Skip to main content

Mascarpone-melon phyllo cups and...

...and an asparagus soup. Yeah, the recipe for the soup is from Ganga's blog and the melon dessert is my own and therefore only alright. In my defense- it was 90F with the oven on at 375F and no AC. I had it today folks..it was a good work-out, I must say (LOL).
For the soup, I followed the recipe closely from her blog, except for a few differences I have pointed out below
Ingredients
one packet of frozen small green asparagus
a gentle herb – chervil if you can get it. I can’t so I used some lemon verbena and a tip of lemongrass (I also used lemon verbena (from my own garden).
1.5 Tblspn extra virgin olive oil
1 Tblspn arrowroot (did not add this)
1 cup milk
salt and freshly ground pepper
large pinch of nutmeg
3 Tblspns thick crème fraîche or thick cream

For how to cook this soup, you can check Ganga's blog. I also added some roasted asparagus for garnish. This goes to Yasmeen who is hosting this month's Tried and tasted event featuring Ganga's blog. The event was started by Zlamushka.

Mascarpone-melon phyllo cups

Part 1
Phyllo dough (I used the store bought phyllo dough rolled into sheets)
Melted butter

Preheat oven at 375F
Take on phyllo sheet, brush melted butter and layer with another sheet (repeat until you have 5 layers). Cut into squares and place the squares into a muffin pan (the size of the square depends on the size of the muffin pan)
Bake for about 10-12 minutes
Cool the cups

Part 2
2 cups chopped canteloupe
zest of one lemon
lemon juice from half a lemon
chopped leaves (a handful) of lemon verbena
8oz mascarpone cheese
3/4 cup powdered brown sugar
1 tsp vanilla essence

Puree the first four ingredients. Beat the cheese, sugar and vanilla essence. Combine the pureed mixture with the cheese mixture and chill it. Here is where mine is a bit more runny than I wanted it to be (I guess I should have used lesser canteloupe puree). Also I could have a bit more sweetness to it, may be some honey. But the taste was not so bad though.
I am sending this to the monthly mingle event hosted at "chew on that" blog with the MELON theme!!
Labels:

Comments

  1. BindiyaAugust 17, 2009 at 11:50 PM

    Vey unusual, must be delicious!

    ReplyDelete
  2. AbiAugust 18, 2009 at 6:45 PM

    It was alright Bindiya..not as good as I wanted it to be. Hey but then experiments go wrong all the time...

    ReplyDelete
  3. UnknownAugust 21, 2009 at 8:10 AM

    A very simple and delicious soup,not to mention so healthy.the dessert cups look equally delish.thanks for participating in T&T :D

    ReplyDelete
  4. AbiAugust 21, 2009 at 10:59 AM

    Thanks Yasmeen!

    ReplyDelete

Post a Comment

Popular posts from this blog

Christmas eve a la B

Science... never solves a problem without creating ten more- Bernard Shaw Merry Christmas y'all!! Kinda late for that but hey the thought is what counts doesn't it? So the 24th evening we had a small get together with great people and even greater food. Lot of Japanese treats and snacks. For the main course we had Pav-bhaji, Rajma and Japanese rice (with radish, bamboo, beets and carrots- I should ask my friend for the recipe, it tasted real good!) . For dessert we had ice cream and an eggless chocolate cake .  I was aiming for a black forest cake but somehow lost my enthusiasm and made a chocolate cake with whipped cream and toasted almond topping. Ingredients 2 tbsp unsweetened cocoa powder 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 can condensed milk 1/2 cup butter, melted and cooled 1/2 cup water a pinch of salt 1 tsp almond extract Method Preheat the oven to 360F. Sift the cocoa powder, flour, bak...
5 comments
Read more

Gingerbread house

Oh the warm smell of spices is the hallmark of the holiday season and is the one thing we all love, don't we? GInger is definitely one spice that I love to include in my cooking/baking expeditions during this time of the year. So I was naturally happy to see that this month we were doing the gingerbread house for this month's challenge, well it was a fleeting moment anyway until I realized that it was yet another kitchen mishap. Consider this my 10th new recipe and the 3rd in Nupur's marathon . The December 2009 Daring Baker's challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi . They chose to challenge Daring Bakers' everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book  as the challenge recipes. I used Y's recipe Ingredients 1 cup butter, room temperature 1 cup brown sugar, well packed 2 tablespoons cinnamon 4 teaspoons ground g...
9 comments
Read more

Tried and tasted

  This month on the Tried and Tasted series hosted by Priya , the blog being featured is "Chef in You". It features as one of my daily haunts. Now I am not too fond of mushrooms but this time I let the wise guy pick up some, thought would use it in an omlette or may be even some good fried rice. But a quick search on Chef in you and this recipe was an instant click. So I ordered the wise guy to go for it and he actually made this recipe with minimal help from me. We did not have a few ingredients on hand, so like any good cook I went with my own substitutions which are marked in red. Ingredients , original recipe can be found here 1 1/2 cups chopped button mushrooms 1 onion, chopped 1 1/2 cups chopped walnuts 1/2 cup cheddar, grated 2 tbsp grated parmesan 1/4 cup milk ( or replace it with egg) 2-3 tbsp chopped parsley 1 cup panko bread crumbs ( Italina style crumbs with herbs and spices adds more taste) Method In a non stick pan, add little olive oil and saute onions an...
Post a Comment
Read more