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Seasonal Springtime Recipes

Updated: Apr 9, 2018


1 lb Phyllo or shortcrust pastry

1 bunch spinach about 20 large leaves, washed and trimmed

1 bundle asparagus ends trimmed

2 large potatoes, sliced

1 3/4 cups grated Gruyere cheese

1/2 tsp freshly grated nutmeg

3 eggs, lightly beaten reserve a spoonful for glazing pastry)

1 cup heavy cream

Sea salt and freshly ground black pepper

Olive oil for poaching

To Serve; 4 oz Parmesan Cheese in the piece shaved with a vegetable peeler

A handful of chives

Roll out the pastry and line a 9 inch square pie pan or 14 x 14 inch rectangular pan. Pick the base and chill.

Plunge the spinach into a saucepan of boiling water, remove immediately with a slotted spoon, and refresh in a bowl of iced water. Drain and pat dry with paper towels. Do the same with asparagus.

Put the potato slices in a saucepan, cover with olive oil, heat gently, then poach without browning until tender. Remove then strain and reserve the oil for another use.

To assemble the tart arrange a layer of cooked potato in the bottom of the pastry lined pan. Season lightly with salt, pepper and nutmeg. Add a layer of spinach and season again. Add the Gruyere and a second layer of potatoes and spinach. Seasoning each one.

Beat the eggs and cream in a pitcher or bowl, then pour over the potatoes and spinach. Arrange a line of cooked asparagus over the of the tart. Brush the pastry with the reserved egg.

Bake in a preheated oven at 350 degrees F for 30-335 minutes. Halfway through the cooking time cover the asparagus, but not the pastry edge with a sheet of foil or buttered parchment paper. When the center of the tart is just set, remove it from the oven and serve with shaving of Parmesan and chives.


10 oz rhubarb, cut into bite size chunks

1/2 cup sugar

A squeeze of lemon juice

1 Tablespoon Rosewater

2 cups Ricotta Cheese

1 Vanilla Bean split lengthwise

1/2 Tablespoon superfine sugar

2 Tablespoons heavy Cream

To cook the rhubarb, put the sugar,, lemon juice and 1/2 cup water into a saucepan, stir and bring to a boil. Turn down the heat and simmer gently until all the sugar has dissolved. Add the chunks of rhubarb and stir again to coat. Simmer for about 3 minutes. Gently turn the rhubarb, cover the pan with a lid, turn off the heat. Stir in the rosewater and let cool.

Using a wooden spoon press the ricotta through a sieve and into a bow. Scrape the seeds from the vanilla bean into the ricotta and mix well. Dissolve the sugar in the cream and beat into the ricotta. Chill.

Spoon the rhubarb and rosewater juices into bowls or onto small serving plates and serve with the vanilla ricotta in spoonfuls or in a separate bowl.



2 pounds skinless halibut fillet

Salt and freshly ground white pepper

1-2 large head Bibb lettuce

Lemon slices

¼ cup very coarsely chopped fresh dill

6 (4-inch) sprigs fresh mint

8 tablespoons unsalted butter

3 shallots, finely chopped (about 5 tablespoons)

2 teaspoon grated lemon zest

¼ cup freshly squeezed lemon juice