Lunch and Palmeritas with The Foodies

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The Argentinians are big foodies, both Him (Mr Foodie) and Her (Mrs Foodie).  Mr Foodie’s speciality is meat, big pieces of it, particularly on the BBQ.  He has a rather impressive (and somewhat intimidating) BBQ knife, that has its own leather pouch, and is specially sharpened by His Argentinian friend.  Mrs Foodie’s speciality is everything in between, and having tasted the most moreish pastry bites she made at two afternoon teas, I really wanted a demonstration and the recipe.

“Come for lunch before we cook”, She said and I gladly accepted.  My offerings were a Mushroom Quiche and Raspberry and Chocolate Brownies (which Mrs Foodie presented beautifully) .  The Foodies had remembered that I’d mentioned that I liked lamb and He had bought a lamb shoulder, marinated it and then cooked it lovingly for two hours on the BBQ.  That lamb has got to be the best I have EVER tasted (sorry Mum).  Beautifully moist, cooked to perfection and bursting with flavour.  Divine… We had spinach and avocado salad, homemade focaccia bread, cooked vegetables, and cucumber crudite with a moreish homemade dip.

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As the boys happily played Mrs Foodie and I got down to business.  The moreish pastry bites are in fact called Palmeritas and are a traditional Argentianian food, and as Argentina is an immigrant nation (like NZ) they are also a traditional French food known as Palmiers.  Made purely from puff pastry (bought frozen from the shop), butter and sugar, they aren’t part of a healthy diet, but gee they are good!

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Step 1: Preheat the oven to 180 degrees Celsius and line a baking tray with non-stick paper.

Step 2: Cut your pastry to a square.  Thinly slick butter over the entire square.  Mrs Foodie uses a cheese slicer that was cheap as chips.  Pop the pastry and butter into the microwave for about 10 seconds to make it easier to spread.  Spread the butter over the pastry square.

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Step 4: Sprinkle sugar over the butter.

Step 5: Carefully roll up each side to the middle.  Cut thinly and lay flat on the baking tray and then sprinkle more sugar over all the Palmeritas.

Step 7: Bake for 15 minutes or so, watching carefully that they turn golden brown, not burnt.  Turn, and cook for another few minutes.

When cool, eat – they are crunchy, flaky, perfect with a cup or tea of coffee.  Enjoy!

Mrs Foodie happens to be not only a fabulous cook, but a rather talented Graphic Designer and Illustrator – www.carolinababot.com

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