These are simple and make great party food. Just take sheets of frozen puff pastry, spread with tomato paste or pesto, add toppings and bake!
Simple toppings work best, because the pastry is thin you can’t have too much topping. Try:
You can cut the pastry into shapes before adding toppings if you like.
I made these crackers by adding multigrain mix (linseed, oats, rye, cornmeal etc.) that I bought from a store selling breadmaking supplies. This made a multigrain cracker, which I felt was more wholesome, but you can make it without this.
Ingredients:
1 cup wholemeal SR flour
Pinch Salt
3 tb butter
1/3 cup grated cheese
1 tb dried chives (or other herbs)
¼ cup water
Optional:
¼ cup multigrain mixture (or linseeds, bran flakes etc.)
dash of water extra
Method:
1). Put the flour and salt into a large bowl, and rub in the butter.
2). Mix in the cheese, chives and any additional grains.
3). Make a well in the centre, and add in the water. If you have added extra grains, you may need to add a little more water to make the mixture come together into a dough-like consistency (it should be fairly dry not sticky).
4). Knead until mixture has come together and is smooth.
5). Turn out onto a floured surface, and roll out as thin as you can, to about 2-3mm thick. Use cookie cutters (or cut squares with a knife) to cut shapes out and lay them on a greased or lined baking tray.
6). Brush the tops with milk, and bake in a preheated oven at 200ºC for 10 minutes, or until they are golden brown (mine in the image above were probably a touch overcooked).
Allow to cool completely before putting in an airtight container.
Ingredients:
Roasted Seaweed Sheets (called “Nori” and found in Asian grocery stores)
1 cup Rice (plain white is fine, but you could use Sticky rice, jasmine rice or basmati)
1/2 – 1 teaspoon Salt
1 tablespoon Sugar
1/8 cup white vinegar
water
Bamboo rolling mat – looks like a bunch of bamboo skewers tied together – you NEED this. Found in Asian grocery stores and some supermarkets.
Fillings:
Your choice, some options include:
Tinned tuna
Teriaki Chicken
Crab meat
Celery
Carrot
Cucumber
Sesame seeds
Mayonaise
Avacado
Prawns
Smoked salmon
Wasabi
Pickled ginger
Method:
1). Rinse the rice to remove the excess starch. Put the rice into a saucepan, and fill the pan with water up to about 2 cm above the level of the rice. (They say to put your index finger on top of the rice and fill to the first joint). Bring this to the boil, then cover and simmer gently for 15 mins without stirring it much. Take off the heat and leave for a further 15 minutes with the lid on. In another saucepan mix the sugar, vinegar and salt together and bring to the boil. Pour this over the rice and mix through to coat it all. (this gives the interesting taste to the rice). Allow the rice to cool before using. They say you should fan it to cool it, which apparently makes the rice shiny…I can never be bothered… Or you can cook the rice in a rice cooker.
2). When rice is ready, and cooled, you can assemble the Sushi. Take the bamboo mat and lay it on a board/bench. You can cover this with cling wrap to stop rice falling into the grooves if you wish (I don’t bother).
3). Take your sheet of Seaweed and lay it on the mat, shiny side down. Since it’s not usually square, make the long end face you.
4). Lay a bed of rice along the entire sheet of Seaweed, leaving about 2 cm uncovered at the edge closest to you. You want the rice to be about 1 cm thick. It’s hard to do when the rice is really sticky so I use my hands, and I always end up with gooey fingers.
5). About 1/4 of the way up the sheet, lay a strip of your chosen fillings (see below). Remember that you only need a small strip of filling, because the roll isn’t large.
6). Starting at the top, roll the bamboo mat towards you, so that the seaweed sheet (plus toppings) rolls over and touches the rice. I usually find I have to poke my fingers into the filling when I roll the first bit. You will then need to lift the mat slightly to be able to continue rolling (without rolling the mat up into the roll). Press quite firmly on the mat to make it stick together nicely. That is probably clear as mud, but once you have it all infront of you, it should make sense.
7). You will probably find that the pushing has moved the rice to cover that strip I said not to cover, that’s fine (that’s why I don’t cover it), when you reach the end, press the roll firmly (you can mould it into a rectangle shape or leave it round). Use a bit of water on the overlapping nori to make the roll stick together.
Fillings:
You could put anything in them really… some ideas are as follows…
Toasted sesame seeds:
Makes a yummy sprinkle to put in the filling…. take a frying pan (no oil) and dry-fry the sesame seeds until they go golden brown. Gives a nutty flavour
Cooked tuna:
Tinned tuna (this is already cooked), mixed with a little mayonaise (I actually find Kraft’s Salad Cream gives a nice taste), Avocado, a sprinkle of Sesame seeds.
