Fettuccine with asparagus

Yesterday I spent most of the day working as planned. The rest of the time I caught the hens, which forced the fence into the kitchen garden.



It is hard to blame them for that - delicious asparagus shows up everywhere. Maybe you have some asparagus in a safe place. Then you must have the recipe for fettuccine with asparagus - a remarkably tasty starter. Or main course. If there’s enough of it.

You will need:

150 g asparagus
250g fresh fettuccine
1 ½ dl whipping cream
1 small onion
2 tbsp. slipped almonds
1 tbsp. butter
Fresh grated nutmeg, pepper and salt



That's all - so let’s get started.
Put a saucepan with plenty of salted water for your pasta on the stove. Melt butter in a small saucepan. Meanwhile, you can cut your onion into small cubes. Put the onions in the melted butter, and let them heat slowly with the lid on - 10 minutes.

In the meantime, you can cut the asparagus - take their tips from the stalks and cut them into short pieces. Add salt into a small saucepan with water and barely get it to the boil. Let the stalks cook 2 minutes and add the heads and boil another 2 minutes - definately not more, or it will become mashed asparagus. Remove the pan from the heat, pour the water from the asparagus and put their heads to one side for garnish.

Then your onions must be tender and you can add cream, nutmeg, salt and pepper. Let the mixture boil without a lid - approximately 5 minutes. Add almonds and asparagus stalks - remove pot from the heat. Season with salt and pepper to taste.

While onion / cream mixture is boiling, you are using this opportunity to put the fresh pasta in the big pot of boiling water - usually the cooking time is 3 minutes, but look at the package. When the fettuccine is done pour the water in the sink, and add your asparagus sauce instead. Turn it gently around.

Remember your asparagus tips when serving this beautiful meal. Pure and simple pleasure - it won’t get much better.

Today I have a few hours off. My mother and I are going to the city. Women's Apparel Shops, hairdresser, personal care, manicures and lunch restaurant you might think. But no – it’s nothing like that. We will be looking for a garden hose. A major decision to face on your own.

Gentle day to you
Lone

Rhubarb Pie

Yesterday was a long busy day. I filled the ceilings in the vinery and in the kitchen. And finished painting the café. And cleaned up the kitchen garden. And baked rhubarb pie.

They are remarkably beautiful the new tender rhubarb stalks - smells of summer. The crispy dough and the gentle creamy filling make this pie irresistible. Today, you must have the recipe.

For the filling you need:

400 g rhubarb

1 dl sugar

1 large tsp. cinnamon

1 tbsp. flour – a big one

2 ½ dl whipping cream

For the dough you need:

2 ½ dl flour

5 tbsp. sugar

½ tsp. baking powder

100g melted butter

This pie is tempting – simple, easy and tempting.

Turn on your oven and set the temperature on 350F. Find a pie tin at approximately 25 cm in diameter – it’s the size that’s fit’s with the dough.

Cut your rhubarb in relatively thin slices.

Measure sugar, flour and cinnamon in a bowl – this is going to be good.

Turn the rhubarb pieces in the sugar mixture and leave them there.

Find a second bowl and mix flour, sugar and baking powder for the dough. Pour the melted butter in the flour mixture and stir it all together.

Press the dough into your pie tin - the dough is easy to work with. It should have a reward.

Add the rhubarb pieces. Pour cream over and put the pie in the oven. Bake it approximate 40 minutes.

Perhaps you can find someone who will help you eat the first rhubarb pie of the year. Otherwise, you won't be sorry - you can easily eat it yourself.

Joy on your path
Lone

Grilled Mediterranean vegetables

Today I harvested spinach and lettuce in the greenhouse – for the first time this year.

But the larger vegetables as aubergines, peppers, etc. has a long way to go.

Maybe you also find the waiting time long. Today, you get a recipe for grilled Mediterranean vegetables - quick, delicious and easy.

You will need:

1 eggplant

1 red pepper

1 squash

1 mozzarella cheese - find one from the buffaloes milk and enjoy

3 tbsp. Good olive oil

1 tsp. salt

Freshly grinded pepper

Basil for garnish

Let’s get started. Turn your oven on the grill function, and set temperature on 450F.

Find your roasting pan and coat it with a piece of baking paper. Pour the olive oil in the pan.

Cut your squash into relatively thin slices, and cut the eggplant into sticks. Put them in your roasting pan.Cut also your pepper in large coarse pieces and let them follow the other vegetables.

