May 10, 2019
New Spring Recipes
Spring is the ultimate season for some fresh produce. And surely, a bountiful harvest needs to end up looking bright and appetising on your plates. How about going for some spring dishes that will awaken your taste buds. In-season vegetables will get your guests and friends craving for a spoon or two more! Ready to get cooking?
Greek Roasted Lamb With Potatoes
If you like some meat in your main course, then this recipe will blow your mind! The combo of potatoes and lamb in a Greek-style roasting leaves no space for desserts. Make sure you go for a light entrée since your guests will eat like kings!
- 6 Lbs of Bone-In Leg Of Lamb
- 8 Large Potatoes
- 14 Cloves Of Garlic
- 2 Tbsp Of Oregano
- 2 Tbsp Of Rosemary
- 1/3 Cup of Olive Oil
- 1 Cup Red Wine
- 2 Zest Of Lemons
- ¾ Cups Of Fresh Lemon Juice
- 1 Tbsp Of Dijon Mustard
- Salt To Taste
- Pepper To Taste
- Coriander for garnishing.
Wash your lamb and pat dry. On the side, finely chop 8 cloves of garlic and place in a glass dish large enough to hold the lamb.
Mix some oregano, rosemary, ¼ cup of olive oil, the wine, zest and lemon juice in a marinade. Coat your lamb in the oil and cover overnight. Remove from marinade and pierce several places with a sharp knife. Sprinkle with salt and pepper.
Crush remaining garlic, oregano and rosemary. Season the mixture on the lamb and place on a rack. Shallow roast.
Peel potatoes and cut into large wedges. Toss them in the marinade and spread on a tray. Drizzle with some olive oil and set around the lamb. Roast once again, uncovered, at 190°C for 1 ½ hour. Give the lamb and potatoes a stir, turning the crust area to the other side after 45 minutes. Garnish with some coriander.
Rhubarb & Strawberry Cheesecake
Bring a classic pie and cheesecake together with the Strawberry Rhubarb Cheesecake. As you take a slice of this delight, be ready to become a fan of Rhubarb in your cooking! This dessert takes only 20 minutes to prepare! (not counting baking!)
- 1 Tbsp Of Corn starch
- 2 Cups Of Chopped Rhubarb
- 1½ Cups Of Sugar
- 1/3 Cup of Butter or Margarine
- 1 Tbsp Of Vanilla essence
- Zest and 1 Tbsp of Lemon Juice
- 1 Cup of Chopped Freshly Harvested Strawberries
- 1 ½ Cups of Graham Crackers Crumbs
- 8 Oz. of Philadelphia Cream Cheese
- 4 Eggs
To begin, all you need to do is mix the corn starch and lemon juice until blended. Combine rhubarb, strawberries and ¼ Cup of Sugar in a medium saucepan. Add the corn-starch mixture and mix well. Bring the saucepan to a boil and cook for 5 to 6 minutes or until the puree thickens. Let it cool completely.
Proceed to heat your oven at 325°F. Combine the crumbs, ¼ cup of the sugar and butter until it turns in granules. Press well onto the bottom of a cake pan.
In a bowl, beat the cream cheese, remaining sugar, vanilla and lemon zest in a mixer. Add eggs, one at a time, and beat at low speed until well blended.
Remove half of the fruit puree and refrigerate. Add the remaining puree to the cream cheese and mix until blended. Pour over crust.
Bake the cake for 55 minutes or until the centre is almost set. Refrigerate the cheesecake for 4 hours before serving. To be served with the fruit mixture!
Spinach Pesto Pasta With Shrimp
Pesto is a great sauce that goes with almost all pasta. And this best friend of pasta simply needs a few extra ingredients to give out a mouth-watering main course. On this recipe, we’re teaming it with spinach to treat you with a spring dish worth trying!
Ingredients (For The Pesto)
- 2 Cups of Fresh Baby Spinach
- 1 Cup of Fresh Basil Leaves
- ½ Cup of Parsley
- ½ Cup of Plum Tomatoes
- 6 Tbsp of Toasted Walnuts
- 2 Tbsp of Fresh Lemon Juice
- ½ Tsp of Kosher Salt
- ½ Tsp of Black Pepper
- 1 ½ Of Parmesan Cheese
- 1 Garlic Clove, chopped
- 2 Tbsp of Olive Oil
- Ingredients (For The Pasta)
- 8 Oz. of Uncooked Penne Pasta
- 1 pound of Fresh Asparagus
- 1 Tbsp of Olive Oil
- 1 Tbsp Of Unsalted Butter
- 1 pound of fresh shrimp, peeled and deveined
- Pepper To Taste
- ½ Cup Of Cherry Tomatoes
- ¼ Tsp of Kosher Salt
Bring a large saucepan filled with water to a boil. Add spinach and basil; let blanch for 20 seconds. Remove the greens in a bowl filled with ice water for 30 seconds. Drain and pat dry.
Place all herbs, garlic, walnuts, lemon juice and salt for the pesto in a food processor and process until finely chopped. Add spinach mixture plus 2 Tbsp of Oil. Combine. Done!
Return water in a pan to a boil! Cook the pasta according to package directions. Add asparagus at the last 5 minutes of the cooking. Drain and reserve. Save a ¾ cup of pasta water for reuse.
Heat 1 tbsp of oil and butter in a skillet over medium-high heat. Toss in the shrimp and pepper and sauté until the shrimp is done on both sides.
Add pasta mixture with the shrimp and drizzle the pasta water in a pan. Let cook for 1 minute. Add in the pesto, tomatoes and salt. Serve!