May recipes from the Adapt Food group – things are looking up a bit in Maggie and Bidi’s gardens this month so we have two recipes for you.
Starter for 4 people
½ lb asparagus
3-4 tablespoons oil, preferably olive
Squeeze of lemon juice
Freshly ground black pepper
Preheat oven 200C/400F/Gas mark 6
Oil dish and sprinkle with coarse sea salt
Arrange asparagus and drizzle with oil
Roast asparagus 10-18 minutes (depending on thickness of spears), turning once
Squeeze lemon juice over the asparagus and add ground pepper and salt pepper to taste.
This also works particularly well with a griddle. Brush the asparagus spears with oil for griddling.
The above recipe works well with freshly grated parmesan added at the end and served with new potatoes and salad.
#Rhubarb and white chocolate dessert
1 227g tub Quark
75g white chocolate
1 teaspoon vanilla essence
Approx 250g rhubarb stalks. Remove and discard the leaves and bases of the stalks. Cut the stalks into approx 2 cm pieces
1 tablespoon water
2-3 tablespoons sugar, brown or white
Stem ginger in syrup. I piece of ginger chopped and 2 tablespoons of the syrup.
Melt the white chocolate in a heatproof bowl over hot water. Add the Quark and vanilla essence. Mix well and put into 3 or 4 wine glasses or other small containers.
Cook the rhubarb very gently with the water and sugar until soft. Add the chopped ginger and ginger syrup. Mix and allow to cool. Taste for sweetness and add sugar or syrup if needed.
Put one or two spoons of the cooled rhubarb in each glass on top of the white chocolate mixture.
Don’t forget our Farmers' Markets under the Buttermarket. The next two are on May 12th and 19th. We look forward to seeing you there.
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