Roasted Red Pepper and Leek Ricotta Tart

Ready, get seeeeeeeeeeeeeeeet, go! Oh wait, I forgot to say what you must do when I say "go". Everyone turn their clocks back 24 hours. Wheeeeeoooooooosh!




Okay, great, now that we're smack-bang in the middle of Meat-Free Monday, I can present you with this amazing vegetarian tart. What? Oh it's actually Vegan Tuesday today? Yes well, this tart has been calling my name the whole day and I just couldn't turn it's creamy redpepperiness down. Nor it's flaky filo crust. To hush the angry mob of vegans out there (just kidding, I admire you guys), I will say that I do have a vegan recipe planned for this week. Just not for today. It's a creamy (but cream-less) spicy indian curry. Happy now?

Great, let's get to it then. TheHusband (being a big quiche lover, and this being rather similar to a quiche) sang this tart's praises. And honestly, would you argue with him?

Roasted Red Pepper & Leek Ricotta Tart

Adapted from David Lebovitz' Herbed Ricotta Tart

Serves 4 - 6

1 small red pepper
200g baby leeks, sliced into rings
1tsp olive oil
285g ricotta
1 egg
1/2 cup cream
1/2 cup milk
1 tsp salt
freshly ground pepper
1 1/2 tsp fresh thyme
250g filo pastry
2 tbsp melted butter, to brush pastry with

1. Place whole red pepper in oven on maximum temperature to grill for about 15 minutes, until blistered and skin black in parts. Remove from oven, let cool slightly and peel skin off. Remove pips and cut into small pieces.
2. Heat olive oil in a small frying pan and gently fry the leeks until softened and glossy (about 5 - 7 minutes).
3. Mix ricotta together with milk, cream and eggs in a large mixing bowl until smooth. Season with salt and pepper and stir thyme through.
4. Line a 20 x 20 cm oven dish with layers of filo pastry, lightly brushing with butter on top of each sheet.
5. Scatter leeks and red pepper onto the pastry, then pour ricotta mixture on top.
6. Bake at 200C for 45 minutes, or until firm.

Serve with a side salad.

Would also be great as a starter, baked as individual little tartlets in a muffin tin.

Nutritional info (per serving): Calories 437.5, Total fat 25.1 g, Saturated fat 14.2 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 7.0 g, Cholesterol 115.5 mg, Sodium 586.1 mg, Potassium 231.6 mg, Total carbohydrate 39.0 g, Dietary fiber 2.0 g, Sugars 5.0 g, Protein 15.2 g

Good source of: Vitamin C 56.1 %, Vitamin A 45.9 %, Calcium 19.7 %, Selenium 17.3 %

Moroccan Lentil & Spinach Soup

I really like the Taste.com site - they have some amazing recipes on there, you can search by different criteria and the ingredients are usually easy to find. OH! And they promote winter recipes in our winter, unlike the other (mostly American) sites out there who live on the opposite hemisphere and leave me wanting with all their fresh salads in our coldest months. 



Really, when it's drizzling outside and cold as all hell, the last thing I want is a crisp leafy salad. No offense to all the Americans of course. ;-) So settle in under your duvet and read on.

Moroccan Lentil & Spinach Soup 
Adapted from Taste.com.

Serves 4 - 6

1 tbsp olive oil

1 large onion, chopped
1 tsp finely chopped garlic
1 tbs garam masala
3 tsp ground cumin
1 1/2 cups red split lentils (yellow split lentils can be substituted)
8 cups boiling water
1 vegetable stock cube (or use chicken stock if you like)
1 bunch spinach, ends trimmed, washed, finely shredded
salt & pepper to taste
1 - 2 tbsp lemon juice (or to taste)
plain yoghurt, to drizzle over
sprig of fresh coriander (optional)

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and spices and cook for another minute until fragrant.
2. Add the lentils, water and stock cube. Cover halfway with lid and simmer for 15 - 20 minutes or until lentils are tender.
3. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add lemon juice and season with salt & pepper to taste.
4. Spoon into serving bowls and garnish with a drizzle of plain yoghurt and a coriander sprig.

Optional - stir a spoonful of lemon atchar/lemon pickles through just before serving.

Nutritional info (per serving): Calories 129.7 Total Fat 3.4 g Saturated Fat 0.5 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 2.0 g Cholesterol 0.8 mg Sodium 158.2 mg Potassium 642.0 mg Total Carbohydrate 18.8 g Dietary Fiber 6.6 g Sugars 1.2 g Protein 8.1 g

Good source of:  Vitamin A 128.0 %, Folate 62.0 %, Manganese 50.4 %, Vitamin C 41.8 %, Iron 23.8 %, Magnesium 20.5 %

Sweet Potato, Aragula & Leek Soup

With autumn kicking into gear, it was time for the first soup of the season and I decided that a creamy potato soup was in order. However, wanting to spice it up a bit, I changed a few details: substituting the potato for sweet potato, adding some aragula and as an afterthought, some mustard. I know, I know, sounds a bit unorthodox, but trust me - the mustard and aragula makes this spectacular.

Sweet Potato, Aragula & Leek Soup

Serves 4

1 kg sweet potatoes, peeled and chopped
3 leeks, sliced into rings
1 medium brown onion, roughly chopped
3 garlic cloves, minced
500ml (2 cups) chicken stock
125ml (1/2 cup) cream
125ml (1/2 cup) milk
2 handfuls aragula
2 teaspoons wholegrain mustard
1 tsp olive oil or butter
salt and pepper to taste

1. Heat the oil or butter in a large pot. Add the onion, leek and garlic and saute over medium heat until soft.
2. Add the sweet potatoes and chicken stock, lower the heat and simmer, covered until the potato is cooked through. Mash the potato using a fork (don't worry if a few chunks remain).
3. Add the milk and cream and stir until well combined and the soup looks creamy.4. Turn the heat off, adding the rocket, mustard, salt and pepper to taste. Stir through and serve warm with buttery toast.

Nutritional info (per serving): Calories 302.3, Total Fat 7.3 g , Saturated Fat 3.2 g, Polyunsaturated Fat 0.9 g, Monounsaturated Fat 2.7 g, Cholesterol 17.2 mg, Sodium 288 mg, Potassium 602.9 mg, Total Carbohydrate 52.2 g, Dietary Fiber 5.6 g, Sugars 6.1 g, Protein 8.6 g