Well, I am still on the asparagus train and as long as it is in season I am going to cook it as often as possible. I hardly think that I will get boared of this gorgeous spring vegetable. This is actually a quick lunch if you make it for two and if you do not want to spend time with stuffing the ravioli, well then simply add the goat cream cheese to the pesto and there you go! If you like add some mint among the basil or even use pistachio instead of the almonds. Serve it with loads of freshly garted parmesan and a couple of sorrel and young beetroot leaves if you find some around.
Ingredients:
for the pasta:
200 g flour (tipo 00)
2 eggs
1 tablespoon olive oil
salt
for the pesto:
150 g green asparagus
50 g blanched almonds
1 shallot
1 small garlic clove
150 ml olive oil
50 g parmesan
10 basil leaves
zest of 1/2 lemon
salt
pepper
for the filling:
4-5 green asparagus
70 g goat cream cheese
salt
pepper
For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.
For the pesto cook asparagus in salted water for 2-3 minutes. If you are not able to find thin asparagus, then cut the usual sized ones into chunks and cook for about 5 minutes. Sautee onion and garlic in a little olive oil, then add to the asparagus and puree together with the other ingredients. Season with salt and pepper.
For the filling peel asparagus and cut in thin slices then cook for a about 1 minute in salted water, drain. Mix it together with goat cream cheese and season with salt and pepper.
Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes and toss it together with the pesto before serving.
Well, now it is "official": I love spinach. Okay, I am still only falling for baby spinach, but who cares for such a tiny detail, spinach is spinach after all. I wanted something light for lunch today, also something that is preapred easily and can be eaten outside. Spinach quiche with goat cheese seemed to be perfect. So I took my camera, a good book and I spent almost the whole afternoon enjoying the sunshine, listening to birds singing. Once in a while we all need a little break, right?
Ingredients:
for 6 quiche á 12 cm
for the pastry:
250 g flour
150 g soft butter, cut into pieces
1 egg
1 tablespoon water
1 teaspoon salt
for the filling:
150 g goat cream cheese
100 g ground mature goat cheese or pecorino
1/4 teaspoon butter
150 g spinach
1 shallot
1 clove garlic
3 egg yolks
150 ml cream
nutmeg
salt
pepper
Put flour into a bowl, add butter, salt and egg and start to work everything together with your fingertips, until it starts to form crumbs. Then add water and knead a smooth dough. Chill for an hour. Any leftover can be stored in the fridge for a week or frozen for up to 3 months.
Melt butter in saucepan, satuee diced onion, add sliced garlic and spinach and keep on stirring util the spinach is wilted. Press out any excess liquid from the spinach. Puree spinach with cream cheese, cream egg yolks. Stir in cheese and season with salt, pepper and nutmeg. Preheat the oven to 180°C. Cover quiche forms with the pastry pour filling into it and bake for 10-15 minutes.
I bet many of you love Kaiserschmarrn that delicious sweet treat from Austria. Some of you might go for it with raisins others without. Prefer it with loads of extra icing sugar or apricot jam, no matter, it is always a delight. Altough traditionally it is served with the so Zwetschkenröster which is a compote made of plums. Well, today I am here with a savoury version prepared with cheese and herbs. As ramps are in season right now, you might like to add some. In my case I used chives and chervil and served it topped with garden cress.
Ingredients:
for 2 persons
3 eggs
100 g flour
100 g cheese (use your favourite)
250 ml milk
3 tablespoons finely sliced chives
1/2 bunch of chervil
1 tablespoon butter
salt
pepper
garden cress for serving
Preheat the oven to 180°C. Seperate eggs, finely grate cheese. Whisk egg yolks together with flour, milk, cheese and then add chopped chive and chervil leaves. Beat egg white with a pinch of salt until stiff, then fold it into the better. Season with salt and pepper.
Melt butter over low heat in a 24-26 cm saucepan, pour batter into it and bake in the oven for 10-15 minutes. Serve cut intho chunks and sprinkled with fresh garden cress.
Recipe originally published in the Kifőztük magazin April 2013 issue.
