Shonal's Kitchen
The Eclectic Home Chef
by
Book Cover & Preview Text
~Baked Brie with Sun Dried Tomatoes, Pine Nuts and Basil~
Recipe Summary
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 8-10 servings
1 small Brie Wheel
½ cup Pine Nuts
½ cup Sun dried Tomatoes (marinated in oil)
½ cup Fresh Basil, cut into a chiffonade
1 package Crescent Rolls
1 tsp Olive Oil
Pinch Black Pepper
Preheat Oven to 375 degrees.
- Roll out crescent rolls and place brie in center of dough.
- Top with chopped tomatoes, then basil and pine nuts.
- Add second layer of ingredients, drizzle with olive oil and black pepper.
- Roll sides of dough up over layers of ingredients, making sure it is completely sealed.
Bake for 25 minutes or until golden brown.
Formats
Book Details
About the Book
Shonal's Kitchen is an eclectic array of dishes using various ingredients from the "everyday" pantry.
It helps you to create a meal from start to finish. From appetizers to desserts, meals are given recommended pairings, or you can choose your own.
Special sections include a Thanksgiving Dinner, including a cooking schedule and timeline made possible for anyone to follow.
Another special section is Mom's Indian Food. Several dishes I have learned from my mom and differ from what you would find in local Indian restaurants.
Also included is the Home Chef's Pantry and Toolbox. I give suggestions of items needed for you to get started in the kitchen.
I hope you enjoy it as much as I did writing it!
About the Author
Shonali Thomas, was born and raised in
Shonali’s experience in the kitchen, began at an early age. Her love of food evolved as she began to experience the vast culinary world and sheer enjoyment of creating new and innovative dishes, incorporating new ingredients as often as possible.
Sharing her love of food and entertaining for family and friends is something she relishes in and is always looking for an excuse for a dinner party to plan…her motto is “Life is all about good food, good wine and good friends. So enjoy it!!”