Recipes galore!

As promised, here are the recipes for my weekend creations. Enjoy!

Tomato, Fontina & Basil Tarts

1 package phyllo dough, cut into 2x2 squares

melted butter

24 cubes fontina

24 grape tomatoes

24 pieces basil

balsamic vinegar

Brush layers of phyllo dough with butter and place into a mini muffin tin. Drop a cube of fontina, one tomato and a piece of basil into each phyllo cup and brush with butter to finish. Bake at 350 for 5-10 minutes or until phyllo turns golden brown. Drizzle with balsamic vinegar.

Sole Wrapped Asparagus

4 Dover sole fillets

2 cloves garlic, sliced

3 tbsp lemon juice

1/4 tsp kosher salt

1 tbsp olive oil

2 tbsp white wine

8 spears asparagus, trimmed

Combine all ingredients except asparagus in a dish and let marinate for 15-20 minutes.

Roast asparagus for 5-10 minutes at 375 and set aside to cool. Wrap sole around asparagus and secure with a toothpick.

Heat a large pan over medium heat. Cook sole for about 2 minutes on each side. Serve immediately.

Mustard Tarragon Sauce

1 tbsp whole grain mustard

1 tbsp white wine

1 tbsp butter

1/4 tsp tarragon

2 tbsp heavy cream

dollop honey

salt

Melt butter in a pan over medium low heat. Whisk in mustard and tarragon for 2 minutes. Add heavy cream, honey and salt to taste and whisk for another 2-3 minutes. Spoon over fish before serving.

Mixed Potato Pancake

1 medium Russet potato, shredded

1 medium Japanese sweet potato, shredded

1 tsp salt

1 small onion, shredded

3 tbsp flour

1 tsp baking powder

1 egg

oil for frying

Drain as much liquid as possible from the shredded potatoes and onion and place in a bowl. Stir in salt, flour, baking powder and egg.

Coat the bottom of a frying pan with oil over medium high heat. Spoon 1.5 tbsp of potato mixture into pan and flatten. Cook for 4-5 minutes or until potato starts to brown and flip over for another 4-5 minutes.