Asparagus Tart with Ricotta

Tart:

6tbsp of butter or margarine
1 1/2 cups of flour
pinch of salt
(some water too)

Filling:

1 cup of asparagus
2 eggs, beaten
1 cup of ricotta cheese
2 tbsp of greek yogurt
salt and freshly ground pepper

Directions:
1. Preheat the oven to 200 celcius or 400 F. Rub the butter into the flour and salt. Stir in enough cold water to form a smooth dough and knead lightly on a floured surface.
2. Roll out the pastry and line a 9 inch flan ring. Press firmly into the tin and prick all over with a fork. Bake for about 10 minutes, until the pastry is firm but still pale. Remove from the oven and reduce the temperature to 350 F
 3. Trim the asparagus if necessary. Cut 2 inch from the tops and chop the remaining stalks into 1 cup pieces
4. Add the stalks to boiling water and then asparagus tips. Simmer for 4-5 minutes. Drain.
 5. Beat together the egg, ricotta and yogurt. Season, stir in the asparagus stalks and pour into the pastry case. Place the tips on top. Bake for 40 minutes until golden. Serve hot or cold.

Comments:
I really like this recipe but the only thing I did not do..which this recipe needs the most was to season it. I totally forgot to put salt and pepper into this recipe, without it, it does not taste that great but with seasoning it tastes really good.

Baked Kale

1 bunch kale
1 tbsp of olive oil
1 tsp of seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minute

Comments:

This recipe is so freaking good. If you are an unbeliever in vegetables then this is the recipe for you, it has a weird texture to it, kind of like dried seaweed but it tastes better than potato chips in my opinion. The kale gives it this weird tang to it, but I thought it would be a recipe you would enjoy

 

Fettucini Alfredo..with a avocado twist

So another tester recipe and this one is da bomb...it is the awesome sauce of recipes. If you love avocados this is sure the one for you! Pretty simple like normal but amazing as anything. Except I didn't use fettucini noodles but I used whole grain spiral noodles but still tastes just as good! 

INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
grated fresh Parmesan cheese
salt and cracked black pepper to taste

DIRECTIONS

1. Preheat oven to 300 ºF.

2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

3. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

4. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

5. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

6. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

note: add some grilled prawns or chicken for protein. 

cottage cheese cucumber

A really simple breakfast to have. I guess that I really just love the simplest of recipes, but sometimes simple is better right?

Anyways to get on with the recipe..

Ingredients:

Mini cucumber

Cottage cheese

Directions:

1. Cut the mini cucumber ends off and then cut in half lengthwise

2. Place the cottage cheese ontop of the cucumbers

3. Bon appétit!

Nacho Eggs

Ingredients:

Salsa

2 eggs

1 slice of marble cheese, cheddar or mozzarella, or nacho cheese

Directions:

1. Take 2 eggs and cook them scrambled either in the microwave or in a frying pan (I prefer microwave less dishes) for about 2 minutes taking a small break in-between each minute so that it won't explode

2. Place a thin slice of cheese or a tsp of cheese on top, throw back into the microwave for about 30 seconds or until cheese melts

3. throw some salsa on top (I like using spicy salsa to make it better)

4. Bon appétit! 

Beginning & Mushroom Brushetta

I want to create this blog for all the yummy recipes that I have accumulated over the years. Some family recipes, some from Pinterest or the internet all the same!

I just want to remember all the yummy recipes that I have, and to share some that I think are AMAZING as well!

Recipe #1

Mushroom Brushetta

Ingredients: 

Pieces of bread

Minced garlic

mushrooms

olive oil

Directions:

1. Turn a burner onto high on your stove and then you put a tablespoon to a teaspoon of olive oil onto the pan and wait for it to bubble

2. put about as much garlic as you want onto the frying pan and let it simmer for awhile

3. Place the amount of mushrooms that you want and wait till the mushrooms turn a slight brown colour (as pictured above)

4. When the mushrooms are ready place them in a separate bowl

5. Drizzle some olive oil onto the pieces of bread, then place side of the bread that was oiled onto the frying pan and let it sit there for awhile until the sides are golden, and just do this to one side of the bread

6. Place the bread onto a plate, with the side that was fried facing up and place the sautéed mushrooms  on top of the bread

7. Bon Appétit!