An oldie but a goodie. There are so many ways of varying this dish, swapping the asparagus for spinach, or the sour cream for creme fraiche. But it’s quick and easy and always tastes good.

Ingredients (serves 2):

1 tbsp olive oil
6 spring onions, finely chopped
250g cherry tomatoes (1 punnet)
1 bunch asparagus spears, tripped and sliced into 1cm pieces
1 cup sour cream
4 slices smoked salmon, chopped
salt and pepper, to taste
250g tagliatelle (approx.)

Bring a saucepan of water to the boil and cook the tagliatelle. Heat the olive oil in a frypan. Add the spring onions, cherry tomatoes and asparagus and cook over a medium heat for 2-3 minutes. Add the sour cream, salmon and cook for a further 1-2 minutes, until the asparagus is just tender. Season generously with pepper and a little salt.

Drain the pasta and add to the pan with the sauce. Mix through and serve with a crunchy green salad.

Creme caramel

November 2, 2009

There never quite seems to be quite enough in just one serve!Watch the caramel as it colours – it can burn suddenly! Leave it til mid brown, depending on how strong a caramel flavour you prefer. This is a Donna Hay recipe.

Ingredients: (Serves 4)

2/3 cup caster sugar
1/3 cup water
3/4 cup milk
3/4 cup single (pouring) cream
2 eggs
4 egg yolks, extra
1/3 cup caster sugar, extra
2 teaspoons vanilla extract

Preheat oven to 150C. Pleace the sugar and water in a saucepan over a high heat and stir until the sugar is dissolved. Bring to the boil and cook for 8-10 minutes or until the colour turns a dark golden caramel. Pour into 4 x 3/4 cup capacity ovenproof dishes (ramekins). Set aside or 5 minutes or until caramel has set.

Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat.

Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking continunously to combine. Strain the mixture and pour into the dishes.

Place dishes in a water bath. Bake for 35 minutes or until set. Remove from the water bath and refrigerate for 2 hours or until cold. Remove from the fridge 30 minutes before serving.  Run a knife around the edge of the dishes and turn out onto plates to serve.

Fresh or frozen peas and beans work fine with this recipe (just don’t forget to double peel the broad beans if fresh). I use a vegetable peeler to finely slice the courgette so it’s almost transparent ribbons. I use apple cider vinegar for the dressing but you could  use a white wine vinegar if you prefer.

Ingredients: (serves 4)

1 cos lettuce,cup leaves separated
1 cup peas (frozen or fresh)
2 cups broad beans (frozen or fresh)
1 courgette (zucchini) , sliced finely

Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
salt and pepper to taste

Whisk the oil and vinegar to make the dressing and season to taste.

Blanch the broad beans and peas until just cooked. Immerse in icy cold water. Remove the outer skin from the broad beans.

Place the cos leaves, courgette ribbons, peas and beans in a bowl. Spoon over the dressing and serve.

 

Adapted from a Donna Hay recipe, the chicken can be cooked on the bbq or over a char-grill pan.  I serve this with the spring cos, pea and bean salad.

Ingredients: (serves 4)

6 chicken thigh fillets
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon ground cumin
Grated rind of 1 lemon
1 cup cooked cous cous
1 cup mint leaves
1 small red onion, finely chopped
2 spring onions, chopped
250g cherry tomatoes, halved
1 cup flat leaf parsley, chopped

Yoghurt honey dressing:
1/2 cup natural yoghurt
1/2 teaspoon ground cumin
1 tablespoon honey

Place the chicken, oil, garlic, cumin, lemon rind in a bowl. Season and mix well to coat. Cover and refrigerate for a couple of hours if possible.

To make the dressing, add the yoghurt, cumin and honey to a bowl and whisk to combine.

Preheat bbq or char-grill pan over a high heat. Cook the chicken 5 mins each side or until cooked through. Slice the chicken and add to a bowl with cous cous, mint, onion, tomato and parsley. Toss well to combine and serve drizzled with the yoghurt and honey dressing.