Sprinkle salt and pepper over. Turn it all around so the oil covers the vegetables and flatten them in one layer.

Insert your roasting pan in the oven and grill for 5 minutes. Take the pan out and turn the vegetables around.

Put it into the oven again, and grill 5 minutes more.

Cut your cheese into small cubes. Distribute the cheese on top of the vegetables, and put the roasting pan under the grill heat another 5 minutes.

So – that’s it.

Spread a little basil leaves over your hot vegetables and be ready.

Ready to eat a lovely court that steams of summer.

Sunshine on your way
Female Farmer

Apple Cake

Perhaps you expect a list of yesterday's executed businesses.

I didn’t tie up the vines.
I didn’t go to Piedmont.
And I didn’t polish my nails.

The important thing is, to focus on the things that succeeded. Build a home fortress of success stories. Collecting them and storing them brick by brick until one can be in the tower and enjoy the view.

Yesterday I found the work glove that has been away for a while.
I reached to retrieve the eggs in the burn chamber, before the dog took them.
Most of my lettuce seeds came up.
The lawn tractor worked yesterday - with a little help.
The hedge is also nice untrimmed.
Only two chickens flew out of the enclosure yesterday.
My rubber boots are not leak - the water came in from above.

I hope you know, I don’t mention this to boast. Absolutely not - it is a rattling for the internal contractor.

One can easily be lost in high-flown thoughts, but my real mission today is a recipe for apple-cake – and of course you must have it.

You’ll need:

100 g butter from happy cows

110 g icing sugar 6 egg yolks from hens who are on the property

50 grams flour of a good baking quality

2 tsp. baking powder

1 tsp. vanilla sugar or vanilla extract

3 delicious apples

1 dl chopped almonds

So we're ready. Turn on your oven and set the temperature at 350F.

Butter a spring form. Pour the butter and icing sugar in a mixing bowl. Whip it together and add vanilla.
Measure the flour and baking powder. Pour it in the bowl, but don’t whip yet.
Add egg yolks - save egg white in the fridge so you can make delicious meringues another day. Peel your apples and tear them on the coarse side of the grater.
Pour apples into the mixing bowl and mix it all together. Not for a long time – it’s not yeast dough. The dough should just be consistent.
Pour the dough in your spring form.
Grab your roughly chopped almonds and spread them with graceful hand movements over the dough.

Put the spring form in the oven and bake the cake 25 minutes.




It is a moist and rich cake with the most delicious apple flavor.

Disappears as dew in the sun. As bread cubes at the castle lake. As the socks in the washing machine.

Joy to you
Lone

Clafoutis

There is enough to deal with on the farm at the moment. No doubt about it.
But the work will wait. It's ready when I'm ready.
Yesterday I painted the café twice. Perhaps 3 times in total will do. Maybe it wont. Today I'll assess the result. Next item on my program are the ceilings in the kitchen and in the vineri.


Enough about work - today you may find a recipe for cherry clafoutis usefull.

You will need:

2 dl whipping cream from the same cows as below

1 1 / 4 dl whole milk from cows enjoying the good weather

1 vanilla pod

3 eggs from hens which take sun bathe

60 g sugar

90 g flour

400 g rumpreserved cherries

1 tbsp. juice from preservation

The rumpreserved cherries are unparalleled. You can also use ordinary preserved cherries - it's tried, but the result is somewhat less powerful and persuasive.

So let's get started.

Turn on your oven and set the temperature at 350 F. Grease a medium sized oven proof dish. Pour the cream in a small saucepan. Part vanilla pod and scrape out the grains. Put both pods and grains in the cream. Place the pot over a low heat and let the cream get warm. Do not boil - just heat a little. Pour your delicious cherries to drain in a sieve. Be sure to watch over them. Get a mixing bowl for the eggs and sugar. And whip. Beat the mixture untill it's foaming and airy. Add the flour and stir it in lightly with the sugar mixture. Now your cream is warm enough and you can take it off the cooker. Pour the milk into the cream and remove the vanilla pods. Pour the cream mixture into your mixing bowl and turn it all together quickly. Pour the dough into the oven proof dish and let the cherries fall in a carefully planned pattern. Or completely random - you decide. Drip 1 tbsp. cherry juice in the dough and put the dish in the oven. Bake the cake approximately 35 minutes and enjoy.

You have a soft, creamy and rich dessert cake in front of you. Tastes of summer and cherries. Now it's time to inspect yesterday's work.

Mild Monday
Lone