Thursday, November 9, 2017

Garlic Parmesan Knots

Garlic and cheese is such a perfect match. Combine that with some home-made bread dough and you can never complain again!

I can't believe we are speeding through November and will soon be at the end of 2017! This year has been full of good food, lovely friends and LOTS of parties for us. Now that the year is slowly inching towards closure, we are getting ready to celebrate the remaining months planning and having a few awesome Holiday parties.

When it comes to Holiday parties, I am always trying to set a menu that everyone would enjoy and not complain of it being boring, too spicy or too bland or repetitive. Yes I agree Cranberry and Sweet Potato HAS to be on the menu, but I find it fun to mix and match them with some easy Holiday sides.

Lately I made a few...or maybe MANY variations of Garlic Bread as a side. From Cream Cheese Stuffed Garlic Rolls and Garlic Cheese Bread Bombs to Garlic Herb Wreath Bread and Hasselback Garlic Cheese Breads, there are many more Garlic Bread variations on the blog. But for the longest time I have been thinking of adding Garlic Parmesan Knots to the listing. Finally, with Stella® Parmesan Cheese I decided to make them over the weekend and I am sharing them today. 

What is a party without a cake and what is garlic bread without cheese?? I LOVE the way Parmesan pairs so well with any kind of garlic breads. I bought a block of Stella® Parmesan Cheese and it was just as I had wanted as an accompaniment to my garlic knots. 

Guess what's more!! Stella® Cheese is hosting the Taste of Authenticity Recipe Contest now through January 12th, 2018. During this time, we invite you to submit original recipes featuring Stella® Cheese for a chance to win up to $3,000. Click here for more details. 

Coming back to the recipe, I plan to make these as a side for my Holiday Dinner. For trying it, I made this lot and they turned out so good; we made them our weekend dinner with a side of marinara sauce. The star ingredient in this recipe is the garlic and it pays to buy some really good garlic for the recipe. Besides, the cheese I used was Parmesan, but I sprinkled some Stella® Aged Asiago Cheese on a few knots and they tasted just as good! 

So pick a cheese of your choice, make these knots have a great Holiday season! Don't forget to enter the Taste of Authenticity recipe contest here with your wonderful cheese creations! 


All purpose Flour 3 cups
Instant Dry Yeast 2 1/4 tsp (1 sachet)
Warm Water 1 cup
Unsalted Butter 5 tbsp
Garlic 3-4 cloves, minced
Dried Oregano 1 tsp
Stella® Parmesan Cheese 4-5 inches block
Salt 2 tsp
Sugar 1 tsp
Parsley few leaves


In a cup of warm water (105-110F) add 1 tsp salt and 1 tsp sugar. Mix well and add yeast. Mix and let it stand for 10-15 minutes; till it blooms to double.

In the base of a stand mixer or a large bowl mix together flour, 3 tbsp room temperature butter, half the garlic, dried oregano and bloomed yeast. Also add some shredded Stella® Parmesan Cheese

Using a dough hook or with your hand make a soft and smooth dough, incorporating all the garlic and cheese. 

Place the dough in a bowl and apply some oil/butter on top. Rest covered for an hour till it rises to double. 

Meanwhile, mix together garlic, butter and finely chopped parsley leaves. 

Once the dough has doubled, remove and divide it into 4 parts. Using each part roll it into a log of about an inch thickness. Cut the log into 6-8 equal parts. 

Using each part make a knot and tuck in the edges. Place on a baking tray leaving a couple of inches between them. Lay covered for an hour, till they rise.

Preheat oven to 400F/ 200C. Brush some garlic butter on all the knots and bake for 15-16 minutes, till the tops are golden brown and the breads sound hollow when tapped. 

Remove from oven, brush some more garlic butter on top and sprinkle Stella® Parmesan Cheese on them. Serve with a side of marinara sauce.

Tuesday, November 7, 2017

Vegetarian Puff Pastry Tart

Looking for a quick and yummy recipe for an appetizer or snack? You need this Vegetarian Puff Pastry Tart for sure!

