Hello everyone, I am finally back after a loooong break from my blog. Now, the ones who follow this blog would propably be asking what took me so long? Well, the reason was that I had to go through an awful period of time. Me and my husband had to face several obstacles which sometimes stops you from doing anything else and focus on finding a way on how to deal them. Everything is better now and I finally feel positive about the future. I have missed blogging very much but I have never stopped cooking, in fact cooking and my family have been the only things that managed to put a smile on my face. I definitely believe that this period has made me stronger and has changed the way I see things. What can I say friends sometimes life can be ruthless but thanks God everything is over now. 🙂
Anyway, the recipe of today has been a very nice discovery because you know me now, I like simple recipes with basic ingredients and this is one of those. I really like the combination of the sweet red peppers with cherry tomatoes, cheddar and feta cheese. This vegetable puff pastry recipe could be the perfect starter for a special dinner or packed lunch aswell.
To make this delicious recipe all you need is:
1 packet of light puff pastry ( you can use the normal one, too)
3 big sweet thin red peppers (the reason I like this peppers is that they have a thin skin so they cook very quickly and they are super sweet)
3-4 cherry tomatoes
4-5 thin slices of cheddar (mild) but you can use the normal one just cut it into thin slices
2-3 slices of feta Greek cheese
2-3 thin slices of leek (optional)
First, cook the peppers in the oven (grill option) for about 20 minutes or until the skin turns dark brown. Then, take them out and place them into a plastic bag and leave to rest for about 15 minutes (this way you will take the skin off easily) You are welcome. 🙂
Then, turn the oven (fan option) 180 C/ 356 F, meanwhile take the pepper’s skin off, seeds, all the rest and cut them into thin strips. Cut the cherry tomatoes, the chives, and the cheese aswell. Now take the puff pastry and roll it out with a rolling pin to flaten it a little bit then you should be able to cut it into 9 squares. After that, pass the tip of the knife around the borders this way they won’t puff in the centre and the borders will look much nicer when cooked.
Place a greaseproof paper on the tray and the last thing to do now is adding all the ingredients on the top of our puff squares, ( the red peppers, cherry tomatoes, feta and cheddar cheese, the leek, Chives) sprinkle some Oregano, lighlty salt, put them on the tray and bake them for about 20 minutes or until slighlty brown. Enjoy warm or cold. 🙂
I really like the results of this puff pastry and vegetables as it is very easy to make and the results are amazing as there is a perfect mixture of textures and flavours too.
Please give it a go and let me know how it goes! 🙂 I apologize again for my long break from the blog but I really needed it. Now I am ready for new cooking adventures and recipes I cook everyday, free from any artificial preservatives, just basic homemade ingredients.
See you in the next recipe!
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