Offspring #1 has gastro and we have been up most of the night with him. He has had a raging temp, up to 39.7˚C/103.4˚F, for a couple of days but is cooler today and is slowly starting to feel better. He's even started asking for something to eat - a good sign. Meanwhile Offspring #2 has sprouted another tooth so her inner-monster has been more visible than normal. On the up-side of that though, only one more molar to go and then we're done. Well for a few months anyway! He is on the couch watching videos and she is asleep so I have a bit of time off.
I thought I'd share a couple of recipes from Donna's birthday party. The Olive and Parmesan Palmiers were originally a very interesting recipe that called for you to make your own olive tapenade chock-full of yumminess but since I rarely have enough time for stuff like that, and there was a note at the end of the recipe stating that you could buy ready made tapenade instead, I took the easy way and went with the bought stuff !
Olive and Parmesan Palmiers
Adapted from a recipe for Olive and Almond Palmiers in Family Circle Fabulous Finger Food
They might not look too pretty but they taste fine!
1 tub of ready made olive tapenade
¼ cup of grated parmesan cheese
2 sheets frozen puff pastry, thawed
¼ cup milk
Preheat the oven to moderately hot, 200˚C/400˚F. Line 2 baking trays with baking paper.
Spread one sheet of puff pastry with half of the tapenade mix. Sprinkle half the parmesan cheese evenly over. Fold two opposite ends to meet in the centre. Fold the same way again. Brush pastry with milk. Repeat the process with the other pastry sheet and remaining ingredients.
Cut into 1.5cm thick slices. Shape the slices into a V-shape, with the two sides curving out slightly. Place the shapes on baking sheets and bake for 15-50 minutes or until puffed and golden.
Serve warm or at room temperature
Makes 24
Mascarpone Filled Butterfly Cakes
From a few different clippings in the Ugly Binder then put together to make these special little cakes.
Cup Cake Mix
1¾ cups self-raising flour, sifted
1 cup caster (superfine) sugar
125g butter, melted
½ cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to moderately hot 200˚C/400˚F. Line patty tins with paper cases. Place flour and sugar into a medium mixing bowl. Combine melted butter, milk eggs and essence. Stir into dry ingredients and beat until just combined.
Spoon batter into each patty cake cup, no more than two-thirds full. Bake for 15-20 minutes or until cakes spring back when lightly pressed with fingertips. Remove from oven and stand on a wire rack to cool completely.
Mascarpone Filling
250g mascarpone
1 teaspoon vanilla extract
25g golden syrup
10g icing sugar
Spoon the mascarpone into a bowl and beat in the vanilla, then the golden syrup and icing sugar.
To assemble cakes: Using a small sharp knife cut out a shallow cone from each of the cupcakes and cut it in half. Fill the cavity with the vanilla cream. Set the 'wings' into the vanila cream at an agle, tips uppermost. If you wish you can use a dob of strawberry jam as a 'head'. Sprinkle with extra icing sugar. Set aside in a cool place.
2 comments:
I sure do hope Ben is feeling better and Libby escapes the dreaded tummy bug (along with Mom & Dad too!)
These recipes look yummy. But I've started back on a diet to try to get rid some of these "working from home" pounds. That darn kitchen is just too close. I've just got to keep all yummy food OUT of the house! Course, my teenage sons complain loudly when we don't have lots of snacks. Oh well, they aren't starving. (One works at a restaurant where he can get snacks whenever he wishes and other son works in the produce dept. so he often is able to eat healthy snacks too.)
Give Ben a hug from me and tell him I hope he is feeling well soon. (((((Ben)))))
I'm so sorry your kids aren't feeling well! That makes for long days and nights, doesn't it!
The recipes look excellent. I'd love to try the Palmiers. But my kids would love the tuna casserole and butterfly cakes.
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