Hey y’all – hope you’re having a great Wednesday so far. I dropped the hubby off at the airport bright and early this morning and came back to make breakfast.
I made scrambled eggs with some fixings…
- 1 egg + egg white + a splash of milk
- 1 slice of prosciutto
- red onion
- green chilies
- goat gouda cheese
- cilantro
eggs
I also wanted to post a few items I’ve made recently since moving into our new place. After a about a week or so of moving, I was itching to get into the kitchen and make something for us.
I just finished reading Cooking for Mr. Latte the other day I was inspired to try out one of the recipes in the book. I really liked this book, it was super cute and has lots of yummy recipes I can’t wait to try out.
Apricot Tart – Adapted from Cooking for Mr. Latte by Amanda Hesser
Crust:
- 1.5 cups of all-purpose flour
- 3/4 tsp sea salt
- 1 tsp sugar
- 1/2 cup olive oil or vegetable oil (I used 1/4 cup olive oil + 1/4 cup smart balance)
- 2 Tbsp milk
- 1/2 tsp vanilla extract
Fruit:
- Apricots – I used about 7.5 apricots – sliced – unpeeled
Topping:
- 3/4 cup sugar ( I used part granulated sugar and part Sucanat)
- 2 Tbsp cold unsalted butter (I used Earth Balance)
- 2 Tbsp flour
I chose to use a 9″ tart pan as my dish of choise. And with this recipe, it tells you to mix the After mixing the dough right inside the pan, press it into the pan and up the sides so that it’s at least 1/8 ” thick. Trim any excess. After the dough is ready, slice the fruit and line it in the pan so that it’s snuggly packed in the tart pan.
Apricots snuggly placed in pan
Mix the topping ingredients together and sprinkle evenly over the tart
Brown Sugar Topping Added
Pop in to the oven. Bake tart at 450 degrees for 25 mins and let cool
Baked for 25 mins
The book says you can serve with creme fraiche whipped cream, but I decided to serve it alongside coconut ice cream – a nice complement.
I think that my fruit might have needed to be a little more ripe because it was kind of tart – no pun intended. I didn’t mind it too much, but I wouldn’t want to serve it to guests this way. It had a nice flaky crusts, although it was super crumbly and I think that the crust was too moist. But I thought it tasted rather good. Especially with the ice cream.
I was also inspired to try my hand at making a new type of potato salad – this one was amazing and so colorful, I can’t wait to make it again. It was cool thinking about the ingredients that would work together.
New Potato Salad with Dill
- New Potatoes – 3
- Edamame – 1/4 cup shelled
- Red Onion – 1/5 Tbsp
- Dill – 1 tsp
- Olive Oil – 1 tsp
- Dijion Mustard – 1.5 tsp
- Sea Salt
- Coarse Black Pepper
New Potato Salad
And then I decided to kick it up a notch and add some sautéed prosciutto
With prosciutto
I only made this for about 1 serving, but it would be no problem making this for a ton of people.
Alright, gotta get back to job hunting and getting our place cleaned up. See y’all later.
