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This is a feast for the senses. Smells utterly delicious and is sonically pleasing too. There are some nice boiling sounds and the loud whoosh of an impressive extractor fan. I could happily have this on loop.
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Fix Kali Linux Source List Update Upgrade Errors Sources.List Repositories 2022.2 | Kali Linux
Link : www.kali.org/docs/general-use/kali-linux-sources-list-rep...
On a standard, clean install of Kali Linux, with network access, you should have the following entry present in /etc/apt/sources.list:
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You have switched your branch.
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Since Kali 2020.3, after Kali’s setup is complete, network repositories will be enabled by default, even if there was no network access during installation.
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They've got feta cheese and spinach inside them and we want to keep it that way, so folding them carefully to keep the insides in.
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We heated up quite a lot of butter / oil mixtures - for brushing onto the sliced par-baked baguette slices, for brushing onto the filo pastry sheets and for making the mushroom paté.
Brian our tutor squishes the dough into a long roll shape for slicing into thin circles. He recommended not rolling out the dough and cutting out shapes with a dough cutter, then re-rolling the remnants and repeating (because it overworks the dough). The roll is covered in clingfilm and put in the fridge until use, but it can also be kept in the freezer and defrosted (not certain but I assume 'overnight in the fridge' will do it) and then cut and baked in the oven.
Bottom right is the filo parcels with spinach and feta, to their left is the crostinis with mushroom paté. Behind that is the red onion marmalade and one of the completed parmesan shortbread, goat's cheese and red onion snacks.
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We made cheat-brushes from bits of blue kitchen towel and dipped them in the pan then dabbed onto the circles.
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10 red onions, thinly sliced. Quite a lot of demerara sugar... I chopped my onion with a 'Hygiplas' knife.
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250g plain flour and approx 166g (1: 2/3rds) butter, rubbed in but not overmixed to avoid activating the gluten. This is apparently better done with cold hands. I'm not sure how much parmesan went in but it looked generous. The parmesan came from a block which was grated.
The parmesan shortbread slices were given a bit of space between each of them on the baking tray as they tend to spread a bit during cooking. They came out of the oven all warm, crumbly and cheesy - but will crisp up a bit on cooling. They barely had the chance to cool as they were eaten fairly promptly.
We took a sheet of filo pastry (there were either 7 or 12 in the pack) and laid it out on a chopping board, then brushed it with melted butter / oil. Another layer was added and more butter / oil brushed on. Then using a knife the sheets were divided vertically to produce a number of strips. A smaller-than-you-might-expect amount of feta-spinach mix went on one end then the strip folded three or four times in a triangular shape, with the excess strip cut off and used to make another filo parcel. These were set to one side and then went on a baking tray covered in parchment paper, and baked for time X at temperature Y (I'm afraid I didn't note this down).
OK it looks like this is where the chopped parsley ended up. It was delicious. Also a tub or two of Philadelphia type cream / soft cheese.
The parmesan bites on the right are being prepped with goat's cheese and onion. A brief staging post really before being devoured.
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These were cut from ready-to-bake bread rolls / small baguettes which are usually crisped up in the oven before serving. Cut into lots of thin slices they were coated in melted butter / oil then baked for 8 minutes and then given another 5 minutes (time is adjusted to heat of your oven) so that they go a bit brown and delicious. I think the oven was at 160 degrees Celsius but can probably just follow heating instructions on the back of the packet.
Gosh it smells good. Brian added a bit more demerara sugar, and a bit more vinegar. It's bubbling away nicely.
We all chopped a shallot, or could use regular white onions for this. Chopped quite finely too. This, along with the other chopped shallots, is going in that pan of butter.
All cooked and piping hot. Transferred to a plate to cool and shortly after, to our stomachs. i can't remember what was in them other than feta and spinach - possibly some nutmeg and pepper went in there too.
We used palette knives to layer a bit of the paté mix onto the crostini slices, then decorated with a sprig of parsley. These didn't last long.
Giving it a bit of a stir every now and again to stop it sticking. Once these are all done they're put in a tray and allowed to cool, as this dish is served cold.