…and an asparagus soup. Yeah, the recipe for the soup is from Ganga’s blog and the melon dessert is my own and therefore only alright. In my defense- it was 90F with the oven on at 375F and no AC. I had it today folks..it was a good work-out, I must say (LOL).
For the soup, I followed the recipe closely from her blog, except for a few differences I have pointed out below
one packet of frozen small green asparagus
a gentle herb – chervil if you can get it. I can’t so I used some lemon verbena and a tip of lemongrass (I also used lemon verbena (from my own garden).
1.5 Tblspn extra virgin olive oil
1 Tblspn arrowroot (did not add this)
1 cup milk
salt and freshly ground pepper
large pinch of nutmeg
3 Tblspns thick crème fraîche or thick cream
For how to cook this soup, you can check Ganga’s blog. I also added some roasted asparagus for garnish. This goes to Yasmeen who is hosting this month’s Tried and tasted event featuring Ganga’s blog. The event was started by Zlamushka.
Mascarpone-melon phyllo cups
Phyllo dough (I used the store bought phyllo dough rolled into sheets)
Preheat oven at 375F
Take on phyllo sheet, brush melted butter and layer with another sheet (repeat until you have 5 layers). Cut into squares and place the squares into a muffin pan (the size of the square depends on the size of the muffin pan)
Bake for about 10-12 minutes
Cool the cups
2 cups chopped canteloupe
zest of one lemon
lemon juice from half a lemon
chopped leaves (a handful) of lemon verbena
8oz mascarpone cheese
3/4 cup powdered brown sugar
1 tsp vanilla essence
Puree the first four ingredients. Beat the cheese, sugar and vanilla essence. Combine the pureed mixture with the cheese mixture and chill it. Here is where mine is a bit more runny than I wanted it to be (I guess I should have used lesser canteloupe puree). Also I could have a bit more sweetness to it, may be some honey. But the taste was not so bad though.
I am sending this to the monthly mingle event hosted at “chew on that” blog with the MELON theme!!