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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

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🥬 Veggies from the sunny season Tartlets

The tartlets are small bouquets of fresh peas, white and green asparagus with lots of taste of summertime.

As a result of the good soil, and the sun’s beautiful rays, has given the most beautiful and fresh vegetables I have ever tasted. I am not fond of warm veggies. However, I do like it in the tartlets.

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Recipes for tartlets

  • 3 tbsp. plant Butter
  • 3 tbsp. Tapioka Flour
  • 4ooml. Oat-or almond milk
  • 1 Vegetable Broth + 100ml. Water
  • Salt and pepper
  • 200g. Mushrooms
  • 1/2 onion
  • 50g. Green Asparagus
  • 200g. White Asparagus
  • 100g. peas
  • Oil for frying
  • parsley
  • Tartlets

How to do

  1. Start by chopping mushrooms and onions in small cubes. Pour a little oil on a pan and fry the onions. Add the mushrooms and fry for a few minutes. Cut green asparagus into smaller pieces and fry on pan for 2-3 minutes. Turn off the pan and save for later.
  2. Turn on the oven at 200c.
  3. In a pan add plant butter. Once melted, Tapioka is added. Whisk together to a flour bowl with a whisk. Stir in the plant milk and keep stirring under medium heat. Put 1 vegetable broth in the pan with 100ml. water. Let it boil thickly while stirring constantly. Be patient it will take a few minutes.
  4. Cut the white asparagus into mouth-watering pieces. Add them to the sauce along with peas, fried onions, mushrooms and asparagus. Add chopped parsley.
  5. Put the tartlet shells on a grill and heat them in the oven for 2-3 minutes. Pour the filling into the warm, crispy tartlets. Garnish with parsley, sprinkle with salt and pepper.

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