My 11-year-old daughter, Kaycee made her own filo pastry for our #GBBOBloggers2016 challenge this week. Her apple and cinnamon filo tarts were delish!
Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You'll love these mini filo pastry quiche cups!
I haven't had Nutella for years, but when I saw that Ms. Adventures in Italy was hosting a World Nutella Day, I just had to buy some to join in. And I'm glad I did - it's just as delicious as I remember it being - I had to stop myself from eating it straight from the jar! It brought back all sorts of childhood memories. When we had a jar in the cupboard, it was usually my brother who piled it onto his toast, leaving it with a ton of crumbs for the rest of us! So, for World Nutella Day, I came up with these little crispy nibbles, and found it's impossible to just eat one! Tiny Nutella Filo Cups One of my own creations - the Nutella cream could also be used in a variety of recipes instead of plain whipped cream. Filo pastry sheets Unsalted butter, melted, for brushing onto the filo pastry 50 g white chocolate, melted 200 ml double/heavy cream 2-3 large tablespoons Nutella Hazelnuts - roasted in the oven until golden Heat the oven to 180º. Cut the sheets of filo pastry into rounds using a cookie cutter, you want to use one that is just bigger than the holes in a mini muffin tin. Brush each one with melted butter and layer 3 in each muffin hole. Bake for about 8-10 minutes, or until just turning golden brown. They are quite fragile, so carefully ease them out of the tins and cool on a wire rack. They will keep for a couple of weeks in an airtight container, until ready to fill. Using a small silicone pastry brush, brush the melted chocolate onto the inside of the filo cups. Repeat this step so you have a double layer of chocolate. Whip the cream to soft peaks and gently fold or whip in the Nutella. Pipe or spoon into the filo cups and pop a roasted hazelnut on top of each one. (Printable Recipe) You can see the round-up at Ms. Adventures in Italy and at Bleeding Espresso. ~~~~~~~~~~~~~~~~~~ This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com
Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You'll love these mini filo pastry quiche cups!
I've came across with this beautiful idea many times before, but I've never done it till now. I was thinking I should make my ow...
I've came across with this beautiful idea many times before, but I've never done it till now. I was thinking I should make my ow...
I've came across with this beautiful idea many times before, but I've never done it till now. I was thinking I should make my ow...
Scent: Fresh air, crisp water, pine, green apple, jasmine, violet, mossy cedar wood, and vanilla amber muskSize: 8.75 oz, 4" tall x 3" wideBurn Time: 55 - 60 hoursWax: Natural Vegan USA SoyArtist: Yozora Studios-------------------------------------------"Naofumi-sama..Well, I just want to say...I'm truly grateful I met you. You cured my illness and fed me warm meals. You taught me how to live. And you gave me a reason to fight...a reason to fight the waves. I am your sword! Where you go, I will go with you."Naofumi was originally an extremely trusting and positive person, he was also enthusiastic about his situation when initially summoned. However, his mentality changed abruptly after he was betrayed by Princess Malty. Left penniless, framed as a rapist, and hated, Naofumi becomes distrustful, cynical and spiteful towards the world. He could not trust anyone as a traveling companion except when they had a slave contract. He always assumes others are trying to get something from him. Eventually, he recovers more of his caring side and begins treating Raphtalia like a daughter rather than a slave (though she would prefer that he treat her more like a woman). He silently notes that he wouldn't let himself die until Filo and Raphtalia achieve happiness. Raphtalia was initially very shy, sickly, and fearful as a result of her status as a slave, as well as suffering from trauma with memories of the destruction of her village. After the encounter with the two-headed dog monster, she overcomes the trauma from her parents' death at the hands of the Cerberus and acknowledges Naofumi as a hero in her own mind. The current Raphtalia is focused on efficiency, in both combat, training and money expenditures. She is extremely devoted to Naofumi and harbors feelings for him which he remains oblivious to, preferring to see her as his 'daughter' he raises in lieu of her deceased parents. As she matures, Raphtalia not only becomes much more skilled and deadlier in battle, but she also gets much bolder, opinionated, stronger-willed and fiercely protective of her beloved Naofumi. Filo's personality has varied greatly throughout the story. Filo originally acted like any normal animal, prior to her transformation ability. After Filo gained the ability to transform, her personality became that of a spoiled child; she would refuse orders until she was fed, would throw fits when Naofumi wouldn't sleep in the same bed as her, and would randomly transform whenever she saw fit. Though she is comparatively smart to others of her own kind, she mostly an airhead and doesn't pay much attention to anything that she has no interest in. She will often doze off when others are talking about things she has no interest in. She has a poor understanding of behavior, culture and common sense. Naofumi, Raphtalia, and Filo's scent is a naturesque blend that is fresh, woodsy, slightly floral, and sweet to represent the party members and their journey throughout the series.
A savory Bulgarian pastry made with filo dough and stuffed with a light filling of spinach, cheese and eggs. I first had banitza at a wonderful restaurant, the Acacia Fillo Bar in Vancouver's West End. After reading this recipe ... http://www.banitza.com/ and several others on the internet, I combined elements from several sources to create my own banitza recipe. Boy, did it come out YUM!!! Labor intensive, but NOT difficult, and SO worth it!!
Haruki Murakami quote about fear from Kafka on the Shore: “The journey I'm taking is inside me. Just like blood travels down veins, what I'm seeing is my inner self, and what seems threatening is just the echo of the fear in my own heart.”
Another trending recipe these days is the “upside down” tart. But of course I had to put my own spin on it and use phyllo instead of puff pastry! Full...
Brug rester af kogte kartofler i en nem og lækker filodejs tærte med kartoffelmosbund, broccoli og bacon. Lækker opskrift til både sund aftensmad og frokost
We’re spending some extended time at my mom and dad’s house this summer and I’ve been cataloguing sweet crafts and activities to keep the kids happily engaged and independent in t…
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