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Perfect for spring

Spring is finally here. The sun is out, school holidays are underway and I am anticipating most of the foodie magazines will be featuring asparagus so thought I would get in quick to share two of my favourites recipes. The first one stems from lazy mornings, pre kids tucking in to eggs Benedict (eggs drowning in hollandaise sauce) and the second one is a dish our dad prepares when ever he gets his hands on asparagus or spinach. One is very healthy, you can eat it till the cows come home, the other however probably requires a week omitting butter out of your diet to cancel the effects!
Whatever your poison, give them ago. They look great, don’t take up much time and are really easy.

If you love hollandaise in a cafe, best you don’t find out whats in it, it’s seriously decadent!

I have to admit, I had never made hollandaise sauce before. I have eaten enough of it but always dismissed it as being to time consuming and with the potential to not work. Writing this blog has definitely taken us out of our comfort zone and made us try new things out. This sauce is super easy. I found it in a book called “Brunch, the perfect treat” by Jennifer Donovan.
Usually Ingrid and I adapt, change and make up the recipes but for something like hollandaise, I wasn’t about to even try. I have however added more lemon than the recipe suggested, as I like mine with more zest. (you could even use limes)

The only thing you really need to make this is a food processor or you could try your blender, that should work as well.
Asparagus Spears with Hollandaise Sauce 
What you need
2 bunches of asparagus
3 egg yolks
200grams butter (YES this is not a TYPO)
White pepper (ground not cracked)
Juice form one l lemon (more or less, just taste)
How to make
Add the 3 egg yolks to the food processor or blender with the pepper and blend for a few seconds
Melt the butter in a small pan until its bubbling (be careful not to burn it!)
Gradually and in a steady stream whilst the machine is on pour in all of the butter.
Lastly add the juice of the lemon.
The recipe actually says add some warm water if its too thick, mine was just perfect so I didn’t need to.
Serve warm over lightly steamed/microwaved asparagus. I microwave mine (1-2 bunches of thin stalks for about 3 minutes)

Warning – this is addictive, whilst doing this photo shoot my finger was in the bowl many times!     

The next dish is the total opposite, refreshing and lite on the calories. It looks great, is always eaten up at a BBQ.
Fresh and healthy – always gets eaten at a BBQ!

Zesty Asparagus and Egg Salad
What you need

2 bunches of asparagus
2 lemons
2 generous splashed of olive oil
2 boiled eggs
Salt and pepper to taste
How to make
Hard boil the eggs
Blanch, steam or microwave the asparagus
Cool under cold water
Arrange on a plate – tips facing the same way
Squeeze the lemon juice over the asparagus followed by the oil
Cut the boiled eggs into quarters and arrange
Season with salt and pepper.
Chill before serving
Tip – this recipe can be used with steamed spinach or silver beet. Just make sure you squeeze out any excess water from the cooking process before you dress it.Vanessa
Posted on: September 8th, 2014 by Vanessa and Ingrid 1 Comment



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Posted on: October 6th, 2012 by Vanessa Opera No Comments


Ok, so the weather has been pretty unpredictable, ok it’s been absolute pants and summer ain’t been showing it’s face around here enough, but it’s still hot (ok, muggy) and we have flys and ants taking over our house, so it got me thinking about picnic food, and bits of this and bits of that – all thrown together, food designed to mesh quite happily together. So this is the result of what I found in my cupboard one unpredictable wet summers day, when a picnic was made in the backyard just as a glimpse of sun broke through.

ALSO TRY: Lemon juice and ground peppercorns make a great rub on roast chicken
QUICK IDEA: If you don’t have tortillas, just roll one asparagus spear and spread the chicken mix in a slice of fresh sandwich bread, and bake in the oven for a twist on asparagus rolls.

Lemon Pepper picnic tortillas
Serves 4

What you need:
Bunch of asparagus (4 per tortilla approx)
1 Tbsp olive oil
1 x lemon
cracked peppercorns
2 tbsp butter
1 x onion (chopped finely)
2 tbsp flour
1 1/2 cups of milk
1/2 Leftover roast chicken (ripped apart and chopped roughly)
4 x tortillas

How to make:
Prepare chicken

On a medium heat, add butter to a frypan, fry onion until soft, add flour to make a paste then add milk slowly, allowing to thicken. Add leftover chicken to heat through. Squeeze half the lemon and cracked peppercorns.

Prepare asparagus
Chop hard stalks off asparagus. Lay on a baking dish, drizzle olive oil, squeeze half the lemon and cracked peppercorns. Grill both sides. Remove from oven.

Set oven to bake 200 C. Bake tortillas for 3 mins, lay on a plate and spread chicken sauce mix down the middle. Add asparagus. Fold the bottom up then fold each side of the tortilla inwards and tie with a piece of string.

Posted on: January 9th, 2012 by Vanessa and Ingrid No Comments