S. S. Recap

The Sistas gathered together this morning to pool our resources and make our cute patchwork aprons. There was lots of





Teasing (I for one laughed when Joy walked in and announced "I'm making a skirt." and proceeded to lay down a skirt from her closet onto her fabric and cut, sans pattern. It was going so wrong at first...

But she pulled it out in the end! Bravo!


Jamie Oliver's Crispy and Delicious Asparagus and Potato Tart

I realized later that I used too many potatoes in my recipe, it didn't set up quite right!


1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Grueyere cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper


Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

Preheat the oven to 375 degrees F.

Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.


  1. SO much fun, as usual. I went from Hoochie Mama to "Oh, That's Nice" with one little ruffle!

  2. Love the skirt/jeans pulled down photos. Looks like you all had a blast!

    And, I'm slow responding to the craft challenge, but I'm glad you signed up!

  3. Mm those look delish! It sounds and looks like you guys had an awesome time! The skirt looks cute so not "Hoochie Mama" lolol

  4. Ellen and Annie love their new aprons! Thanks for hosting! Next party is to celebrate your 25th birthday!

  5. As soon as my vegan week is up I am SOOO making this for breakfast! YUM!

  6. i'm not sure which is better ... those FAB aprons or the Asparagus and Potato Tart ... mouth is watering!


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