May recipes from ADAPT

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.

Roast Asparagus
Starter for 4 people

½ lb asparagus

3-4 tablespoons oil, preferably olive

Squeeze of lemon juice

Freshly ground black pepper

Method

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.

Light Lunch

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.

Method

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.

Farmers' Markets
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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