Fresh meals made from local produce from your local fresh food store.
The arrival of spring ushers in a season of fun and glorious spring sunshine. The season also brings with it fresh produce that promises to tingle your taste buds. Here are some mouth-watering recipes to help you spring into your kitchen and cook a delightful family meal.
SMOKED SALMON, AVOCADO, LEMON AND DILL LINGUINE
Pastas are a delight to make, rich in carbohydrates and particularly low in fat, cholesterol and sodium. Salmon offers a variety of health benefits and teamed with Avocado – the only fruit that provides a substantial amount of monounsaturated fat (the good kind!), helps slow the breakdown of carbohydrates into sugar, keeping the sugar levels in your blood stable. Here is how you can cook this healthy but tasty treat.
Ingredients: • 375g dried linguine pasta • 100g smoked salmon, chopped • 1 avocado, roughly chopped • 2 tablespoons chopped fresh dill • 1/2 cup pure cream • 2 tablespoons grated parmesan cheese • 1 tablespoon lemon juice • Extra chopped fresh dill, to serve
Directions: Cook the pasta in a large saucepan with salted water, following packet directions, until tender. Drain. Return to pan. Add salmon, avocado, dill, cream and parmesan to pasta. Cook, tossing, over low heat for 1 to 2 minutes or until heated through. Remove from heat. Stir through lemon juice. Season with salt and pepper. Divide between bowls. Serve topped with extra chopped dill.
And how about something sweet for a lovely afternoon tea with a spring inspired cake.
ORANGE AND ALMOND CAKE WITH ORANGE SYRUP
Oranges are an excellent source of vitamin C and dietary fibre. The orange and almond cake is moist and fruity, that uses the whole orange for its amazing flavour. Cooking the oranges twice makes the skin less bitter.
Cake • 2 oranges • 3 eggs • 3/4 cup caster sugar • 2 cups almond meal • 1/2 cup wholemeal flour • 1 teaspoon baking powder
Syrup • 1 orange • 1/2 cup caster sugar
Cake – Preheat the oven to 170 degrees. Grease and line a 20cm spring form cake tin. Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. Coarsely chop and remove seeds. Place the chopped oranges in a blender with a splash of cold water and pulse until smooth. In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange, almond meal, flour and baking powder and fold to combine. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool while you make the syrup.
Syrup – Finely grate the rind of the whole orange, then juice. Boil the rind for 5 minutes in a saucepan to soften, then drain and return to the pan. Add the orange juice and sugar and heat on low stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup.
Serve warm or at room temperature.