AsJuleswas not home on Easter, we celebrated May Day yesterday with a bright and flavourful Spring Lunch. I had set the table in the dining room, but it was so lovely outside that, after enjoying our drinks (a Gold Rush for her and a Bee’s Knees for me) with nibbles in the sun, we ate the rest of our meal in the garden amongst the myosotis, by the Veg Patch and the apple tree! It was really nice and so was the poached salmon I served with these beautiful Broad Beans, Asparagus and Gnocchi!Happy Monday!
Gadually stir one cup of the flour into the Potato Mash. Add the egg to bind it all and work ingredients together until a soft dough forms, adding more flour if necessary. Roll small portionsofdough between your hands (approximately the size of a heaping teaspoon) and place them on a lightly floured surface. Working with one ball at a time, using your thumb, roll ball on the tines of a lightly floured fork. As you work, place gnocchionto a lightly flouredtray. When all gnocchiare ready, store them into the refigerator
In a large saucepan, bring waterto the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.
Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.
Addbroad beans to the salted boiling water, and cook, 5 minutes. Once cooked, remove from the waterand plunge into a medium bowl filled with cold water andice cubes. Set aside.
Finally, add half of gnocchi to boiling water; cook for 3 to 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Keep warm. Repeat procedure with remaining gnocchi.
Peelbroad beans. Cut asparagus.
Meltbutterwitholive oil in a large skillet over medium heat. Once foaming, add Dried Lemon Thyme anddried rosemary, cook 1 minute. Then, stir broad beansandasparagus, and sauté, to coat in butter. Finally, stir in gnocchi. Cook, until hot, a few minutes.
ServeRosemary and Thyme Butter Broad Beans, Asparagus and Gnocchi hot, sprinkled with grated ParmesanandLemon Zest, as a side toPoached Salmonor Rosemary and Honey Roast Lamb.
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclunorlettuce.
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclunorlettuce.
