Viva Sweet Springtime: Two Astonishing Spring Dishes

Published April 17, 2014 by The Feminist

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On this beautiful sunny day I think it is best to shut up for once and let some poetry do the talking. I am a huge EE Cummings fan and am often left bewildered by his astonishingly beautiful absurdity. The following poem truly captures the spirit of spring and the rhythm of these sexy vegetarian dishes. It is full of life. Full of love. Full of joy.

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there’s nobody else alive

(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”

 

I couldn’t possibly give you a better introduction to the recipes myself.

So please, enjoy!

Feta, Pea and Mint Quiche

This wonderful quiche is a celebration of spring flavours. The sweetness of the peas dances a classic waltz with the fresh mint and together they rumba sensually with the sharpness of the feta cheese.  Perfect for a springtime brunch!

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Ingredients:

  • One sheet of short crust pastry
  • 400gr frozen peas
  • 5 tbsp freshly chopped mint
  • 1 tsp cumin
  • 3 eggs
  • 200ml milk
  • 300gr feta cheese, cut into chunks

Method:

  1. Preheat the oven to 200°C. Blind bake the short crust pastry in a lined pie case for 15-20 minutes.
  2. Meanwhile, cook the peas in salted water until just tender. Mash the peas together with some olive oil, pepper, salt and ground cumin and stir in the chopped mint leaves.
  3. Once your pastry comes out of the oven, spread the pea “pesto” on the bottom of your pastry case. Now put the feta cheese on top in any kind of pattern you fancy.
  4. Mix the eggs with the milk and salt and pepper and pour over the filling of your quiche.
  5. Put in the oven for 30-40 minutes.

Exotic White Asparagus Omelet

White asparagus are a true delicacy this time of year and are often referred to as “white gold”. Although that last part might be a bit exaggerated, I do want to stress that white asparagus are divinely delicious. Traditionally they are served with a hollandaise sauce, eggs or smoked salmon, but as you all know, I like to think outside the box and wanted to try something different with these beauties. I made an exotic omelet with them. That earthy flavour of the asparagus went wonderfully well with the coconut, chili, lime and curry in the egg batter. It may seems strange at first, but trust me when I say that this tropical version is to die for.

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Ingredients (serves 1)

  • 6-8 white asparagus, peeled and cleaned
  • 2-3 eggs
  • 1 tbsp fresh coriander
  • 1 tbsp fresh mint
  • 1 tbsp sesame seed, toasted
  • ½ tsp curry powder
  • ½ chili pepper, finely chopped
  • Zest of half a lime
  • 1 tbsp grated coconut

Method:

  1. Steam the asparagus until just al dente.
  2. In a large bowl, mix together the eggs with all the other herbs and spices and season with salt and pepper.
  3. Heat a knob of butter in a non-stick frying pan and sauté the asparagus for a minutes. Now pour in your egg batter and let the omelet fry on a medium heat until just set.
  4. Finally, sprinkle on some extra sesame seeds and finish with a good squeeze of lime juice. Delish!

 

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9 comments on “Viva Sweet Springtime: Two Astonishing Spring Dishes

  • I’ve never tried white asparagus. Whenever I see it in the grocery store it intrigues me but I just never take the next step and actually buy it. Maybe I’ll use this recipe to try my first white asparagus 🙂

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