Monday, May 10, 2021

Asparagus and Mushroom Quiche Tart for Baking Bloggers

 Time for Baking Bloggers again. 

And as it just so happens this month we're baking something with Asparagus.   

Springtime Asparagus, that is. 

I used to have a patch of asparagus in my garden at our other house, and would head out there and watch it like a hawk, and pick them fresh for a meal.  

Now I have to buy my asparagus, and quite frankly, it doesn't taste as good, however...    

Aldi had some great looking, for a good price, Asparagus the other day.

I was originally going to make some mini quiches, but got side tracked with some gorgeous mushrooms at the brand new Aldi that opened in the big city recently.   The mushrooms looked fantastic, but the prices, OMG, the Baby Bella's were almost half the price, as to what I'm used to paying.   So I got both white and brown mushrooms.  The Asparagus, was also half the price.   I think I have a new favorite place to shop. I also picked up some Havarti cheese which I decided would also go well with the Asparagus and the Mushrooms. 

Asparagus and Mushroom Quiche Tart


And... 

I didn't have to eat it all, I got to take it with me to a party.   Yes, I did say a party. It was a joint Birthday Party, and we, the vaccinated, gathered very carefully.  And were able to visit outside on a lovely screened porch or lanai if you like.    

Quiche Tart

Before baking, doesn't it look purty? 


Asparagus and Mushroom Quiche Tart
 


Asparagus and Mushroom Quiche Tart

Asparagus and Mushroom Quiche Tart

Yield: 6-12 Servings as an appetizer
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This is a great party appetizer or could also be a light meal. The nuttiness of the Havarti cheese complements the Asparagus and Mushrooms very well.

Ingredients

Cream Cheese Crust
  • 2 cups AP flour
  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2+ tablespoons water
Filling
  • 4 oz. Havarti Cheese - grated
  • 2 large eggs
  • 1/2 cup heavy cream
  • 5 + spears of Asparagus
  • 8 oz. sliced Cremini or Baby Bell Mushrooms
  • 1 tablespoon butter for sautéing the mushrooms.

Instructions

Crust
  1. Rub the cream cheese into the two cups of flour and then add the butter, rubbing it into the cream cheese flour mixture, until it resembles sand.  Add water, 1 tablespoon at a time and form into a ball. 
  2. Divide into two pieces, and roll out the dough on a lightly floured board, to the thickness of a regular pie crust.  
  3. Transfer into an 8 inch tart pan (with a removable bottom) and crimp the edges if desired.
Filling
  1. Preheat oven to 375 degrees.
  2. Sauté the sliced mushrooms in the butter until they release their moisture.  Set aside.
  3. Whisk together the cream and eggs, then add the grated Havarti cheese.  At this point you can use an immersion blender to mix it up further.
  4. Pour the egg and cheese mixture into the prepared tart pan which has the crust in it already. 
  5. Add the Asparagus spears in a pleasing way, and then top with the mushrooms.  Have fun and be creative here. 

 NOTE: you can serve this directly from the pan, but I choose to take it out of the pan, and place it on square plate to serve. Much easier to cut into pieces.  You can serve this warm or at room temperature.  It doesn't care.  

NOTE: I did not add salt as the salt in the cheese was plenty. 

Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
Created using The Recipes Generator

Baking Bloggers

Springtime Asparagus

Continue Reading
3 comments
Share:

Wednesday, May 5, 2021

Sweet Potato Tortillas

 I was given a bunch of sweet potatoes recently, and was in a bit of a quandary as to how to use them all before they went bad.  

I topped this amazing taco with some of my homemade Créme Fräiche,, aka Creme Fraiche.  

Cause I could and it was totally delish.  There is a little bit of meat under all the veggies there, but the next batch I make, I'll be filling it with some of my own Refried Beans.  Which I make with either Pinto or Black beans. 

Sweet Potato Tortilla

I love a baked sweet potato with a sprinkle of cinnamon, and lots of butter on top. Sweet potato fries are almost a perfect food as far as I'm concerned, but...

I wondered as to what else I could make?

That wondering led to this.  It was Taco Tuesday, yesterday, after all, and a perfect day to play with making a taco shell out of the sweet potato.  

I've made Cauliflower Taco shells in the past, and they are totally delish.  

And as it just so happens. today is Cinco de Mayo, so...  

Here's an alternative to the regular tortilla's.  They also happen to not only taste great, but are gluten free as well.

Life is just too short to not play in the kitchen, and my motto is this, 'If I can't have fun in the kitchen, I don't want to play'.

Sweet Potato Tortilla
I did discover that the plastic wrap was a better bet when it came time to 'peel' the tortillas off the wrap. 

These had a distinct 'corn' taste. 

Sweet Potato Tortilla
This was so good, I made and ate a second one.  And felt almost virtuous, cause these little guys were not fried.  And of course were also full of all kinds of goodness.
Sweet Potato Tortilla

Here's what my playtime consisted of yesterday.  


