Sorry, but I just couldn’t resist the alliteration in the recipe name =)
Here at sistersizzle we like to encourage a spirit of enterprise and discovery. In that spirit, and with a pantry full of seemingly random ingredients, this sizzling sista set out to create, to invent and inspire!
I should probably add here that we’re not experts in creating recipes so our language is pretty simple and our understanding of the whole process is pretty naive. All we know is we put it all together, and we like it!
1 roll puff pastry
3 oz minced beef
2 oz classic basil pesto
1 tbsp crushed red pepper
1/2 tbsp rosemary
1/2 tbsp sage
1. basic assembly. that is, mix all the ingredients together (except the puff pastry of course).
2. pan fry meat in hot pan. there’s absolutely no need for oil/cooking spray/ butter. it’s also helpful to break apart any large clumps of meat while it’s cooking.
3. while waiting for the meat to finish cooking, roll out your puff pastry in very lightly greased pan and cut into desired number of squares.
4. preheat oven to 200C.
5. when the meat is done, spoon into the centre of the pastry squares reserving the majority of the space around the edge for folding.
6. get creative with it! fold your puffs into the desired shape. i did two like ravioli by placing one square over another and pressing them together at the edges with a fork or finger. others i did as a flute or as little dumplings!
7. bake for 15 mins or until pastry is just brown enough.
Gingerbread Cake, how do I love thee? Let me count the ways…
This cake is pure simple, satisfaction; sweet, sassy, fun, flirty and FINISHED!
We are WOWED by its sheer deliciousness! This gingerbread cake was just sweet enough, just spicy enough and just small enough to be consumed in its entirety by one person in less than 48hrs. (I’m not ashamed). And the lemon glaze was just tart enough to introduce a whole new flavour to the cake but in no way overpower its gingerbread-y goodness!
And it couldn’t have been easier to put together! This will definitely go down as one of our go-to dishes and we can’t wait for the holidays to roll around so we can add this to the well established roster of recipes our family makes at Christmas time!
Check out the recipe here. Try it, we promise you’ll like it, and as Chef John always says “Enjooooooooooy!”
Man, I really think this galette is a win…and the thing is I feel we could buy pastry crust and just stuff it with any stew-y type thing we make and voilà, insta-galette!
– Overheard at SisterSizzle 🙂