphia

2 tbsp creme fraiche

approx 200 ml grated cheddar

salt and pepper

Topping:

100 ml creme fraiche

1 jar salmon (or other fish) roe

1/2 red onions, finely chopped

a bunch chives, finely chopped

a bunch dill, finely chopped

1/2 lemon, the juice

salt and pepper

Brown the butter 30 minutes in advance. Leave to cool in room temperature. Mix the cooled butter with philadelphia and creme fraîche in a bowl. Add salt and pepper. Spread the mixture over the puff (leaving the edges bare if you like) and scatter with the cheddar. Bake in 200C fan or 220 C without fan until the puff is golden and the cheese has melted. Leave to cool. 

One the baked puff is cooled, spoon or pipe the creme fraîche onto it, then the salmon roe. Scatter with red onions and herbs. Season and finish by squeezing a bit of lemon juice over it. Cut into pieces (either cut in four and serve as a starter on plates or cut into small bites and serve on a tray or platter). 

 

Recipe: Caramelised Bacon Bites – Perhaps the Best Canapé Ever!

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When I cook for a party the food do get some attention, but mostly I just want to the food to be one positive element of the party; what’s important is the mix of food, cold drinks, fun people and a nice atmosphere.

But at our Christmas party the week before Christmas a lot of focus was on the food, and one canapé in particular – these caramelised bacon bites! One can say they were the star of the show, the diva in fact, because they were talked about a lot.

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And I understand why, as this little morsel of deliciousness places itself in that perfect intersection between salty and sweet and crispy and chewy, but it also has a hint of spice and a smokiness that makes every single bite (and trust me, you will eat many!) interesting.

So without much further ado, I give you the recipe. It’s the brain child of the fabulous Ina Garten and I salute her for creating something this perfect AND easy to make. But I have made quite a few changes to the recipe. I only omitted one ingredient (pecan nuts as some guests were allergic), but as I made enough of these to feed a small army, I also changed the method (and size) slightly to save time.

Caramelised bacon bites, makes 30

Adapted from Ina Garten’s recipe.

118 ml light dark brown sugar

2 tsp sea salt

1 tsp freshly ground black pepper

1/8 tsp cayenne

2 tbsp good quality maple syrup

225 g fairly thick slices smoked streaky bacon 

Pre-heat the oven to 190C. Cover a large baking tray with parchment paper. 

Mix all the ingredients apart from the bacon in a bowl. Cut each bacon slice into three (I found using scissors the easiest way to do this) and place with space in between on the parchment paper covered tray.

Pat in the sugar mixture in a thin layer on each bacon piece using a teaspoon then bake in the oven for 25-30 minutes or until browned but not burnt. Leave to cool on the parchment paper. Serve at room temperature.  

Recipe: Burrata with Girolles, Dill and Browned Butter

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As you may already know, I’m a HUGE burrata fan (which my archives can attest to!) and I eat it as often as possible during summer when there are plenty of tomatoes around because it pairs so well with the creamy pillowy cheese. But tomato season is sadly over and as a result there has definitely been less burrata in my life because I just haven’t found that perfect autumnal pairing for it. Until now.

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And it’s all thanks to Instagram and this post from Tuvessonskan! The slightly garlicky girolles and the nuttiness of the brown butter works so well with the creaminess of the burrata while the dill and lemon adds freshness. Do not forget the lemon; it balances the butter perfectly!

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Burrata with girolles, dill and browned butter, serves 2

1 small burrata

1 baguette (or crostini)

150 g fresh girolles

1 tbsp butter + 1 tbsp oil for frying

1 small garlic clove, finely chopped 

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and peppar 

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside.

Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat.

Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread. 

 

Recipe: Puff Pastry Nibbles Two Ways

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Give me the choice of savoury and sweet and I will most often choose savoury. Starter over dessert and nibbles always. I love cocktail parties and its many canapés and it has happened that I on more than one occasion ordered a second starter when everybody else were having pudding.

