One Step At A Time
angelic-lullabies:

๐Ÿ‡๐Ÿ’•

angelic-lullabies:

๐Ÿ‡๐Ÿ’•

edadvice:

 

edadvice:

ย 

teenytigress:

I asked my brother for a glass of water and he brought me back a cup of ice and said โ€œwaitโ€

butfirstbreakfast:

Mushroom, Olive & Tomato Tartlets with Walnut Pastry
Meaty Portobello mushrooms are tossed in olive oil and dehydrated for an amazing saute-style topping on these lovely tartlets encased in a walnut crust.
Makes 3
salt and freshly ground black pepper
150g walnuts
2 1/2 tbsp sun-dried tomatoes
3 large portobello mushrooms, sliced (can sub in aubergine if you don’t like mushrooms)
6 tbsp extra virgin olive oil
150g pitted black olives
3 large tomatoes, roughly chopped
1 red onion, chopped
1 tbsp balsamic vinegar
For the pastry dough, soak the walnuts in a bowl of cold water for 3 hours, and the sun-dried tomatoes in a separate bowl of warm water for 15 minutes.
Thoroughly drain the walnuts and tomatoes and place in a food processor. Blitz until smooth, adding water if necessary to make a soft but not wet dough. Season to taste. Divide the dough into 3 and transfer each portion to a tartlet pan. Push the dough evenly over the base and side of each pan with your fingers to make a neat shell.
For the filling, mix the mushrooms/aubergine with 3 tbsp of the olive oil. Season to taste, then spread them out on the dehydrator sheet. Dehydrate at 46 degrees C for at least 2 hours until they are soft and taste sauteed. Alternatively, if you don’t have a dehydrator you can do this in an oven at the same temperature for the same amount of time. Set aside.
Blitz the olives and 2 tbsp of the olive oil in the food processor until coarse. Set aside. Now blitz the fresh tomatoes, onion and the remaining olive oil in the food processor until chunky. Transfer to a bowl, season with salt, then allow to rest for 30 minutes. After 30 minutes, drain the excess liquid, add the vinegar and season to taste.
Gently pop the tartlet shells out of the pans. Fill the shells with a layer of olives, then a layer of tomato salsa, then the dehydrated mushrooms/aubergine. Serve immediately.

butfirstbreakfast:

Mushroom, Olive & Tomato Tartlets with Walnut Pastry

Meaty Portobello mushrooms are tossed in olive oil and dehydrated for an amazing saute-style topping on these lovely tartlets encased in a walnut crust.

Makes 3

  • salt and freshly ground black pepper
  • 150g walnuts
  • 2ย 1/2 tbsp sun-dried tomatoes
  • 3 large portobello mushrooms, sliced (can sub in aubergine if you donโ€™t like mushrooms)
  • 6 tbsp extra virgin olive oil
  • 150g pitted black olives
  • 3 large tomatoes, roughly chopped
  • 1 red onion, chopped
  • 1 tbsp balsamic vinegar

For the pastry dough, soak the walnuts in a bowl of cold water for 3 hours, and the sun-dried tomatoes in a separate bowl of warm water for 15 minutes.

Thoroughly drain the walnuts and tomatoes and place in a food processor. Blitz until smooth, adding water if necessary to make a soft but not wet dough. Season to taste. Divide the dough into 3 and transfer each portion to a tartlet pan. Push the dough evenly over the base and side of each pan with your fingers to make a neat shell.

For the filling, mix the mushrooms/aubergine with 3 tbsp of the olive oil. Season to taste, then spread them out on the dehydrator sheet. Dehydrate at 46 degrees C for at least 2 hours until they are soft and taste sauteed. Alternatively, if you donโ€™t have a dehydrator you can do this in an oven at the same temperature for the same amount of time. Set aside.

Blitz the olives and 2 tbsp of the olive oil in the food processor until coarse. Set aside. Now blitz the fresh tomatoes, onion and the remaining olive oil in the food processor until chunky. Transfer to a bowl, season with salt, then allow to rest for 30 minutes. After 30 minutes, drain the excess liquid, add the vinegar and season to taste.

Gently pop the tartlet shells out of the pans. Fill the shells with a layer of olives, then a layer of tomato salsa, then the dehydrated mushrooms/aubergine. Serve immediately.

primalooze:

a piece of advice from somebody whoโ€™s been through this a few times already: if somebody gives you a bad vibe trust your gut

"Bambi" (1942)