Deep Fried Brie

Deep Fried Brie is one of my old time favourite appetizers that I used to order in restaurants whilst I lived in Europe.

Since I have been living here in South Florida, I have not seen or come across it in any restaurant, so every once in a while, I like bringing back the old memories and at the same time, making the hubby and the kiddos happy.

Its amazing how a simple dish, with only a couple of ingredients, can delight our palates in such a way!

Serves 4 – For this dish you will need:

Get 2 medium size bowls, in one beat up both eggs and add a dash of salt and pepper. In the other put about  1 1/2 cups of breadcrumbs, you can always top it up if you need more.

IMG_2310

Grab the wheel of cheese and cut it into 8 equal pieces

IMG_2311

Dunk one piece at a time in the egg mixture, then cover it in breadcrumbs, pat it down to make sure they stick and then repeat the same again (each piece will go through the egg and breadcrumbs twice).

IMG_2312

Once you are done with all 8 pieces, place to the side and get a small casserole and add the vegetable oil till its about 1 1/2 inches deep and turn the heat on high, and while the oil is warming up, place the cranberry sauce in a microwavable bowl, add a tablespoon of water and microwave for about a minute.

Mix the sauce and once you get a runnier consistency, spread a nice bed of sauce on each plate.

IMG_2315

Now that the oil is hot, turn the heat down to medium (don’t want to burn your breadcrumbs) and place 2 pieces at a time and remove them as soon as they turn a nice golden colour.

IMG_2316

Place 2 pieces of brie on each plate, garnish your plate with whatever you have at hand, I used Rosemary as I have the biggest bush outside 🙂 , but a touch of green makes for a nice contrast with the bright cranberry colour on the plate.

Serve with slices of french baguette and dig in, you will see it disappears as soon as it hits the plate! What the hubby would call, finger licking good ❤

Guava Croissant Cheesecake

If you live in South Florida, you must have tried the fabulous Cream Cheese Guava pastelitos that are a staple in the Cuban bakeries but can be found all over the place.

So with that said, I decided to give those pastelitos a little twist and turn them into a delectable easy to make Croissant Cheesecake.

Here is what you will need:

Place the cream cheese in a bowl and leave it there until its soft enough to whip (if you are impatient as I am, you can microwave it for 30 seconds). Add the 1 cup of sugar and using an electric beater, beat away until its nice and creamy.

Heat the oven to 350 Deg F

Grab a baking tray and place a sheet of parchment paper, roll out the first can of crescent dinner tolls and join the seams and  you will end up with a nice rectangle.

Evenly spread 3/4 of the jar of guava jelly on the pastryIMG_2263

Gently place the whipped cream cheese on top and and spread evenly

IMG_2264

IMG_2265

Then open the other can, spread it out on a flat surface, join all the seams and place on top to seal the deal 🙂

IMG_2267

Melt the 1/2 stick of butter and pour on top and then sprinkle the 1/4 cup of sugar

Place in preheated oven for 30 minutes

IMG_2270

You can serve it warm with a nice dollop of vanilla ice cream, or you can place it in the fridge overnight, cut into squares or strips of desired size and serve it cold as a lovely afternoon tea snack.

IMG_2272

Enjoy 🙂