Moringa Canned Tuna Quiche

For video : https://www.youtube.com/watch?v=-7ZDlrKg73E

For full recipe visit: http://www.nadiyaskitchen.com/wp-admin/post.php?post=480&action=edit

Mini Apple Pie Puffs

Video : https://www.youtube.com/watch?v=Z-Ci42o6mB0&feature=youtu.be

For full recipe visit: http://www.nadiyaskitchen.com/videos/mini-apple-pie-puffs/

Smoked Salmon & Sun Dried Tomato with Olives Strudel

Video : https://youtu.be/2lV1LbuadDc

For full recipe visit: http://www.nadiyaskitchen.com/videos/smoked-salmon-sun-dried-tomato-with-olives-strudel/

Spicy Beef Flat Bread Parcels

Video:  https://www.youtube.com/watch?v=4KM_gKPRtJM&feature=youtu.be

For full recipe visit: http://www.nadiyaskitchen.com/beef/spicy-beef-flat-bread-parcels/

Tuna And Vegetable Spring Rolls

For video : https://youtu.be/ySlsGClpHVM

For full recipe visit : http://www.nadiyaskitchen.com/tuna/tuna-and-vegetable-spring-rolls/

Chicken Wontons ( Introducing As A Hedika )

For full recipe visit : http://www.nadiyaskitchen.com/chicken/chicken-wontons-introducing-as-a-hedika/

Sausage & Egg Pie

For full recipe visit http://www.nadiyaskitchen.com/pastries/sausage-egg-pie/

Chocolate Eclairs

Ingredients: 

For choux pastry (This pastry can be used for cream puffs and éclairs)

1/2 cup (125g) whole milk or 1/2 cup water

115g unsalted butter, cut into 8 pieces

1/4 teaspoon sugar 

1/4 teaspoon salt

1 cup (140g) all-purpose flour

5 large eggs, at room temperature

1cup heavy whipping cream (whipped)

150g dark chocolate

Method:

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

The dough should be still warm. It is now ready to be used. Once the dough is made transfer it into a star nozzle attached piping bag and pipe 5cm lengths on to a parchment paper lined pan.

Bake these shells in a 180C preheated oven for about 25 minutes in the middle rack of oven. The shells will turn slight brown. Take the baking pan out lower the oven to150C. Cut a small cut about 1cm from one side of each shell to release extra steam, again transfer the éclair shells into the oven for 10 minutes. You can make 20 to 24 eclairs. When finish baking cool the shells completely. 

Tuna Puff Pastry Swirl

Ingredients:

100g puff pastry

180g canned tuna

3tsp mayonnaise

1/2tsp pepper powder

Maldivian chilly as much you want

1 Small onion chopped

Salt 

Method:

Crush chilly, onion, mix tuna, mayonnaise, pepper, pinch of salt. Set aside.

Take the pastry dough, roll it quickly to a long rod about 35cm to 40cm flatten it to 3inch wide. You have to work very fast as the butter in the puff pastry will start melting and this will make the pastry so soft which will make it difficult to handle (I SPREAD PLASTIC WRAP ON MY WORKING SURFACE SO THAT IF THE PASTRY GETS SOFT IMMEDIATELY I CAN TRANSFER IT TO FRIDGE WITHOUT TOUCHING IT)

Spread the tuna mixture in the middle of puff pastry now bring one side slowly overlapping the tuna seal to the other side of puff pastry. Roll it gently to a swirl. Wrap in food plastic wrap. Put in fridge for 1hour.

Oil a tray put the puff pastry on this tray. Apply egg wash (egg beaten with 2tsp of water) on the tuna puff pastry, sprinkle with black cumin.

Puff Pastry

Ingredients: 

110g butter

110g flour

Pinch of salt

3 to 4 drops of vinegar or lime juice

50ml of water(ice water)

Method:

Melt about 30g of butter. Set aside to cool. In a bowl shift flour add salt, vinegar, melted butter and water. Knead to a soft little sticky dough if you have to add little water add. 

Rest of the butter leave to soften and when you feel you can shape it any way spread a piece of food wrapping plastic on the kitchen counter or a table put the soften butter on the food plastic and Sandwich the butter with another piece of plastic wrap. Start flattening the butter into a thin square sheet shaping by your hand or using a spatula. Now the butter will be very soft so gently wrap it with the food wrapping plastic & put it in fridge leave it for 1 hour to harden.

Puff pastry is buttery, flaky, crispy and light. It's made by creating many layers of dough and butter by folding & rolling without letting the butter melt. So folding and handling the dough have to be done very fast. The experts make it without breaking the dough or without letting the butter getting out of dough, but this need a lot of practice. If your dough breaks or if the butter comes out sometimes don't worry. Carry on the Procedure the final product will make you happy. Try to roll the dough same thickness and that the edges be very straight and even this will take some practice too

Place the ball of dough you made on a floured work surface and flatten slightly from sides so the middle of dough have to be little thick. Try to roll it to a big square which can cover the butter......... I did my best and it turn out this ...

Place the square of butter on the center of the rolled dough and fold in the sides, stretching the pastry slightly to seal in the butter. 

Lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge and flatten the square a little, then roll out the pastry to a long rectangle try to make the edges of the rectangle even and straight.

 Fold the bottom of the rectangle up toward the center, carefully aligning the edges. Brush off any excess flour. 

Fold the top down to make a neat square and brush off any flour.

You will have a neat square of pastry . Quickly put this pastry in fridge for 15minutes. 

Take the dough out place the  pastry upper folded side to your right .