It’s time to blossom your palate with mouthwatering Spring recipes. With the arrival of Spring comes a burst of fresh inspiration, new culinary creations, and bountiful harvests. I cherish this season as we witness our gardens come alive with vibrant colors, listen to the delightful buzz of bees, and bask in the warmth of the sun after the long, chilly winter months.
On that note, here are my favourite fresh recipes of the season:
Earl Grey Sour
Rather than seep 4 earl grey tea bags to make the syrup, I seeped a whole heap of loose leaf, it was much stronger and tastier!
Lavender Gin and Hibiscus Rose Syrup Sour
Instead of the Hibiscus, I just seeped dried rose petals to make the syrup.
Tarragon Roast Chicken with Smashed Potatoes and Honey Lemon Asparagus with Feta
Asparagus, Ricotta Tarts with Prosciutto and Herbs
Marmalade Roasted Pork with Citrus and Fennel Salad
Teriyaki Meatball Salad Bowl
Lamb Garlic Naan Pizzas
Heirloom Tomato Cheddar Tart with Everything Spice
Spicy Fried Chicken Bao Buns
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Moroccan Cauliflower Pumpkin flatbread
This has been my go to Lunch lately. One wrap last two days worth of lunches with its size.
Heres how I make it:
-half a cauliflower
-1/4 butternut pumpkin
Season the cauliflower & pumpkin with Moroccan seasoning, S&P, olive oil and roast for 15 minutes on 200 c.
Within the last 5 minutes place the flatbread in the oven to crisp up.
Once cooked, smear Greek yoghurt on the base of the bread, place cauliflower and pumpkin over, top with chopped red onion, lemon juice, mint and crumbled feta.
Salmon Avocado Focaccia
I collaborated with Savour Recipes, an online food magazine for an Avocado Month. These are some recipes I created:
Creamy Avocado Soup
Creamy Avocado Pasta
Orange Cardamom Panna Cotta with Spiced Mandarins & Pistachio Crumb
Blood Orange Meringue Tart
• 1 1/4 cup plain flour • 1/4 cup caster sugar • zest of 1 lemon • 1/4 tsp salt • 125g butter, cubed and chilled • 1 egg yolk • 1 1/2 tbsp sour cream • Dried oranges & lime slices to serve
Blood orange curd:
• 1/2 cup blood orange juice • Finely grated zest of 2 blood oranges • 125g unsalted butter, chopped • 1 cup caster sugar • 1 Tbsp cornflour • 3 eggs • 3 egg yolks Meringue: • 4 egg whites • 1 cup caster sugar
• Add flour, sugar, lemon zest and salt in a food processor and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs.
• Add egg yolk and sour cream and pulse a few more times until dough starts to clump together.
• Turn dough out onto a clean surface, use your hands to gently bring together until fully combined. Cover with plastic wrap, flatten into a disc and refrigerate for 1 hour.
• Preheat oven to 190°C conventional. Grease a 34 x 12cm loose-based tart tin.
• On a floured surface, roll dough between 2 sheets of baking paper to a rough rectangle and gently ease into prepared tin. Freeze for 20 minutes.
• Prick base of tart shell several times with a fork and cover with a layer of baking paper. Fill with rice and blind bake for 20 minutes. Remove weighted baking paper and bake for 10 minutes, until golden.
• Meanwhile, to make curd, combine juice, zest and butter in a small saucepan on low and bring to a simmer. In a large bowl, whisk sugar and cornflour together, then add eggs and yolks. Very slowly pour butter mixture into egg mixture, whisking constantly. Return mixture to a large clean saucepan and cook on low heat, whisking constantly, for 8 minutes, or until mixture thickens and coats the back of a spoon. Strain into a bowl.
• For meringue, in the large bowl of a stand mixer beat egg whites until foamy. Gradually add sugar, beating between additions until stiff peaks form and sugar has dissolved. Add vanilla and beat until combined.
• Dollop curd into tart shell, then spoon meringue onto tart using back of spoon to create decorative swirls. Use a blowtorch to colour and decorate with dried citrus slices 🍋
Blueberry Lavender Lemon Bundt Cake
Ingredients: • 250g softened butter • 2 cups plain flour • 2 tsp baking powder • 1 cup caster sugar • Finely grated zest of 1 lemon • 2 tsp dried lavender • 3 eggs at room temperature • 1 tbs lemon juice • 250g sour cream • 1 cup frozen blueberries • 1 cup icing sugar • 3 tbs milk Blueberry syrup: • 1/2 cup frozen blueberries • 1/2 tsp dried lavender
• Preheat oven to 160, grease a large Bundt pan with butter
• In a large bowl, sift flour and baking powder together
• In a seperate bowl, beat together butter, sugar, lemon zest and lavender until fluffy. Add eggs beating one at a time, then beat in lemon juice to combine.
• Add flour mixture and sour cream to butter mixture. Alternate between dry and wet ingredients until combine.
• Spoon batter into Bundt tin, press in blueberries and smooth the top. Bake for 30 minutes until cooked in the middle. Cool cake for 10 minutes before turning in onto wire rack to cool completely.
• Meanwhile for the syrup, add blueberries and lavender in a small saucepan on medium heat. Cook for 5 minutes stirring until simmering and fruit has collapsed. Press the cooked fruit through a sieve. Stir lemon juice through, set aside to cool.
• In a bowl, stir icing sugar and milk until smooth. Drizzle over cake & serve with blueberry sauce.
Blueberry White Chocolate Scones with Lavender Glaze
I use blueberries rather than Blackberries in this recipe.