DIY BITES

Fun, Healthy, Delicious Recipes

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS

By

Stuffed mushrooms with cream cheese and mushrooms

Check out these pretty stuffed mushrooms 🙆🏼

What you’ll get with this recipe:

• An easy to make and satisfying appetizer, side dish, or snack.

• Great amount of flavors.

• A great source of vitamin C, vitamin A, Calcium, Magnesium & Niacin.

Full recipe & nutritional info ⤵️

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side dish
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 6 large mushrooms
  • 100 g low-fat cream cheese
  • 50 g red bell pepper, diced (2 tbsp)
  • 1 tbsp fresh dill, chopped
  • ½ tbsp fresh parsley, chopped
  • 2 cloves of garlic, pressed
  • 1 spring onion or 1 tbsp shallots, chopped
  • ½ tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 175 degrees C/ 350 degrees F.
  2. Wash mushrooms and carefully separate stems.
  3. Finely chop stems and onion and saute them with ½ tbsp olive oil on medium heat for 4 minutes, stirring. Add pressed garlic and cook for 1 more minute.
  4. Finely cube red pepper.
  5. In a bowl, add cream cheese and mix with mushroom stems and onions, red pepper, chopped dill and parsley, and mix. Season with salt and pepper to taste.
  6. Fill mushrooms with cream cheese mix and bake for 20-25 minutes.

 

ROASTED SPICY CAULIFLOWER

By

Roasted_Spicy_Cauliflower_DIYBITES

I’m spicing things up 🌶🙆🏼 starting this sexy-looking cauliflower over here. It’s so easy to make, and done in no time! So get your oven heated up and spices ready cuz it’s roasted spicy cauliflower time 🎉.

Roasted_Spicy_Cauliflower_2

Spicy Roasted Cauliflower
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • • 400 g cauliflower florets, fresh or frozen and thawed
  • • 2 tbsp olive oil
  • • 1 garlic clove, minced
  • • 1 tsp garlic powder
  • • 1 tsp red spicy curry powder for medium spiciness or 2 tsp for increased spiciness
  • • 1 tsp cajun
  • • Salt to taste
Instructions
  1. Preheat the oven at 200 degrees C/392 degrees F.
  2. Cut the cauliflower florets in bite size pieces.
  3. In a large bowl add olive oil, minced garlic, garlic powder, curry powder, cajun and salt. Mix olive oil and spices.
  4. Add cauliflower florets into the bowl and toss with two spoons until well coated with spices.
  5. Spread florets on baking sheet and bake at 25-30 minutes or until golden.
  6. Serve as warm side dish or cold snack.
Nutrition Information
Calories: 112 Fat: 9.7 g Saturated fat: 1.3 g Unsaturated fat: 7.9 g Carbohydrates: 5.8 g Fiber: 3.5 g Protein: 2.5 g Cholesterol: 0 g

 

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART

By

Savory puff pastry at its finest!

Savory puff pastry at its finest!

I love coming up with recipes that involve caramelized onions and since puff pastry makes a good combo with basically anything (doesn’t it? it does, right?), I was pretty sure these two would make a good match. The brown Creminis add a depth of flavor to the recipe and also add 72 mg of calcium, 100 mcg of folate, and 4.4 mg of zinc to the dish. Yes, yes, there is a lot of butter involved in this recipe, however, keep in mind this is an appetizer and it should serve 8-10 persons. The red onion offers the dish 55 mg of Vitamin C, 172,5 mg of Calcium, 142.5 mcg of folate. So overall, it’s a pretty nutritious appetizer, just stick to the serving size. Or don’t 🗽🎉.

You can make your own puff pastry from scratch using my puff pastry recipe or buy it frozen if you don’t have the time to prepare it at home. Works perfect both ways. You can try out this recipe with different types of mushrooms, such as Portobello, Shiitake, or Oyster mushrooms.

