Asparagus and ricotta tarts

Joao bought a bunch of asparagus a while ago and, for some reason I can’t remember now we did not eat them right away – I ended up freezing the asparagus but wasn’t sure if that would work.

I decided to make tartlets to check if the asparagus were still good and they turned out delicious – I place the asparagus still frozen on top of the ricotta filling and baked according to the recipe.

No

Strawberry tarte tatins

I’ve been watching some episodes of “Brothers and Sisters” and have to say I feel like I could become addicted to it – actually, the idea of getting all the DVDs to watch the show from the start has crossed my mind once or twice already. :)
Even though I’ve been enjoying the show, it makes me quite emotional – so thank you, “Brothers and Sisters”, for making me almost cry every time I listen

Puff pastry cheese twists

Do you know anyone who doesn’t like puff pastry? I don’t – it is so good that even my picky hubby loves it. :DHe had some cheese twists in Ottolenghi and absolutely loved them. I’ve been making these for him ever since, but usually at night – no good light for taking pictures. Luckily this time there were some twists left, but they were devoured right after I turned off my camera. :DPuff pastry

Roasted tomato and goat's cheese tart with fresh oregano

Apparently, it’s still winter here – after a week of 33ºC (91.4ºF) days, we’ve been having much colder ones.I know that tomatoes are much tastier in the summer, but I would never be able to wait that long to make Pille’s wonderful tart. Would you? :)The only change I made was to use fresh oregano instead of thyme - just because I happen to grow it.I used to have a hard time digesting garlic but

Broccolini, cheese and rosemary tart

I love puff pastry. I have to admit it. I know it’s not light or healthy and not good at all for my waistline, but the thing is delicious.
I never buy puff pastry exactly because I’m not that kind of moderate lady who knows when to stop eating something unless I’m at a party or having lunch with my bosses – that’s when I pretend to be that kind of lady.

There was some puff pastry left because

Gateau Saint Honore

I'm having a slice of the cake while I type this. It is good, but I can’t say it’s my cup of tea…I love puff pastry and even used the amount I had left to make lunch today. The Saint Honore cream is so delicious that I was afraid there was not going to be enough to assemble the cake – I kept reaching for spoons in my drawer and dipping them into the smooth mixture, promising that it would be the