You could add lettuce, carrot, celery or cucumber too if you wish.
Teriaki Chicken:
Marinated cooked chicken pieces. (Just cut some very small pieces of chicen (a bit bigger than you want as they shrink when cooked, and either soak them in a teriaki marinade for a few hours, or fry them in a little of the marinade/sauce)
You could add sesame seeds and vegetables if you wish
“California rolls”:
Crab meat (“Seafood cocktail”), mayonaise, Avocado.
You could add carrot and cucumber if you wish.
Vegetable:
Avocado, a sprinkle of Sesame seeds, Celery, Cucumber, Carrot.
You could add some Tofu if you like.
Tips:
It’s nice to remove the skin from the cucumber, and slice the celery or carrot very finely so that it is not hard to eat.
You can add a thin bead of wasabi for a nice hot burst (or as my friend puts it a “wasabigasm”)
Avocado gives a lovely cheesy/creamy taste and is a great alternative to mayonaise.
Make Mini quiches in muffin tins.
Mix eggs, grated carrot and zucchini, corn, some chicken or bacon, grated cheese, seasonings and a splash of milk. Cut pastry sheets into small squares and line each hole in a muffin tin with a square leave the ends poking out), pour in some quiche mix and cook at around 180C for 15 mins or until egg has set.
Alternative crust – Flatten wholegrain bread with a rolling pin, press into the muffin tins and spray lightly with oil.
Ingredients:
Puff pastry sheets
1 medium carrot, peeled
500g premium mince
1 clove garlic (optional)
½c Onion (optional)
1 medium zucchini
1/3 cup (dried) breadcrumbs
1 can lentils (about 2 cups)
Seasoning as desired (I use approx 1 tsp curry powder, 1 tb mixed herbs and salt and pepper)
Method:
In a food processor, blend the carrot, onion, garlic, zucchini, breadcrumbs and seasoning until very finely chopped (almost pureed), then remove from processor and add lentils and mince. Process to sausage mince consistency. Add the veg mix and the meat mix (if it will all fit in your food processor) and mix until combined. (If it doesn’t all fit, divide the mixtures into 2 parts and mix it in 2 lots.)
Lay out the pastry sheets and cut them in half. Spoon the mince mixture down one side of each half and roll up in the pastry to form one long sausage roll. Cut into smaller sections, brush with egg. Bake at 200°C until golden brown.
Ingredients:
½ cup skim milk
1/4 cup black olives, chopped
1/3 cup olive oil
3 eggs
1 X 425g can tuna
1 cup grated low fat cheese
2 tb chopped chives
1/3 cup SR flour
 
Method:
Mix ingredients together in a bowl. Spoon into lightly oiled loaf tin Cook at 180°C for 40 mins or until bread is brown
Ingredients:
500g Broccoli
2 small potatoes
3 eggs
1 ½ c ricotta cheese
1c wholemeal breadcrumbs
 :
Method:
Steam the broccoli until tender then chop finely. Steam the potato until soft then mash well. Combine all ingredients and mix well. Shape into 4cm logs and place on a lightly greased baking tray. Bake at 160°C for 15 mins, then turn and cook another 5-10 mins. For added flavour, roll in breadcrumbs with parmesan cheese before cooking.
Ingredients:
2c wholemeal SR flour
100g ham, finely chopped
2 eggs, lightly beaten
90g margarine
2 small zucchini, grated
1 cup cooked rice
¾ c grated cheese
1 cup milk
1 tablespoon mustard
Method:
Mix all ingredients together in a large bowl. Spoon into lightly greased muffin tins. Cook at 180°C for 25 minutes or until the muffins are browned. Cool on wire rack.
Lightly spread bread with butter or margarine, then sprinkle grated parmesan cheese on top and grill (so only one side is toasted) Works best on thicker toast style bread.
Ingredients:
1 small zucchini, grated
1 carrot, grated (or pumpkin)
1tb Orange Juice
1/2 cup Self Raising Flour
1/2 Cup Wholemeal SR Flour
1/2 tsp butter/margarine/oil
1 Egg
3/4 cup milk
Method:
Cook the zucchini and carrot in the orange juice until tender. Mix the flours, egg and milk together in a bowl. Add the zucchini/carrot mix and combine well. Heat a saucepan and grease with the butter/marg/oil. Drop spoonfuls of the mixture onto the pan, and flip when bubbles form.
