Quiche recipes

Spring pea and Parmesan “Quiche Lorraine”

70 minutes

Asparagus recipes

Spinach and cream cheese wontons

Green salad with yoghurt and Gorgonzola dressing

Duck recipes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Crisp vegetables with hot anchovy dip

5 minutes

Asparagus recipes

Christmas summer salad with pancetta and stone fruit

5 minutes

Prawn and asparagus tarts with mascarpone

40 minutes

Egg recipes

Fresh asparagus with apple butter and soft-boiled egg

10 minutes

Soul-food salad

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

Fresh salad greens and herbs, such as cos lettuce, rocket and watercress, to scatter
1 x 70 g punnet asparagus, blanched
1 x 100 g packet green beans, blanched
2 cobs corn, blanched and kernels removed
1 x 150 g punnet cherry tomatoes
1 cucumber, shaved
4 leeks, thinly sliced
Pumpkin seeds, toasted, for scattering
1 log Foxenburg chabris,crumbled

For the dressing, combine:

2 free-range egg yolks
2 T white-wine vinegar
2 T Dijon mustard
2 T sugar
1 T freshly ground sea salt
2 cups good-quality olive oil

For the tarts:

500 g good-quality puff pastry
flour, for dusting
500 g Foxenburg chevin, crumbled
500 g cherry tomatoes, blanched and peeled
Sea salt and freshly ground black pepper
A handful of chopped chives

Method

Assemble all the salad ingredients, then drizzle with the dressing and serve alongside the tomato-and-cheese tarts.
To make the tarts: Preheat the oven to 180°C. Roll out the pastry on a floured surface and, using a biscuit cutter, cut into the desired shapes.
Top with the cheese and tomatoes and season to taste. Bake for 15 minutes, or until the pastry turns golden and crisp. Remove from the oven and top with the chopped chives.

This is a test recipe

5-ingredient caramelised onion tart

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Spring pea and Parmesan “Quiche Lorraine”

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Mediterranean flatbread

Spinach and cream cheese wontons

Green salad with yoghurt and Gorgonzola dressing

Roast asparagus and duck breasts with lemon sauce

Crisp vegetables with hot anchovy dip

Summer asparagus salad

Christmas summer salad with pancetta and stone fruit

Prawn and asparagus tarts with mascarpone

Fresh asparagus with apple butter and soft-boiled egg

Soul-food salad

Soul-food salad

Ingredients

Method