Side Dishes

Roasted Asparagus and Goat Cheese Tarts

1

Simple and easy to make, this asparagus and goat cheese tart is beautiful as an appetizer or side dish.

4
4 sheets phyllo pastry
11 ounces goat’s milk cheese
1-2 bunches asparagus tips, trimmed
olive oil
salt and fresh ground black pepper
Preheat oven to 400 degrees. Brush the sheets of phyllo pastry with olive oil and fold each into a rectangle. Place on a baking sheet. Crumble the goat cheese on top, leaving a border of pastry. Add the asparagus. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, until the pastry is golden-crisp and the asparagus just tender. Cut each rectangle in half for a side dish or cut into small strips for appetizers. *Ricotta works well as a substitute for goat’s milk cheese.
Nutritions

Calories
415

Sodium
1268mg
52% DV

Fat
23g
36% DV

Protein
19g
39% DV

Carbs
28g
9% DV

Fiber
2g
9% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT