Highest Rated
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(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
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- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
spring Recipes
(Chronologically Listed)
Strawberry Spring Salad
Combine first 6 ingredients and stir well with a whisk.
Combine strawberries and green.
Add the vinegar mix; toss to coat.
Sprinkle with nuts.
I used slivered toasted almonds and added some finely diced red onion.
It was very good and so easy to make.
Stir-Fried Quorn With Chinese Blackbeans And Spring Onion
Heat the oil in a large wok or frying pan over high heat.
Add the red onion, and pepper and stir fry for 1 minute.
Now add the garlic, chilli and quorn pieces and cook for a further 3-4 minutes until the quorn pieces have taken a light golden colour.
Add the spring onions and cook for 1 minute more.
Add the sauce ingredients, allow it to come to the boil and thicken slightly.
Serve immediately on rice or noodles.
Steamed Spring Vegetables In Warm Leek Vinaigrette
Place the wine, broth and leeks in a medium-sized saucepan.
Bring to a boil over medium-high heat.
Reduce heat and simmer until the leeks are soft, about 30 minutes.
Remove the leeks from the liquid and set aside.
Increase the heat slightly and cook until the liquid is reduced to 1/4 cup, about 5 minutes.
Set aside in the pan.
Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes.
Scrape the chokes.
Steam the potatoes until tender, about 25 minutes.
Steam the carrots until ltender, about 12 minutes.
Steam the asparagus until crisp-tender, about 5 minutes.
Steam the morels until softened, about 3 minutes.
As the vegetables are done, set them aside.
When cooled to room temperature, arrange on 6 plates.
Just before serving, warm the leek liquid over low heat.
Whisk in the lemon juice, olive oil, salt, pepper and scallion.
Drizzle the vinaigrette over the vegetables and sprinkle with the mint.
Serve immediately.
#rhe27.
Steamed Spring Dinner
Line the bottom section of a large three-tier bamboo steamer with a parchment round.
Using a mandoline, thinly slice beets; place in steamer.
Season with salt and pepper; drizzle with 1 teaspoon olive oil.
Set aside.
Toast the caraway seeds in a small skillet over medium heat, stirring constantly until fragrant, 45 to 60 seconds.
Remove from heat.
Using a spice grinder, coarsely grind the seeds.
Season halibut fillets with salt, pepper, and ground caraway seeds.
Line the middle steamer section with another parchment round.
Place halibut on parchment, and top with fennel slices.
Place four or five fennel fronds around fillets.
Drizzle pernod, if using, over the fennel, and set aside.
Line top section with a parchment round; fill with spinach and mint.
Place the lemon quarters around perimeter.
Fill a high-sided pan or wok with 2 inches of water; set over high heat, and bring to a boil.
Assemble the steamer, and cover.
Set steamer over boiling water, and cook until fish has cooked through and the vegetables have wilted, about 12 minutes.
Bring a large stockpot of salted water to a boil.
Add the orzo.
Cook, stirring occasionally, until al dente, about 8 minutes.
Remove pot from heat, and drain orzo in a colander.
Transfer orzo to a serving bowl; drizzle with remaining 2 tablespoons olive oil; toss to coat.
Disassemble steamer; divide fish and vegetables among four plates.
Steak And Onion Spring Rolls
Prepare in advance: cut onions in half lengthwise, the cut into 4″ pieces.
Place the steak between sheets of greasproof paper and pound into 1/8″ thickness.
Cut the steaks in half crosswise.
Arrange the strip of onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks.
To cook: preheat grill.
Dip rolls in teriaki sauce and grill them 3″ from heat for 3 minutes.
Dip again in sauce and grill for another 3 minutes.
Remove toothpicks, trim ends, and cut into 1″ pieces.
Stand each piece on end.
Spring Vegetable Saute
In medium saucepan, combine potatoes and cold water to cover.
Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
Drain and cool.
Cut potatoes into quarters.
Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil.
Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute.
Drain and rinse under cold water until cool.
In wide saucepan or deep skillet, heat oil over medium heat.
Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil.
Pour in broth and bring to a simmer.
Stir in parsley, lemon juice if desired, tarragon, salt and pepper.
Remove from heat and let stand for several minutes.
Serve warm.
Spring Vegetable Salad With Parmesan Tuile
Tuile: place a 12-inch non-stick pan over medium-high heat.
Sprinkle 1 tablespoon of the parmesan on the bottom of the pan.
As it starts to melt, use a spatula to form it into three 2 by 5-inch strips.
When the cheese starts to bubble and turn golden brown, remove the pan from the heat.
Let cool for 4 to 5 minutes; the strips should be pliable.
Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc.
Set aside and repeat the process with the other strips.
Repeat the entire process with the remaining cheese.
White truffle-oil vinaigrette: blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl.
Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
Salad: remove the mushroom caps from their stems.
Clean the tops with a damp cloth or towel.
Peel the stem using a vegetable peeler; discard the scraps.
Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl.
Add the remaining vegetables.
