Low Carb Asparagus & Broccolini Frittata

One pot , budget and healthy meals are an option for a busy weekday night with out having any take away food. Take only few minutes to prepare and cook. I always use the seasonal vegetables as they are fresh produced and also cheap in price.

Asparagus and Broccolini are good source of fibre and also comes packed with lots of nutrients. Its really nice when cooked in a meal or as its own. You can blanch, roast, or even pan fry them too.

Those who want to eat healthy and have a low carbohydrate diet to loose a bit of weight this will be good recipe.

When you want to get the tender part from asparagus hold the Asparagus from both ends and  bend down and will break giving you then tender part. The other part you can use in soups or stocks.

 

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Spinach and Feta Tart

Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy.  One Sunday morning I thought of doing this recipe as I got many requests too.  This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.

The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.

The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves  or even kale are some of  the leaves you can use instead of spinach.

 

[youtube https://www.youtube.com/watch?v=U9PwAgSg9eM&w=560&h=315]

 

 

Brown Cream Cookies General Recipe Card

 

 

Hokkaido cheese tarts…..

I tried to introduce my page through this video to my dear subscribers and all the viewers. Its heart breaking to see how people dislike someones effort at once with out  looking at the picture as a whole. As I just started my page I tried to get you all in this way to the page. Its a very innocent try. May be I am wrong here. I thought to try a new method…Sorry If I did something bad…….

Any way I will tell why I was so impressed about these beautiful little tarts. Recently I went to Chadstone shopping centre  to change my video camera to a better one. When I was walking I saw this cart with full of little tarts. No wonder why I stopped there. I was looking at them for a while. People were lining up in a queue to buy them. I was waiting to buy them  too. I got several and tasted one. It was awesome. Nice and creamy , very colourful and soft in the middle. All I did while driving back was thinking how to make them for you all.

This is the end product.  I love them so much. I am so happy to get these results. It looks the same and tastes the same. It didn’t stay long  all gone in few minutes. All I like to say is try this at least once and see how beautiful they are……………..

 

[youtube https://www.youtube.com/watch?v=P6qhUY4m5n0&w=560&h=315]

Ingredients for the base

  • 180g Plain flour
  • 40g Sugar
  • 85g Butter
  • 2 Yolks
  • 1 Tblsp Milk

For the Filling

  • 1125g Cream cheese
  • 130g Mascarpone
  • 20g cheddarCheese
  • 10g ParmesanCheese
  • 30g Butter
  • 130ml Milk
  • 50g Icing sugar
  • 20g Corn starch
  • 1/2 tsp Vanilla
  • Pinch Salt
  • 1 Egg yolk

Method.

  1. For the tarts add flour, sugar, butter, yolks and pulse or mix well.
  2. Next add milk little by little and the make the dough.
  3. Then leave to rest in fridge.
  4. Meanwhile make the filling. Add all the cheeses, butter , milk, icing sugar corn starch, vanilla, salt in to a pot and cook until thick. Take out and leave to cool down.
  5. Take the tart dough out and roll to a thin layer. Cut the dough to circles. use a muffin pan or tart cases and press in.
  6. Add a spoon full of the mix.
  7. Bake on 160c about 15 min and take out and brush with egg yolk and bake 10 more again
  8. Cool on a wire rack.

 

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