Cheese and Tomato Puffs

Ingredients

500 g./1 lb. 4 oz. puff pastry sheet, thawed if frozen
A handful of cherry tomatoes

For the filling:

300 g./10.5 oz. feta cheese
½ cup black olives, pitted and roughly chopped
¼ cup olive oil
A dash of dried oregano

Directions:

In a bowl, mash the feta cheese with a fork, add the olive oil, olives, and dried oregano. Mix well.
Lightly grease about 20 mini muffin tins.
Preheat the oven to 200°C/400°F.
Over a flour surface unroll the pastry sheet. Divide it into 20 circles large enough to cover the bottom and sides of each muffin tin.
Fully line each muffin tin with a pastry circle. Press the pastry to fit.
Place a tablespoon of the filling in each muffin tin.
Top each muffin tin with a cherry tomato.
Bake in the oven for about 12-15 minutes, until the crust is puffed and golden.
Garnish with basil leaves, optional.

Avocado Banana Shake

My youngest son thought that an avocado banana shake sounded a little bit weird. "But just try it" I urged. A few sips and he ended up asking for more. It makes a great drink after a workout or run. It is a great source for protein and good fats.

4 cups soy milk
3 medium-sized avocados, peeled and pitted
4 bananas
3 small tins of sweetened condensed milk (3 oz./78 g. each)
1 cup of ice
A drop of banana flavoring

Directions:

In a blender combine avocado, bananas, sweetened condensed milk, soy milk, banana flavoring if used, and ice. Blend until smooth. Serve chilled. Can be topped with some pine nuts.
Note: If you don't have a sweet tooth, no need to add all the sweetened condensed milk.