Oh I am so in love with these beauties. The tarts I mean of course. They came out way better than I thought while deciding what to do for lunch the other day. It was quite a spontanious act, spying tomatos lying next to pistachios and fresh herbs on my table. And I really believe in being the most creative in the times of practicing procastination. When my study books are crying for me and my time, my pantry, fridge and freezer are magically stocked and filled with the most precious food and supplies. My creativity expands wide so that I have an irresistible urge to act it out in the kitchen. It has a calming, balancing and wise effect on me.
Pleasant anticipation while chopping, blending and arranging. So much more fun and productive ( …at least physically) than sitting infront of the books the whole day. But still, when it gets really serious you find me doing more of the second activity. And then my well prepared meals and snacks come in handy.

Along the tarts I made a fresh crisp asparagus salad. They match not only colourwise but I also like the different textures and a play with a slight sweet tomato taste versus a salty sourness of the salad. As long as there is green asparagus available I try to enjoy it as often as possible. I added a crisp apple and some maple roasted hazelnuts.

Raw Tomato Pistachio Tarts

1 cup Sunflower seeds
1/2 cup Flax seeds
2 Tbsp Olive oil
1/2 cup Dates
1/2 cup Oats
1 Tbsp Sesame seeds ( unhulled)
a handful of fresh Basil
a handful Pistachios
1 tsp salt

1 Tomato
1/2 cup juicy sundried tomatos
2 Tbsp Olive oil
1 tsp salt
1 tsp pepper
1 Tbsp tomato paste
a bunch of fresh parsley
fresh thyme
+ some extra pistachios for topping

Combine all ingredients in a food processor. The mixture should be a firm dough not crumbling. Press a ball the size of the palm of your hand into a tortelette form. Place in the fridge for 20 minutes. 

Mix all tomato filling ingredients together. Blend for 2 minutes until it gets a thick creamy consistency almost like a pesto. Put -1-2 heaping tablespoons on top of the base.
Garnish with some crushed pistachios.

Asparagus Ribbon Salad

8 stalks green asparagus
1/2 green apple
1/2 cup Hazelnuts
2 Tbsp Maple syrup
1 Tbsp Apple cider vinegar
a few mint leaves
salt & pepper

Either marinate the hazelnuts in the syrup or roast them for a few minutes prior the marinating.
Wash the asparagus, take a slicer and peel the stalks. Cut the apple in thin slices. Add the nuts, salt & pepper and dress the salad with maple syrup and cider vinegar. 

Now you, make this dish wether you have the time for it or not. It will taste good either way. According to Freud, the pleasure principle may be responsible for procrastination. So I hope you only connect pleasure and love with the taste experience of this recipe.

What do you create in the kitchen while avoiding impending tasks?
Make a comment or tell me here! I am curious! 

Crispy love,