Need A Quick Dessert?

Looking for a quick idea for dessert or needing something sweet in a hurry? Try these pastries.
I was looking for a way to use up some ricotta cheese and came up with this strawberry danish.

Puff pastry was spread with fresh ricotta cheese, or you could use ground almond meal. I had scoured a line around the pastry and filled the space inside with the ricotta.

Slices of strawberry were layed across the ricotta in staggered lines, sprinkled generously with sugar and the edges of the pastry brushed with egg.

The pastries were then baked for about 20mins at 200C. I let them cool for about 5 minutes- that was as long as we could wait, then sprinkled them with icing sugar and served with ice cream. Home made of course.

Asparagus

Sifting through the fridge for some lunch the other day, I decided to use some asparagus to create the traditional asparagus and poached egg dish. I'd never got around to making it, always meant to and now have had it twice. It makes a quick and easy, but filling lunch.

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who were thought to eat it fresh when in season and dried the vegetable for use in winter. It lost its popularity in the Middle Ages but returned to favour in the seventeenth century. (Wikipedia)

Asparagus, egg, mustard and dill mayonnaise and fresh bread crumbs

Poach an egg to your liking.

Trim the asparagus and drop them into some boiling water for a few minutes.

Toast the breadcrumbs in a little oil until they are brown and crunchy.

Place the egg on the asparagus, dollop on some sauce, sprinkle with salt and pepper and then the breadcrumbs.
Absolutely delicious.