Simply Seasonal

SpringSaladwithLemonyDressing

Ingredients (Serves 4)

300g asparagus spears

300g peas, fresh or frozen

300g broad beans, fresh or frozen

Salt & freshly ground black pepper

Dressing

6 tbsp olive oil

3 tbsp lemon juice

1 tsp Dijon mustard

2 tsp caster sugar (sucre en poudre)

Handful of fresh mint or parsley (or both), chopped

Method

1. Bring a large pan of salted water to the boil. Trim the asparagus by cutting or simply snapping off the woody ends and slice into approx.

2cm lengths, leaving a slightly longer tip.

2. Add the peas and beans to the boiling water, cook for 2 minutes, then add just the asparagus stems and boil for a further minute, then finally add the tips and cook for a further minute. Drain all the vegetables in a colander and refresh under cold water to prevent them from cooking further and to retain their bright green colour. Tip into a serving bowl.

3. To make the dressing, place all the ingredients in a screw top jar and shake thoroughly until combined. Season the vegetables, add the dressing, and toss together to serve.

To make this more substantial, add some cubed feta or similar crumbly cheese.

PastaPrimavera

Ingredients (Serves 4-6)

200g young broad beans (use frozen if you can't get fresh)

250g asparagus tips

200g peas (use frozen if you can’t get fresh)

350g spaghetti, tagliatelle or other pasta of your choice

1 tbsp olive oil (plus extra to serve)

1 tbsp butter

200ml crème fraiche (either full fat or light)

Handful of chopped mixed fresh herbs

Parmesan to serve

Method

1. Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Cook the pasta following pack instructions.

2. Meanwhile, fry the courgettes gently in the oil and butter for 5 mins or until soft. Add the crème fraiche to the courgettes and very gently warm through, stirring constantly. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

3. Drain the pasta and stir into the sauce.

4. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

SpringtimeRisotto

This is best made in late spring when the vegetables are tender and at their best. Out of season, you could use frozen peas and substitute other vegetables – perhaps carrots and frozen broad beans – for the fresh vegetables.

Ingredients (Serves 4)

1.2 ltr vegetable stock

4 tbsp olive oil

1 small onion, finely chopped

350g Arborio rice

125ml dry white wine

1 courgette, cut into thick slices

100g green beans (fresh or frozen), chopped

100g peas (fresh or frozen)

ByBelindaPrince

30g butter

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you www.chateaumareuil.com

40g parmesan cheese, grated

Method

1. Pour the stock into a saucepan, bring it to the boil, then reduce the heat to low and leave it gently simmering.

Risottacontinued….

2. Heat the extra virgin olive oil in a heavy-based saucepan. Add the onion and sweat on a medium heat until softened. Stir in the rice with a wooden spoon and coat each grain with the oil.

3. Add the wine and allow to evaporate, stirring all the time. Stir in the courgette, asparagus and peas. Add a couple of ladles of hot stock and, stirring continuously, cook until the stock is absorbed.

4. Add more stock and repeat. Continue adding stock, cooking and stirring in this way for about 20 minutes, until the rice is cooked. It should be soft on the outside but al dente on the inside.

5. Remove from the heat and beat in the butter and parmesan with a wooden spoon. Leave to rest for one minute, then serve.

HotRhubarbPudding

Ingredients (Serves 8)

400g rhubarb

1 small orange, zested and juiced

100g demerara sugar (cassonnade)

125g butter, softened

125g caster sugar (sucre en poudre)

125g self-raising flour (farine à gâteaux)

1tsp baking powder (levure chimique)

2 eggs

You will need a 1.75ltr gratin or baking dish, approx. 20 x 25cm, well buttered Pre-heat the oven to 180/160/Gas 4

Method

1. Wash & trim the rhubarb and chop into bite size pieces. Place in the bottom of the dish in a single layer. Pour over the orange juice and sprinkle over half of the demerara sugar, stir to combine.

2. To make the sponge topping, place the butter, caster sugar, flour, baking powder and eggs into a bowl. Beat together, either by hand with a wooden spoon, or with an electric hand whisk until combined. Stir in the orange zest and spoon the mixture over the prepared rhubarb, sprinkle over the remaining demerara sugar.

3. Bake for 35-45 minutes until well risen, golden brown and springy to the touch. Delicious served warm with crème fraiche or vanilla ice cream.

StrawberryandWhite ChocolateSlice

Ingredients (Serves 8)

6-8 Boudoir biscuits

60ml freshly squeezed orange juice

300g white chocolate, broken into pieces

25g unsalted butter

200ml crème entière

3 tbsp icing sugar (sucre glace)

500g fresh strawberries

Method

1. Line a 900g loaf tin with a double layer of cling film, leaving an overhang (enough to thoroughly cover the top of the dessert as it chills in step 4). Arrange a row of Boudoir biscuits along the base and sprinkle evenly with 3 tbsps of the orange juice.

2. Place the chocolate in a heatproof bowl with the butter and microwave on medium for 1 ½ - 2 mins, stirring gently halfway through. Whisk the cream with 1 tbsp of the icing sugar until it just holds some shape. Fold into the melted chocolate and butter mix until evenly mixed.

3. Choose 8-10 evenly sized strawberries. Spoon half the chocolate/cream mix into the tin, then carefully place the strawberries down the centre of the tin, pressing down gently. Cover with the remaining chocolate mix and smooth the top. Fold over the overhanging cling film.

4. Chill in the fridge for at least 24 hours, but preferably longer, until firm and set.

5. To make a sauce with the remaining strawberries (reserve a few to garnish), roughly chop and put in a food processor with the remaining icing sugar (2 tbsps) and orange juice (1 tbsp) – blitz together until smooth.

6. To serve, unmould the dessert and cut into slices. Serve with the sauce and reserved strawberries, decorate with fresh basil.

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