Olive Onion Puffs Food

OLIVE PUFFS

Steps:

• Cream all the ingredients except olives, knead to form a dough. Wrap around the olives individually. At this point you can place them on a cookie sheet and freeze then put them in a gallon sized bag for later, or refrigerate for at least one hour.
• Bake at 400 degrees for 16-18 mn. if refrigerated, if frozen 20-23 mn. No need to thaw.

GATEAU (PUFF-PUFF)

Steps:

• Combine the yeast and warm water in a small bowl and let sit until the yeast starts to dissolve, about 5 minutes.
• Place the flour in a large bowl. Mix the yeast and water mixture into the flour with a wooden spoon until smooth. Stir in the sugar, vanilla extract and 1 teaspoon salt, and then cover with plastic wrap, placing the wrap directly on the dough. Set aside in a warm place and let rise for 1 hour.
• Bring 6 cups water to a boil in a large pot over high heat. Reduce the heat to low and add the fish. Poach the fish in the simmering liquid until cooked through, 5 to 7 minutes. Remove the fish from the water and set aside in a medium bowl. When the fish has cooled, use a fork to break apart the fish.
• Add 2 tablespoons of the olive oil to a medium skillet over medium heat and saute the onions until translucent, 3 to 5 minutes. Add the tomatoes, garlic, 1 teaspoon salt and a pinch of freshly ground pepper and cook for 5 minutes. Add the fish to the skillet and stir to fully incorporate, adding 1 to 2 tablespoons more olive oil if needed to keep the mixture from becoming dry. Cook for another 3 minutes and then turn off the heat.
• Heat 2 inches of vegetable oil (about 8 cups) to 375 degrees F in a wide heavy pot over medium-high heat. Working in batches, carefully add the gateau batter to the oil with a 2-ounce ice cream scoop, turning over frequently until browned, about 2 1/2 minutes per batch. Transfer the gateau to paper towels to drain.
• Spoon the mackerel into a serving dish and serve with the gateau.

OLIVE-ONION PUFFS

Steps:

• Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tablespoon olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

PARMESAN ONION PUFFS

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Stir together cheese, mayonnaise, onion, and cayenne.
• Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
• Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.

RED ONION, FETA & OLIVE TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
• Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
• Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

CARAMELIZED ONION TART WITH OLIVES

Steps:

• Preheat oven to 425 degrees. Melt butter with oil in a skillet over medium-high heat. Add onions and thyme, and cook until onions are golden and soft, about 10 minutes.
• On a lightly floured surface, roll out pastry, and trim to an 8 1/2-by-15-inch rectangle. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven to 400. Bake until pastry begins to rise, about 12 minutes.
• Arrange onions in a single layer over pastry, leaving a 1-inch border around edge. Top with olives and anchovies if using. Bake for 15 minutes. Reduce oven to 375 degrees, and bake until puffed and golden brown, about 15 minutes more (tent with foil if crust browns too quickly). Cut into squares.

ONION-CHEESE PUFFS

Steps:

• Heat oven to 400°F
• Heat water and butter to rolling boil. Stir in flour, salt and garlic powder. Stir vigorously over low heat 1 minute or until mixture forms a ball; remove from heat. Beat in eggs until smooth. Stir in cheese and onion. Drop dough by scant teaspoonfuls 1 inch apart onto lightly greased baking sheet. Bake until puffed and golden, 20 to 25 minutes.
• Tip-Top Puffs: Place pimiento-stuffed olive or 1/2 inch-square cheese slice on each puff. Bake as directed.
• Filled Puffs: Place salted peanut, 1/2 inch ham or bologna cube or half of pimiento-stuffed olive on each puff. Top with enough dough to cover. Bake as directed.