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So it’s not that surprising that I am about to present not one but two different puff pastry snacks. They are a little large as a canapé but could be cut into smaller squares, but as an informal starter before a dinner party I think it works like this.

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The reason I made two different ones was because I wanted to play around a bit, and also, after having eaten the first very yummy version, I thought it might be easier to eat these if there were some kind of “glue” to hold the tomatoes in place. Enter the versatile parmesan créme.

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I actually thought one of these would outshine the other – but although similar the subtle differences matter and I cannot possibly choose. Try them both and see which is your favourite!

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Puff Pastry Slices with Speck, Tomatoes and Basil, makes 4-6

For the base:

1/2 roll all butter puff pastry

100 ml creme fraiche

a handful grated cheddar

salt and pepper

Topping:

2-3 slices speck or prosiutto

8 cherry tomatoes, quartered

2 tbsp olive oil

1 tsp lemon zest

1 tbsp chopped fresh basil leaves

salt and pepper

Cut the puff pastry into slices, approx 2,5 cm wide and 10 cm long. Place on a parchment lined baking tray. 

Spread Creme Fraiche evenly onto the puff. Scatter with grated cheese and season. Bake until golden and crispy in 200 C for approx 10 minutes. Leave to cool. 

Mix the tomatoes with olive oil, lemon zest, basil, salt and pepper in a bowl. 

Once cool, place half a slice of speck on each puff pastry slice and top with the tomato mixture. Serve with napkins. 

Puff Pastry Slices with Prosciutto, Parmesan Crème and Tomatoes, makes 4-6

For the base:

1/2 roll all butter puff pastry

100 ml cream cheese

a handful grated cheddar

salt and pepper

Topping:

2-3 slices prosiutto

Parmesan crème:

100 ml creme fraiche

2 tbsp grated parmesan

1/4 lemon, the zest

salt and pepper

Tomato mixture:

8 cherry tomatoes, quartered

2 tbsp olive oil

1 tsp lemon zest

1 tbsp chopped fresh basil leaves

salt and pepper

Cut the puff pastry into slices, approx 2,5 cm wide and 10 cm long. Place on a parchment lined baking tray. 

Spread cream cheese evenly onto the puff. Scatter with grated cheese and season. Bake until golden and crispy in 200 C for approx 10 minutes. Leave to cool. 

Mix the tomatoes with olive oil, lemon zest, basil, salt and pepper in a bowl. 

Mix the ingredients for the parmesan crème together in a separate bowl. Season to taste. 

Once cool, place half a slice of speck on each puff pastry slice. Place a dollop of parmesan crème on the ham and top with the tomato mixture. Serve with napkins. 

Recipe: bruschetta bar!

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On several occasions over the last month I have trialled a great new concept for entertaining, *drum roll* –  the bruschetta bar!

I can’t take any credit though, as What’s Gaby Cooking was the one who cleverly coined the term!

As you readers already know, I’m an avid fan of everything crostini and bruschetta and this blog is evidence of that (you’ll find the classic bruschetta; one with burrata; crostini with a mushroom spread to die for; with ricotta, ham and peaches; smoked salmon spread etc etc) but instead of serving already topped crostini of one or two varieties, the bruschetta bar is more of a DIY job. It’s so much easier for the organiser; just fill a big platter with heaps of crostini and a nice spread of toppings, and more fun for the guests who can create their own flavour combinations and partake more. It feels more relaxed and the toppings can be varied after season, inspiration or whatever you can find in your fridge and larders. I can even see this becoming the ultimate fridge forage dinner with lots of fun bits!

I must say I’m a little peeved I didn’t come up with the idea myself (especially as I for one party organised a blini bar and the concepts are pretty similar AND for dinner parties in the past I have served crostini this way too ), but I’m also so grateful for other bloggers inspiring me and sharing great ideas!

As I said, I have trialled this concept a few times already and all the different occasions had slightly different spreads, so to give you a few ideas I’ve listed them all below.