Holidays are almost here and it is time to start working on a menu for Holiday dinners. When thinking of recipes for the Holiday season, I like to use ingredients that are easy to find, recipes that come together quickly and ones that will be LOVED by kids and adults alike. 

First up, is this super easy tart that is full of vegetables, cheese and yet super quick to make. From start to finish it takes under 30 minutes to make this tart and it tastes amazing as an appetizer or snack. 

I made several recipes using Pepperidge Farm Puff Pastry Sheet in the past. This Holiday season I decided to make a simple appetizer that is a family favorite. We LOVE our home-made pizzas and are always on a lookout for new recipes that combine classic pizzas with something offbeat. 

From switching the base to Puff Pastry, bread slices or lavash, adding new toppings, sprinkling cottage cheese instead of cheese; we love to innovate recipes and make something different each time. 

Yesterday I made a tart using Pepperidge Farm Puff Pastry Sheet and some vegetables that I had in the refrigerator. I added very little mozzarella cheese to the tart to keep it simple and not very heavy. The result was a perfect dish that was gobbled by us in minutes. 

If you are looking for something that is easy and quick, you need to head straight to the recipe and make it for the Holiday Season. Looking for more? Head to this page and get #InspiredbyPuff


I used the vegetables I had in my refrigerator. However, if you like, add in zucchini, broccoli, colored peppers, artichoke hearts, pineapple and so on. Plus, if you would rather have something with a pesto base or a alfredo sauce, you can swap out the marinara for that. And last, if you want pizza pockets instead of a large one, just divide the Puff Pastry into squares, add the toppings and fold it over. 


Marinara Sauce of your choice (homemade or store bought) 1/2 cup
Vegetables (I used onion, pepper, tomato, olives, jalapeno and corn) 1 cup
Shredded Mozzarella Cheese 1/4 cup
Oregano 1 tsp
Chilli Flakes 1 tsp


Thaw the Pepperidge Farm Puff Pastry Sheet to room temperature. Open the sheet and place on a baking tray. Preheat oven to 350 F/ 180 C. 

Using a fork pierce the sheet leaving an inch on all sides. This prevents the sheet from rising in the center. 

Spread the marinara sauce and place vegetables of your choice. Sprinkle cheese on top and also add oregano and chilli flakes. 

Place the baking tray in the preheated oven and bake for 20-25 minutes, till the base is crisp and the cheese melts. 

Remove and serve with some marinara on the side. 

Sunday, November 5, 2017

Roasted Pumpkin Apple Soup

A Vegan friendly soup full of Pumpkin and Apples. You definitely need this delicious soup through the cold Fall and Winter! 

Soups are such a great way to get vegetables onto the table. Plus, they make perfect meals through Fall and Winter. And when a soup recipe like this comes up, you cannot ask for more! Wondering why? This recipe is one of the simplest soups I make at home. The recipe involves only three steps; roast, boil and enjoy! No major add-ins, no cream and certainly no exotic ingredients!

Pumpkin Soup is a popular Fall Soup. But just pumpkin tends to get bland sometimes. What if you can take it a notch higher by a simple addition? Yes, you need this recipe if you are a Fall soup fanatic like me! Whenever I am making a soup at home, I like to add-in stuff that I find in my refrigerator. A couple of years ago I added a couple of pieces of apples from the refrigerator to my squash soup. Since then, this recipe has been a family favorite and I add the apple on purpose now!

At first one thinks why apple in soup! But once you have had a soup with roasted apple, you know exactly why! The apple gives the soup a distinct flavor, freshness and sweetness. It also helps mask the flavor of pumpkin for those who do not like it. And last, it is PERFECT for anything fall!

This soup is perfect for dinner and makes a great recipe to freeze as well. Just dump all the ingredients onto a tray and roast them; puree it and boil with some spices. Freeze the whole thing or serve with a side of bread immediately. We enjoyed it with some dried apple slices and pumpkin seeds for taste and texture. They make awesome toppings for the otherwise smooth soup.

How to make Roasted Pumpkin Apple Soup? 

If you are still wondering how to make this yummy soup, think no further; head straight to THIS recipe to get it all! 

Looking for more Fall Pumpkin favorites? Try these: