Slow Living: Quiet Cottagecore Autumn Days in Ebro Delta (Film Emulation) | Gardening & Cooking
In this 16mm Film Emulation Slow Living film I want to share the beauty of quiet Cottagecore late Autumn days in Ebro Delta. From foraging mushrooms in the old Farmhouse and getting inspired by a Mushroom tart recipe by Paula Sutton (Hill House Vintage), or starting a winter garden, to cooking asparagus au gratin with soy and orange sauce. I hope you enjoy it.
Ingredients for the Mushroom, Leek & Nuts Tart:
-For the pastry:
280g plain all-purpose flour
140g cold butter, diced
-For the filling:
1 tbsp butter
2 large leeks, sliced
85g roughly chopped nuts/chestnuts
280g mushrooms, sliced
3 medium eggs
250ml cream
180g Cheddar cheese, grated
Nutmeg
Ingredients for Asparagus Au Gratin with Soy and Orange Sauce:
Green asparagus
Ham
Gruyere cheese in slices, or emmental or edam
3 spoons of soy
250ml orange juice
Salt
Olive oil
1 tbsp honey
00:00 Intro
00:29 Chapter I: Foraging Mushrooms in the old Farmhouse
03:18 Chapter II: Walnut, Leek & Mushroom Tart
14:00 Chapter III: Starting a Winter Garden
16:07 Chapter IV: Asparagus Au Gratin with Soy and Orange Sauce
The Film Emulation I use is Cineprint16.
I license my music on Epidemic Sound. Click the link below to get a free month :)
TikTok:
Instagram:
Filmed on: Sony A7III with Tamron 28-75 F/2.8
Edited and color graded with: Davinci Resolve
#slowliving #slowlivingvlog #filmemulation
Easy Classic Quiche. Cheese, bacon & leek quiche recipe :)
Hey guys, I hope you’re all having a wonderful Easter :) welcome back to what’s for tea, and I hope I find you all very well :)
Today I made a lovely quiche! Such an easy recipe…and incredibly tasty too. Perfect as a light lunch or served with a few chips and salad for a more substantial meal.
I’ve listed everything I used down below incase you want to give it a go for yourself. Thanks for stopping by x
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Serves 6-8
I used:
(For the shortcrust pastry)
200g Plain/all purpose flour
100g Cold butter
4-5 Tablespoons ice cold water (or just enough to bring it to a stiff dough)
1/4 Teaspoon salt
The white of one of your eggs
(For the filling)
3 whole eggs and an extra yolk
60g Gruyere or Emmental cheese (grated)
200g Bacon lardons or pancetta
1 Small leek (washed & finely sliced)
300ml Cream
Salt & pepper to taste
***salad or greens to serve***
Thanks for popping over x
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Asparagus tart with blue cheese and bacon - salty buttery experience
Salty, cheese filling witch bacon crumbles on a thin buttery base – that is a piece of heaven You want to enjoy over and over again. Not to mention the benefits of asparagus :)
Asparagus tart with blue cheese and bacon - salty buttery experience
Pastry ingredients 0:09
Pastry method 0:28
Filling ingredients 1:30
Filling method 2:01
Assembling the tart 2:45
Adapted from:
Pastry ingredients:
250 g all purpose flour
150 g butter, cut in cubes, chilled
1 tsp salt
1 egg
1 tbsp cold water
Filling ingredients:
Asparagus, 14 pieces
70 g blue cheese
100 g grated Emmental cheese
100 g bacon
2 eggs
2 egg whites
100 ml rice milk
0,5 tsp salt
0,5 tsp grated nutmeg
0,5 tsp ground black pepper
Pastry method
Combine flour, butter, egg, salt and water. Rub the ingredients. Lightly flour the work surface, knead the dough until smooth. Roll into a ball, wrap in food wrap. Chill for 30 - 60 minutes. Roll out the pastry on the baking paper sheet until large enough to line tart tin. Gently press the pastry into the edges of the tart tin. Trim the pastry with a fork. Chill for 20 minutes. Heat the oven to 180 C/ fan. Crumple a piece of baking paper, fill with beans, bake for 20 minutes. Turn the oven down to 150 C/ fan. Remove the baking paper and beans, cook the tart case for 5-10 minutes until lightly golden. Set aside to cool.
Filling method
Trim the asparagus, steam for couple of minutes, pour cold water, drain. Chop the bacon. In the bowl mix eggs, egg whites, rice milk, salt, nutmeg, black pepper. Mix all together. Add grated Emmental cheese, crumbled blue cheese into the mixture. Stir all together. Pour the filling on the tart. Arrange asparagus on top. Add chopped bacon. Bake at 170 C/ fan for 20 minutes. Cool for 20 minutes before serving. Enjoy!
You may also enjoy:
Strawberry frangipane tart
Tuna pie
Music in the video: Revenge Body Beat.
About me: I am a mom of two boys, which have a great appetite. So, my days include quite of cooking and baking. As a daughter of three generations of great cooking moms, I have no other choice than bake. There was a time in my life, when I was on a mission of baking Monday cake for my colleagues. However decoration never was the strongest side of mine and no improvements are made in this area till this day. Despite that fact, there might be a chance for real people feel free just to bake and cook their best, right? So, for all those, who are still not sure if their cakes are pretty enough to be exposed – you are welcome, I dare. Enjoy the ride and join me on a road of healthier choices of food ( gluten free, dairy free, sugar free), guilty pleasures in celebration cakes or family favorite – yeast dough pastries. Let‘s embrace the tastes of everyday life. Cheers!
