Asparagus And Herb Strudel With Courgettes In Tomato Sauc Recipe

Ingredients

  • 340 gm Fresh Asparagus, (cut into 2.5cm lengths)
  • 2 x Leeks, (Medium - White part washed and thinly sliced)
  • 1 Tbsp. Shallots, (minced)
  • 55 gm Almonds, (sliced - toasted optional)
  • 225 gm Low Fat Cottage Cheese
  • 110 gm Pecorino Cheese, (grated)
  • 3 x Free Range Large eggs, (beaten)
  • 2 Tbsp. Mint, Parsley & Chives (finely minced)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Paprika
  • 2 Tbsp. Lemon Juice
  • 1 x Red Pepper, (medium - finely sliced)
  • 1 pkt Filo Pastry
  • 85 gm Extra virgin olive oil
  • 85 gm Butter
  • 1 dsh Cayenne Pepper
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Onion, (small - minced)
  • 1 x Clove Garlic, (crushed)
  • 450 gm Fresh Minced Tomatoes, (or possibly 400g can of Minced Tomatoes)
  • 1 Tbsp. Tomato Puree, (heaped)
  • 3 x Sun Dry Tomatoes, (minced optional)
  • 1/2 tsp Dry Basil, (or possibly 3 large Basil Leaves - minced)
  • 150 ml Warm Water
  • 560 gm Fresh Courgettes, (sliced diagonally)
  •     Salt and Pepper
  • 1 pch Sugar

Description

1. Steam Asparagus Until Tender. Saute/fry Shallots In Extra Virgin Olive Oil Until They Are Tender. Don't Brown. Add In All The Other Ingredients To The Asparagus And Season Well.…

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