Stuffed Baguette

Made some baguettes during the weekend and I am happy with the 4-Hour Baguette recipe from SAVEUR. Easy to make and the texture of the baguette is really good. You can have a look at the baguette recipe which I posted up in Elinluv's Sweet Delights.  WB asked how are we going to finish 3 long baguettes.  I told him not to worry, I have a few recipes lined up and today I am going to share with you guys what I do with my homemade baguette. Stuffed Baguette ....sounds good...right?  Yea, it is GOOD.  I prepared the fillings and stuffed them into the baguette.  I made the stuffing out of ripen avocados, mini cherry tomatoes, japanese cucumber, the baguette crumbs ( the dug out part of the baguette) and not to forget the grated parmesan cheese. I added in japanese mayo and a pinch of freshly ground black pepper and pinch of sea salt for taste. Stuffed the mixture into the hollow of the baguette and gosh...this hearty meal is something we will not forget. We each had a 7" long stuffed baguette and it was so filling that we burped and burped the whole nite.  Mmmmm you should try this out too.  

use a long thin knife and working from both ends hollow the baguette,

leaving 1/2" thick crust all around. Chill the fillings for 1 hour

before stuffing into the baguette

fill the baguette from both ends

you can either wrap the stuffed baguette and chill in the fridge for 1 hour before

slicing or you can slice them as soon as you have it stuffed. 

this can be served as appetizer if you have guests for dinner

this is finger licking good..the creamy avocados and parmesan cheese

goes really well ...a great combination !

Stuffed Baguette

Baguette recipe

Ingredients:-

one 15" long baguette - cut into two

Fillings:

2 ripen Hass avocados - diced
1 japanese cucumber - diced
10 pieces of mini cherry tomatoes - cut into halves
the dig out baguette crumbs
4 tbsp of grated parmesan cheese
2 tbsp of japanese mayonaise
a tsp of freshly ground black pepper
a pinch of salt to taste
1 tsp of olive oil

Preparation:

Cut both end of baguette and cut into two equal halves.  Use a long thin knife and working from both ends, hollow the baguette out leaving 1/2 inch thick crust all around.

Diced the avocados, japanese cucumber and halves the mini cherry tomatoes. Put into a small mixing bowl. Add in the baguette crumbs , parmesan cheese, mayonaise, black pepper , salt and olive oil. Use a spatula, mix the ingredients together till evenly mixed.  Wrap the bowl with cling wrap and chill in the fridge for an hour. Take it out and stuff the mixture into the hollows till it is packed on both sides.  You can either chill the stuffed baguette for 30 minutes wrapped in cling wrap or aluminium for easy slicing.

You can serve this slices of stuffed baguette as appetizer .

Enjoy!

Oven Grilled Avocado Stuffed With Seafood

When I made this oven grilled avocado, I thought of my Piggy Jo.  She loves avocado and this is so delicious that every mouthful is sinfully decadent. Packed with seafood...and those melted cheddar cheese topping...gosh , I wish my gal was with me when I was gluttony tucking in these delectable grilled avocados. WB not keen on avocado if eating them stand alone or in salad, but when I stuffed them with pan seared seafood like baby octopus , sea prawns and garoupa fillet....he polished off his share...mmmm it was really flavorful and the cheesy topping enhanced the taste further.   A keeper for sure !

the baby octopus are the frozen ones from Jusco, Kinta City

look how delicious and how the seafood are

mingling well with the diced avocado :)

these stuffed avocadoes are ready for the oven...WAIT

the grated cheddar cheese....must not forget the cheese topping!!!!

now they are covered with grated cheddar cheese and 

they are ready for the oven !!!:)

mmmmmmm...they smell so good when I took them out of the oven !

Oven Grilled Avocado Stuffed With Seafood - WB 's Kitchen

Ingredients:

2 Hass Avocados  - cut into halves and remove seeds

fillings:
2 baby octopus
half piece of garoupa fillet
small sea prawns - shelled and deveined

pinch of salt
a few shakes of paprika
a few shakes of  ground black pepper

grated cheddar cheese
a few sprigs of italian parsley- chopped

Preparation:

Pan seared the baby octopus , garoupa fillet and sea prawns on a non stick pan with a tsp of olive oil. When the seafood are cooked through, give a few shakes of paprika, black pepper and a pinch of salt over all the seafood evenly.  Take out and chop them into bits sized. Keep aside.

Cut avocados into halves, take out seed, and take a small knife gemtly cut out diagonally across and  take out the avocado meat. Be careful not to cut through the avocado skin.

Mix the avocado meat with the cooked seafood and parsley together in a mixing bowl.  When the ingredients are evenly mixed, scoop the mixture into the avocado skin case till full.  Top with grated cheese and bake in a preheated oven (200deg C) for 10 -13 minutes.  Take out and serve hot as starters or appetizers.

Enjoy !