TORTA SALATA ASPARAGI E RICOTTA ???? #Shorts
Torta salata asparagi e ricotta: perfetta per la primavera con la ricetta di Michela Ioli!
Ingredienti:
300 gr di farina
150 gr di burro
10 gr di sale
4 cucchiai di acqua
1 mazzo di asparagi
300 gr di ricotta
1 uovo
Timo q.b.
Sale q.b.
Pepe q.b.
Procedimento:
Pulite gli asparagi e cuoceteli in acqua salata per 10 minuti. Scolateli e lasciateli raffreddare. Preparate la pasta brisee: in una ciotola versate la farina con il burro ben freddo tagliato a dadini. Lavorate il composto con la punta delle dita, in modo da non riscaldare troppo il burro. Dovete ottenere un composto sabbioso. A questo punto unite l’acqua e il sale impastate bene fino ad ottenere un impasto omogeneo. Stendete la pasta brisee e foderate uno stampo da crostata.
In una ciotola mettete la ricotta e con una forchetta lavoratela assieme ad un po’ di timo, sale, pepe e un uovo. Versate sopra la base di brisee la crema di ricotta e livellate bene. Mettete gli asparagi sopra la crema. Cuocete in forno già caldo a 180°C per 30/35 minuti.
#cookaround #cookaroundshorts #ricettefacili #ricetteveloci #ricette #tortesalate #tortasalata #asparagi #ricotta
Asperges, encornets et tarte poire pimentée : un menu en collaboration Adrien Cachot x Pyrex® !
Pour notre aventure culinaire 2022 sur le thème du bien manger, nous avons demandé au jeune et talentueux chef Adrien Cachot de s'associer à nous, marque emblématique des accessoires de cuisine en verre. Une cuisine créative, saine et équilibrée !
A travers sa cuisine libre, unique et créative, Adrien Cachot préparera tout au long de l'année 3 menus complets, de l'entrée au dessert, qu'il préparera avec nos accessoires de cuisine.
Pour ce menu, notre chef nous propose entrée plat et dessert créatifs et gourmands :
asperges blanches sauce gribiche, encornets farcis au veau façon américaine et tarte poire pimentée. A reproduire chez vous sans modération grâce aux recettes !
Rendez-vous sur :
How To make Caramelised onion & Parmigiano-Reggiano Cheese Tart
From the websites and
How To make Caramelised onion & Parmigiano-Reggiano Cheese Tart
The world's best ingredients coming to a kitchen near you
In our How To video, top chef Mike Robinson and award winning Master Sommelier Gearoid Devaney show you how you can match some of the world's best ingredients and wines at home
Most of us interested in good food know that the perfect dish is all about using the perfect ingredients.
Many of us have struggled with complicated recipes in the past only to produce a culinary disaster, but have wowed our friends and family with a simple salad, all because we have made sure everything that has gone into it has been of the highest quality.
Well one way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal. Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.
To show you how much of a difference using authentic ingredients can make to your cooking, top chef Mike Robinson Chef Patron of the Pot Kiln and co-owner of the Michelin starred Harwood Arms has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.
And to make sure you are getting the most out of your dishes with the correct wine match, UK Sommelier of the Year 2008 Gearoid Devaney MS has also come on board to show us how an authentic drop can enhance your dining experience.
In this How To video Mike cooks up a very special Cheese Tart using Parmigiano-Reggiano cheese while Gearoid matches the dish with a mouth watering white from the Burgundy region.
For more information visit
Recipe
Caramelised onion & Parmigiano-Reggiano cheese tart
Enjoyed with a White Burgundy wine: Chablis or Hautes Côtes de Beaune
Serves 4
Ingredients
50g butter
4 large white onions, diced
Thyme
275ml warmed milk (or double cream)
85g finely grated Parmigiano-Reggiano cheese
3 large egg yolks
5 large egg whites
salt and freshly ground pepper, to season
For the pastry:
600g flour
300g butter
1 egg
Method
For the pastry: Rub together the butter and the flour to reach a breadcrumb-like consistency. Add the egg and mix together until it forms a neat pastry ball. Wrap in clingfilm and let set in the refrigerator for an hour. Once rested, take the pastry out and roll flat to approximately ¼ inch thickness, measure and cut 4 square pieces (7 x 7 inches) to fit over and line a circular pastry cutter (approx. 3 inches in diameter). Then blind bake each of the tart pastry cases for 12-15 minutes at 180oC.
For the filling: Heat the butter in a large frying pan on the stove. Add the sliced onions and garlic to the pan. Cook over medium heat until lightly coloured and very soft (about 15-20 minutes). Remove the mixture from the heat, and continue stirring for a few seconds while adding thyme.
Place the mixture into a bowl and season generously, particularly with black pepper, then set aside to cool. Once cooled, add 3 egg yolks, milk (or double cream) and Parmigiano-Reggiano cheese. Gently mix all ingredients together, add black pepper and pour mixture into tart pastry cases. Bake in the oven at 160oC until the tart is set. Remove and serve with mixed dressed watercress.