What to Food that starts a great Spring
EAT Spaghetti
To create the perfect Italian dish follow this recipe: serves 4 1 lb (450 g) spaghetti or wholewheat spaghetti 2 tablespoons virgin olive oil 1 medium onion 8 rashers smoked bacon 4 oz (115 g) mature Cheddar or fresh Parmesan cheese 3 eggs 3 tablespoons milk or 4 tablespoons double cream Salt and freshly ground black pepper 3 tablespoons fresh chopped parsley
Bring a large pan of salted water to the boil, cook the pasta until tender but still firm to the bite. Peel and chop the onion and bacon and cook in a frying pan with a hint of oil until cooked on both sides. For the cheese sauce, grate a large quantity of mature cheddar cheese and beat the 3 eggs thoroughly into a small bowl. Drain the cooked spaghetti and return it into the pan, quickly stir in the beaten eggs and cheese to create the sauce. Garnish with either spinach or parsley, black grounded pepper. and serve with parmesean cheese. MARCH 2011 WAITROSE.COM Page no.
This Month’s Newcomers Rhubarb Rhubarb (Rheum rhabarbarum) is a kind of vegetable you either love or hate. Nothing between. For those rhubarb lovers try something new with the vegetable today:
Purple Sprouting Broccoli Purple sprouting broccoli is packed with vitamins and minerals and is really good for you, particularly when it’s fresh. You eat it whole – leaves, stems, heads and all. The heads are actually immature flowers. Appetising meals you can try: Purple sprouting broccoli with anchovy dressing You can also mix the broccoli with pine nuts and seasame seeds. Purple sprouting broccoli with any roast dinner but perfectly accompanied by a roast pork.
Sicilican Lemons Lemon aquires a bitter taste which some are not partial too. The fruit can give a kick to a starter, main course and a dessert. Try a: Lemon roasted chicken with citrus zest pilaf. Tagliatelle all limone Home-made lemon jelly Lemon and lime tart
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Rhubarb and champagne jellies (Perfect for a dinner party) Baked rhubarb Ricotta and rhubarb pots Rhubarb crumble cake Rhubarb chutney
What to eat March
Beetroot Try beetroot in soups and risottos with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Chocolate and beetroot are a particularly heavenly combination. Try these: Warm beetroot, watercress and grilled goat’s cheese salad Salad of roast baby beets with balsamic dressing Smoked eel with celeriac beetroot and horseradish remoulade
Spinach Beet Leaves Spinach is a leafy green vegetable that is generally cooked, but can also be eaten raw when young enough to be tender. Try these: Spinach and parmesan muffins Steamed spinach dumplings Spinach lasagne Spinach and ricotta tortellini
Spring Cauliflower
The cauliflower is a vital vegetable, full of nutrients and vitamins we need to stay healthy and fight off the winter blues. If childhood memories of the lingering whiff of watery, insipid mush persist in your mind, try today’s recipes. I think they’ll convert you to a cauliflower lover. Curried cauliflower and smoked haddock soup. The traditional Caulliflower cheese, perfect to mix with maccoroni cheese or a roast beef dinner. Cauliflower cheese and bacon quiche.
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