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Wednesday, August 25, 2010


authentic tortilla from spain heather blanton-style


Cook the thin slices of red and white potatoes in oil first then soak in egg and almond milk batter for 20 minutes. All leeks, spinach, asparagus, or other veggies to the pan while cooking. Flip after a few minutes and cook opposite side.





It should be nice and moist not dry or brown.
I like to serve with Vegannaise Aioli and Andulsian Spinach seen here.

Rustic Bread Pudding w. Asparagus

Rustic Bread Pudding with Farmer's Market Asparagus


This is a great way to use old bread you might otherwise toss, just take the stale bread, bagels, etc... and soak in almond milk and egg batter over night.
I then add sauteed asparagus, onions, and fresh tarragon. Garnish with your favorite cheese, I recommend Gruyere.
Baked at 425 or a few minutes and you have quite a treat