If you are following a low carb lifestyle, then you probably heard of or made these yummy keto-approved waffles. What are Chaffles-Low Carb Keto Waffles? I know, by the name you would never tell what it is. I have no idea who gave the name. […]
Category: LUNCH BOX
I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich. […]
I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry.
I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. It is all in preparation.
Anyhow, this creamy spinach puff pastry is extremely easy. I have been adding different toppings, which some those recipes are coming soon.
Well, the point of my blog is simple and easy, so you cannot get any simpler than this. Don’t you agree? I just love simple recipes like this.
My family really enjoyed this one. You can totally serve it as an appetizer or with chicken or tofu if you are vegetarian. You can serve it with pasta or bring it to a potluck, just make sure to bake a lot. (haha)
To cut the story short, I really hope you bake this soon. As you can see, it is an incredibly easy recipe yet delicious.
You can totally double the recipe if you appreciate this kind of food. In addition, you can add desired toppings; toss sauteed sausage, in-season roasted vegetables, crack an egg on top and voila. Amazing!
Okay, so if you make this one or any other of my recipes please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking
Thank you so much for all your support!!!
Easy recipe for a tasty Creamy Spinach Puff Pastry.
- 1 Sheet Puff Pastry
- 1 pack Cream of Spinach, slightly defrosted
- 4 tablespoons Creme Fraiche
- Pinch of Kosher Salt and Ground Black Pepper
- A drizzle of Olive Oil
- Preheat oven to 400 degrees Fahrenheit (190C)
- Thaw your frozen puff pastry, preferably in the fridge, overnight.
- Unfold your pastry only when fully thawed.
- Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll.
- Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
- Meanwhile, defrost cream of spinach, but only half way. I like using a bag one that you can steam. I steam it half way, just enough for me to crumble on top of the Creme Fraiche.
- Bake between 15 and 17 minutes, depending on your oven. Pastry needs to be golden and cream and spinach bubbly.
- Take it out and allow it to cool down for a minute or two before slicing.
Easy Creme Fraiche Substitute:
- Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
- I like mixing it n the jar or a container with fitted lid but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
- Then stir and refrigerate for 24 hours before serving.
- It will have buttery taste just like Creme Fraiche.
- Also, I made this pastry before with room temperature cream cheese. If you do not have Creme Fraiche and don't feel like making your own just use cream cheese. For one Puff pastry sheet I use about 1/4-1/2 block of Room Temperature cream cheese. When it is room temp it sis easier to spread.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor. These beef taco bowls are just incredibly tasty. You can make […]
When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable.
To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just like you would find potato chips with so many varieties.
I loved cauliflower my whole life, but my kids were not fans unless it is raw, however, when I started with this method, a tray full would be eaten before I had even blink.
You can make Asian flavors just by using different spices, or perhaps buffalo flavor, or bbq
I made before Malaysian Roasted Cauliflower, which is my kids’ one of their favorite after-school snacks.
Oven-Roasted Thai Cauliflower Steaks
- 1 Large Cauliflower
- 1 tablespoon Oil
- Juice from 1/2 ripe lime
- 1/4 teaspoon Grounded Sesame seeds
- 1/4 teaspoon Thai Chile Pepper
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Coriander powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Cinnamon
- Pinch of nutmeg
- 1 whole lime zest
- 1/2 teaspoon Sea salt
- Sesame seeds
- Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
- Preheat oven to 400F (200C).
- Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
- Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
- Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
- Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy than softer texture.
- Serve Immediately
Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect! You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor. As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.
This breaded cutlet or schnitzel is a quite popular dish in Serbia and around the world. It is also called Karadjordjeva schnitzel. It is named after a prince Karadjordje, also known as Black George. This was created by a Yugoslavian president’s personal chef for nearly […]
Deviled eggs are such an amazing appetizer. We can serve it over holidays, Easter or just make one heck of the charcuterie board. To be honest, I am swamped today. I had several different recipes that I prepped, cooked, tested, styled and then finally photographed. Well, […]
Happy Mid-week peeps! I am finally back to my morning routine. You guessed, kids are back to school! I love my peaceful mornings; coffee, music, and photo shoots, recipe testings, etc
I have been working every day since the President’s day, and that was a long weekend if you remember. The kids were off due to the bad weather all this time.
I felt like out of my comfort zone. Something was missing, and I will tell you exactly what was missing: Peace and quiet!
I finally get in the mood to write, literally finishing one small paragraph and they just had to come in my office. One by one in the rotation and ask for something; food, paper, glue sticks, what game should they play and the list is endless.
There is no winning that war, I tell ya, just turn everything off and make something for them to eat, that would shut them up right away, at least for an hour!
This is one of the snacks that I was making for my family this past week. Not only that they (to my surprise) liked it, but each time I’ve used whole cauliflower and it was eaten. I was happy because it is a healthy snack, and needless to say it is full of flavor.
Malaysian Satay Seasoning is mostly used for Satay, of course. For seasoned and diced or sliced chicken, lamb, beef, pork, fish, or tofu, skewered and grilled meat, served with a sauce.
However, I thought how much flavor would give if I try it with cauliflower. I love cauliflower, as well as my family, but usually, they like it raw or fried. Me, on the other hand, I can eat it, however, it is made, and this one was a winner for sure.
The first look and I could tell it was something out of their comfort zone, but when they tried it there were no complaints whatsoever. I jumped in my car soon after and bought three more cauliflowers.
Malaysian Roasted Cauliflower
- 1 Cauliflower medium size
- 1 tsp. Coarse salt, or to taste
- 1 tbsp. Malaysian Satay Seasoning 1 teaspoon more for a stronger flavor
- Juice from 1/2 Lemon
- 1 tbsp. Olive Oil
- Preheat oven at 375°F (190°C).
- Trim off leaves and any brown spots, then separate cauliflower into smaller pieces and wash. Place in large (mixing) bowl. Pat dry with a paper towel as much as you can.
- Add 1 teaspoon of Coarse salt and 1 tablespoon of Malaysian seasoning; mix, trying not to crumble cauliflower.
- Add lemon juice and drizzle oil, then toss it to coat each piece.
- Transfer it into Roasting pan, or baking pan lined with parchment paper/mat etc. Try to keep it in a single layer, meaning separate pieces so they have a little space in between.
Roast for 20-30 minutes, then open the oven and simply shake the baking pan and turn cauliflower around.
Let the cauliflower roast for 15 to 20 more minutes. Shake the baking/roast pan again and turn the oven on the broiler (high) just for a minute or so. Stay close, and try not to burn cauliflower. This also depends on how well done you want your cauliflower. I like it this way.
- The taste is a little crunchy on the outside, and soft on the inside. If there is moisture, place it on the kitchen paper towel to absorb any extra moisture.
This could be served as a side dish. Pair it with rice, chicken or fish. You can make a soup with roasted cauliflower.
Products from Amazon.com
- Price: Check on Amazon