You can make one big puff as I did, or cut the puff pastry dough before adding cremini mixture in 8-10-12 cute individual ones. Totes up to you! 🎈

Full recipe & nutritional information below ⤵️ ✌️

Caramelized Red Onion and Creminis Puff Pastry DIYBITES 2

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART
 
Save Print
Prep time
Cook time
Total time
 
Savory puff pastry at its finest <img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="🎈" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">
Author:
Recipe type: Appetizer
Serves: 8-10
Ingredients
  • 5 medium-large red onions cut in circles horizontally
  • 2 ½ tsp butter
  • 2 tbsp balsamic vinegar or red/white wine
  • 1 tbsp sugar
  • 400 gr Cremini mushrooms or other, cut lengthwise
  • 2 tsp fresh dill, frozen or dry work also
  • 2 tsp dark soy sauce
  • 400 grams puff pastry, chilled
  • Salt
  • Pepper
Instructions
  1. Cut the onions horizontally, in circles. The size of the circles should be roughly 0.5 cm/0.2 in.
  2. Melt 2 tbsp butter in skillet and add onions.
  3. Cook for 25-30 minutes on medium heat, checking and stirring every 3-4 minutes to avoid onions sticking to skillet.
  4. Add 2 tbsp vinegar and 1 tbsp sugar and cook for 5 more minutes.
  5. Season with salt to taste and set aside to cool.
  6. Cut the mushrooms vertically, 1 cm/0.4 in each slice.
  7. In another pan, melt ½ tbsp of butter and add mushrooms.
  8. Cook on medium heat for 3 minutes.
  9. Add soy sauce, cook for another 2 minutes.
  10. Season with salt, pepper and fresh dill.
  11. Spread puff pastry dough and roll it for a 30cm/12in length and 20cm/8in wide sheet.
  12. Spread caramelized onions from center of puff pastry dough to the edges.
  13. Remove excess liquid from cooking mushrooms and add them on top of onion.
  14. Brush puff pastry dough with 1 tsp of melted buttes.
  15. Bake at 190 degrees C/375 degrees F for 20-25 minutes or until puff pastry has risen and became golden.
Nutrition Information
Calories: 273 Saturated fat: 3.6 g Carbohydrates: 28 g Sugar: 6.7 g Fiber: 1.6 g Protein: 4.8 g

 

PUFF PASTRY

By

Puff Pastry Recipe DIYBITES

Aerial and crisp, puff pastry is the richest pastry; still, it’s the lightest. The recipe uses equal quantities of butter and flour. It’s a bit time consuming; however, it doesn’t require plenty of work, only re-rolling it once every 30 minutes. The lemon juice softens the gluten in the flour and makes the dough more supple but measure it carefully, as too much lemon juice can make the pastry difficult to handle 🍋. Try not to chill the pastry longer than 30 minutes between re-rolling it as the butter will harden and can break the dough. If left for longer than 30 minutes, let the puff pastry rest for 10 minutes at room temperature before re-rolling.

It is essential to work on cold surfaces and chill water and butter before using them. The recipe makes enough for two single–crusts for 1.5 liter pie dishes or fifteen 8.5cm vol-au-vents. Both sweet and savory fillings or topping work great. In the picture above I used caramelized red onion and brown creminis to make a delicious and easy appetizer. 🍴😎

Puff Pastry
 
Save Print
Prep time
Cook time
Total time
 
Aerial and crisp, puff pastry is the richest pastry; still, it’s the lightest of all pastries.
Author:
Recipe type: Pastry
Serves: 15
Ingredients
  • 225 gr/2 cups white bread flour
  • 225 gr/1 cup chilled butter
  • 1 tbsp lemon juice
  • Pinch of salt
  • 150 ml/2/3 cup chilled water
Instructions
  1. Sift flour and salt into a mixing bowl. Cut or rub 2 tbsp of butter into flour until it resembles fine crumbs.
  2. Place remaining butter between two sheets of plastic wrap and gently beat it up into a 15 cm/6 in flat square using a rolling pin.
  3. Make a well in the middle of dry ingredients. Combine lemon juice with water and add to well. Stir with cold utensil adding more water if necessary. The dough should be soft but not sticky.
  4. Flour rolling pin and roll out a 25 cm/10 in square. Don’t kneat it even if it looks lumpy.
  5. Place butter diagonally in the center of dough and bring each side of the dough in the center of the butter, to enclose it completely.
  6. Roll the dough to a 40 x 50cm/ 16 x 6in rectangle, then fold the lower third if the pastry over the center third and the top third of pastry down over that. Seal edges gently with rolling pin. Brush off any excess flour and wrap the pastry in plastic wrap, then chill for 30 minutes.
  7. Roll out the pastry to the same size again, with sealed edges on top and bottom. Fold and chill as before.
  8. Repeat 5 more times.
  9. Use right away according to recipe directions or wrap tightly in clear film and use in the next 3 days.
Nutrition Information
Calories: 162 Fat: 12 g Saturated fat: 7.6 g Unsaturated fat: 4.4 g Carbohydrates: 11.4 g Fiber: 0.4 g Protein: 1.68 g Cholesterol: 3.1 g