Finger Food

Easy Tuna Pockets

Easy Tuna Pockets.jpg

Hey guys! I just made a super easy snack to brighten up your sunny sunday! Ahhh!…I love spring! Finally the sun is showing itself over here again.

After a great sunny walk together with my family, we just wanted to go back home and chill on the couch with some great snacks and a cool movie.

I wasn’t really in the mood to make something complicated today. So, I just got my store-bought puff pastry out of the fridge and took a look in our kitchen to see what I could fill them with.

We had a lot of apples lying around but I was more in the mood for something savory.

We always have cans of tuna in our pantry, therefore I decided to go with the tuna for my pastry pockets today.

I must tell you guys…these pockets were so easy to make and my family ate them all at once. If you’re looking for an easy finger food recipe, this is definitely something you should give a try. Cheers to a great sunday! 🙂


Easy Tuna Pockets
Yield 15-17 Pockets

2 cans Tuna flakes (about 2x 185 g)
4 Tbsp Butter (56 g)
1/2 Onion, finely chopped
1 Stalk of celery, finely chopped
1 Medium carrot, finely chopped
1/2 bunch of fresh parsley, finely chopped
3/4 cup Cream
180 g Grated cheese of your choice
1 tsp Salt
1 tsp Black Pepper
Store-bought puff pastry
1 Egg beaten with 1 Tbsp water for egg wash

Preheat oven to 180°C/350°F. Line a tray with parchment paper.

In a small pot, melt butter.

Add the chopped onion into the melted butter and cook until translucent for approx. 1 minute.

Add the chopped carrots and chopped celery into the pot of onion and cook for about 2 minutes.

Add the tuna and give everything a good stir.

Add the cream and cook until smooth for about 2 minutes.

Add the grated cheese and cook until melted completely.

Season with salt and pepper.

Set the tuna mixture aside and let cool completely.

Cut the puff pastry in squares and add about 1 generous Tbsp of filling onto each square of puff pasty. Make sure to fill them one one side so that you can fold the pastry over. (I like my pockets shaped like triangles you could also just fold them to rectangles).
Press down the edges of the pockets with a fork to seal the pastries.

Brush the top with egg wash and bake for about 10 – 12 minutes until golden brown.

Finger Food

Pão de Queijo

Pao de Queijo

So, I’m back from my mini blogging break but I surely haven’t stopped experimenting in the kitchen. I must say that I have a great feeling about this year. I have so many creative ideas in my ambitious mind which I would love to share with all of you great foodies out there.

What’s better than cheese? (Okay, besides chocolate…DUH!).
I love cheese! Everything that contains cheese is heaven for me! I love having finger foods for movie nights at home. Of course, along with other snacks like chips, cookies, chocolates, gummy bears paired with a can of soda…omg! Totally my kind of “date” with family or friends.

Okay, daydreaming aside! I found the probably greatest cheesy finger food out there! “Pão de Queijo” are mini Brasilian cheese bread which are really super easy to prepare. The taste and texture of this simple bread is out of this world! They’re best served while still hot. You can also warm them up the next dayand they still will taste delicious!

These mini cheese bread are made with Tapioca starch which you can find in every Asia store. They cost me like 99 cents per pack. These are the ones I buy.


This is what I love about most of the Brasilian baked goods: They are so easy to make, since you will only be needing an electric mixer to blend all of the ingredients together. Very simple but the outcome is sooo tasty! You have to give these babies a try! Trust me! 🙂


Pão de Queijo

Yield: 24 Pieces


1 egg
2/3 cup Whole milk
1/3 cup Corn Oil/ Canola Oil
150 g Tapioca Starch
1 tsp Salt
100 g + 50 g Grated Cheese (any cheese of your choice; I used Emmentaler and Cheddar Cheese)


Preheat oven to 400 °F/ 200°C.

Grease one mini muffins tin with oil or butter.

Add all ingredients and only 100 g grated cheese into a blender and mix until batter is smooth.

Pour the batter into the greased mini muffins tin about 3/4 full.

Sprinkle with remaining grated cheese and bake for 18 – 20 minutes until lightly browned.

Remove from oven and and serve! It tastes better eating them while still warm.

Finger Food

“Obatzda” Crostini

Obatzda Crostini

The Oktoberfest has already started and I wanted to make something simple to celebrate the great German folk festival. Of course, pretzels and large glasses of beer is what immediately pop into my head every time I think about the Oktoberfest.

“Obatzda” is is a Bavarian cheese delicacy which you usually spread on pretzels or rustic dark bread. It’s a classic example of Bavarian “Biergarten” food.
Some people add a small amount of beer into their “Obatzda”.

I like mine real simple with crisp rye bread and a glass of cold apple juice. I’m not much of a beer drinker but my brother couldn’t resist indulging these with a glass of  cold German beer.

It’s such a great explosion of flavors, biting into the “Obatzda” slathered bread topped with fresh radishes and red onion. It feels like being at the Oktoberfest without leaving the house! These make good appetizers for game nights or other get-together.

Cheers to a great Oktoberfest and a fantastic German Appetizer. 🙂


Obatzda Crostini

Yield: 8 – 10 Servings

500 g Camembert Cheese
200 g Butter (softened)
1 tsp Ground cumin
1 tsp Ground paprika (sweet)
1 bunch Chives
8 pieces Radish
1 Red Onion
2 Tbsp Olive oil
8 – 10 slices of rye bread (you can also slice Baguettes)

In a medium bowl, mix Camembert cheese and butter together, using a dough hook attachment.

Add cumin, paprika, salt and pepper and mix for another 1 -2 minutes until well combined and creamy.

Chop chives roughly and slice radish and red onion thinly.

Heat olive oil in pan and add the slices of bread; heat both sides of the bread for about 2-3 minutes until slightly brown and crisp.

Spread the crisp slices of bread with the “Obatzda” cheese and add the sliced radish and red onion on top.

Garnish with chopped chives.