Easy fig ricotta custards (postre de higos y ricotta) and Cream of asparagus soup (sopa de esparragos)

This time two recipes in a row  :

Easy fig ricotta custards 

Asparagus cream-soup


 I've put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !

Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ...

recipe from : Georgeats

Asparagus cream -soup from my mom's recipes.


Hope you enjoy both :)

Easy fig ricotta custards recipe

Ingredients


200 grams firm ricotta
1/2 cup milk
2 eggs
2 tablespoons  maple syrup  or  corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)


Method

Preheat the oven to 180°c (360 F).
In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.
Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.
Divide the mixture  between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.
Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.



print recipe here

Asparagus cream-soup

Ingredients

asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for  soup.
2 tablespoons of butter 
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch 
2 cups of milk
3 cups  asparagus water or chicken broth 
3 yolks 

Method

In a medium  sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil. 

Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.



print recipe here






 Sopa de esparragos

Postre de higos y ricotta

Vanilla pomegranate parfaits (Parfait de granadas y vainilla)

This is a rich creamy, vanilla pudding with sweet pomegranate compote.
We have many and beautiful pomegranate this year.. I know many of you are in summer but in Southern hemisphere we are in winter.
BTW I m freezing some poms seeds and juice  to make some desserts for Christmas time.
But you can make with other fruits like blackberries, raspberries or blueberries.

Source : Eating well


Note :
 Thanks so much by all the love and condolences  for my and my family. :)

Ingredients

Pomegranate compote
2 tablespoons sugar
3 teaspoons cornstarch
1 cup pomegranate seeds 
2/3  cup pomegranate juice
1 tablespoon lemon  juice

Pudding

2 cups whole milk 
2 teaspoon vanilla extract
1 large egg
1 large egg yolk 
1/2 cup sugar
2 tablespoons cornstarch 
1 tablespoon butter
1/2 cup pomegranate seed for garnish
6 mint spring for garnish

Method

Compote:

Mix 2 tablespoons sugar with 3  teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, stir to combine.
Bring to a boil over medium high heat  and cook stirring  until syrupy, about 5 minutes.
Transfer to a small bowl.
Refrigerate while you prepare the pudding.


Make the pudding

Combine milk and vanilla extract in a medium heavy saucepan.
Bring  to a simmer over medium heat. Remove from the heat cover and let steep for 5 minutes.

Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 2 tablespoons coornstarch in a medium bowl. Reheat the milk mixture just until steaming.
Carefully whisk one third of the steaming milk into the egg mixture.
Pour the egg milk mixture back into the pan.
Cook over medium heat whisk constantly until very thick, 2 to 3 minutes.Remove from the heat and whisk in butter.
Make the parfaits.
Divide pomegranate compote among six parfait glasses, ramekins or other desserts cups.
Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is chilled and firm. To serve garnish each parfait with pomegranate  seeds and a mint spring.



Notes

How to freeze pomegranate seeds
Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrangue them in a single layer baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen put them into a freezer bag and store them in the freezer.
Pom  seeds  and juice can be frozen for up 6 months in airtight containers.

En español

Parfait de granadas y vainilla

 Nota
En estos dias me pondre al dia en la traduccion al español. De a poco.

Ratatouille Tart recipe (tarta Ratatouille)

First I have to say  I saw a lot of  Ratatouille tart recipes, because I had this idea many times. Finally I choose  this recipe 
and adapted.
Was amazing and used eggplats and zucchinis I had ,

Source : Bite me More 

Ingredients

Butter crust

1 1/2 cups flour
1/2 teaspoon salt
6 tablespoon cold butter cut into cubes
3 tablespoons ice water

Vegetable filling

2  medium eggplants thinly sliced
2 medium zucchini thinly sliced
3 medium tomatoes
2 tablespoon oil
1/4 tsp salt
1/4 tsp ground black pepper

1 tablespoon olive oil
1 medium white onion thinly sliced
1/4 cup grated parmesan cheese 
3/4 ricotta cheese 
1/4 cup tomato sauce
1/4  cup  sheredded fresh basil leave

Method

Crust
Combine flour, salt and butter in the bowl of a food processor. Pulse until coarse meal, about the size of peas.
Slowly add the water  until the dough starts to come together.
Turn the dough out onto the counter, shape into a round disc and thhtly wrap in plastic wrap.
Refrigerate  by 1 hour.

Preheat oven to 180°c  (350°F)
On a lightly floured surface roll the dough out to fit a tart pan.
Place the dough in the tart pan and trim excess dough.
Press aluminium foil over the dough and weigh down with uncooked beans  . Place tart pan on baking sheet and bake 15 minutes,
Remove from oven and remove foil.
Return to oven and bake for 10 minutes or until no longer shny and wet.
Remove from oven and let cool.

For the filling

Place the eggplant slices in a colander and sprinkle lightly with a few pinches of salt. Allow to drain for 25 minutes. Rinse eggplant under cold water and pat dry with paper towel. Line 2 baking sheets with aluminum foil and brush with some oil. Lay eggplant and zuchhini slices in a single layer on the prepared baking sheets.
Brush with oil and sprinkle with salt and pepper.

Roast oven for 12 minutes, until are slightly softened.
Remove from oven and set aside.

In a large skillet heat 1 tbsp of oil and saute the onions until soft.

To assemble the tart :

Spread ricotta cheese over baked tart crust. Follow with tomato sauce.Scatter cooked onion slices on top.
Starting from the outside of the crust, begin to spiral, the eggplant, tomatoes and zucchini slices, slightly overlapping until the surface is covered.
Sprinkle with salt, pepper and top with parmesan cheese and  basil leaves .
Bake at 180 °C  (350F) for 25 - 30 minutes.
Remove from oven and let cool 5 minutes before serve.



Print recipe here

Little Basil/oregano  and purple Basil

Basil oregano :
For first time I used it, smell delicious and tasty like  a mix  of oregano and basil and is more smooth than  others basil.


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En español

Tarta Ratatouille