A quick and simple pizza. Strangely I really like these. A friend introduced me to the idea… now normally I’m the sort of person who likes my pizza base thick, and my toppings plentiful, but I actually like this much lighter version as a bit of a change … and it’s a quick snack thing I often make when I can’t think of anything else, because I keep bags of pita breads in my freezer (buy up big when they go on sale!). If you buy the little pita breads they can make great individual pizzas for kids, or buy the larger ones to make a more normal size pizza.
Ingredients:
Pita bread
Tomato paste (or pasta sauce)
Cheese
Ham
Optional: Mushrooms, Kabana/Salami, Olives, Garlic, Chopped fresh Sage & Basil
Method:
Tomato paste goes on first, then a very light scattering of the remaining ingredients. The pita bread makes a very thin pizza base, so you don’t want to put too much topping on. If your pita bread is quite moist, bake on a wire rack, or tray with holes for a crispy base…
Probably not in the slightest bit authentic, but nice anyway.
Wontons #1
Pork mince
Spring Onion
Garlic
Ginger
Soy Sauce
Oyster Sauce
Teriaki Sauce
Wontons #2
Chicken Mince
Soy Sauce
Spring Onion
Ginger
Celery
Rice Noodles
Wontons #3
Chicken Mince
Ginger
Spring Onion
Bamboo Shoots
Bean Sprouts
Soy Sauce
Methods for Making the Mixtures:
Wontons #1
1). Very finely chop the ginger, onion and garlic. Add some pork mince and a splash of the sauces and mix well.
Wontons #2
1). Very finely chop the ginger, celery, onion and garlic. Add some chicken mince, some of the rice noodles you softened when making the spring rolls and a splash of soy and mix well.
Wontons #3
These were roughly based on a recipe for “chicken moneybags”, where they made a pouch like thing and tied the top with a piece of chive.
1). Very finely chop the ingredients. Add some chicken mince and a splash of the soy and mix well.
Methods for Assembling:
There are 2 ways I’ve done this.
Round Wrapper Pillow – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edges of the wrapper. Fold the edges over to make a semi circle pillow. Press the edges down firmly. You can stand them up so the seam is on the top or let them lie sideways like a pillow. Place them on a very lightly floured plate to stop them sticking.
Round Wrapper “bag” – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edge of the wrapper. Then squish the wrapper up together to make a little pouch. You’ll need to experiment with the amount of mixture you can add (its not much). They might open at the top slightly but thats ok. You can tie a chive around the top to keep it closed (and looking cool) Place them on a very lightly floured plate to stop them sticking.
Traditional Wontons – Do it like this – http://nookandpantry.blogspot.com/2008/02/wonton-soup.html
Cooking The Wontons:
Steamed – Steamed in a steamer (bamboo best) lined with fine muslin so they don’t stick, for about 20 mins.
Steamed & Fried – Steam for 10-15 mins, then shallow fry to make the outside crispy (normally you would have it so the bottom only is crispy)
Fried then simmered – Shallow fry in a large flat frying pan with a tiny amount of oil until browned (about 5 mins), then add about a centimetre of water to the frypan and put a lid on (or tray over the top), and allow it to simmer for about 10 mins.
Boiled – Drop into boiling water, and simmer for about 10 mins.
Probably not in the slightest bit authentic, but nice anyway.
Ingredients:
Celery
Spring Onion
Garlic
Bean Sprouts
Bamboo Shoots
Cabbage
Grated Carrot
Ginger
Soy Sauce
Corn Flour
Rice Noodles (vermicelli)
Method:
1). Place the rice noodles into a bowl and pour boiling water over them to cover. Leave for 5 mins then drain.
2). Very finely chop the first 8 ingredients. Mix a tablespoon of cornflour with about 1/4 cup of water and mix well. Add this to the mix and mix.
3). I took a spring roll wrapper and cut it in half diagonally (making 2 triangles). I put a line of mixture in the centre of the wide end (about 3 inches long). Fold the 2 ends of the wrapper over so you have a long thin triangle shape with an opening at the bottom. Roll the roll up towards the point of the triangle and stick that down with a touch of water.
4). Deep fry until golden brown
Probably not in the slightest bit authentic, but nice anyway.
Ingredients:
I just tossed ingredients together, not measuring anything.
Pork mince
Cabbage
Ginger
Garlic
Spring Onion
Soy Sauce
Method:
1). Very finely chop the cabbage, ginger, onion and garlic. Add some pork mince and a splash of soy sauce and mix well.
