Friday, October 19, 2012

Asparagus Caprese

Last weekend we were invited to a friend's house for a bbq and I was asked to bring a vegetable dish. I had some baby asparagus and decided to make a twist on the traditional Caprese Salad - you know the one where the tomato, bocconcini and basil are layered.
I already had all the ingredients in my fridge and cupboard and it seemed to me that these flavours would work well together and I was right! This was super simple and really yummy.
Aspargus Caprese (this served 6 as a side dish)
2 bunches aspargus
1 clove garlic
8 basil leaves shredded
8 cherry tomatoes quartered
6 baby bocconcinni cut into chunks
olive oil about 1/3 cup
balsamic vinegar about 1/4 cup
(You could include some olives if you like them!)
1. Bring a large pot of boiling water to the boil. Toss in the aspargus and cook about 3 minutes till just tender.
2. While water is boiling put cold water in a large bowl with some ice-cubes. When asparagus just tender drain and throw in iced-water to stop cooking.
3. Meanwhile combine other ingredients in a bowl, adjust olive oil and balsamic to taste.
4. When aspargus is cold tun onto a platter and top with caprese mix.

Sunday, October 7, 2012

Four Ingredient Apple Tart

Four Ingredient Apple Tart
This poor blog - so neglected. So unloved.
This last week I made this very yummy very cheaty apple tart. I didn't get a picture but it was super yummy  and very easy so I thought I'd share it anyway.
I adapted it from a recipe I saw on a cooking show. The lovely chef on that show made her own pastry and her own apple sauce from scratch. I did not.
Four Ingredient Apple Tart (or 5 if you count water)
1 pie shell or you could use a sheet of shortcrust pastry moulded into a pie shell
1 apple sauce
3 apples - peeled andsliced (I sliced mine in the food processor so it took about 2 minutes)
2  tablespoons Apricot Jam
1. Bake the pie shell as per the instructions.
2. Cover the base with about an inch of apple sauce
3. Arrange sliced apples attractively on top.
4. Bake till browned...about 30-35 minutes.
5. Meanwhile combine apricot jam with a tablespoon of water in a small saucepan stirring until melted.
6. Brush jam over top of pie for a nice sheen.