I do enjoy cooking and experimenting with food. Whenever I go grocery shopping with the boyfriend, he grabs something which he wants to be made into a meal. One day this was pastry.
This is the delicious dish I created with said pastry. My oven however is the most temperamental oven in the world, so when I cook I don't use specific amounts of time. I literally do a visual/smell/taste test.
Ingredients
170 g reduced-fat puff pastry, (2 x sheets)
150 g low-fat ricotta cheese
50 g reduced-fat feta cheese
2 tbs Tuscan herbs
400 g cherry tomato, grape, red and yellow
2 tbs balsamic vinegar
Instructions
- Preheat oven to 200°C or 180°C fan-forced. Line the inside of muffin trays with baking paper.
- Cut each pastry sheet into 9 squares and wait until the pastry is soft enough to manipulate without breaking. Carefully transfer into prepared trays. Keep in refrigerator until ready to fill
- Combine ricotta, feta, and tuscan herbs in a bowl. Season with freshly ground black pepper. Fill ricotta mixture inside each pastry cup. Top with tomatoes.
- Bake for 20–25 mins or until pastry is golden. Served drizzled with vinegar.
This recipe works out to be 1 Weight Watchers ProPoints value
The herbs can be interchanged with anything you think this also might work with. I get my fresh herbs from Queen Victoria Markets which always smell and taste incredible. If you want to make a similar one fresh I suggest using parsley, chives and basil. A touch of sweet paprika is also nice. But get creative, I just go with the flow when I cook and so should you!
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