Rollin, rollin, rollin…

Remember that old Limp Bizkit tune? Rollin’? Yeah, that was the soundtrack of my teenage years and it suddenly started playing in my head again the moment I started rolling this puff pastry perfection. This again is not an everyday food as this is nowhere near healthy. This is rather a weekend treat, or more say a monthly treat as the only healthy ingredient here is the parsley and, to be honest, there is not much of that either. But just as all teenage pleasures are, this is something amazing and not at all healthy. However, this is extremely easy to make and it can be really filling and satisfying during a cold rainy autumn day.

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I can honestly say that this has all my favourite ingredients in it, including the puff pastry and, as with all the great food inventions, I have not had something similar in ages – like ever since my metabolism decided to give me a kick in the ass and make me adopt a more healthy lifestyle. Now that I am pregnant, I do try and keep it healthy and I am rather careful about the quantity of food I ingest, but from time to time (‘a weekly or more often’ time to time) I indulge in all of my favourite foods because hey, I am going to get fat anyways so I might as well enjoy life a bit. That being said, I try and indulge in mostly homemade fat-bombs as I have some sort of control where the ingredients are concerned. Which brings us to today’s recipe… as the temps lower, I tend to crave more fatty, not-necessarily-healthy foods that give me that much needed mental sanity during pregnancy.

Here’s the ingredients we used, but you can actually use whatever makes your tummy and brain feel happy:

  • 1 layer puff pastry – you can buy this in virtually any supermarket and if you want to make a sweet roll try the slightly sweetened version though I prefer to use the unsweetened¬†variety for sweet treats as well
  • 1 cup of olive Philadelphia cream cheese – I use this variety for the earthy olive taste and because it is light and easy to spread
  • 100 g diced bacon
  • 1 red onion – medium sized
  • 80 g graded emmentaler
  • 80 g grated mozzarella
  • 50 g parmesan flakes
  • 20 g fresh parsley – the healthy ingredient (notice the ratio between the one healthy ingredient and all the rest)

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The mechanics behind this amazing roll:

  1. Mince the onion and the parsley and place all the ingredients in (preferably) clear bowls for the photos.
  2. Preheat the oven at 180 degrees C.
  3. The fun part begins… Gently unfold the puff pastry layer and spread the Philadelphia cream cheese first – this way all the ingredients will stick to the pastry.
  4. This is where it becomes interesting. No matter which order you close to add the ingredients, the important thing is to always add a layer of cheese in between the other stuff thus making everything stick together because everyone knows that cheese is the glue to life!
  5. This is my ingredients order: cream cheese, onion, grated emmentaler, parsley, grated mozzarella, bacon and parmesan flakes.
  6. This is the step where that Limp Bizkit mega-hit kept playing in my brain – now you gotta roll that thing up making sure you do not a)spill the contents, b)rip the pastry.
  7. Once you safely roll the ‘thing’ you gotta cut it – again a BE CAREFUL! moment – I cut in into 2 cm thick loaves.
  8. Place the rolls on a tray and into the oven they go for about 20 minutes – make sure you check on them after 15 minutes as the buggers tend to burn quickly.
  9. That’s about it!

Since this is a very unhealthy and amazing dish, packed full of fats (the unhealthy type) and calories, you should consume it with caution. It does not look extremely unhealthy if you decide to only have one serving, but let’s be honest, can you really stop after only one roll? I couldn’t and hence¬†this is definitely a dish that I will make as rarely as possible.

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It is however extremely tasty and filling and you will probably stop after two or three servings. The nutritional info is curtesy of MyNetDiary and since they rated it as a class D food it only goes to prove my theory – this is not a healthy food! But it is great for those long weekend chilly afternoons so give it a try!

L.

Egg Feast!

It’s funny how, whenever we have to leave for a vacation somewhere, everybody seems to throw food at us. This is what happened last Sunday…my mother gave us 12 eggs! I mean, I know egg-season is here with Easter right around the corner, but what are we supposed to do with 12 eggs when we are one foot into our vacation. Good thing D is smart and full of cooking ideas! He decided we should make a frittata on Sunday morning. As all is fun and jolly in our kitchen, we, yet again, decided to use whatever we already had in our fridge for the magical Sunday frittata. Yes, I know Saturday is our day for the food post, but I had to share this with you before our departure. This was so easy to make and so delicious that it would be a pity to not share it prior to next Saturday, plus we have another mouth-watering recipe for next weekend.

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Here’s what we used:

  • 1 red onion
  • 1 garlic clove
  • 6 asparagus spears
  • 1 bell pepper
  • 100 gr bacon
  • 150 gr cheddar cheese
  • 4 green onions
  • 2 large mushrooms
  • 6 eggs
  • butter

Yes, for some random reason, we had all that in our fridge. Told you we were chaotic chefs!

How to get from random ingredients to a tasty frittata?

  1. Chop all the vegetables and beat the eggs. Arrange them for a lovely photo! Do not forget to pre-heat the oven at 200 degrees C.
  2. Heat a cast iron pan. You’ll need a pan that goes into the oven as well. Melt a small piece of butter so all the stuff you are going to put in won’t get stuck on the pan.
  3. Fry the onion and the garlic first, then add the bacon and mix them really good until the bacon is half-crispy.
  4. Add the mushrooms and the asparagus and fry them until they are a little cooked. Don’t cook them for too long as the mushrooms will leave a lot of water.
  5. Mix the eggs with the bell peppers,the green onions and the cheddar and pour everything over the vegetable and bacon mix in the pan.
  6. Mix them all up really good and then off in the oven they go!
  7. After about 15 minutes, grate the frittata with a bit of cheddar and put it back into the oven for 5 more minutes.
  8. That’s it! Take some pictures, share them on Instagram and enjoy!

This turned out really really delicious and D was right to use the eggs for the frittata, he also ate two boiled eggs each morning and we managed to finish them by the time we had to leave! This is a truly successful story and unlike all the other times we cooked, there weren’t enough dishes to even fill the dishwasher!

As usual, the nutritional info is curtesy of my UP app and it is for 4 servings so you have to divide it to get the info for one serving.

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L.