Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)

 

The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love

 Recipe

Ingredients

130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper

Shortcrust pastry for tarts

(love this pastry)

Ingredients

300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)

Method

Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.

Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.

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Tarta de tomates, albahaca y ricotta

Cheese and chives Muffins (Muffins salados de ciboulette y queso rallado)

 

In these times of pandemic and madness I try to keep my mind healthy. That is why I focus more on the house and my recipes, the blog has been a wonderful space where I can share with my friends and know about them.

In the middle of this I see many recipes, I read a lot (as always) and suddenly, now! I am going to make this recipe.

So it was with these Cheese and chives muffins and were so good. The twins loved and is nice when they like them.

The recipe is with chives and grated cheese, I added only 1/2 teaspoon of salt and they were really good  but if someone prefers them more salty can use a teaspoon.

Adapted from : Greengood recipes

Ingredients

2  1/2 cups self raising flour

1/2 cup grated  parmesan cheese

1/2 teaspoon salt

1 tablespoon dried chives or fresh and diced

2 eggs

1 cup milk

Method

Preheat oven to 180° C  (350° F)  and grease a 12 hole muffins tin or line with baking papers.

Sift the self rasing flour into a large bowl, add the salt, cheese and chives.

Whisk the milk and eggs until well combined.

Add the milk mixture to the dry ingredients and combine until all is thick and moistened.

Spoon into muffin tin and bake for 20 minutes or until a skewer inserted into the cente comes out clean.

Yo can serve with soups or warm with some butter.

And so good for breakfast or morning tea.

Print recipe here

Muffins salados de ciboulette y queso rallado

Ingredientes

2 y 1/2 tazas harina con polvos de hornear

1/2 taza de queso rallado (parmesano u otro)

1 cucharada de ciboulette fresco o seco (picado fino)

1/2 cucharadita de sal

2 huevos

1 taza de leche 

Preparacion

Precalentar el horno a 180° c y enmantequillar un molde para muffins o usar capsulas de papel para el molde.

(Prefiero usar capsulas de papel son más faciles de hornear y de retirar del molde)

En un bowl grande mezclar la harina, con la sal, el queso rallado y el ciboulette picado fino.

Aparte mezclar la leche con los huevos para agregar a los ingredientes secos.

Agregar la mezcla de leche a los ingredientes secos y combinar 

hasta tener una mezcla espesa y un poco pegajosa.

Con una cuchara de sopa rellenar los moldes hasta repartir toda la mezcla  en el molde.

(alcanza para 12 muffins)

Llevar a horno durante 20 minutos o hasta que se vean dorados y secos al tacto o pincharlos si estan secos estan listos.

Mediterranean tart with aubergines and tomatoes (tarta mediterranea de berenjenas y tomates)

And here we are again, and how time flies !! And seriously it is not that I do not have recipes but I need time to sit on the computer, just as I wanted to do it makes me be a quiet time and think about other things. 

March is a difficult one here and it seems that it has been moved with all the problems without solution, we remain almost the same as when the things started.

I bring you an eggplant tartlet that I found in those recipes that I keep in small pieces of paper or cuttings (many) and when I put myself in order I find them.
The dough is delicious and it not difficult  to make , for those who do not want eggplants can make it with zucchinis, it serves for lunch or for any meal.

Thanks to all by coming!!!


Source  : Receta Revista Ya





Ingredients (crust)

2 cups plain flour
100 grams unsalted butter cubed and chilled 
4 -5  tablespoons ice water
1 teaspoon salt


Filling

2 medium aubergines (eggplants)
2 riped tomatoes
1/2 cup minced fresh basil
1/2 cup olive oil
2 garlic  cloves chopped
salt and pepper
3 tablespoons grated parmesan cheese



Method


Make the dough:

In a bowl put the flour and salt.
Add the butter into small cubes and mix with yours fingers.
 then add a few tablespoons of ice water just to shape and wrap the dough in plastic film and let in the fridge for 20 minutes.

Then stretch the dough with a rolling pin and place it on a greased  tart pan or dish pie . Lift the edges about 2 cm.

Gently prick with a fork and place parchment paper and a weight over it (beans or chickpeas)
Cook about 15 minutes at 180 ° c.

Filling

Wash, dry and cut the eggplants into very thin slices.
Also cut the tomatoes into thin slices. Chop the garlic cloves.
Grease an oven tray with olive oil. Arrange the eggplants and tomatoes on the tray.

Sprinkle with the chopped garlic and add salt and pepper.
Distribute olive oil over the vegetables and bake at 180 ° C for 15 minutes.
See that the eggplants are soft.

Fill the pie dough with a layer of eggplants and tomatoes then distribute some chopped basil.
Sprinkle with grated cheese and bake for about 10 to 15 minutes.
Serve hot with a little chopped basil.



