Welsh Cakes from Christina's Cucina

I loved the look of these Welsh Cakes from Cristina. She's a fellow Food Blogger that I have followed for years.
I am simply posting a link to her recipe so you can get all of the details of the recipe and photos.
Thank you Cristina for another incredible recipe.

https://www.christinascucina.com/welsh-cakes-for-st-davids…/


Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!

Tomato Mozzarella Appetizers

This is a great Appetizer.


Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A Ziplock Freezer Bag for Piping

250 grams of Cannelloni Pasta (you'll need 6  full sized pieces of Cannelloni Pasta to be cut in half after cooking) The recipe makes 1 dozen Appetizers.
2 Cloves of Garlic, minced.
1 1/4 C Diced Tomatoes
24 Mini Mozzarella Balls
1 C Flour, additional if needed. Place in a Bowl for dipping.
4 Eggs, beaten. Place in a Bowl for dipping.
1/4 C Italian Herbed Breadcrumbs, additional if needed.
1/4 C Finely Chopped Fresh Parsley.

Cook Pasta in Boiling water for 3 Minutes. Remove and Drain well.
Cut each one in half so they'll stand up. (see photo above with the Mozzarella Ball)

In a Skillet on Medium Heat:
Tomatoes, Garlic
Parsley
Stir to combine well.
Cool for 5 - 10 minutes.
Remove from heat and cool completely. (when cooled, transfer to the ziplock bag and seal tight.

On the Sheet Pan:
Arrange half of the Cheese Balls on the Pan.
Top each one with a piece of Pasta, standing up.

Cut a small hole in 1 corner of the Ziplock Bag and Pipe filling into each piece of Pasta. leaving just enough room to add another Ball on the top.

Prepare Three Bowls in the following order:
 1 for Flour
1 for Eggs
1 for Breadcrumbs

Dip each piece of Pasta in the order listed above. (Flour, Egg and then Breadcrumbs)
Arrange them on the Sheet Pan lying down like a Log.

Bake for 15 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!

Asparagus and Fresh Spinach Frittata topped with Fresh Shaved Parmesan Cheese

I love Omelettes and Frittatas.
Here's a delicious Asparagus and Spinach Frittata.

Here's what you'll need:

Preheat the oven to 350 degrees
A 10" Cast Iron Skillet


2 TBS Vegetable Oil
4 Green Onions, use the entire Onion, sliced.
1 Garlic Clove, minced.
6 oz. - 10 oz. Bag of Fresh Spinach, roughly chopped.
3/4 lb. Asparagus, cut into 1" pieces.
3/4 tsp Salt
9 Eggs, whisked.
1/4 tsp Pepper
Fresh Shaved Parmesan Cheese for Garnish.

In the Skillet on Medium Heat:
Onion
Garlic
Sauté just until tender, about 1 Minute.
Stirring constantly.

Add:
Spinach
Cook until tender, about 2 minutes.
Stirring occasionally.

Add:
Asparagus
Salt
Cook until tender, about 3 minutes.
Stirring occasionally.

Add:
Eggs
Pepper
Mix to combine well.
Cook until Eggs begin to set, about 2 minutes, without mixing again.

Place the Skillet in the Oven.
Bake for 25 minutes.
Remove and sprinkle evenly with Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!