Foodbuzz 24x24 : Celebrating the Spring {Farmers Market Lunch Party}

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.

Bell Pepper Quesadilla and Salsa Cruda

 

It was very long, busy and stressful week. With never ending chores and things that had to be done. And I am not even half way through...

Unfortunately for us week didn’t start on a very cheerful note. We had to rush our little one to ER with a dislocated elbow : (  It’s so heartbreaking to watch when your child is in pain, but thanks to the Tallaght Hospital staff who were very good and caring, within minutes she was her bubbling self. Thank God she is ok.

Thankfully the week wasn’t all that bad. This week my friend's K. son A. turned 1! We had brilliant time celebrating his first birthday. With a lot of fun activities, delicious cake and good company. Bliss!

I hope next week will be less stressful and I have more time just to enjoy sunny weather what we are having now.

 

But for now, please enjoy this very easy and very delicious vegetarian quesadilla with simple salsa cruda!

Prep time : 15 min

Cooking time : 25-30 min

(Serves 2-4)

Ingredients:

For quesadilla:

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

½ onion, finely chopped

2 garlic cloves, finely chopped

1 tbs olive oil

Salt, pepper to taste

4 whole wheat tortillas

80 g grated cheddar cheese

For salsa:

4 medium tomatoes, finely chopped

½ onion, finely chopped

1/8 tsp chilli flakes or ground chilli

50 g chopped coriander

Lemon juice to taste

Salt, pepper to taste

Method:

For salsa, combine all ingredients. Season more if required. Put in a fridge until ready to use.

For quesadilla:

In a frying pan heat olive oil, add peppers, onion and garlic; cook for 5 minutes or until just tender. Season with salt and pepper. Remove from the pan.

To the same pan place one tortilla. Evenly sprinkle about 20 g of cheese then over half of the tortilla spread ¼ of the vegetable mixture. Fold the tortilla in half and cook for 2-3 minutes on each side.

 Repeat with the remaining ingredients. Cut each quesadilla and serve hot with chilled salsa cruda.

Lazy Saturday Brunch

Prep time : 10 min

Cooking time : 5-10 min

(Serves 2)

Ingredients:

2 – 4 eggs, medium or large

2 tomatoes, chopped

2 tablespoons chopped herbs

2-4 slices of bread

1 tablespoon butter for frying

1 tablespoon olive oil

2-4 tablespoon of mayo

Salt, pepper to taste

Method:

Heat up frying pan over medium heat; melt butter.

Crack eggs into the pan and cook for about 3-5 minute or until your desired consistency. 

In a small bowl mix tomatoes, herbs and oil. Season with salt and pepper.

If desired toast the bread; use one slice per egg. Spread mayo over the bread.

Serve warm with fried egg on top of the bread and tomatoes on the side.

Tomato, Mozzarella and Basil Muffins

Very moist and flavourful muffins, can be served with soups, salads or as snack. Enjoy!  

Prep time : 15 min

Cooking time : 25 min

(Makes 10)

Ingredients:

150 gram flour

1 egg

150 ml milk

20 gram butter, melted

125 gram mozzarella, chopped

3 tablespoon basil, chopped

1 teaspoon baking powder

½ teaspoon salt

Method:

Preheat oven to 200⁰ C. Line 10 muffin cups with paper liners.

In a large bowl mix flour, salt and baking powder. Beat together egg and milk then fold in to the flour mixture. Gently stir in tomato, mozzarella, basil and melted butter.

Evenly fill the muffin cups then place to the oven and bake for 25 minutes or until done.

Let it cool for 5 minutes before removing from the cups.