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.
Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!
Ingredients (serves 1):
½ cup frozen broad beans
1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.
Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).
Peelbroad beans.
RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.
ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.
This light and tasty Grapefruit, Prawn and Feta Salad makes an excellent and refreshing lunch on a sunny day. Perfect after a spot of gardening or flower-picking. Have a good one!
In a medium bowl, combine linseed oil andhoney. Add black pepper and just a pinch of salt. Give a good stir, to combine. Thoroughly squeeze in the juice of the lemon halve. Whisk until well-blended.
Peel the prawnsand add them to the bowl.
Finely chop Green Onion, and add to the bowl as well, saving a bit of the chopped green part, for garnish. Toss well to coat prawnsindressing. Place in the refrigerator, and chill, for at least half an hour.
Meanwhile,
Retrieve the prawnsfrom the refrigerator. Peel broad beans, and add to the bowl. Toss to combine and coat in dressing.
Roughly chop lettuceand add to the bowl. Scoop grapefruit flesh with a spoon, and add to the bowl as well. Toss gently, to mix.
Spoonsaladinto serving plate. Crumble Fetaon top, and sprinkle with reserved chopped green part of the Green Onion.
EnjoyGrapefruit, Prawn and Feta Salad with a glass of chilled dry white wine, like a South African Chardonnay or a New Zealand Sauvignon Blanc.
Yesterday was chill, but today is a proper Spring day, warm with an expense of blue sky and heaps of sunshine. It’s a day to enjoy lunch in the garden, amidst the fragrant blossoms and the pop of colours blooming flowers paint on the grass, enjoying the light and observing the birds or reading a good book. This simple, hearty and bright Springtime Chicken Pasta Salad makes this even easier, turning Sunday’s leftovers into a generous and flavourful quick meal! Happy Tuesday!
Ingredients (serves 1):
½ cup frozen broad beans
1 ¾ cup cold, cooked whole-wheat pasta (such as penne, farfalle or fusilli)
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool. Set aside.
Spooncold penne into a medium bowl. Add leftoverRosemary Cougette slices (about half a large courgette).
Peelbroad beans.
RemoveRosemary Roasted Chicken meatfrom the bones, and cut into small chunks. Addcold Chicken chunks to the bowl. Add reserved broad beans, and drizzle generously withLemon Dressing. Toss gently to combine and coat in Dressing. Garnish with freshly picked chervil, if desired.
ChillSpringtime Chicken Pasta Salad, at least half an hour in the refrigerator, before enjoying, with a glass of chilled white wine, like ChardonnayorSauvignon Blanc.