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We were on the beach yesterday (Viña del Mar/ Valparaiso )

(was lovely)

Tarta de berenjenas y tomates

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche....


And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course!

The original recipe is with spinachs but we use only little tomatoes and basil.





  Adapted from :  Plated cravings.com

Cherry tomatoes and basil quiche 

Ingredients

2 cups all purpose flour
1 teaspoon salt
1 large  egg
1/2 cup unsalted butter (cold)
2 tablespoon cold water
2 tablespoons breadcrumbs or panko


Filling

5 large eggs
1/2 cup heavy cream
1 cup crumble cheese (/feta, mozzarela or gauda)
1 1/2 cup cherry tomatoes
1/2 tsp salt
some pepper
1/2 cup fresh basil leaves

Method

Crust
Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 180° c (370° F)
ligtly grease a 9" / 23 cm quiche pan or pie dish.

In a large bowl mix eggs, heavy cream and crumbled cheese together. Season with salt and pepper to taste.

On a floured work surface roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.

Line your pan with the dough and  picked the bottom with a fork a few times and sprinkle the breadcrumbs or panko on top.

Pour the mixture over your crust and distribute well. Then gently press the  cherry tomatoes  and basil leaves into the filling.

Carefully transfer to the oven and bake for 45 minutes or until the top is golden brown and the filling is set. If your quiche get darks quickly cover with aluminium foil.

Remove the quiche from the oven and let it rest for 10 minutes before serving.
For serving add some basil leaves.

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My little basil and roses

Asparagus and brie quiche (Quiche de esparragos y queso Brie)

 Some times  people tell me     I make  many sweet recipes  but  I love many savory  things, I love quiches, pizzas, chicken, stews and soups! 
I love salads too!
Only sometimes happens I can't  take pictures  to all I make (especially the last time) because  you need time to take good pictures.
You know this year has been especially difficult for me.
Still sometimes is difficult use my right arm but I feel better.

Well, I made this quiche with Brie cheese a long time ago and I found the photos. 
And the crust is so good  with toasted sesame seeds.
Quiches can be eaten year-round and can be made vegetarian or with some protein (such as chicken or fish)

And some pictures of here!

Source: Half baked harvest recipes

Ingredients

1 1/2 cup all purpose flour
1/2 teaspoon salt
8 tablespoon cold grated butter
3 tablespoons sesame  seeds

Filling

6 large eggs 
1 cup whole milk
1/2 cup plain  green yogurt
2 tablespoons fresh thyme leaves
2 tablespoons  chopped fresh basil
1 pinch crushed red pepper flakes
salt and black pepper
1 bunch asparagus ends trimmed
4 ounces brie cut into 6-8 wedges
1 tablespoon honey

Method



Grease a 9 inch tart (22 cm) tart pan or pie plate with butter, place the pan onto a baking sheet.

To make the crust, in a mixing bowl, combine the flour, sesame 
seeds and salt. Add the butter and toss with the flour.
Add the 1/3 cup ice cold water and mix until just combined, adding more water as needed until the dough forms a ball. 
Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared plate. Cover and transfer to the freezer to chill for 20 minutes or 1 hour in the fridge.

Preheat the oven to 180 °c (365 ° F ) 
Remove the crust from the freezer. Line the crust with parchment paper and fill with beans or rice. Transfer to the pven and bake until crust is set, 15 minutes. Remove from oven and reduce the temp to 162 °C (325 °F)

Meanwhile in a medium bowl, whisk together the eggs, milk yogurt, thyme,  basil, crushed red pepper and a pinch of salt and pepper.

Cut 2/3 the asparagus into 1 inch pieces. Arrangue in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche.
 Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients.
 Arrange the remaining asparagus stems on top.

Transfer to the oven and bake 50 minutes or until the eggs are set in the center. Let cool 10 minutes before serving. Serve topped with some herbs.



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Bunganvilla Royal Purple

Quiche de esparragos y queso brie

Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons  and all pass very fast,here we are already in Autumn although still is hot.

 Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.


In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season  and you can make with others veggies, simple and delicious. 

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love



Source : Cuisine AZ

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Broccoli,carrots and zucchini clafoutis

Ingredients
 (4 servings)

For  clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk

Veggies

1 zucchini 2 tomatoes
200 grams broccoli  sliced 
top cut in small florets
2 carrots
oil
salt and pepper
100 grams cream cheese 
or goat cheese

Method

Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In  ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15  to 20 minutes or until are golden brown.


Note:
You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)

Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.


A big hug to all and have a nice weekend!

Source :Victoria magazine

 :

Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.


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The little tarts ready for oven

En español

Tartas con huevo al horno y ensaladas

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)

 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.

I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all

Adapted from : Quiches, tarts and salads (Editorial Planeta)

House in my porch 

Daphne

Ingredients


dough
150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil

Filling

250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs

Method


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.

en español

quiche de zucchini y tomates