MATCHSTICKS
The original Aussie Matchstick was filled with fresh whipped cream, and though it tasted great, it was very messy and very rich! This recipe is just the basic matchstick, dessert size; but you can make them smaller for kids or as a flash morning tea item. They go very well at kid's parties, try a chocolate pudding and grated chocolate for the filling, or use Nutela instead of jam. Both the filling and the pastry can be prepared 2 days ahead, but dont put them together until your ready to eat them!
Provided by mummamills
Categories Dessert
Time 32m
Yield 20 matchsticks, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to very hot.
- cut the pastry sheet in half, and then cut each "half" into 5 pieces.
- place on backing trays that have been sprayed with oil.
- place in oven, wait one minute and then turn the heat down a little (200c).
- Cook about 10 mins, or until puffed and golden.
- Cool on wire rack.
- Filling.
- pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
- sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
- cover and refrigerate.
- When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
- Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.
Nutrition Facts : Calories 262.9, Fat 20.9, SaturatedFat 9.5, Cholesterol 42.5, Sodium 147.1, Carbohydrate 16.8, Fiber 0.4, Sugar 4.8, Protein 2.6
MATCHSTICKS
Make and share this Matchsticks recipe from Food.com.
Provided by davinci_insane
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut puff pastry sheet into three strips and then the three strips in half.
- Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown.
- Let pastry cool.
- Spread Jam and Cream on pastry and top with another piece of pastry.
- Sift icing sugar on top.
Nutrition Facts : Calories 225.2, Fat 15.6, SaturatedFat 3.9, Sodium 101.8, Carbohydrate 18.4, Fiber 0.6, Sugar 0.3, Protein 3
CURRIED CHICKEN MATCHSTICKS
Provided by Food Network
Time 1h50m
Yield 45 to 60 pieces
Number Of Ingredients 9
Steps:
- In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
- Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
- Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.
- Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.
SWEET POTATO MATCHSTICKS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Begin by putting the oil, herbs and garlic in a heavy-bottomed pot over medium heat. Bring the oil up to 365 degrees F, then remove the herbs and garlic with a slotted spoon and drain on paper towels. They should be nice and crackly at this stage. Reserve for garnish.
- Using a mandoline, cut the sweet potatoes into matchsticks. Put in a large bowl of ice water to remove any starch. Soak for a few minutes and rinse with fresh cold water until it runs clear. Drain the matchsticks and pat dry in a kitchen towel, to remove as much water as possible. Fry in 365 degree F oil, in small batches, until crispy and golden, 2 to 3 minutes. Transfer to paper cones, resting in cups, and season with Cajun spice mix. Peel the garlic cloves and sprinkle over the matchsticks along with the fried herbs before serving.
- Mix all the ingredients together in a small bowl.
MATCHSTICK POTATOES
Steps:
- Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
MATCHSTICK POTATOES
Steps:
- Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
YELLOW SQUASH OR ZUCCHINI MATCHSTICKS SAUTED - 4 WAYS
I like the squash cut in matchsticks as it brings out more flavor and is quick to sauté. This is an easy and tasty recipe. I found this in Bon Appetit magazine.
Provided by Ambervim
Categories < 30 Mins
Time 17m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
- Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown -- about 3 minutes. Remove from skillet.
- All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
- Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
- Move to a serving bowl.
- Finish Way 1 - fold in parmesan and almonds.
- Finish Way 2 - cover with lime juice and pepitas.
- Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
- Finish Way 4 - Serve with a dollop of Greek yogurt on top.
- Salt and pepper to taste.
Nutrition Facts : Calories 131.2, Fat 9.7, SaturatedFat 2.1, Cholesterol 5.5, Sodium 119.6, Carbohydrate 7.4, Fiber 2.4, Sugar 3.5, Protein 6.1
CREAMY MATCHSTICK CARROTS
Make and share this Creamy Matchstick Carrots recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
- Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
- Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
- Reduce the heat and simmer until the carrots are tender, stirring frequently.
- Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
- Garnish with extra bay leafs if desired.
- For Vegetarian use Vegetable broth.
Nutrition Facts : Calories 271.4, Fat 18.1, SaturatedFat 11.1, Cholesterol 48.5, Sodium 598.2, Carbohydrate 27, Fiber 7.5, Sugar 13, Protein 3.1
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