Spicy Spinach Triangles

I had one sheet of puff pastry, very little of spinach and half a tub of ricotta left over. Somehow ricotta is beginning to take an important space in my kitchen. I started using it for Kalakand and then Rasmalai and after that its been into almost everything I make. So today its going to be puffs out of all these tiny weeny ingredients that I have left over. And the result - perfectly baked, crispy, cheesy , spicy spinach triangles. 

You need

Roll the puff pastry sheet

Spinach - 1 cup (finely chopped)
Olives - a few (cut in two)
Capers - a few
Ricotta cheese 
Cheese combo 
Chilli flakes - 1 teaspoon
Puff pastry sheet - 1
Salt
Pepper
Garlic cloves - 1 (minced)
Olive oil

Spinach triangles before baking

Method

• In a pan start with some olive oil and saute the spinach, garlic, olives and capers with salt, pepper and chilli flakes and set aside. Make sure the spinach shrinks and gives away all the water.
• Thaw the puff pastry sheet for 30 minutes until it is flexible to roll into any shape you desire.
• Roll the pastry sheet flat using a rolling pin and make 9 squares.
• Dust some flour on the bottom and on your rolling pin.
• Place a spoonful of the spinach mixture on the center of every square, top it with about a spoon of ricotta/any cheese combo and fold the squares into triangles.
• Use water and wet the sides of the squares and then fold them so it helps sticking them well.
• Place the puffs on a baking tray and bake at 350F for 30 minutes.
• Spicy spinach triangles are ready

Mini Bread Pizzas

This is an instant pizza with whatever you have in your kitchen. You don't have to strictly follow the below recipe. It is a fun snack for kids too. 


You need
Brown Bread - 6 slices
Salsa 
Cheese combo - Monterey jack and cheddar cheese or anyother combo
Green chillies (optional) - finely chopped
Capers 
Olive oil


Method

• Top the bread slices with a spoon of salsa, cheese and capers and optional ingredients.
• Place foil paper on baking tray and drizzle with olive oil.
• Place the bread slices on top and drizzle again with olive oil.
• Bake at 350F until cheese melts.

Twice baked potatoes

You need
Potatoes - 4 (big ones suitable for baking)
Onions - 1/4 (finely chopped)
Butter - 1 tablespoon
Garlic - 2 cloves (finely chopped)
Mayonnaise - 2 tablespoons
Salt
Pepper
Olive oil
Cheese - shredded Monterey jack and cheddar combo or any other combo you have. 
Dried Basil - (Optional)
Spring onions/Green onions - Optional


Method

• Using a fork poke the potatoes all around, so they don't explode while baking.
• Place them on a baking tray lined with foil. Oil the potatoes well. 
• Add a dash of salt and bake at 400F for 1 hr and 15 minutes. It could get done in 1 hr itself.
• Turn them over half way to brown both sides
• Cool them.
• Make a slit on one side of every potato and scoop out the inside leaving the skin intact.
• In a pan add oil and sauté the onions and garlic until light brown and set aside.
• For the filling - In a bowl combine the potato insides, onions, garlic, butter, mayonnaise, salt, pepper, cheese and optional ingredients together. 
• Fill the empty potato pockets with the above filling.
• Top with cheese and bake at 350F for 15 minutes or just until cheese melts.
• Serve warm

Stuffed mushrooms

You need
Button mushrooms - 6
Cheese - Shredded Monterey jack & cheddar or any other combo
Mayonnaise - 1 tablespoon
Garlic - 1 (minced)
Salt
Pepper
Green chillies - 1/2 (finely chopped)
Capers - 1 teaspoon
Olive oil


Method

• Remove the stem of the mushrooms and scoop out a little of the inside of every mushroom to make room for the filling.
• Place the scooped out portion in a bowl.
• Add mayonnaise to it, salt, pepper, green chillies, capers, garlic and mix well.
• Spoon this mixture into the mushrooms. Top with cheese.
• Add a dash of oil to the mushrooms and bake at 375F for 15-30 minutes or until cheese melts.
• Serve warm

Baked pasta

You need
Whole wheat Pasta - any shape
Red pepper - 1/2 cup (diced)
Yellow pepper - 1/2 cup (diced)
Carrots - 1/2 cup (diced & steamed)
Broccoli - 1/2 cup (small florets, steamed)
Onions - 1/2 cup (diced)
Garlic - 2 cloves (finely chopped)
Pasta sauce - tomato based - 1 cup
Cheese - Shredded Monterey jack and cheddar or Any cheese combo
Oregano
Olive oil
Salt
Red chilly flakes
Pepper


Method

• Cook the pasta according to directions, drain them and set aside. Add salt to pasta while boiling.
• In a pan start by adding olive oil followed by onions and garlic and sauté until onions turn translucent.
• Add red pepper, yellow pepper, broccoli, carrots, salt, pepper, red chilly flakes, oregano and sauté well until the vegetables are cooked and combined well.
• Add 1/2 cup of pasta sauce to the above and combine.
• Now add the cooked pasta to the vegetables and combine everything for a minute.
• Layer an oven safe bowl with pasta and cheese. Finish off with cheese on the top.
• Cover the bowl with foil and bake at 350F for 15-30 minutes or until cheese melts well.
• Serve warm