Tuesday, May 27, 2008

Raspberry Tart

So while you've got your puff pastry out, try this for dessert! Use your favourite berry or fruit (strawberries, peaches etc.). My favourite is raspberry and I happened to have some in the fridge. I made a mini one with my leftover pastry. This could not be easier! Have with a cup of hot or cold tea.

Tasty treat! And again, so pretty!

~ Puff pastry
~ 2 Tbsp. raspberries
~ 2 Tbsp. granulated sugar

Roll out pastry to 11 inch round. Place onto parchment lined baking sheet. Sprinkle pastry with 1 Tbsp. of sugar. Place raspberries close together in concentric circles starting in middle of pastry. Leave about 1 1/2 inch border around edges. Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 tablespoon of sugar over the raspberries.

Bake the tart in a preheated 450F oven for about 20 minutes or until the pastry is golden brown. Dust with powdered sugar if desired. Serve with vanilla ice cream or softly whipped cream.
~ Joy of Baking

Tomato Basil Tarts

I have been neglecting you...so sorry! Here is a recipe I am trying today. I'll let you know how it turns out! I thought this would be great for hubby and I. I really don't think my kids will eat it. I'm making them something else.

Wouldn't this be pretty for a ladies lunch outside in the yard? I think so. Enjoy!

Yields 4 tarts

~ 3 cups halved grape tomatoes
~ 3 tbsp finely diced red onion
~ 1 tsp minced garlic
~ 3 tbsp extra virgin olive oil
~ 2 tbsp Balsamic vinegar
~ 2 tbsp chopped fresh basil
~ salt and pepper
~ 1 sheet frozen puff pastry, OR ½ pkg block puff pastry,
~ 1 x egg whisked with 2 tbsp cold water for brushing
~ 2 ounces fresh goat cheese (I might try feta because I have that on hand)

Toss tomatoes with red onion, garlic, olive oil and vinegar and let sit, covered, for 30 minutes (or up to 3 hours in the fridge). Strain tomato mixture, saving juices. Bring reserved juices up to a simmer and reduce to just 1 to 2 tbsp, then pour over tomatoes and toss (this concentrates the flavours). Stir in basil and season to taste.

Preheat oven to 375 F and line a baking tray with parchment paper. Unfold puff pastry on a lightly floured surface (or if using a block, roll out to a square 8-x-8-inches and ¼-inch thick). Cut puff pastry into 4 squares. Cut an L-shape on opposite corners of each square (creating a frame-like shape). Lift one side of the cut and place it on the opposite side, and repeat with the other side (this creates a diamond-shaped shell that holds in the tomato filling).

Place on prepared baking tray. Spoon tomato filling into each tart shell and brush edges of pastry with egg mixture. Bake for 30 to 35 minutes, until pastry is a rich golden brown colour. Crumble goat cheese over tarts and return to oven for 5 minutes.
Serves tarts warm or at room temperature.

**Update ~ Success!! This was yummy and hubby loved it too. He said I did an excellent job. It looked pretty too. I am not a huge fan of cooked tomatoes so I let this cool off a bit before I ate it. Yum!

~ Recipe courtesy of 'Fresh' with Anna Olsen

Tuesday, May 13, 2008

Broccoli Chicken Casserole

1 can of Cream of Mushroom Soup
1/2 cup milk
1/4 tsp. ground black pepper
1 cup broccoli chopped fine (or 1 cup of frozen mixed vegetables)
2 cups cubed cooked chicken
2 cups egg noodles or spiral pasta noodles
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese


Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 20 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese and a couple more pinches of parmesan cheese. Put back in oven for a couple more minutes til cheese is melted.
~ Campbell's Soup recipe

Sunday, May 4, 2008

Cinco de Mayo

It's Cinco de Mayo! Spanish for the 5th of May and I figured a good reason to eat some yummy mexican food. Ok, I didn't have enough time to prepare much ahead of time, so here's what we're having to celebrate Cinco de Mayo. And if you want to know more about the '5th of May', click here.

HaPpy CiNco de MaYo!!


1/2 cup rinsed canned black beans
1 can niblet corn
1/2 avocado diced
1/4 cup chopped cilantro
1 bunch of diced green onions
Juice of half a lime (my limes were small so I used a whole one)
1 cup Salsa
Baked Tostitos' Scoops' chips

Combine all ingredients and toss well in bowl. Let sit 30 minutes in fridge or up to 1 hour to enhance flavors. Spoon into baked tostitos scoops chips
and place on serving dish.
Oh, so yummy.

~ Contributed by Linda K. and Tostitos.ca