Ingredients

• 1 sheet of frozen puff pastry, thawed
• chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
• Shredded cheese
• Eggs
• Salt, pepper

Instructions

1. Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
2. Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
3. Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
4. During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Ingredients

• Baguette into six inch pieces and split in half.
• Tomato pesto
• Tomato sauce
• Ham, sliced
• Pepperoni
• Mushrooms, sliced
• Yellow pepper, chopped small
• Grated mozzarella cheese
• Dried Italian herbs

Instructions

1. Preheat broiler. Add one teaspoon of store bought tomato pesto to each slice and spread it around. Add one tablespoon of store-bought or left-over tomato sauce on each slice and distribute evenly.
2. Cover with toppings of choice (we made meat ones with ham and pepperoni and veggie ones with peppers and mushrooms). Cover each piece with one to two tablespoons of grated mozzarella. Sprinkle with dried herbs.
3. Pop under broiler for 3-5 minutes. Keep your eyes on them so they don't burn. Eat while warm.

Notes

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1 tbsp. sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 2 large eggs
• 4 tbsp. unsalted butter, melted
• 1 cup of grated cheese (I used three kinds)
• 1/2 cup of chopped herbs such as parsley and/or basil

Instructions

1. Preheat the waffle iron according to the manufacturer's directions. In a large bowl, whisk flour, sugar, baking powder, salt and pepper. Set aside. In another bowl, whisk milk and eggs; pour over flour mixture and stir gently to combine. Gently whisk in butter and stir in herbs and grated cheese. Don't over mix Following manufacturer's directions, cook the waffles until deep brown and crisp.
2. For standard waffle irons, pour 1/2 - 1 cup of batter into the centre of the iron, allowing the batter to spread evenly across the iron. Waffle will cook in about 5 minutes or until steam stops escaping. Make sure waffles are crispy.

Notes

Ingredients

• 1 box of frozen puff pastry dough, thawed. Ours comes in two sheets, already rolled out and with parchment around it. You need two sheets that are the same size.
• 1 egg
• 1/2 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan
• 1/2 tablespoon dried basil
• 1/2 teaspoon chili pepper
• 1 teaspoon of roasted garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Gently unroll one puff pastry sheet onto baking sheet.
3. Whisk egg and brush the egg wash on the rectangle of puff pastry dough (only on one side) and reserve the leftover egg wash.
4. Mix together the Mozzarella and Parmesan cheese, basil, chili and garlic and sprinkle mixture over the egg washed rectangle. Sprinkle with salt and pepper.
5. Carefully brush the egg wash on the other rectangle of puff pastry dough.
6. Place the other half of the pastry (egg side down) on top of the cheese mixture and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.
7. Using a pizza cutter, cut the pastry into 1/2 inch strips.
8. Working one at a time, gently twist each strip and lay on the baking sheet making sure to press down the ends so that they don't curl when baking. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash.
9. Bake for 12-15 minutes or until the twists are golden brown.
10. Remove from the oven and serve warm or cooled.

Ingredients

• CRUST:
• 150g of all purpose flour
• 1/2 teaspoon salt
• 75g cold butter
• 3-4 tablespoons of cold water
• FILLING:
• 1 tablespoon of butter
• 2 stalks of leek, washed and cut into slices
• 1-2 tablespoons of flour
• 200 ml of milk (almost a full cup)
• 200 g of grated cheese (Gruyère and/or Emmenthal) (almost 2 cups)
• 3 eggs
• Salt, pepper and nutmeg

Instructions

1. CRUST:
2. Combine flour and salt. Cut cold butter into flakes and add carefully to flour mixture. Combine carefully until you achieve pea size crumbles. Add cold water and combine dough quickly. I use my mixer to make my crust so I avoid touching the cold butter. I seem to achieve better results by not handling the mixture with my hands. Let stand covered about 30 minutes in the fridge.
3. FILLING:
4. While dough is cooling, heat butter in a pan and add leek. Cook a couple of minutes until soft. Drain as much grease off as you can.
5. Mix flour and milk. Add grated cheese and cooked leek. Mix in eggs and season with salt, pepper and nutmeg. Combine well.
6. Once dough is cooled, roll out dough on a floured surface, to 1/4 inch thickness. Pour filling on tart crust and bake immediately.
7. Bake at 250C (480F) in the bottom half of oven for 20 minutes

Notes