Instead of a cutlet, no need to mash, cabbage, any quantity

Sunday Veggie Dinner - Potatoes, Tofu, Young Braised Cabbage

Leftovers of bimi, asparagus, bought for decoration, go into curry.

When Leftovers, Then Curry

Chicory, Asparagus, Blue Pasta, Wonders Wonders

And nuts, and jalapenos - it didn't look so pretty after baking, thick dough, ok

Quirky Casserole with Blue Cheese and Asparagus

It turns out that, as it is in the kitchen, a good tart is not always a pretty tart. Inspired by Instagram photos, I decided to make something beautiful, spring-like. And when it's late spring, it's green, and when it's green, it's asparagus! Shortcrust pastry, bechamel sauce with a touch of gorgonzola, which turned out to be a gorgonzola sauce with a touch of bechamel, and asparagus, interspersed with broccoli, which were supposed to charmingly complement the taste and bind the appearance from the top.

The sauce turned out to be a bit thin, and the vegetables, instead of dignifying the spring, sank to the bottom. Besides, the dish turned out heavy, there's broccoli, there's butter, there's flour, and there's bechamel. Is it good? Probably, but one piece was enough for the whole dinner.

Tarts with Melted Asparagus and Broccoli

Pumpkin, Ricotta, Spinach - Taste - And These Colors!

One of my favorite dishes with pumpkin, although it's more of an appetizer than a full-fledged dish. It's roasted in a tart form, but it's not something to be sliced, as it doesn't have a base - you scoop it with a spoon. We have here pumpkin, potato and leek - which plays the first fiddle here. There's also feta, which doesn't crumble during baking.

There's also pink pepper, and all of this is baked with the addition of butter and olive oil. Nothing more is needed here, maybe just a pinch of salt, because apart from that, the flavors in the oven mix fantastically. Leek, as we know, like onion, gives flavor to the rest, and it stretches nicely when slightly burnt. Unfortunately, I can't find a photo after baking, but apart from the leek (which loses its firmness and color) everything looks similar. I'll manage to take a picture next time 🙂

Roasted Pumpkin, Leek and Feta - a Blast!

I rarely draw recipes from famous people, but this time I did and I don't regret it. The pumpkin tart from Rozkoszny is really cool. I also made it with a certain flair and totally followed the recipe, which I rarely do, and if I do, it's in baking (anyone who tried to bake macarons 'by eye' knows what I'm talking about 🙂). This cake is great and it also turned out good for me.

One (probably one) mistake I made was to start pulling the tart out of the oven and maneuvering it too quickly, which caused it to crack in the middle. As for the taste, there is no doubt, it turned out as it should and had several layers of flavors, it felt like everything was right 🙂 Here is the cake: https://www. rozkoszny. pl/tarta-dyniowa-pumpkin-spice-z-palonym-miodem-i-pomarancza/

Pumpkin Tart - Good, from Rozkoszny

I'm not sure if there's anything that needs to be described here - the ingredients are such that the dish will always turn out fantastic. These ingredients are chanterelles, thyme, parmesan, rice, wine, and broth. Simple, delicious, not the cheapest, but worth the effort, because the layers of flavor are excellent, especially don't skimp on the wine, which enhances all the flavors, and tastes great on its own.

Risotto with Chanterelles, Parmesan, and Fresh Thyme

I've always liked Hollandaise sauce, but its composition always worried me, because even I, a person who fries everything and eats cream by the spoonful, was afraid of just egg yolks with butter. But well, there were asparagus, there was free time, it was worth a try.

The sauce is quite good, you just have to be careful with the lemon, which should only mark its presence. I added a bit more and it turned into a kind of lemon sauce with a Dutch addition 🙂 The sauce should be served immediately after preparation, because it doesn't reheat well. That doesn't mean it's impossible, slowly, in a water bath, it somehow manages.

Asparagus, Hollandaise Sauce, I Gave It a Shot