Vol - Au - Vent (French Appetizer)

Vol - Au - Vent (French Appetizer)

Preparation Time: 30 Minutes

Servings: 4 Nos.

Cases:

Vol - Au - Vent Cases

Ingredients

Ready to bake Puff Pastries : 2 nos.

Milk to brush: 2 Tbspn.

Method

Defrost a Ready to Bake puff pastry sheet.

Take fluted pastry cutter and cut the puff pastry in round shape. Put them on a silicon baking tray.

Take the same size fluted pastry cutter and cut an identical size then take a slightly smaller round cutter and cut a hole in the middle of the pastry cuts.

Put the rings of pastry cut on the flat pastry cut. Arrange 3 pastry rings on a single round pastry shits.

Brush them all with milk.

Bake them in a preheated oven  at 200 degree for 10-12 minutes.

Vol - Au - Vent cases are ready. Let them cool down to the room temperature. (you can store them also for 2-3 days in a normal room temperature).

Vol - Au - Vent:

Vol - Au - Vent

Ingredients

Boiled Corn: 1 Tbspn

Finely chopped Bell peppers: 1 Tbspn

Finely chopped Paneer cubes: 1 Tbspn

Finely chopped tomatoes: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped green Olives: 1 Tbspn

Mint Mayonnaise: 2 Tbspn

Mustered Sauce: 1/2 Tbspn

Tomato KetchUp: 1 Tbspn

Olive Oil: 1 Tbspn

Liquid cheese: 1 Tbspn

Grated Mozzarella cheese: 2 Tbspn

Salt to taste

Red chilly sauce: 1/2 Tbspn

Dried Oregano: 1 tspn

Chilly Flakes: 1 tspn

Mixed Herbs: 1 tspn

Mint leaves to garnish.

Method

In a bowl, take finely chopped onion, bell peppers, corn, paneer cubes and olives. Add salt to taste and 1/2 Tbspn olive oil and mix well. Let it rest for a while.

By the time, in a mixing bowl, prepare dressing for the filling.

Take Mayonnaise, add liquid cheese, mustered sauce and tomato ketchup and mix it well. 

Add rest of the olive oil to it. And again mix it well.

Add the prepared mixture of chopped vegetables to it and mix it well.

Season it with dried oregano, Chilly flakes, and mixed herbs to it. Mix it properly.

Your filling is ready.

Fill this mixture to the prepared Vol - Au - Vent cases.

Top all the cases with grated Mozzarella cheese.

Bake these filled cases in a preheated oven for 3-5 minutes @ 180 degree.

Take them out. Garnish each Vol - Au -Vent with a mint leave and an olive ring.

Have it HOT !!!

ENJOY !!!

Fajita Sandwich

Fajita Sandwich

Pre-Preparation Time: 10 minutes

Preparation time: 5 Minutes

Servings: 4

Ingredients

Bread (of your choice): 8 Slices

Finely Chopped Tomatoes: 2 No

Finely Chopped Onion: 2 no

Boiled Corn:1 Cup

Finely Chopped Bell Peppers (Red, Yellow,Green): 1 Cup

Mayonnaise: 4 Tbspn

Olive Oil: 1 Tbspn

Butter: 4 Tbspn

salt to taste

Freshly Crushed Black Pepper: 2 tspn

Mustered Sauce: 1 Tbspn

Spread Cheese:  1 to 2 Tbspn

Red Chilly Flakes: 2 tspn

Oregano: 2 tspn

Mixed Herbs: 1 tspn

Catch up for garnishing

Method

In a mixing bowl, take finely chopped onion, tomatoes, bell peppers and corns and prepare salad.

for preparing the dressing, mix mayonnaise, olive oil, spread cheese first and then season it with all the herbs and spices. Mix it well.

Add the previously prepared salad into this dressing and mix it properly. Fajita is ready.

Take a bread slice and spread butter on it. put fajita on it and spread on the slice. Put another buttered bread slice onto it and cut the sandwich diagonally.

Serve it with catch up accompanied by an iced tea (or any other drink).

Generally this sandwich goes very good when served with chilled fajita in it.