All posts by surreyfarms.net

Creamy Bleu Cheese Pasta with Asparagus & Mushrooms

This pasta is for all you bleu cheese lovers out there. Truly, the dominant flavor in this pasta is the creamy pungent blue cheese sauce that doesn’t even require that you make a sauce. Instead just crumble in the bleu cheese with a little starchy pasta water and it becomes a delicious creamy sauce. Of course you gotta add veggies, cause veggies just make any pasta taste better. With asparagus and mushrooms you get their fabulous color and flavor. Give it a try!

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Sweet Greek Yogurt with Saffron Cardamom & Rose. Indian Shrikhand

Shrikhand is an Indian yogurt dessert made with strained yogurt, sugar and sweet spices such as cardamom, saffron and rose essence. its a refreshing dessert served in the Western region of India in the state of Gujarat.

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Friday Flowers. Beautiful California

Happy Friday folks!! Its days like the past few weeks that make me grateful to be living in beautiful California. We’ve had temps in the mild 60s, 70s, low 80s, crisp blue skies with puffs of white clouds, sunny, cool Pacific ocean breeze, COVID is under control, family is good, and my garden is happy. What more could a gal ask for? Speaking of gardens, today I’d love to share with you pics of my garden in bloom in June. Happy weekend everyone and Happy June!

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Indian Pickle Avocado Toast

This recipe is for all you Indian pickle lovers out there! An avocado toast with an Indian twist. What gives the toast that unique Indian flavor is the spread which is an Indian pickle. The Indian pickle makes the toast spicy and tangy and the rest is good old tried and true avocado toast. Delicious, wholesome, and filling, give this new variation on your go-to avocado toast a try!

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Cinnamon Peach Walnut Cobbler

I got a big batch of homegrown peaches from our friends and as fast as we were trying to eat them we still couldn’t finish them before they got too ripe. I had already made a yogurt parfait with fresh peaches. I also made a quick and easy poundcake and peaches with whipped cream. Finally after two weeks of peaches I decided to use up all of the remainder of the peaches to make a cobbler. An easy way to use all the peaches I had left in our fruit bowl.

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Leek and Cherry Tomato Pasta

This pasta recipe is my eldest daughter’s favorite that she makes almost every week. A simple pasta that tastes so good that whenever I ask her what she put in it, she laughs and says its just has leeks, tomatoes, garlic and pasta, all garnished with fresh basil. Really folks it doesn’t get easier than this. For a delicious pasta that can be whipped up in a few minutes give it a try!

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More Veggie Enchilada. Lasagna Style

I call this dish more veggie enchilada lasagna because the veggie to corn tortilla ration is very high. I call it a lasagna because rather than roll the corn tortilla with the veggie stuffing, I layered the tortillas like a lasagna. What this does is allow me to add way more veggies than will stuff inside a tortilla . And just like a lasagna, I layered enchilada sauce, then tortilla and veggies and did that again in layers until all the veggies were used up. The result is a phenomenally delicious dish which is juicy from the veggies, gooey from the cheese and packed with flavor.

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Peaches and Poundcake

It’s peach season already and we’ve gotten our first batch of homegrown fruits – its peaches! These golden yellow peaches are soft, sweet and sour all at the same time. This past Friday, after pizza and salad for our Friday night dinner, we had dessert of fresh peaches and poundcake for a laid back evening dessert.

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Summer Blackberry Cobbler with Coconut Pecan Topping

With friends and family getting vaccinated folks are slowly starting to see each other in person and actually hanging out. I am seeing friends one or two at a time and with our spectacular weather we’re meeting outside in the garden. Being able to see friends without any restrictions has been liberating. Which leads me to this recipe. I had good friends Rose and Donna for brunch recently and what a relaxing and fun time we had! We had a light lunch of pasta salad with cashews and asparagus, a simple tossed green salad with dates and strawberries, eggs shakshuka Italian style and this delicious blackberry coconut pecan cobbler.

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