Zucchini - Tarte

I have a new favorite Cookbook: "the Forest feast" from Erin Gleeson. On every page there is a tremendous recipe, easy to make, not to many ingredients and mouthwatering pictures and drawings. So  I already tried some of the recipe. One of them is a sort of Tarte with little yellow pumpkins. As I couldn't find some small pumpkins I did the Tarte with zucchini. The result was great! And here is the recipe....

You need (serves 2):

1 puff pastrie 

1 small zucchini 

1glass Italian Pesto Genovese 

100 g Ricotta

A handful, roughly crashed cashews and some sweet corn

Some salt and a good lug of olive oil

To prepare:

1. Preheat the oven to 200 C.

2. Cut the Zucchini in thin slices.

3. Roll,the puff pastrie to a square. Smear on it the ricotta and then the pesto.

4. Place the Zucchini slices on the pesto, disperse all over the nuts and sweet corn and fold in the edges.

5. Season with a little bit salt and sprinkle all over some olive oil.

6. Transfer the Tarte on a baking tray armed with some parchment paper and bake in the preheated oven for about 30 minutes until golden brown. 

Enjoy warm or cold, with some salad as side dish, also delicious when cut in small pieces to accompain a after work Drink.... 

Chia Pudding with Matcha and Yoghurt - ready to go Breakfast

Always looking for some tasty and easy to prepare breakfast, somewhat of a take away Breakfast, I found different recipes of chia pudding. Here I combine Chia with Matcha, Greek Yoghurt and some fruit purée. In my opinion the tastiest way eating Chia.

You need (for 2-3 servings)

- 3 Tbsp Chia seeds

- 1 tsp Matcha powder

- 1/4 tsp ground vanilla

- 200 ml soy milk ( or any other milk you like..)

- 1 Greek Yoghurt (250 ml or more) 

- 2-3 Tbsp honey (if vegan replace for example by cane-, maple - sirup or ....). Amount depending how sweet you like it.

- 6 Tbsp fruit purée ( I took a ready to use Mango purée. One can also prepare the purée by taking a good ripe mango, peel it, slice in medium sized cubes and then mix it to purée in a blender).

To prepare:

1. Pour over the chia seeds the milk, add the Matcha tea, the vanilla, 1 tsp honey and mix well. Refrigerate for about one hour or longer and stir from time to time. The prep will turn to a pudding-like consistence. Might be that you have to wait a little bit longer if you want really beautiful layers. I waited too short 😊.

2. Sweeten the yoghurt with some honey.

3. When the Chia is thickened, pour it in a glass, top with the yoghurt and then with the purée. You can add to the purée some fruit cubes (for example some fresh Mango cut in cubes and stirred to the purée. I added some raspberries).

That's it! Reserve the Chia pudding in the fridge until eating. It's perfect to prepare in the evening for your office breakfast next day.....