Avocados filled with Shrimp

This is a quick and simple recipe and it tastes great. It's easy to make the filling and bring it with the avocados to a party where the avocados can be cut and filled in no time. 

The recipe is based on this one, which uses crab meat instead of shrimps.

Ingredients:
Avocados
Cooked mini shrimp, chopped
Celery
1/2 - 1 Shallots

Mayonnaise
Cream cheese

Lemon or lime juice
Salt

Pepper

Chop celery and shallot very finely in a food processor. Mix with shrimp, mayonnaise, cream cheese, lemon juice, salt, pepper and sea food spice if desired.

Cut avocados in half and take out a little bit of the flesh to be mixed in the filling. Salt the avocado halves. Fill with shrimp filling. Add pepper or parsley to garnish.

Enjoy!

Fig and Bree Puff Pastry Bites

This recipe is similar the one I've made recently. But it's based on this recipe.

Instead of putting the puff pastry sheets in the oven with the filling already added, this recipe instructs the baker to pre-bake the puff pastry sheets, resulting in fluffier dough.

Ingredients:

1 puff pastry sheet

frozen figs

2 tbsp honey

1/4 cup water

brie

macademia nuts

blue cheese

pear

pecan nuts

cranberries

Heat figs, honey and water on the stove and let simmer until the liquid is thick enough to cover the back of a spoon. Remove from heat.

Roll out puff pastry sheet and cut into 12 rectangles. Place rectangles into muffin pan molds and bake for 12 minutes at 375 F (190 C). When done, remove from the oven and gently press down on the middle of the puff pastry cups. Fill 6 cups brie and top with macademia nuts and fig mass. Fill the other 6 cups with pear pieces, blue cheese, pecan nuts and cranberries. Return to the oven for 5-7 minutes until cheese is melted and puff pastry is golden brown.

Puff pastry pockets

I was browsing recipes with figs and puff pastry and found this one. It was surprisingly fast and because it included cheese it was much to my liking :)

Ingredients:
1 puff pastry sheet
frozen figs
2 tbsp honey
1/4 cup water
brie
1 egg, beaten

Heat figs, honey and water on the stove and let simmer until the liquid is thick enough to cover the back of a spoon. Remove from heat.
Cut puff pastry sheet into squares and line a muffin pan. Place some brie and a bit of the fig sauce into the puff pastry cups.
Fold the edges towards the middle to create little pockets.
Brush with egg.
Bake at 350 F (180 °C) until golden brown.
I served them with roasted Macadamia nuts :)

I thought that the liquid from the fig sauce was making these delicious pockets a bit soggy, although not excessively so. There were other interesting-looking recipes that included pre-baking the puff pastry. Definitely something I want to try out! :)