2). Now I don’t know how to wrap one of these properly. I took a large spring roll wrapper and cut it into 4. I put a spoonful of mixture towards the bottom, folded the bottom corner up, then both sides in then rolled to the top – like a spring roll. Securing the end with water.
3). Steam for about 20 mins. (thin muslin fabric in your steamer stops them sticking, as does lightly spraying the steamer with oil)
Not really authentic, but still nice, and you can add whatever you like to them.
Ingredients:
(Things such as)
Rice Noodles (vermicelli)
Rice paper
Grated carrot
Finely chopped cucumber
Avocado
Chives
Coriander leaves
Mint leaves
Corn
Tuna (or prawns)
Bean shoots
Soy sauce
Method:
1). Dip the rice paper sheet in a bowl of water until wet. Lay on a clean tea towel.
2). Lay some noodles, carrot, cucumber, avocado, tuna/prawn and a sprinkling of soy sauce, chives and chopped mint leaf in a 2 inch strip on the bottom of the circle of rice paper. Fold the bottom edge up over the mix, then the sides over and roll the paper up into a roll.
You could use just about anything in these. The mint gives such a refreshing clean taste.
(Makes 4-6 medium to large rolls)
Ingredients
1 packet spring roll pastry
1 tsp cornflour
1 tb cold water
1 tb soy sauce
100g chicken breast, chopped finely
100g cooked prawns, chopped finely
1/2 cup each of celery, onions and mushrooms
1 cup cabbage, finely shredded
2 tablespoons peanut oil
chives, chopped
coriander, chopped
pepper and salt to taste
a few drops of sesame oil
3 egg yolks, beaten
extra peanut oil for frying
Method:
1). Thaw pastry if still frozen, and keep covered with a damp teatowel.
2). Marinate the chicken in the soysauce, water and cornflour.
3). Lightly fry the celery, onions, cabbage and mushroom in a hot frypan/wok with the peanut oil
4). Add the chicken with it’s marinade, and continue to fry for about 2 minutes until the chicken is cooked. Stir in the prawns, remove from heat and allow to cool.
5). Once cooled, mix in the coriander, chilves salt and pepper to taste and a few drops of sesame oil.
To assemble the rolls, place a wrapper down and spoon 2-3 tb of the cool mixture toward the bottom corner. Roll up a little, fold the ends in, then continue to roll to the end (See here). Seal with beaten egg. Cover with a damp teatowel to keep it from drying out.
Fry in hot oil until golden brown (about 5mins), drain and serve with a dipping sauce.
(From:
http://www.burkesbackyard.com.au/2001/archives/2001_archives?p=1377)
Although this sounds horrible and conjures up images of deep frying a sandwich…. but it’s no more fattening than a regular cheese sandwich. It’s like a toasted cheese sandwich but softer, and you don’t need a sandwich toaster.
Method:
1). Take a slice of bread, butter (margarine) one side and pop this into a preheated frying pan (don’t add oil or anything to the frypan, just a dry pan) – buttered side down. Quickly add a cheese slice , then top with another slice of buttered bread – butter side up. (so you have a normal cheese sandwich, but buttered sides outwards.
2). Fry until the bread gets golden brown, then flip.
3). Now, I like to put tomato sauce on this, then cut it into little squares (cut into 4) and eat it. I don’t know why, it’s just the way we were given them as a child and it’s stuck.
Makes a lovely crispy (but not toast like) melted cheese sandwich. Like a toasted cheese sandwich, but trust me, these taste better.
Call me strange, but I think the plastic type wrapped cheese slices works best in these, but pre-sliced block cheese works ok too… I find it’s hard to hand slice the cheese thin enough, and if the cheese is too thick it doesn’t melt.
These are served cold, like a pita bread wrap… but use an omelette instead of flat bread. Makes 4
Ingredients:
6 eggs
2 spring onions, finely chopped
Snow pea shoots
Coriander leaves
1 carrot sliced into very fine sticks
ham, cooked BBQ chicken etc.
Or other fillings…
Method:
In a large jug, crack eggs, then add onion, pinch of salt and 2tb cold water. beat well.
Make this egg mixture into an omelette by lightly spraying a frying pan with olive oil spray, pour out 1/4 of the mixture out, moving the pan to cover the base. Cook until the egg has set, then flip and lightly cook the other side. Allow to cool slightly before using.
To make the wraps, take one omelette, place the filling onto it and roll up. Use baking paper and some ribbon to keep it tied together. You can spread a mixture of mayonnaise and sweet chilli sauce, or other condiments on the omelette to season it if you like.