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The all-in birthday celebration. This was my first, AND it was for my birthday, so of course I went all out. I did focus on pasteurised cheeses and less charcuterie though as one of the guests was pregnant, but if that wasn’t the case all I would have done differently would be to add more charcuterie and choose different cheeses!

Serrano ham
Saucisson
Sliced cheddar
Classic bruschetta topping
Ricotta
Boursin cheese
Creamy chantarelles
Philadelphia with sunblush tomatoes
Large white beans with olive oil, garlic and smoked paprika 
Pea pesto
Fresh figs
Acacia honey 
Vanilla jelly
Truffle mayo
Grilled peppers in oil

Extra: two types of crisps, small carrots and cucumber to sticks, two dips, nocellara olives, prosecco, rosé and sparkling elderflower.

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The last minute spread with caprese salad. This was super last minute so we threw together what we found in the supermarket we passed on our way home.

Caprese salad (mozzarella, sliced tomatoes, basil and olive oil)
Thinly sliced truffle salami 
Creamy girolles
Grilled peppers in oil
Serrano ham
Creamy gorgonzola

On the side: fig jam, honey

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The greatest hits. When you have time to think about the spread and the supermarket has it all in stock (I’m looking at you burrata!). Perfect as a starter for four people.

Burrata, sliced red and yellow tomatoes, basil and olive oil 
Thinly sliced truffle salami 
Prosciutto
Philadelphia with sunblush tomatoes
Homemade pesto (just swap wild garlic for basil)
Grilled peppers in oil

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The pot luck spread. When the book club girls come over and you organise the spread together.

Burrata, sliced red and yellow tomatoes, basil and olive oil 
Philadelphia with sunblush tomatoes
Store-bought fresh pesto
Brie
Cranberry cheese 
Mild goat’s cheese log
Grilled peppers in oil
Chorizo
Saucisson
Salami
Prosciutto
Spansk soft rind cheese
Large Spanish beans in oil

Extra: two types of crips and dip 

Recipe: pea pesto for crostini

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For my little rooftop birthday party I made platters with crostini and topping, inspired by What’s Gaby Cooking, and I also made her pea pesto as I thought it was a nice addition to the spread.

It’s delicious on a crostini on it’s own, but also with ricotta or burrata and cured ham. I like that it’s fresh and filling (for a spread) and has a hint of spice to it!

Pea pesto spread, serves 6

Adapted from What’s Gaby Cooking’s recipe.

150 g frozen petit poi, thawed

a handful fresh basil (or mint)

1/2 garlic clove

3 tbsp grated parmesan

1/2 lemon, the juice

1/4 tsp chilli flakes 

salt and pepper

Mix together all of the ingredients in a food processor or using a stick blender, but not too fine as you want a little texture. Season to taste. Serve with crostini. 

Recipe: pan con tomate

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Last weekend I made tapas at home, and although I’ve made both croquetas (so yummy!) and tortilla before for some reason I had never attempted pan con tomate.

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It’s very easy to make though, and you’ll figure out how to grate the tomato (yes, that’s the secret!) pretty quickly. I love this toasted bread with plenty of olive oil, a bit of garlic, tomato pulp and salt so much that I will probably incorporate it into every summer lunch and dinner from now on, tapas or not!

It just tastes like summer! Picture a sunny day by the mediterranean, glass of rosé in hand and a plate of these to tuck into with your friends. Yum!

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Pan con tomate, serves 4

1 large baguette 

4 large vine tomatoes 

good quality extra virgin oil 

1 clove garlic

sea salt

Cut the baguette in half lenghtways and cut into four so you have eight pieces. Place them, cut side up, on a parchment covered baking tray. Drizzle with olive oil and put in a 180C oven for approx 10 minutes or until golden and toasted. Cut the garlic clove in half and rub the garlic, cut side down, over the bread. 

Half the tomatoes and grate them with the cut side to the grater with a plate underneath. Grate only the inside of the tomato, press the tomato to the grater so the skin remains intact. Spoon the tomato mixture onto the bread and drizzle generously with olive oil. Add salt, plate and serve with napkins.