The fresh, zesty & vibrant flavours of spring

The fresh, zesty & vibrant flavours of spring

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We’ve all enjoyed the comfort food that make winter special – so now it is time to spring into our favourite seasonal foods! Wake up your tastebuds with the fresh, zesty and vibrant flavours of spring. Be generous with herbs like dill, chives, parsley and mint to brighten steamed vegetables or a side salad.

We hope you love this spring meal as much as we do!

 

 

Asparagus and Goat's Cheese Quiche

Ingredients:

  • frozen pastry sheets
  • 5 shallots, finely chopped
  • 1 tbs Extra Virgin Olive Oil
  • 2 bunches asparagus
  • 1/2 cup parsley, chopped
  • 2 tbs dill
  • 150 grams soft goat cheese
  • 5 eggs
  • 1/4 cup cream
  • 3/4 cup milk

Method:

Saute shallots in oil. Line dish with pastry. Blanch asparagus and then set aside. Spread shallots on pastry Pick 8 asparagus to cut to arrange from edge to center of quiche top. Cut the rest of the asparagus and spread over shallots. Sprinkle in herbs and crumble goat cheese. Beat eggs, cream & milk, pour into quiche Arrange the last 8 asparagus on top. Bake in 180C oven for about 30 mins or till done.

 

Fennel Salad

Dressing

  • 1/2 cup olive oil
  • 1 large shallot, minced
  • 2 navel oranges, juiced
  • 1/2 navel orange, zested
  • 1 small lemon, juiced
  • 2 teaspoons Dijon mustard
  • Couple pinches salt
  • 15 to 20 grinds black pepper

Salad:

  • 1 bulb fennel, finely sliced fronds reserved and chopped
  • 1 Granny Smith apple, peeled, cored and cut into matchsticks
  • 200 grams salted ricotta (available from good delis), shaved

Method:

Combine dressing ingredients in a sealable container and shake to emulsify. Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss.Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top.  Serve with asparagus quiche.

 

 

 

 

 

 

 

 

Strawberry and cardamon upside down cake

For the topping:

  • 2 tablespoons unsalted butter\
  • 1  cup brown sugar
  • 1 cup sliced strawberries

For the cake:

  • 1/2 cup butter, softened
  • 2/3  cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½  cups plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 2/3 cup sour cream

Method:

Preheat oven to 180°. Place butter in a 10” cake pan and place in the oven. When butter is melted, remove pan from the oven. Coat pan with butter. Once sides are coated, set aside.

For the cake:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Cream butter and brown sugar then add egg and vanilla extract. Add the dry ingredients and beat on low speed while adding the sour cream. Do not over beat. Sprinkle remaining brown sugar into the melted butter in the cake pan; sprinkle strawberry slices over. Spoon mixture over the strawberries and spread evenly. Bake for about 35 minutes, or until a skewer inserted in the centre comes out clean. Rest cake for 10 minutes and invert onto a cake plate. Serve warm whipped cream.

 

Cuppa anyone?

 

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