Seasonal Spring Cooking Recipes
Strawberry Spinach Salad
Begin your meal on a healthy note with this farm-fresh Strawberry Spinach Salad. Savour a burst of flavours and textures as the sweet notes of strawberries juxtapose with spinach and piquant feta, topped with crispy pecans. Beautiful, healthy, and always a crowd-pleaser!
(Recipe credit: https://www.wellplated.com)
FOR THE STRAWBERRY SPINACH SALAD:
• 1/4 cup raw pecans
• 1/4 small red onion
• 140 grams fresh baby spinach
• 450 gram strawberries
• 1/4 cup crumbled feta cheese
FOR THE POPPY SEED DRESSING:
• 1/8 cup balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/3 tablespoons poppy seeds
• 1/3 tablespoons honey
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• For the pecans, preheat the oven to 350 degrees F and bake for 8 to 10 minutes, on an un-greased sheet, until the pecans smell fragrant and the center turns tan in colour. Transfer to a cutting board and chop roughly.
• Place the thinly sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
• To prepare the dressing, whisk together all the dressing ingredients in a small mixing bowl, until well combined.
• To assemble the salad, place the spinach and strawberries in a large serving bowl. Drain the red onion and add to the mix. Drizzle the dressing over the salad and toss to coat the leaves, as preferred. Add the feta and pecans. Toss lightly to combine, and voila
As a hearty yet healthy main, we love a classic Pasta Primavera. Angel hair pasta in buttercream & parmesan tossed up with a bouquet of seasonal veggies. This version is a pared-down rendition of the classic recipe, simplified and lightened up for modern tastes.
• 350 g spaghetti
• 1 bunch broccoli chopped
• 250 g red pepper sliced
• 100 g onion (about 1 cup) finely chopped
• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil divided
• 1 bunch asparagus tips only - see note
• 2 tbsp Italian parsley (packed) plus more to garnish
• parmigiano-reggiano cheese to finish
• black pepper to finish
• 1 tbsp butter
1. Bring a large pot of water to a gentle boil. Chop the broccoli and add to the pot, to boil for 2 minutes. Drain and rinse with cool water, then set aside.
2. Bring a large pot of lightly salted water to a boil. Cook the spaghetti, then drain and set aside. Retain a cup or so of the pasta water to add to your sauce.
3. To make the soffritto, heat two tablespoons of olive oil over medium heat in a large frying pan and add the onion to sauté gently for about 2 minutes. Add the garlic and parsley and continue to sauté until the onions are soft and slightly coloured and the parsley is dark; about 10-15 minutes.
4. Add the peppers and asparagus to the soffritto and sauté 3-4 minutes. Add the broccoli, and saute for an additional 2 minutes. Add splash of pasta water to keep the sauce loose and moist.
5. Combine pasta and sauce, and let them stand for a minute or so to allow them to soften and cook slightly. Serve, garnished with plenty of freshly ground black pepper and Reggiano-Parmigiano cheese.
When the curators of some of Delhi's best culinary experiences share a recipe, we follow. According to the folks at DSSC, a healthier alternative to the usual Cheese Jalapeño dip, is this yogurt-based condiment, best served cold with chips or veggies.
(Recipe credit: https://www.diversivore.com)
-3/4 cup plain greek yogurt
-1 Garlic clove
-2 tablespoons chopped chives
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon dried dill
-1 tablespoon lemon juice
-1 tablespoon olive oil
Mix it all in a jar and store it in the fridge for snacking emergencies.
And to round things off, indulge in some much-needed procrasti-baking (...baking to put off more pressing work demands) with a very British cake, infused with fresh lemons and topped with sweet buttercream. Don’t forget to clean up and give yourself a pat on the back for being a true domestic goddess!
(Recipe credit: Good Food Magazine)
• 70g softened unsalted butter
• 120g caster sugar
• 2 medium eggs
• 140g self-raising flour
• 1 tsp baking powder
• finely grated zest 1 lemon
• 1 tbsp lemon curd • 2 tbsp full-fat milk
For the drizzle topping
• 30g granulated sugar
• juice 1 lemon
For the feather icing
• 250g icing sugar
• 3 tbsp water
• Lavender petals
• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment. • Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until everything is combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin.
• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Spoon into a disposable icing bag.
• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Leave to set and add lavender petals for an elevated finish.