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Cheese Straws with Chive & Garlic Dip
2 sheets of frozen puff pastry
1 extra - large egg
1/2 cup freshly grated parmesan
1 cup grated Gruyere cheese
1 tsp Maple Leaf Spices Sea
Salt
1 tsp Maple Leaf Spices Greek
Grind
Preheat oven to 375F
Roll out each piece of puff
pastry on a lightly floured board 10x12 ins
Beat egg with tbls of water and
brush the surface of pastry. Sprinkle all the cheese and spices evenly over
the pastry. With rolling pin, lightly press into puff pastry. Cut each sheet
with a flour knife into approx 12 strips. Twist each strip and lay on baking
sheets lined with parchment paper.
Bake for 10 to 15 mins until
lightly browned and puffed. Turn each straw and bake for a further 2 mins.
Be careful not to burn! Cool at room temp.
Make up the Maple Leaf Spices
Chive & Garlic Dip as per instructions on packet. Dunk each others straw
into the beautiful dip!
Roasted Pepper Soup
5 red bell peppers
4 plum tomatoes
1
tsp Maple Leaf Spices Sea Salt Grinder
1 tlbs unsalted butter
1 tbls olive oil
1 medium onion peeled and
chopped
2 large garlic gloves minced
1 1/2 cup vegetable or chicken
stock
1 1/2 tsp Maple Leaf Spices
Mediterranean Medley Spice Grinder
Place whole red peppers on a
baking sheet and broil, turning several times until skins are slightly
charred and blistered. Remove to a bowl and cover with a lid. Set aside for
20 mins to slightly cool. Peel and scrape out the seeds. Place roasted
peppers in a bowl along with any strained juices. Reduce oven to 425F. Place
tomatoes on a baking sheet and sprinkle with salt. Bake for 30 mins.
Meanwhile heat butter and oil in a large saucepan.. Add onion and garlic and
sauté until soft. Deglaze pan with stock. Stir in peppers and their juice,
roasted tomatoes and spices and bring to a low boil to blend flavors. Remove
from heat and puree mixture using a blender until smooth. Add a little more
stock if soup appears to thick. Return Red Pepper soup to saucepan. Heat
through. Serve with a dollop of sour cream and a sprinkle of
Maple Leaf Spices Mediterranean
Medley Spice Grinder.
Spaghetti and
Lemon-marinated Salmon
600g salmon fillet skin removed
2 tbls lemon juice
1 tbls Maple Leaf Spices
Zesty Lemon Pepper Grinder
1 tbls olive oil
400g spaghetti
1 tbls olive oil, extra
3 tbls salted capers, rinsed
1 cup grated parmesan cheese
1/4 cup roughly chopped parsley
1/2 tsp Maple Leaf Spices
Rainbow Peppers Grinder
Cut salmon into small squares
and place in a bowl with the lemon juice, olive oil and
Maple Leaf Spices Zesty Lemon
Pepper Grinder.
Refrigerate for 30 mins. Place pasta in a large saucepan of slightly salted
boiling water and cook until al dente. Heat a frying pan over medium heat.
Add olive oil extra and capers and cook for 3 minutes until crisp. Toss the
pasta and half of the parmesan and the capers and place on serving plates.
Toss the salmon with the remaining parmesan, the parsley and
Maple Leaf Spices Rainbow
Peppers Grinder.
Spoon over the pasta and serve.
Parmesan Roasted Asparagus
20 large fresh asparagus
11/2 tbls olive oil
1 tsp Maple Leaf Spices
Italian Fiesta Rub
1/4 cup freshly grated parmesan
cheese
2 lemons cut in wedges for
serving
Preheat oven to 400F
If the stalks are thick, peel
the bottom half of each. Lay a single layer on a sheet pan and drizzle with
olive oil. Sprinkle with
Maple Leaf Spices Italian Fiesta Rub. Roast for 15 to 20 mins, until
tender. Sprinkle with parmesan and return to the oven for another minute.
Serve with lemon wedges.
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