Sweet Potato Tortillas

Sweet Potato Tortillas

Yield: 4-6 Tortillas
Author: Sid's Sea Palm Cooking -
Prep time: 20 MinCook time: -2 MinTotal time: 18 Min
These are delicious, and lovely, and fun to not only make,  but also to eat.

Ingredients

  • 3/4 cup cooked, mashed sweet potato
  • 3/4 cup instant corn masa flour (can sub other flour if desired, just adjust water needed) This is a very finely ground cornmeal used to make tortillas with.
  • 3/4 cup + water (add more if needed, by the tablespoon)
  • 1 egg
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon salt - opt.

Instructions

  1. Cook, cool, and mash sweet potatoes.   Mix in 1 egg, and 3/4 cup of instant corn masa flour, then add the water, and mix well. 
  2. Place a golf ball size portion of the dough onto a piece of either parchment paper or plastic wrap, and use a tortilla press to form a 6 inch wide tortilla.  If you don't have a tortilla press, just sprinkle a little of the masa flour onto some plastic wrap, cover with more plastic wrap and using a rolling pin, lightly roll out to thin disk.
  3. Cook the formed tortillas over medium heat in a greased pan for a couple of minutes, turn over and finish cooking.  Set aside and cover while you finish cooking the rest.
  4. Fill and eat as you would any taco, using your favorite fillings.  This is a soft 'wrap' style tortilla. 

Estimate only

Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
Created using The Recipes Generator

Continue Reading
No comments
Share:

Sunday, May 2, 2021

Strawberry Fool with Meringue Topper

 

Strawberry Fool

I don't participate often in Sunday Fundays, but this week we're doing fruity desserts.  


 

It's been years since I've made this, well before my blogging days, and while it's usually made with fresh strawberries, I decided to play with some frozen ones.  

They were just hanging out in the freezer, and kept teasing me so I pulled them out and made this up.

In some respects it's kinda like a pavlova, but not really, except for the meringue topper. 

And it's so dead simple, just a few ingredients and VOILA!!! you have a dessert that is not only company ready, but looks spectacular, served in pretty dishes.  

What I love about this is that you don't really need to add a lot of sugar, just enough to 'macerate' the berries.  Which means, adding sugar to the fresh berries which encourages them to give up their juice.

I actually did that before freezing them.  

I like making it with custard, rather than just whipping cream.   Which is actually more British.  They do love their custard over there.  

The custard, was made according to the directions on the Bird's Custard Powder box, but I added the two egg yolks from when I made the meringue.   Not the best idea I've ever had. It was kinda funky, but it still tasted just fine. 

I would love to give a definitive recipe here, but honestly, there isn't really one.

This is a beautiful layered dessert which can look so fancy and yet is dead easy to put together and serve.

I probably shouldn't admit it, but I ate this for lunch.

Hey, it had cream and fruit and eggs, a win win for me. 

Strawberry Fool

 No recipe, but here's a how to...

In a pretty stemmed glass, place a couple of tablespoons of fruit, in this case it was sliced strawberries which had a little sugar sprinkled on top, and left to macerate a little while.  

I then dolloped some custard on top of the fruit, added a little freshly whipped cream,  some more fruit, custard and finished it off with some whipped cream and topped it with a meringue kiss. 

 Strawberry Fool


Strawberry Fool

Yield: 4 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinTotal time: 15 Min
This is a light dessert, perfect to make using spring time berries

Ingredients

Custard
  • 2 cups milk
  • 2 tablespoons Bird's Custard Powder
  • 2 tablespoons Sugar
Strawberry layer
  • 2 cups slices strawberries
  • 2 teaspoons sugar
Whipped Cream
  • 1 cup Heavy Whipping Cream
  • 1-2 teaspoons sugar

Instructions

Custard
  1. Mix 2 tablespoons of the cold milk into the custard powder and sugar until smooth.  Whisk into the milk and heat until boiling, stirring constantly on stove top, or cook in the microwave, whisking after each minute, until thick and cooked through. Place a sheet of plastic wrap on top, to keep a 'skin' from forming and cool.
Strawberries
  1. Wash and slice the strawberries, and sprinkle with sugar, stirring it around once or twice.  This is called macerating the strawberries and it brings out the juice.
Whip Cream together until it forms soft peaks.  Set aside for assembly.
 
Assembly
  1. Place approximately 1/4 cup of strawberries in the bottom of a pretty footed glass, then add a little custard, then the whipping cream, building it up by layers.  Finish off with a crisp meringue cookie if desired

 

Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking
Created using The Recipes Generator


Lemon Cheesecake with Lemon Curd Topping From  Amy's Cooking Adventures 
Lattice-Topped Apple Pie From Culinary Adventures with Camilla
Cherry Pie Bars From Making Miracles
Mango & Vanilla Panna Cotta From Mayuri's Jikoni
Blackberry Lemon Bars From Karen's Kitchen Stories
Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking 
Fruit & Chocolate Trifle From Sneha's Recipe
Boozy Nectarine Crumble From Food Lust People Love
Banana Enchiladas From A Day in the Life on the Farm

Continue Reading
10 comments
Share: