Sept Week 2

 Mon night- Belacan chicken, soup + rice

Tues (defrost barramundi)

Lunch: Chicken Wrap for me, floss sandwich

Dinner: Barramundi + egg+ rice + veg

Wed (defrost chicken drumsticks)

Lunch: Pesto and mushroom and tomato pastry + salad

Dinner: Chicken drumsticks boil to make soup then peel when done. Shredded style then mix w gochugaru for me n Ying. Serve over noodles w stirfried zucchini and some kimchi.

Thurs

Lunch: Pesto pasta (cook the gyudon stuff ready for dinner)

Dinner: Gyudon + rice + onion, soft boiled egg

Fri

Lunch: Veg/kimchi pancakes, sweet p, corn, mushroom, zucchini?

Dinner: Garlic bread + mushroom soup + salmon

Sat

Lunch: Cucumber and cream cheese sandwiches / Avo on toast

Dinner: 

Ingredients

• 6 oz cherry tomatoes
• 1 large tomato
• 3 oz mascarpone
• 1 box puff pastry sheets
• 1 bunch fresh basil

Instructions

1. Preheat the oven to 425 degrees farenheit. Pull the puff pastry from the freezer and let sit at room temperature while you prep your tomatoes, about 20 minutes.

2. Halve the cherry tomatoes. Thinly slice the full sized tomatoes. Pat away any excess liquid with a paper towel and let sit for about 10 minutes. 

3. Pull the basil leaves from the stems. Line a sheet pan with parchment paper. Spread the puff pastry sheet flat on the parchment paper. Using a knife, score the edges of the pastry, about 1/2 inch on all sides. 

   

4. Cover the tart with a thick layer of mascarpone. Arrange the tomatoes on the tart, evenly spaced, then top with course sea salt and freshly ground black pepper. 

5. Bake at 425 degrees for 25 minutes until edges are brown and tomatoes are fully cooked. Add the basil during the last 5 minutes so it does not burn. Serve warm in slices. 

CORN VERSION

1 sheet puff pastry, all-butter preferred

1/3 cup whole milk ricotta cheese

1 shallot, minced

1 fresh ear of corn, shucked and kernels cut off

6 sprigs fresh thyme

1 cup fresh cherry tomatoes, cut in half

1/4 cup Parmesan cheese

1. Preheat oven to 400 degrees.  In a skillet over medium heat, add 1 teaspoon olive oil, shallot and corn.  Sauté for 3 minutes, and sprinkle lightly with salt and pepper.  Remove from heat to cool.
2. Roll out puff pastry on a lined sheet pan and score, 1-inch around perimeter with a knife.  Do not cut through puff pastry.
3. Add ricotta to a bowl, along with 1 tablespoon water, stir to combine.  Spread ricotta on inside of scored puff pastry.  Sprinkle with cooled corn mixture and top with 2/3 of thyme leaves, then dot with 2/3 of cherry tomatoes.  Place in refrigerator to chill for 15 minutes.
4. Bake for 20-25 minutes, or until edges have risen and are deep golden brown.  Remove from oven and let rest for 10 minutes, then top with remaining fresh tomatoes, thyme leaves and Parmesan cheese.  Serve within a couple hours.  Slice and Enjoy!

Anchovy or artichokes puff version

http://singlyscrumptious.com/pesto-mozzarella-tart-three-ways/

Rocket version

http://wewalka.us/recipes/green-pesto-puff-pastry-pizza

https://www.deliciousmagazine.co.uk/recipes/cheese-bacon-pesto-puffs/