Cooking advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.












Georgian Cheese Pastries Recipe
Georgian Cheese Pastries Category Cheese Recipes 
Views 52 
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Ingredients And Procedures

-----------------------------------PASTRY----------------------------------- 1 1/2 c Flour,all-purpose

1/2 ts Salt

1/2 ts Cream of tartar

10 tb Butter,unsalted,cold

1/4 c Water,ice

-------------------------------CHEESE FILLING------------------------------- 1 Egg

1 c Muenster cheese,shredded

1 c Cheddar cheese,shredded

3 tb Parmesan cheese,grated

1/4 c Parsley,chopped

2 tb Chives,chopped

2 tb Mint,chopped

1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food

processor. Whirl until texture of coarse meal. Add water. Whirl just until combined and mixture begins to mass together. Place on plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to 30 days.

2. Roll dough on floured surface to 1/8" thickness. Cut out 24 circles with

3" round cookie cutter, rerolling scraps; or trace around 3" water glass.

Pleat edges of circles and fit in bottom of muffin tins. 3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan,

parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell; spread level. (Can be prepared up to 3 hours ahead and refrigerated.) 4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the

filling is golden brown and the pastry begins to color. Remove from tins; cook on rack. Serve warm.

 
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