Saturday, 11 May 2013

Blackberry & Coconut Tartlets

Tonight I had my dear friend Lesley over for some much needed catching up. As always, our meet-ups revolve around food. We are slowly hopping around Ottawa to all of the foodiest places we can find. Favourites so far include: Moonroom, Oz, Town and Two Six {Ate}. On the list of places yet to be visited: Union, Side Door, Trio, Absinthe. Soon enough!

But when we're feeling a bit more lazy or possibly broke, I just make a dinner for us and we eat in. Tonight the menu included curried cauliflower soup & these beauties of a dessert!... My very own creation of shortbread tartlets with homemade coconut curd, blackberries & lemon zest. Dang.

Alas, the night is not young- not when I have to get up for 5:20 AM... so I'll leave you with some pictures, with the recipes to follow....

Thursday, 9 May 2013

Caprese Roll-Up's

Woah, longest period of time I've gone without blogging in years! Sorry guys. I don't know what was wrong with me...

Maybe it was the desire to eat healthier, or the beautiful weather that forced me onto patios instead of into the kitchen- but I'm back. And this one's a doozy. 

Tonight I decided to make simple lasagna roll-up's- caprese style. 

Caprese= Mozzarella, basil, tomatoes. Add in some noodles and a bit of ricotta, and you have the perfect summery meal for a warm night in May. It was very easy, and if you pick your ingredients right- tastes so fresh! (Always opt for the fresh basil and super ripe roma tomatoes and you're set). 

8 lasagna noodles, cooked
about 2 cups shredded mozzarella 
3/4 cup ricotta 
1 egg
black pepper
3 roma tomatoes, thinly sliced
fresh basil, sliced into ribbons
marinara sauce (I admittedly just used store-bought for convenience purposes) 

1. Preheat oven to 350*F. 
2. Combine ricotta, egg, and about half the mozzarella. Mix well.
3. Cook your lasagna noodles and drain, do NOT rinse them! Lay them down on parchment.
4. Evenly spread some of the ricotta mixture (about 1/4 cup) over each noodle.
5. Top with tomato slices, basil ribbons & black pepper. Tightly roll up each noodle and lay together (nice and snug) in a large baking dish.
6. Pour a generous amount of marinara sauce over the noodles, ensuring to coat the edges (because they may get too crispy)
7. Sprinkle remainder of shredded mozzarella on top.
8. Bake for approximately 25 minutes.

Enjoy :)