As spring arrives, the weather gets warmer, evenings get longer, and there's a growing desire to incorporate lighter meals into our diet. The demand for greens and seasonal ingredients increases! We offer 3 spring recipes that you can prepare at home. Bring spring flavors into your kitchen!
QUINOA, GRILLED ZUCCHINI, ALMOND AND POMEGRANATE SALAD
Ingredients:
- Quinoa – 200g
- Zucchini – 1
- Pomegranate seeds – 100g
- Almonds – 60g
- Red onion – 1
- Lemon – 1
- Sugar – 1/2 teaspoon
- Fresh mint – 1 handful
- Olive oil
Preparation:
- Prepare quinoa according to package instructions. Rinse quinoa in a sieve and place in a pot with water and salt. Boil over medium heat. As soon as the liquid starts to bubble, reduce the flame. Continue to boil for 10-15 minutes, until the quinoa grains are slightly crunchy when bitten.
- Place sliced zucchini on a grill pan to grill. Lightly toast the almonds in a pan.
- In a bowl, place the quinoa, add the zucchini, toasted almonds, chopped red onion, lemon juice, pomegranate seeds, roughly chopped mint, sugar, and drizzle with olive oil.
ASPARAGUS TART
Ingredients:
For the dough
- Flour – 200g
- Butter – 100g
- Ice-cold water – 5 tablespoons
- Salt
For the filling
- Asparagus – 1 bunch
- Cherry tomatoes – 15
- Mozzarella cheese – 1
- Eggs – 1
- Parmesan cheese (grated)
- Thyme and basil
- Olive oil
- Salt and pepper
Preparation:
- Cut butter into 1 cm cubes in a bowl, add salt, flour and knead until crumbs begin to form. Gradually add cold water and knead until the dough becomes smooth and doesn't stick to your fingers. Wrap in cling film and leave in the refrigerator for one hour.
- Preheat oven to 180° C. Grease the tart molds and line the insides with the prepared dough, prick the bottom, but without making holes. Place in the oven and bake for 10 minutes.
- Meanwhile, clean and slice the asparagus and blanch for a few minutes. Drain and leave in a bowl to cool. Add grated Parmesan cheese, half of the diced mozzarella cheese, thyme and basil to taste, and halved cherry tomatoes. Add a whisked egg with a pinch of salt and pepper. Mix and fill the molds generously, as they will shrink during baking. Top with a thin slice of mozzarella cheese and a little olive oil.
- Place in the oven and bake for 15 minutes or until the asparagus is golden.
RASPBERRY AND PROSECCO JELLY WITH MASCARPONE CREAM
Ingredients:
- Prosecco wine – 750ml
- Fresh or frozen strawberries – 300g
- Powdered sugar – 100g
- Gelatin sheets – 4 pcs
- Lemon – 1 pc
- Mascarpone cheese – 1 package
- Liquid honey – 2 teaspoons
- Vanilla – 1 teaspoon
- Milk – 2/3 cup
- Raspberry powder (optional) – 1 tablespoon
Preparation:
- Pour prosecco wine into a large non-stick pan, add raspberries, sugar and sliced lemon. It is important to heat the ingredients at a low temperature so that the wine does not lose its flavor and the ingredients blend evenly.
- Meanwhile, soak the gelatin sheets in cold water until soft. Add the soaked sheets to the prepared mixture and stir until the gelatin is completely dissolved.
- Pour the jelly mixture through a sieve into serving glasses and keep in the cold (refrigerator) for 3-4 hours until the jelly sets.
- Prepare the cream in a bowl: mix mascarpone cheese, honey, vanilla and milk. Once the jelly in the glasses has set, pipe the prepared mascarpone cream into a decorating bag and squeeze it onto the jelly.
- Decorate with fresh raspberries or sprinkle with raspberry powder.
