Filling:

6 large eggs, beaten

½ cup cream

4 shallots, pre-cooked in butter

1 cup mozzarella cheese

1 bunch of fresh green  asparagus, cut up with tough ends discarded

Season with garlic powder, salt, pepper, drizzle of olive oil

Top with green onions, few thin slices tomato and crumbled feta (optional)

Method

Pastry:

1. Melt butter in bowl
2. Stir in almond flour
3. When turns to crumbles, add large beaten egg
4. Keep mixing until dough comes together
5. Press into very well greased pie dish or square dish
6. Place in preheated oven 350⁰F/180⁰C for 12 minutes to pre-bake

Filing:

1. Fry 4 sliced shallots in butter while the pie crust blind bakes
2. Beat 6 eggs in a large bowl, add ½ cup cream, salt and pepper to taste
3. Add cooled cooked shallots (onion is fine too) to egg mix
4. Pour into cooled pastry once cooked
5. Top egg/ onion mix with grated mozzarella cheese, or your cheese mix of choice
6. Place chopped asparagus on top of cheese, pressing down the veg lightly
7. Drizzle over olive oil and seasonings
8. Bake 30 minutes in 350⁰F/180⁰C oven
9. Remove, top with sliced tomato, spring onions and feta and bake another 15 minutes or until set and golden.
10. Let sit for 15 to 30 minutes once out of oven, preferably longer to let it set.
11. Slice carefully, the baked pastry is a tiny bit crumbly but truly delicious!

A little photo blog  below of a trip to FL and the amazing Bok Tower Gardens we visited, and if you’re interested in the person behind this lovely park and Carillon Bell Tower, read up about another interesting person, Edward William Bok. I also went to the Lakeland Ashley Gibson Museum of Art which is always wonderful. The art of the middle and high schools of Lakeland is the main reason I love our visit to this area; their art tells a moving and heart wrenching story of the young people of today, their trials, challenges and world I feel we really are so far removed from.

If you’re still reading, I would like to thank you for being here, or just popping by to check in. Thank you -especially- for your kind comments received, they mean soooo much and are truly appreciated. Your  human outreach is what makes me keep doing this part time blog. You make it fun and I love hearing from you. Thank you!

I hope someone hugs you today.

Pork broth ramen. Quick take: 2 cubes pork broth stock and 3 cups water, toss in ½ sliced carrot, 1 shallot, few cubes tofu, diced daikon radish, thinly shredded cabbage and low carb “Bami” noodles. When noodles are cooked toss into ramen bowl, top with sesame oil, spring onions, furikake seasoning, aged soy sauce, pickled ginger and soft boiled eggs.