Cut your asparagus into 3inch pieces and marinate in an oil/vinegar/onion/tarragon blend in the fridge overnight.
Make the cups from your favorite sprouted cracker recipe - dehydrate til flexible then cut and form into cups and finish dehydrating
The quiche is EASILY replaced if you use white miso and I'd recommend cashew cream, avocado, a dash of braggs and lemon juice and a tbsp fresh tarragon - don't mash the avocado - lay it in thin pieces in the cups and pour the rest in.
Ahhhh...I gotta get my dehydrator out I haven't been doing fancy raw stuff for awhile.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, June 17, 2008
Monday, June 16, 2008
Beck over at Frog and Toad is tackling Asparagus
So I thought I'd post the recipe NATURE GIRL made yesterday to take to a birthday party for some grown up friends Andy and Ariane.
Asparagus quiche tarts
The pastry
1 1/3 cup flour - unbleached all purpose in this case
1/2 tsp salt
1 tbsp sugar
1 stick unsalted butter cut into tiny bits - this is best if it is very cold - we keep it in the freezer.
ice water 3 tbsp to start then more if you need it
Preheat oven to 450
Mix together the flour, salt, sugar
Cut the butter into tiny bits and add to the flour. Use a pastry cutter to blend it all together
Add the ice water and stir it into a ball
Gently pat it into a ball and put it on a floured work surface. Flour it and flour your rolling pin and roll it thin.
Don't touch too much! Pastry hates your hands!
Take a muffin tin and turn it upside down, cut the pastry into rough squares and drape over the upturned cups of the muffin tin prick with a fork
Bake 8 minutes
While they bake make the filling -
cut asparagus into 3 inch pieces and steam
mix together 3 eggs 2/3 cup cream
1/2 cup of parmesan cheese - grated
1 tbsp snipped up tarragon leaves
Get mom to flip them over onto a cookie tray and use a tbsp to add your quiche mix while they're hot
turn down the oven to 350
put 2 asparagus pieces in each cup
shake a bit of salt on each tart
put it in the oven for 20 minutes
While it cooks, eat all the left over asparagus with mom with lemon juice and a bit of salt.
Give to Ariana and Andy and make sure you get to eat one too!
Asparagus quiche tarts
The pastry
1 1/3 cup flour - unbleached all purpose in this case
1/2 tsp salt
1 tbsp sugar
1 stick unsalted butter cut into tiny bits - this is best if it is very cold - we keep it in the freezer.
ice water 3 tbsp to start then more if you need it
Preheat oven to 450
Mix together the flour, salt, sugar
Cut the butter into tiny bits and add to the flour. Use a pastry cutter to blend it all together
Add the ice water and stir it into a ball
Gently pat it into a ball and put it on a floured work surface. Flour it and flour your rolling pin and roll it thin.
Don't touch too much! Pastry hates your hands!
Take a muffin tin and turn it upside down, cut the pastry into rough squares and drape over the upturned cups of the muffin tin prick with a fork
Bake 8 minutes
While they bake make the filling -
cut asparagus into 3 inch pieces and steam
mix together 3 eggs 2/3 cup cream
1/2 cup of parmesan cheese - grated
1 tbsp snipped up tarragon leaves
Get mom to flip them over onto a cookie tray and use a tbsp to add your quiche mix while they're hot
turn down the oven to 350
put 2 asparagus pieces in each cup
shake a bit of salt on each tart
put it in the oven for 20 minutes
While it cooks, eat all the left over asparagus with mom with lemon juice and a bit of salt.
Give to Ariana and Andy and make sure you get to eat one too!
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