Add the vinaigrette and toss well.
To serve: divide the salad among 6 chilled plates.
Stand a parmesan tuile over each salad.
Handle gently and serve immediately.
Spring Vegetable Salad
Heat a nonstick skillet over medium heat.
Sprinkle about 2 tablespoons of parmigiano-reggiano cheese into skillet, creating a strip that is about 2 inches wide and 5 inches long.
Repeat process to make 4 strips, reserving remaining 2 1/2 tablespoons of grated cheese.
Cook until the cheese bubbles and turns golden brown, about 2 minutes.
Remove strips from pan with spatula, and place over a bottle or rolling pin to cool, 4 to 5 minutes.
The strips will take on the curved shape of the bottle or rolling pin.
Using scissors, carefully trim both ends of each strip so that the tuile can stand up on a plate in an arc.
Meanwhile, prepare the vinaigrette.
In a medium bowl, combine 6 teaspoons lemon juice, mustard, salt, pepper, and garlic.
Whisk in 3 1/2 tablespoons olive oil and the truffle oil.
Add herbs and 2 1/2 tablespoons grated cheese.
Whisk to combine.
Bring a large pot of water to a boil.
Salt well, and add fava beans.
Let cook until beans are bright green and tender.
Remove beans from water, and plunge into a bowl of ice water to cool.
Drain beans, and peel outside shell.
Set aside.
Return water to a boil.
Add onions, and cook about 30 to 40 seconds.
Remove onions from water, and plunge into a bowl of ice water to cool.
Drain onions, and trim the stem and root.
Using your fingers, gently slip the skin off.
Set aside.
Return water to a boil.
Add asparagus, and cook until bright green and tender, 3 to 4 minutes.
Drain asparagus, and transfer to a bowl of ice water to cool.
Drain, and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 1 teaspoon garlic.
Saute until just golden, about 1 minute.
Add mushrooms, 1 teaspoon lemon juice, and season with salt and pepper.
Saute until tender, 4 to 5 minutes.
Remove from pan, and set aside.
In a large bowl combine fava beans, peas, asparagus, mushrooms, and pearl onions.
Place pea sprouts on top.
Add vinaigrette, and toss to coat.
Divide equally among 4 plates, and garnish with parmesan tuile.
Serve immediately.
Spring Salad
Top and tail beans.
Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp.
Drain and refresh under cold running water.
Add potatoes to boiling salted water, cook gently for 15 minutes or until tender.
Drain.
Place peeled corrots in a saucepan with enough cold water to cover.
Salt lightly, bring to a boil, then reduce heat and simmer until tender.
Drain.
Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes.
Drain.
Place beans, corn and peas on tea towel to drain while preparing dressing.
Peel and seed tomatoes and cut into small dice.
Dressing: whisk together egg yolks, dijon mustard, salt and freshly ground pepper.
When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well.
Thin with a 1/2 teaspoon lemon juice.
By adding up to 2 tablespoons of lemon juice.
Stop adding oil when parsley.
Adjust seasoning.
Arrange vegetables on one large plater or boiling water and lightly coat salad.
Any leftover mayonnaise can be refridgerated for up to 1 week.
Spring Vegetable Risotto
Cut the tough bases from the asparagus and chop the stems into small pieces, leaving the tips intact.
Cut the courgettes, carrots and leek or spring onions into thin slices.
Heat the olive oil in a large saucepan, add the courgettes, carrots and leek or spring onions and fry for 1-2 minutes.
Add the remaining vegetables and continue to fry for about 5 minutes or until they are softened but not browned.
Add the water and bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes or until cooked to your liking.
Add the rice and flour, season with salt and pepper and stir well.
Continue to cook, stirring constantly, for 1-2 minutes or until thickened, then serve hot.
Notes: quick and easy spicy risotto.
Spring Rolls With Shrimp And Chicken Filling
Heat wok over high heat.
Swirl in 3 t of oil for stir-frying.
When oil is hot, slightly brown ginger and garlic and then discard them.
Add shrimp mixture.
Stir-fry briefly until shrimp just turn whitish less than 20 seconds.
Remove with a drainer; press shrimp with a spoon to drain oil back into wok.
Put shrimp in bowl.
Reheat oil remaining in wok over medium heat, add mushrooms.
Stir-fry for about 15 seconds to draw out their flavor.
Add water chestnuts, bean sprouts, bamboo shoots and scallions.
Stir-fry for 20 seconds.
Add chicken mixture.
Mix well.
Stir in sauce mixture and return shrimp to wok.
Stir-fry for 15 seconds or until chicken in thoroughly hot.
Put on a plate to cool in refirgerator before wrapping.
Use 2-3 tablespoons of filling for each wrapper.
Moisten egdes with water if using egg roll skins; use egg yolk if using spring roll skins.
Wrap one corner of the wrapper over the filling.
Roll up part of the wrapper then fold the sides in and continue wrapping.
Seal the edge by pressing gently.
Be careful not to push hard or use lots of liquid.
