Days are getting longer, sun is shining brighter and air smells somehow fresher. Spring is here.
For me spring is about simplicity. Enjoying warmer weather. Taking everything slowly and recharging myself through the food I am eating.
Comforting stews and filling casseroles are replaces with easy, fresh, no-fuss meals.
In spring our meals are quick and easy as most our free time we enjoy to spend outside. Grasping for every sunny day Ireland gives us as no one knows when it’s going to start rain or how long it’s going last.
There are no better way to celebrate first sunny spring days but with close friends and family. Gathering around a table and carelessly chatting just about anything and eating delicious food.
Yesterday I gathered my close friends to have a very special meal with me. Why special? Because I am happy to say that I was chosen by Foodbuzz to be part of the monthly event they host, called 24x24.
The menu was simple. The day was wonderful. And needless to say we had great time.
Caprece Bites
Prep time : 20 min
(Serves 4)
Ingredients:
300 g cherry tomatoes, halved
7 fresh mozzarella balls, cut in thirds
50 g basil leaves
25 g olive oil
Salt, pepper to taste
Skewers
Method:
Thread 1 tomato half then 1 piece of mozzarella cheese, and then another tomato half onto each skewer. Set aside.
Blend together basil leaves, olive oil, salt and pepper. Drizzle oil mixture over skewers. Place skewers in a serving dish.
Leek and Goats cheese Tartlettes
Prep time : 20 min
Cooking time : 40 min
(Serves 4)
Ingredients:
250 g shortcrust pastry
1 tbs butter
1 leek, washed and chopped
2 garlic cloves, chopped
100 g goats cheese, crumbled
2 eggs, lightly beaten
100 g single cream
Salt, pepper to taste
Method:
Preheat oven to 180⁰C. Grease 4 tart tins (approx 12 cm diameter).
On a lightly floured surface roll out the dough then line tart tins. With a fork prick the pastry, line with parchment paper and fill with baking beans. Bake for 10 minutes.
Meanwhile, in a frying pan melt 1tbs butter. Add leeks and garlic, sauté for 5 min or until tender.
In a bowl combine goats cheese, eggs and cream. Season with salt and pepper.
Remove the paper and beans from the tarts. Fill each tart with the leek mix and pour in egg mixture.
Bake for 15-20 minutes or until ready. Serve warm.
Creamy Broccoli Soup
Prep time : 15 min
Cooking time : 35 min
(Serves 4)
Ingredients:
1 tbs olive oil
1 garlic clove, chopped
1 onion, chopped
450 g broccoli florets
1 potato, chopped
600 ml chicken stock
1 bay leaf
Salt, pepper to taste
Cream to serve
Method:
In a medium size pan heat up oil, add onion and garlic and sauté for 2-3 minutes. Add broccoli florets, potato and continue to sauté foe another 2 minutes.
Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.
Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.
Gently heat the soup then divide among 4 bowls. Serve with cream.
Quick Blueberry Cheesecake
Prep time : 20 min
(Serves 4)
Ingredients:
60 g butter, melted
50 g ground almond
10 shortbread biscuits, crushed
300 g cream cheese
50 g blueberries, crushed
2 tbs vanilla sugar
150 g blueberries
Method:
Mix butter, almonds and crushed biscuits. Divide between 4 glasses.
In a bowl combine cream cheese, sugar and crushed blueberries. Divide between glasses. Top with blueberries. Refrigerate until ready to use.
Refreshing Mint Lemonade
Prep time : 10 min
(Serves 4 )
Ingredients:
Juice of 4 lemons
40 stalks of fresh mint
5 tbs honey
20 Ice cubes
4 lemon slices to serve
Mint leaves to serve
Method:
Remove mint leaves from the stalks. Place lemon juice, mint leaves and honey in a blender. Blend until smooth.
Divide ice cubes among 4 glasses. Pour in mint lemonade into the glasses.
Serve with lemon slices and mint.
