Mini Blueberry Naan Flatbreads Food

MINI BLUEBERRY NAAN FLATBREADS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
• Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

MINI BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil or cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
• Lay the sheet of puff pastry on a flat surface and cut into nine small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press the sides tightly together or they will open while they bake).
• Place the turnovers on the baking pan, brush with the egg white and sprinkle lightly with the sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15-17 minutes until golden brown. Remove from oven and serve warm.

MINI GARLIC NAAN

Steps:

• Mix yeast, sugar and water in a bowl.
• Cover and leave undisturbed for 10-15 minutes.
• Mix flour and salt and sieve into a bowl.
• Make a well.
• Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
• Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
• Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
• Knead for one minute.
• Cut into 32 pieces.
• Make balls and press them into 7 cm /2 1/2 in circles.
• Put on a lined tin.
• Mix 4 tablespoons melted ghee or butter with the minced garlic.
• Brush the unbaked mini naans with the butter - garlic mixture.
• Sprinkle with the herbs (mix them or keep them individual) and salt.
• Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
• Serve your guests warm or cold as an appetizer.

BANANA BLUEBERRY MINI LOAVES

Steps:

• Preheat oven 350.
• Grease and flour bottoms only of 4 mini loaf pans.
• (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
• Beat in bananas, yogurt, vanilla and eggs blending well.
• Add flour, salt and baking soda and mix just until moistened.
• Gently fold in blueberries.
• Pour into pans.
• Bake 40-50 minutes.

MINI BLUEBERRY NAAN FLATBREADS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
• Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.