Parmesan Twisty

May 24, 2019

 

Good afternoon and happy weekend everyone!

 

I have been having a rather difficult week and most of the time I want to be up beat and show my best self but today I am feeling very weak and fragile and all I want to do is lie in bed and not do anything. I don't like days like this very much (or at all) because I get very snappy and I just want to be left alone. 

 

I am never this real or honest on my Instagram and I am way better with words so it would explain why I don't mind texting this but I do mind speaking to a camera about bad days and irritable mood swings- but we all do get them fam!

 

Anyway, I want to brag a little bit about my parmesan twisty, because this actually became an entire meal for me that night. I used it to dip into my haleem (a thick soup consistency with pieces of chicken, it is very filling) and it was so so yummy! I used store bought pastry for this recipe because I could not be asked to make a whole fresh batch as it does take some time to do. This one is from Pick n Pay, called Today Pastry. I hope you love this recipe, for me it is better than the nutella one but that's only because I have a savoury tooth :)

 

Bon apetit!

Zorah xo

 

Recipe: Savoury Twisty

Type: Dairy Free

 

Ingredients:

 

1 roll of puff pastry

1 egg (for egg wash)

2 cloves of garlic, minced

2 tsp. Peri-peri masala (optional)

A bunch of parsley, chopped

1 cup parmesan cheese

1.5 cups cheddar cheese

Salt and Pepper to taste

1 tbsp. Origanum powder

Fresh rosemary

 

Method:

 

Roll the pastry out and sprinkle with plain flour so the pastry does not stick. 

Brush some of the egg wash on to the base and then add your garlic and peri-peri masala. 

Then sprinkle the cheeses and parsley, and press down lightly. 

Finally add your salt and pepper and other herbs  that you wish. 

Roll from the long horizontal end, tightly and egg wash the ends so they can stick together and not unravel in the oven. 

As usual, cut down the center of the log and leave the top attached to make it easy for you to braid. 

Brush the top with egg wash and place in a round oven safe dish, I used my Le Creuset and baked the pastry at 200C for 20-30 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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