Asparagus Tart

Asparagus Tart

Spring is here!

Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring! 

This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).

This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills :)

AsparagusTart

 

Asparagus_Tart

 

Asparagus Tart
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Puff Pastry
  2. 3 Eggs
  3. Goat Cheese (3.5oz/100g)
  4. Cooking cream (1/2 cup / 125g)
  5. 2 handful fresh Basil Leaves
  6. Green Asparagus (1lb / 500g)
  7. 1 Lemon (for zest)
  8. Salt & Pepper
Instructions
  1. Preheat oven to 200°C/400°F/gas 6.
  2. Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
  3. Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
  4. Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/

Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

Roasted Root Veggies

Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.

Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.

One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.

Roasted_Parsnips Carrots Beets

 

Roasted Parsnips, Carrots and Beets
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

Awesome Veggie Burger

Best Veggie Burger

Guess who’s back

First off, I owe you a BIG apology. I feel very ashamed (my face has the color of a tomato whilst writing this) for not having posted in such a long time. It is not okay, I know.

In the next paragraph I will give you all kind of excuses, and after that I will stop giving excuses and get back into sharing healthy, delicious, simple recipes.

So, why the awkward silence? A lot of changes have happened in my life. Positive changes that kind of threw my life upside down. I’ve got engaged and at about the same time my fiancé got his dream job in Denmark which made us decide to move abroad. If you have ever lived abroad, I guess you can relate to the fact that there’s a lot happening at the same time. Basically for me it was a thousand goodbye dinners, leaving behind friends & family, working extra hours to finish work projects, quitting my fulltime job, arranging a million things, selling old stuff, packing, leaving my house and hometown and preparing a wedding somewhere in between.

After everything settled down, I was surprised and moved to see the number of my followers increased, even though I haven’t posted for a while. This definitely helped convince me to get my butt back to writing posts. A huge thank you, for sticking with me.

To make it up to you, today a delicious – or should I say ‘awesome’! – veggie burger recipe. Even my fiancé (yes, I’m shamelessly going to use this word as often as possible) who loves his meats and burgers, was really enthusiastic about this one. So big hurray, grab your cooking gear and let’s get back into the kitchen!

Best Veggie Beet Burger

Ps. This recipe has a longer ingredient list and prepping time, but I find it worth while as it serves 10-12 burgers. Whenever I make it, I’ll just set aside two patties for our dinner and freeze the rest, serving me multiple dinners.

Awesome Veggie Burger
Serves 10
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 3 cup Chestnut Mushrooms, chopped (250 gram)
  2. ½ cup Pearl Barley
  3. ½ cup Brown Rice
  4. 1 Zucchini
  5. 1 Large Carrot
  6. 2 Beets
  7. 6 tbsp. Sunflower Seeds
  8. 2 tbsp. fresh Parsley
  9. 1 can Lentils
  10. 1 can Chickpeas
  11. 1 tbsp. Mustard
  12. 3 tbsp. Ketchup
  13. 2 tbsp. smoked Paprika powder
  14. 2 Eggs
  15. 1 cup Breadcrumbs
  16. Salt & Pepper
  17. Burger Buns
  18. Garnish: Lettuce, Cheese, Tomato, Pickles, Sauce
Instructions
  1. Finely chop the chestnut mushrooms, put on a baking tray and sprinkle with olive oil, salt and pepper. Put in a preheated oven 180°C/350°F for 12-15 minutes, or until browned and slightly dried out.
  2. Cook 1/2 cup rice and 1/2 cup wheat berries for about 20 minutes, until softened.
  3. Peel the carrot and beets. Grate and squeeze dry the zucchini, carrot and beets. Combine in a bowl, add 6 tbsp. sunflower seeds, 2 tbsp. chopped parsley, 1 can of lentils, the cooked rice and wheat berries. Mix well.
  4. In another bowl, combine the baked mushrooms, 1 can of chickpeas, 1 tbsp. mustard, 3 tbsp. ketchup and 2 tbsp. smoked paprika powder. Pulse on a medium-coarse in a food processor. Slowly add 2 eggs to the chickpea mixture, pulse.
  5. Add the chickpea-mixture to the vegetable mixture. Add 1 cup of bread crumbs to bind. Mix well. Season with salt and pepper. Form into patties.
  6. Bake and serve on a bun with your favourite garnish and sauce.
  7. Enjoy!
Notes
  1. Tip: freeze, for multiple delicious meals!
feistyveggies.com http://feistyveggies.com/

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