Recipes

Breakfast

A grilled cheese sandwich is one of my all-time lunch favorites. I created this grilled cheese and asparagus sandwich for our new spring lunch menu. It utilizes the abundance of asparagus and baby arugula at this time of year. The tanginess of the brie and the depth of the grain mustard pull it all together to create a fantastic flavor combination. Enjoy!

GRILLED CHEESE & ASPARAGUS SANDWICH
2 Slices Multi Grain Bread
3 oz Brie Cheese, cut into long strips
1 TBSP Whole grain Mustard
8 Baby Arugula Leaves
8 Spears Asparagus, blanched until tender
2 TBSP Sweet Unsalted Butter, softened


Spread the butter evenly on one side of each slice of bread.  Spread the whole grain mustard on the other side of each of the bread slices.  Cover the mustard side of one slice of bread with the brie, then the arugula, and then the asparagus.  The asparagus should lay next to each other with the tips in the same direction.  The tips should also be hanging off the slice of bread.  Cover the asparagus with the other slice of bread, with the mustard side touching the asparagus.

Via TheBernardsInnspirations.com

SnacksClassic Spring Rolls Recipe

Spring rolls are one of the best-known Chinese snacks and this recipe from Ken Hom is as classic as it gets.

Ken: They are not difficult to make and are a perfect starter for any meal. Spring rolls should be crisp, light and delicate. Avoid the greasy, bulky imitations which are sometimes called egg rolls. The skins for spring rolls can be obtained fresh or frozen from Chinese grocers. Be sure to let them thaw thoroughly if they are frozen.

As their name suggests, the snacks symbolise and commemorate the coming of the spring season. They are one of the traditional foods eaten in China on New Year's Eve, which, by the Chinese lunar calendar, marks the end of the winter season. Such foods as spring rolls and jiaozi (a popular northern Chinese dumpling) are always at hand then for family and for visitors. ... Show more

Makes about 15-18 spring rolls

Ingredients

• 1 packet spring roll skins, preferably the Shanghai type
• 25 g (1 oz) black mushrooms
• 100 g (4 oz) uncooked prawns, peeled and minced
• 100 g (4 oz) minced pork
• 1 tsp light soy sauce
• 1 tsp Shaoxing rice wine or dry sherry
• 1½ tsp salt
• ½ tsp cornflour
• ½ tsp sesame oil
• 1¼ tsp freshly ground black pepper
• 1½ tbsp groundnut or peanut oil
• 2 tbsp garlic, finely chopped
• 1 tbsp fresh ginger, chopped finely
• 1½ tbsp light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 3 tbsp spring onion, finely chopped
• 1 tsp salt
• 250 g (8 oz)Chinese leaves, finely shredded
• 1 egg, beaten
• 1.2 litres (2 pints)groundnut or peanut oil

METHOD

How to make spring rolls:

1. Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
2. Combine the prawns and meat with soy sauce, rice wine, cornflour, sesame oil, salt and pepper in a small bowl.
3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the ingredients, the prawns-meat mixture, Chinese leaves, mushrooms and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.
4. Place 3-4 tablespoons of filling near the corner end of each spring roll skin and fold in each side and roll up tightly. Use the beaten egg mixture to seal the open end by brushing a small amount on the edge. Then press the edge onto the roll. You should have a roll about 10 cm (4 inches) long, a little like an oversized cigar.
5. Wash the wok and reheat it over high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer. Carefully fry them until the spring rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the spring rolls out with a slotted spoon and drain on kitchen paper. You will have to do this in several batches. Serve them at once, hot and crispy with the sweet and sour sauce on the side for dipping.

Salad

Apple-Pear Salad With Lemon-Poppy Seed Dressing

Cashews, cranberries, and paper-thin shavings of Swiss cheese bring a triple hit of fast flavor to this crisp spring salad. We love it with Lexington-Style Grilled Chicken and Bacon-and-Mushroom Wild Rice.
Via Southernliving.com

Dinner

• 1 egg white
• 5 tbsp finely grated Parmesan
• 4 boneless, skinless chicken breasts
• 400g new potatoes , cut into small cubes
• 140g frozen peas
• good handful baby spinach leaves
• 1 tbsp white wine vinegar
• 2 tsp olive oil

• 

  1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
  2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

  Per serving

  339 kcalories, protein 42g, carbohydrate 20g, fat 11 g, saturated fat 3g, fibre 3g, sugar 3g, salt 0,53 g
  Recipe from Good Food magazine.
• Dessert

  Serves: 16 Edit

Yields: 1 cake

Total Time: 1 hr 35 min

Prep Time: 35 min

Cook Time: 1 hr

Oven Temp: 325

Ingredients

U.S.

Metric

Conversion chart

Chiffon Cake:

• 4 tangerines or 3 navel oranges
• 2 1/4 cup(s) cake flour
• 1 tablespoon(s) baking powder
• 3/4 teaspoon(s) salt
• 1 1/2 cup(s) granulated sugar
• 1/2 cup(s) vegetable oil
• 5 large eggs, separated
• 2 large egg whites
• 1/2 teaspoon(s) cream of tartar

Tangerine Glaze:

• 2 tangerines or 1 navel orange
• 1 1/2 cup(s) confectioners’ sugar
• 1/4 teaspoon(s) vanilla extract

Garnish:

• Candy Daffodils (optional)

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Directions

1. Prepare Chiffon Cake: Preheat oven to 325 degrees F. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients.
2. In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg-yolk mixture to loosen the batter, then fold in remaining whites.
3. Pour batter into ungreased 10-inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.
4. Prepare Tangerine Glaze: From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners’ sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes.
5. Meanwhile, if you like, make Candy Daffodils. Place daffodils on top or side of glazed cake.
   
   Nutritional information is based on 1 serving of cake without daffodils.

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Tips & Techniques

To keep cake plate clean while glazing the cake, tuck strips of waxed paper under the edge of the cake all around. Remove before serving, after glaze has set, about 30 minutes.

Via Good Housekeeping