This creates tears in the egg roll which then absorb lots of oil when deep frying.
Heat about 4 cups oil in wok to deep-fry temperature.
Deep-fry until skins are golden brown.
Drain on baking rack placed over paper towels.
Serve hot with dip of choice.
Spring Vegetable Ragout
*available seasonally at specialty produce markets and some supermarkets.
In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes.
Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender.
Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute.
Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted.
Discard the bay leaf and season the ragout with salt and pepper.
To Clean Fresh-picked Fiddleheads:
Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached.
Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings.
Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them.
The fiddleheads keep, covered and chilled, for 1 week.
Spring Herb Soup
In a large saucepan, heat the oil and add the chopped onion.
Cook until the onion softens then add the chopped zucchini and herbs, stirring well to incorporate, then continue to cook for 5 minutes.
Add the chicken or vegetable stock and simmer for 20 minutes until the zucchini is tender.
Add the remaining fresh herbs and stir briefly.
Add the lemon juice, zest and milk then puree the soup with a food processor or “wand” until smooth.
To make the croutons, remove the bread crusts and dice the bread.
Heat the oil in a small frypan and add the bread cubes and fry until golden brown, seasoning to taste with salt and pepper.
Serve the soup at room temperature or chilled, garnished with the croutons, diced tomatoes and chives.
Spring Rolls 2
In a bowl combine the filling ingredients and set aside.
Cut the round wrappers into quarters and place on a flat surface.
With a pastry brush, paint the beaten egg over the entire surface of each of the pieces.
Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes.
When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle.
Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled.
In a large frying pan add oil, and place the spring rolls into the cold oil.
Fry for 20 to 30 minutes.
Turn them occasionally until they are golden on all sides.
Serve with carrot salad and fresh herb, lettuce and cucumber salad.
Spring Herb Dip
Blender or food processor, blend all ingredients 30 seconds or until smooth.
Cover; chill.
Serve with cut-up vegetables.
Spring Vegetable Pie
Preheat oven 375f.
Heat oil plus 3 t water in large skillet.
Add the carrots and cauliflower and saute, covered, over moderate heat.
Lift the lid and stir occasionally until crisp tender.
Stir in the scallions and saute for another minute, just until slightly limp.
Stir in peas and parsley and remove from heat.
in mixing bowl, combine beaten eggs with the milk, feta and thyme.
Stir in the skillet mixture and add a little pepper.
oil a 10 in.
Tart pan.
Line the bottom with half the crumbs and pour the vegetable mixture in.
Top with the remaining crumbs.
Bake for 20 to 25 minutes, or until set and top is golden.
Let stand for 10 minutes before cutting.
Spring Roll Wrappers
Lightly beat egg.
Sift flour and salt in large bowl.
Make well in centre and mix in wet ingredients.
Stir with spoon to make a smooth dough.
Knead on wooden board or counter for 10 minutes until smooth.
Cover with damp cloth and let rest 30 minutes.
Roll dough into 12 inch long “sausage” and then cut into 1 1/4 inch pieces 12.
Dust with corn flour and flatten with palm of your hand.
Roll as thinly as possible and then trim into 6 x 7 inch rectangles.
Dust with cornflour and stack.
Spring Gumbo
Roux: heat oil in dutch oven.
Stir in flour, a tablespoon at a time; cook, stirring, until flour begins to brown, 3 to 4 minutes.
Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12 minutes, until celery is softened.
Add tomatoes, red pepper flakes, paprika, cayenne, pepper sauce, bouillon liquid and rice.
Simmer, covered, for 20 minutes.
Add shrimp, scallops, salt and pepper; simmer until seafood is opaque, about 3 minutes.
Spring Vegetable Medley Salad
Whisk together all dressing ingredients until blended.
Toss together all salad ingredients in a large bowl.
Pour dressing over top and toss well to coat, season with salt and pepper to taste.
Spring Roll Skins 1
Place flour in a bowl.
Gradually add water, mixing and kneading in one direction until the dough is marshmallow soft.
Cover with a damp cloth and let stand 30 minutes.
Lightly oil a 6- or 7-inch skillet by rubbing its surface with a piece of cloth or cotton soaked in peanut oil.
Heat pan over a low flame.
With a pastry brush, brush on the dough in 5-inch squares.
If holes appear, brush on more batter with crosswise strokes.
Cook over low heat until set do not brown.
Place skins on a tray and cover with a damp towel.
Repeat process until dough is used up, lightly re-oiling the skillet each time.
Variations:.
For the flour, use 1-1/3 cups wheat flour, 2/3 cup water chestnut flour.
In step 1, add to the dough 1/2 teaspoon salt and/or 1/2 teaspoon peanut oil.
In step 4, instead of using a pastry brush, pick up a batch of dough and rub it over the warmed, oiled surface of the skillet until a thin sheet adheres.
Or take some dough on the ends of the fingers and spread it over the skillet with a swirling action to form a thin skin.
Note: see “information: eggrolls” for a list of fillings and other information.
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