Mum's Lasagne
Last night I had the idea to make some sweets to take to work today so the girls can have morning tea tomorrow. I had mascarpone in the fridge so I decided to make mini tartlets.
I baked the tartlet shells last night before going to bed. I used some short crust pastry to line some mini tart cases.
I lined each one with a square of baking paper and then placed three ceramic blind baking beads in each. I recently bought these from Kitchen Warehouse on one of my walk-throughs. Each time I go grocery shopping at Carousel, it's part of my routine to walk through the store. Even when I have nothing to buy. I just walk through, have a browse at pretty much the same products each time and more often that not, still manage to walk out with a purchase.
Haha - they sure look like Kool Mints don't they!?
Alas! I left the pastry in the oven just a few minutes too long and they were a bit on the crunchy side. They weren't burnt...just crunchier than they should be.
I also made the mascarpone mixture and blueberry compote last night.
Sweet Mascarpone Filling
1/3 cup sugar
1/3 cup thick cream
1 cup mascarpone
Using an electric beater, blend these ingredients together until stiff peaks form.
Blueberry Compote
1/3 cup frozen blueberries
1 tspn balsamic vinegar
In a small pot, heat up the blueberries. When they're warmed up, let them cook for a few minutes and then add the balsamic vinegar. Cook on low heat for several minutes until it starts to reduce and thicken. Add a splash of water if it initially is dry.
Usually I add some sugar when I'm cooking berries like this but the mascarpone mixture is rather sweet enough.
So, having prepared everything last night, all I had to do today was simply pipe the mascarphone mixture into the tartlet shells and then I added a blueberry to each.
Salad with Sardines
I didn't have time to sit down for a proper dinner tonight because it was incredibly busy, so I made sure I had my shot of protein (hee hee) by quickly scoffing this salad. Mixed salad leaves, sliced red onion, sundried tomatoes, and canned sardines with olive oil and balsamic vinegar dressing. Later I managed to eat one of my beef pies although by the time I got to it after heating it up, it was cold.
Prawn Ravioli in Asian Broth
I used up the rest of the prawn mixture and made ravioli. For the soup, I boiled some water that I seasoned with soy sauce, fish sauce, aniseed and dried salted fish. I put the aniseed and salted fish in a little filter bag that I use for when I made tea using loose tea leaves. This means I don't have to fish out the bits of fish and aniseed - I simply remove the filter bag with its contents and discard it.
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