Monday, 12 July 2010

A bit of cooking

Asparagus and Parmesan Pastries

I made this light veggie supper for Friday night. Nothing too complicated and it used up a lot of the veggies that we have had in the fridge for the last week- after a 'we will be healthy' shop the previous Sunday!

Serves 4- Preparation 10 mins Cooking 20-25 mins

6 tbsp mascarpone
40g/1 1/2 oz grated Parmesan, plus extra shavings to serve
3 tbsp finely chopped basil
zest 1/2 lemon
375g pack of ready rolled puff pastry, quartered (then cut to length of asparagus)
350g pack asparagus spears
1 tbsp olive oil

To serve- good healthy pretty salad leaves- such as rocket, basil, frisee, a little red chard leaves, tossed with vinaigrette. (I also put tomatoes, cucumbers, avocado and pine nuts in the salad as I wanted to use them up!)

1. Heat oven to 200*C/fan 180*C/gas mark 6
Mix Mascarpone, the Parmesan, basil and lemon zest and then season.
2. Lift the pastry onto two trays, then score around the edges of each to make a thin border. Spread the cheese mixture within the border.
3. Toss the asparagus in the oil, then arrange the bundles on top of the pastry. (These can be stacked for a bit of height) Bake the pastries for 20 minutes until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

Sunday morning waffles

When my sister and I used to go to Norway we would get the ferry across with our Dad. The highlight of travelling was always staying in a Norwegian hotel where they served heart shaped waffles at breakfast. I had these on my mind recently. I couldn't find the Norwegian recipe which uses cardamon so I pulled out the Betty Crocker cookbook my sister and Dougie got me for Christmas.

Prep: 5 mins Bake: 5 mins per waffle

2 large eggs
2 cups all purpose or wholewheat flour
1 3/4 cups of milk
1/2 cup vegetable oil, melted butter or margarine (I used melted butter- yum!)
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
Fresh berries, if desired.

1. Heat waffle iron (I brush our waffle iron with butter- yes more butter- before each waffle!)
2. In a large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except berries just until smooth.
3. Pour slightly less than 3/4 cups batter into the centre of the waffle iron. (check manufacturers directions for the recommended amount of batter.) Close waffle iron lid.
4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Top with fresh berries. Repeat with remaining batter.

We got about 7 waffles.... way too much for 2 but they were delicious! We had them with yogurt, blueberries and honey but Nathan also had a few with maple syrup. YUM!



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