AwesomeBites

Caramelised Onion, Walnut, Leek and Pesto Strudel
Recipe by: Emily
5 Philo Dough Sheets
3/4 cup Leeks, sliced and cleaned
4 oz Cream Cheese (I used Fat Free)
1 Medium Onion, sliced thin
1/2 cup toasted chopped walnuts
1 tsp Basil Pesto
1/2 tsp Sugar
1 Tbsp Butter
Salt
Pepper
Melted Butter

Toast the walnuts in a pan and then set aside. Begin to caramelize the sliced onions with the sugar over med-low heat for about 8 minutes, add leaks and cook onions and leeks until tender. (15-20 minutes). Add the leek mixture into a bowl with the cream cheese, pesto, and walnuts. Mix well and season with salt and pepper.
Layer 5 sheets of philo dough brushing each sheet with melted butter except the top sheet. Center leek filling on the stack of buttered philo dough and fold the dough over the filling like a burrito, tucking in the edges. Place strudel on a baking sheet seam side down and brush entire strudel with melted butter. Bake in a preheated 350 degree oven for 30-35 minutes until the entire strudel is golden brown. Allow strudel to sit for 10 minutes before slicing. Serve warm.

Sausage with Sweet Peas Strudel
Recipe by: Emily
5 Sheets Philo Dough
1/2 lb Sausage
1/2 cup Sweet Peas, fresh or frozen
1/3 cup Sliced Onion
1/3 cup Italian 3 Cheese Blend, Shredded
1/4 cup Alfredo sauce
Salt
Pepper
Melted Butter
Cook sausage in a frying pan until no longer pink, add the sliced onion and brown the sausage. Once the sausage has browned and the onions are cooked add the peas, cook for 2 minutes then add the Alfredo sauce. Remove pan from heat and add the cheese. Salt and Pepper to taste. Set aside.
Layer 5 sheets of philo dough brushing each sheet with melted butter except the top sheet. Center the sausage filling on the stack of buttered philo dough and fold the dough over the filling like a burrito, tucking in the edges. Place strudel on a baking sheet seam side down and brush entire strudel with melted butter. Bake in a preheated 350 degree oven for 30-35 minutes until the entire strudel is golden brown. Allow strudel to sit for 10 minutes before slicing. Serve warm.
You could easily use crescent roll dough and roll up the filling and bake them for something a bit easier and tasty!

Cucumber Salad
Recipe by: Emily

1 cucumber, stripe peeled and sliced very thin
1 Tbsp Red Onion, sliced in very thin small strips
1 Tbsp Sour Cream
2 Tbsp Vinegar, Apple cider or regular White Vinegar
1-2 tsp Sugar
1/2 tsp Chives (I used dried)
1/4 tsp Dry Dill weed
1 Tbsp fresh Parsley
Pinch of Salt
1/4 tsp Black pepper

1. To make the dressing mix the vinegar and sugar together until the sugar is dissolved. Add the herbs, salt and pepper. Last, stir in the sour cream until smooth. Taste and adjust seasonings if desired.
2. Add the cucumbers and red onion to the dressing and coat evenly. Refrigerate or serve immediately. (The longer it sits the stronger the flavor and the more liquid will come out of the cucumbers, so if you are going to refrigerate it you may want to add more cucumber.)

Roasted Garlic Tomato Basil Soup
Recipe by: Emily
1 14.5oz can of Diced Tomatoes (I used petite diced . . . cooks faster)
1 14.5 oz can Italian Stewed Tomatoes (or you can use just 2 cans of diced)
1 cup Chicken Broth
1 cup Water
2-3 cloves of Roasted/Caramelized Garlic (or 2 cloves of raw garlic minced)
1 Tbsp Balsamic Vinegar
1 Tbsp Chopped Sun dried Tomatoes
1 Tbsp Chopped Basil
1 tsp Brown Sugar
1 Small Onion, diced
Red Pepper Flakes
1 Tbsp Olive Oil
Salt
Pepper
Sugar

1. Heat one tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and brown sugar. Cook onion until it begins to brown and soften, about 10 minutes. Add the diced tomatoes, balsamic vinegar and a pinch of red pepper flakes. Allow to cook until the tomatoes begin to caramelize and they look “dry” and shiny, 5-7 minutes. Add garlic and basil and cook for a minute. Add the chicken broth, water, and Italian tomatoes. Simmer for 10 minutes and then puree with a hand blender or in a blender.
2. Return pureed soup to the pot and simmer until desired thickness is reached. Add salt, pepper and sugar to taste. Serve hot and enjoy!
Adding a pinch of sugar at the end really brings out the tomato flavor, as does the balsamic vinegar bring out the acidity of the tomatoes and balances the flavors nicely.
You can also add 1/2 cup of heavy cream in the end if you like

Ingredients
Dark mousse:
6 ounces bittersweet chocolate
1/2 cup milk
1 cup heavy cream, whipped to soft peaks
White mousse:
6 ounces white chocolate
1/2 cup creme fraiche
1 cup heavy cream, whipped to soft peaks
Milk chocolate, optional
Equipment:
10 (4-ounce) ramekins or 2 1/2-inch metal collars or chocolate cups
2 pastry bags fitted with large plain tips or 2 thick, lockable plastic bags
A piece of flat, stiff plastic the same diameter as your ramekins or chocolate cups
Directions
Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.

White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)

Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.

When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don’t worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.