Fritata de espinafres com tomate caramelizado

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2 colheres de sopa de azeite
2 dentes de alho esmagados
250g de tomates cereja, cortados ao meio
½ malagueta, opcional
6 ovos
½ chavena de natas frescas
1/3 chavena de parmesão ralado
100 de espinafres bebe

½ chávena de manjericão

Aqueca o azeite numa frigideira em lume médio alto. Junte o alho e malagueta (se usar) e deixe cozinhar por 1 minuto. Junte os tomates e deixe cozinhar até comecarem a dourar e caramelizar. Retire do lume e deixe arrefecer.

Numa tigela grande coloque os ovos, natas, parmesão e manjericão, bata bem com um garfo. Tempere a gosto com sal e pimenta.

Aqueça o forno a 180º. Unte um prato de forno (6cm de profundidade) ou uma forma de bolos.

Disponha os espinafres na base da forma. Regue por cima com a mistura de ovos. Cubra com os tomates caramelizados. Leve ao forno por 20 minutos ou até estar cozinhado a gosto.

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Sopa de Tomate Assado e crepe de pesto e mozarella

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1 1/2 cup cherry tomatoes + 1 small onion + 1 red bell pepper + 3 cloves of garlic + 2 tablespoon olive oil + 1 1/4 cup vegetable or chicken stock + 1 teaspoon dried red pepper flakes + salt and pepper to taste

Preheat the oven to 200C

Chop the onion and pepper into chunks and add along with the tomatoes and garlic to a baking tray. Sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands. Bake for about 30-45 minutes until the veg are sweet and just slighly charred.Take the roasted vegetables out. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Bring the stock to the boil and add the rest of the vegetables. Add the red pepper flakes and season to taste. Puree using a hand blender to the consistency of your preference.

Serve topped with some yoghurt and a side of the wonton rolls.

Meanwhile, start prepping to make the wonton rolls.

18 wonton skins + 2 to 3 tablespoons of pesto + 9 aged mozarella sticks 

Place the wrap down so that it looks like a diamond. Place the mozzarella stick in the center of a wonton wrapper and top with some pesto. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold sides toward center and then fold bottom corner over filling. Moisten remaining corner with water; roll up tightly to seal. Wrap the wrapped wonton roll inside another wonton skin and repeat the steps again.

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