Spring is here!
Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring!
This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).
This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills
- Puff Pastry
- 3 Eggs
- Goat Cheese (3.5oz/100g)
- Cooking cream (1/2 cup / 125g)
- 2 handful fresh Basil Leaves
- Green Asparagus (1lb / 500g)
- 1 Lemon (for zest)
- Salt & Pepper
- Preheat oven to 200°C/400°F/gas 6.
- Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
- Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
- Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.
This Mediterranean Couscous Salad with roasted veggies is delicious!
A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.
Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face
(You can make this dish gluten-free by swapping out the couscous for quinoa.)
Mediterranean Couscous Salad
- Couscous (1 ½ cup)
- 2 Garlic Gloves
- Olive Oil
- 1 Eggplant
- 1 Zucchini
- 1 Yellow Bell Pepper
- Mushrooms (10)
- Kecap Manis (3-4tbsp)
- Cherry Tomatoes (10)
- Olives (green olives and/or black olives such as Kalamata)
- Feta Cheese
- Baby Spinach Leaves (handful)
- 1 Lemon
- Salt and Pepper
- Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
- Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
- Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
- Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
- Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
- Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
- Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.
When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!
Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!
- 2 Portobello mushrooms
- 4 Slices Bread (spelt, sourdough or whole weat)
- 2 Cloves Garlic
- 1 Lemon (zest)
- Salt / Pepper
- Bulgur (1cup/7oz/200g)
- Fresh peas (1,3 cup/7oz/200g)
- 2 Shallots
- Fresh Flat Leaf Parsley
- Feta Cheese (1cup/4oz/110g)
- 1 Lemon (Juice)
- Olive Oil
- Preheat the oven to 200°C/400°F/gas 6.
- Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
- Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
- Bake for 10-15 minutes or until the mushrooms are tender.
- Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
- Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
- Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
- Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
- Also a lovely (side) salad without the portobello mushrooms