- 1 teaspoon butter for greasing
- 2 sheets store-bought puff pastry
- 1/2 teaspoon olive oil
- 2 bacon “eyes” (the round part of bacon slice) cut into small cubes
- 1/2 small onion, chopped
- 2 eggs
- 1/4 cup of milk
- 1 pinch of salt
- 2 pinches of black pepper
- 3 chives
- Preheat oven to 350°F.
- Grease 6 ramekins.
- Use a small bowl to cut out 6 pastry circles that fit the ramekins.
- Place pastry into each ramekin, bake for 15 minutes. (The pastry shells can be made ahead of time.)
- Put onion in a food processor and blitz it to a paste.
- Scrape paste into mixing bowl with bacon.
- Combine eggs, milk, salt, and pepper into a mixing bowl and beat together well.
- Add to bacon and onion mixture.
- Use scissors to snip chives in and stir well.
- Divide the mixture evenly between 6 pastry ramekins and bake for 20 minutes.
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- Preheat oven to 350°F.
- Pare a narrow strip of peel from the middle of each potato.
- In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well.
- Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife.
- Serve hot.
SOYNUT BUTTER S'MORES
- 1 box puff pastry (2 sheets), thawed
- 3 whole graham crackers, gently broken into fourths
- 9 small milk chocolate bars
- 1/2 cup creamy peanut butter or soynut butter
- small bowl of water
- 1 egg whisked with 1 tablespoon water (to make egg wash)
- 1/2 cup jarred marshmallow creme
- Thaw out a box of puff pastry, and cut along the fold lines to make 6 large rectangles. Cut each rectangle in half lengthwise.
- Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the puff pastry.
- Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Use a fork to seal the edges. Repeat with remaining pieces.
- Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash.
- Use a sharp knife to cut a couple of slits in the top of each turnover (to allow steam to escape while baking).
- Bake at 400°F until golden (about 15 minutes).
- Scoop marshmallow creme into a zip baggie and microwave it for about 8 seconds. Snip the tip of the bag, zip it and drizzle marshmallow on top of warm turnovers.