I’ve always loved participating in this joust which makes me think and cook something out of the box, each time with different ingredients. When I found out that the joust is back after a short break I felt quite thrilled. It’s obvious from the name of this post that the two of the ingredients for this joust are spinach and cheese. And the third ingredient is egg. I screamed out of joy seeing these ingredients for this month’s joust, as this time I don’t have to do any special shopping. I felt I had so many ways to combine these simple ingredients, but when it came to real cooking I felt quite challenged.

As one of the ingredients is egg, first thought that hit me was to combine everything and make an omelet, that would be the easiest dish I could ever make with these ingredients. On second thought, I felt this is a joust and I’ve to be creative and should come up with something unusual.

While peeping into my freezer I came across puff pastry sheets and I grabbed them out as the first step. I got inspired by the recipe given on the pepperidge farm puff pastry box which called for spinach, eggs and cheese. I made few changes and made my own spinach cheese rolls. I’ve been a puff pastry lover ever since I was a kid. When it was stuffed with spinach and cheese it tasted even more delicious. It’s crispy, crunchy and makes a perfect evening snack or for brunch just like the sweet puff pastry.

I am off to India for two months. I can’t wait to spend time with my wonderful family and my cute niece. So in India it’s going to be “cooking with my mom” for the next two months. Well, this is so not true, it’s going to be “Thas gobbling up mom’s yummy food”. Whenever I get a chance I’ll post more recipes from India. Till then, everyone have fun cooking and baking!

Spinach Cheese Rolls

Ingredients

• Puff Pastry sheet- 1
• Egg- 1
• Ground cinnamon- 1/4 tsp
• Grated Parmesan cheese- 1/2 cup
• Raisins or dried cranberries(optional)- 2 tbsp
• Spinach, frozen or fresh- 1/2 bag

Preparation:

• If you are using frozen puff pastry sheet, thaw the sheet at room temperature for about 30 minutes or so.
• Preheat oven to 400 F.
• Lightly grease 2 baking sheets.
• Beat egg and ground cinnamon using a hand whisk and keep aside.

• If using frozen spinach, thaw and drain it well.
• If using fresh spinach, rinse it under running water and pat dry it.
• Place the puff pastry sheet on a floured surface.

• Brush the top of the sheet with egg and cinnamon mixture.

• Top with grated parmesan cheese.

• Spread spinach and raisin over the cheese layer.

• Roll up the puff pastry sheet.

• Cut the roll into 1/2 inch slices.

• Arrange the slices on the baking sheets.

• Brush the slices with egg mixture.
• Bake for 15 minutes or until golden.

• Flip the rolls to the other side and bake for another 3-5 minutes, make sure not to burn the rolls.
• Serve immediately while it’s warm.

Every bite of truffle I slip into wild ecstasy and I turn into its humble slave…

I dedicate this post to all the chocolate lovers out there, that means to each and everyone living on this planet. Is there anyone who are bold enough to say NO if they are offered some chocolates? I truly guess none.

In the chocolate world, I love truffles the most. It’s heavenly, it’s enslaving and it’s therapeutic. I think of enjoying one truffle and end up having many in just one sitting. I’ve never quite thought of making truffles in my kitchen, every time I get the craving I know I could get it from the nearby chocolate stores. So why go through the trouble of making it at home, that’s what I thought all these days. But making truffle in my kitchen had been one of the things I wanted to accomplish and this wish was buried deep inside the corner of my mind.

Yesterday, I had gone to Barnes and Nobles (my favorite book store) with the sole intention of reading a book. How could I possibly read any other book if an aisle of cook books were lined in front of me. The whole time I surfed through those cook books. I flipped through the cookbooks with my eyes glued to the stunning pictures and soon my mouth turned into an ocean. And I stumbled upon the recipe for chocolate truffles in one of Martha Stewart’s cookbooks. Truffles made with just 3 main ingredients and in just 15 minutes, Voila this was the kind of recipe I had been looking for. Clicked a picture of the recipe and rushed to my kitchen without wasting a minute. I was so eager to make this and to take a bite of my homemade truffle.

The actual recipe called for brandy which I ignored.

Chocolate Truffles= simmer milk and butter+ pouring it over chocolate + constant whisking on an ice bath+rolling the chocolate over your favorite coatings+refrigerate to set= awesomeness…

Box these homemade truffles and wrap it with a ribbon, this will make a perfect gift for your dear ones.

Chocolate Truffles:

Makes: 8 truffles

• Milk- 1/4 cup
• Butter- 1tbsp
• Bittersweet or semi-sweet chocolate, finely chopped- 5 ounces

For topping:

• Pistachios, coarsely ground- 2 ounces
• Almonds, coarsely chopped- 2 ounces
• Cocoa powder, unsweetened Dutch-Process- 3 tbsp
• Peanut brittle, finely chopped- 2 ounces

Preparation:

• Create the truffle work station: Place pistachios, almonds, cocoa powder and peanut brittle in separate bowls.

• Prepare an ice-water bath: Put 2 cups of ice on a large glass bowl and keep aside.
• Place chocolate in a heatproof bowl.
• Line a baking sheet with parchment paper and keep aside.
• Bring milk and butter to a simmer in a saucepan.

• Pour this over the chocolate and whisk until smooth.

• Place this bowl over the ice bath and constantly whisk it.

• Whisk, whisk and whisk until the mixture is thick enough to scoop with a spoon, about 5 to 10 minutes.
• At this point you might be skeptical about how this melted chocolate mixture would turn thick: Just keep on whisking over the ice bath and you’ll see the magic of liquid state transforming into a solid state.

• I know this whisking might hurt your hands, but your mind has already fallen into the yummy truffles you are going to devour soon, so you are not going to give up in the middle.
• When the mixture has turned thick, using a tea spoon or mini ice-cream scooper- form the mixture into mini balls.

• If you find it hard to make the balls with the spoon, go ahead let your hands do this.
• Drop the balls into your favorite topping and roll it to cover with the topping
• You could do the assortment, by coating with pistachios, almonds, cocoa powder and peanut brittle.

• Place the truffles on the baking sheet lined with parchment paper and refrigerate to 10- 15 minutes or until set.

• Just like me, you’ll be also checking the truffles a million times, the moment it sets it will be taken out of the refrigerator and gobbled up so fast beating the speed of light.
• These truffles will keep up to 1 week in the refrigerator, keep in a single layer in air tight container.

Tips:

• Whisk the chocolate mixture constantly over the ice bath, it takes 5- 10 minutes for the mixture to turn thick.
• You could use skim milk.
• You could use any one of these toppings or try all of these toppings.