Tag Archives: spring onions

Corn, Spring Onions & Ricotta Tart

4 Jul

My fondness for cheese tempts me to experiment with different kinds of it. So I decided to pick up a recipe which had ricotta cheese. It’s a very soft, crumbly and salty cheese. Usually goes well with salads and tarts. This recipe is an adaptation from food52 (a really nice blog).

This tart is more like a quiche, soft and eggy. My one and a half year old loved the eggy tart. His favourite part was “mama egg!”. It’s a pleasure to try something new when your kid and family enjoys it.

 

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Polenta is a new ingredient that I have used, this is an instant polenta, very easily available and easy to use.

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Knead the polenta, flour, egg and salt. Bring it together. Let it rest in refrigerator for 30 minutes.

 

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Grease the baking flan very well with butter. This is a loose bottom flan which brings out the tart easily.

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Bring out the kneaded dough. Roll it over with a thickness of 4 mm. Place it over the flan and press it evenly, not to leave any gaps. Place a foil or a baking sheet and put some weight on it. For this I used, kidney beans.

 

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Blend cream, egg, salt, and corns.

 

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Blend well!!

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Bring out the tart from the oven after 20 minutes.

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Pour the eggy mixture.

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Put the crumbly ricotta….just scatter!! unevenly!!!

 

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YOur Tart is ready..!!! Dig innn!!

 

 

Serves 6-8

Ingredients

115 gms (1 cup)sifted plain flour

115 gms (3/4 cup) uncooked polenta

115 gms (1/2cup)  butter plus extra for greasing

1 egg

pinch of sea salt

1 tbsp ice water

water

Filling

3 ears of corn

4 eggs

3 spring onions, thinly sliced

100 gms (1/2 cup) fresh ricotta

1/4 cup double cream

1 tsp salt

freshly grounded pepper

Method:

  1. Combine flour, polenta, butter,and salt and knead it well till the butter combines. Add egg and iced water. Mix till the mixture comes together.
  2. Turn the dough on a lightly floured bench and knead for a minute. Form the dough into a ball and cover it with cling film, Refrigerate for 30 minutes.
  3. Preheat oven to 200 degree celcius. Take the pastry out of the fridge, and roll out both sides untill you have reached 4 mm thickness and wide enough to fit the flan tin.  Grease the flan tin very well with butter and lay pastry on top. Press the sides with your fingers, then run the rolling pin over the tin to trim off the sides.
  4. Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the over to bake for 2o mins.
  5. While the pastry is baking, remove the kernel from the corn on the cobs. Place the 4 eggs, cream, salt and corn kernels into the food processor. Pulse briefly till combined. Stir in thinly sliced spring onions.
  6. When the pastry is ready, remove it from the oven and pour the mixture. Break the ricotta up into small chunks and do it evenly around the mixture. Place it back into the oven and bake it for about 20 mintues. Grind over some freshly cracked pepper.

 

 

 

 

 

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Three Cheese & Sour Cream French Toast

23 Dec

Looking out for Christmas breakfast…u needn’t go any further. This recipes which I have got is relatively simple but needs to be prepared a night in advance. This a different version of a french toast or you could also call it a savoury bread pudding. Whatever you wanna call it, but the flavors in this toast are divine. Its got the most tempting ingredients such as sour cream and delicious flavors of three cheeses i.e Cheddar, Gouda and Parmesan. Somehow I feel each one of us, since childhood become addicted to cheese, cheese and cheese. This addiction hasn’t left till now.

This bread sort of melts into your mouth. It tastes somewhat like the filling in quiche. Its soft, gooey and eggy bread. Its serves as a complete morning breakfast or an evening snack.

Pop in chopped spring onions and a garlic clove into a blender.

Throw in the eggs!!

Add the gooey Cheese Chedar, Pasmesan and Gouda!!

Add the dollops of sour cream. Make it into a sauce. If its thick add some milk.

Layer the bread into a baking dish.

Pour the sauce over it!!

Cover it and keep it in the refrigerator overnight for the flavours to soak in!

In the morning bring it out of the fridge and bring it to room temperature.

Bake it in  the oven for 180 degree celcius for 30 minutes.

Preparation Time: 15 mins + overnight refrigeration;   Cooking Time: 30 mins  Serves: 2-3

Ingredients used:

4 slices of Wheat Bread

150 gm sour cream

1 spring onion

3 eggs

1/2 tsp salt

1/2 cup parmesan cheese

1/2 cup cheddar cheese

1/2 cup gouda cheese

Preparation:

Firstly, chop the spring onion and place it in a food processor along with the eggs. Add all the cheese, sour cream and salt. Blend it well till it becomes a thick sauce.

Then, Place the bread in a baking dish.

Now, Pour the sauce over the bread. Regrigerate overnight.

Lastly, bring it out of the fridge. Let the dish come to normal room temperation, then put it in Pre-heated oven at 180 degree celcius for 30 minutes.

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