Saturday, 1 August 2015


Another week another food plan for dinner & a recipe! I've really been concious of trying new things recently as I just love looking forward to a tasty meal after work. Some are deliciously amazing and others...not so great (lentils with white wine & tomatoes I'm looking at you).

This recipe this week is a super simple Asparagus Tart. If you're not a fan of asparagus you could substitute for practically any veg you like.

Monday: Leftovers from night before
Tuesday: Fried rice with bacon, spring onion, peppers, sesame & soy
Wednesday: Chicken Tikka, salad, rice & chapati (with plenty of chutney's!)
Thursday: Halloumi with spinach & cous cous salad with a home-made mustard dressing
Friday: Cheeky fish & chip dinner with mushy peas 
Saturday: Asparagus Tart
Sunday: Roast dinner


Serves 4-6 

1 roll of puff pastry (quite frankly...who has the time to make puff pastry?)
7 tbs Mascarpone 
Zest of 1/2 lemon & a squeeze of juice
Handful of Basil
5 tbs Parmesan cheese (I kind of just guessed!)
Salt & Pepper


Roll out the pastry onto a large baking tray. Make sure you roll it out more or less straight from the fridge onto a cold tray to stop the pastry getting sticky if it's warm in your kitchen.

Cut the basil, grate the parmesan, zest the lemon and add all of the ingredients to a bowl along with the mascarpone. Squeeze in some lemon juice and season to taste. 

Score a 1cm line with a knife around the pastry (effectively the crust). Spread the mascarpone mix onto the pastry with a cold spoon and then add the asparagus. I always snap the asparagus before eating (bend the asparagus until it naturally snaps - the bottom section can be a little woody but you can eat this if you want to)

Pop into a preheated oven at around 180 degrees and bake for around 10-15mins. 

Voila! Cut & serve with a spinach & rocket salad dressed with some lemon zest and a little more parmesan.


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