Winter has gone and all around us are reminders that it’s time to make a new start. We’ve devised a few recipes using the best spring vegetables available for you and your family to enjoy.
Asparagus and egg supper
- 4 eggs
- 300g asparagus spears, trimmed
- 4 slices of toasted ciabatta bread
- ¼ cup light mayonnaise
- 1 tbsp lemon juice
- parmesan shavings
- Place the eggs in a saucepan halffilled with cold water. Bring to the boil and cook for 6 – 7 minutes, stirring occasionally to centre the yolks. Drain and cover with cold water until the eggs can be handled, then peel off the shells
- Place the asparagus spears in a steamer basket in a pot of boiling water and steam for 5 minutes. Drain and pat dry
- Mix the mayonnaise and lemon juice. Divide the asparagus into four portions. Place each portion on a slice of toast. Cut the crusts off your toddler’s Ciabatta portion as these can be too hard for her to bite through. Slice the eggs in half and place two halves on each slice of toast. Spoon on some mayonnaise and top with the Parmesan shavings.
This is a perfect light supper, combining carbs, protein and fibre. You can make it even healthier by replacing the slices of ciabatta with toast made from low GI bread.
Fresh spring rolls
- 75g rice vermicelli
- 200g shredded, cooked chicken breast (use leftovers or buy ready-cooked)
- 1 packet rice paper wrappers (available from Asian supermarkets)
- 2 courgettes, cut into julienne (fine) strips
- 1 carrot, cut into julienne (fine) strips
- ½ cup fresh coriander leaves, chopped
- ½ cup sweet chilli sauce or chutney, to serve
- Place vermicelli in a bowl, cover with boiling water and leave for 10 minutes. Drain well
- Fill a bowl with warm water. Dip one of the rice paper wrappers at a time into the water for about 15 seconds
- Place the wrapper on a work surface, top with some vermicelli, chicken, courgette, carrot and coriander leaves. Roll tightly, folding in the sides and place on a plate, seam side down. Cover with a damp cloth and repeat
- When you’re ready to serve, uncover the spring rolls and arrange them on a serving plate with the sweet chilli sauce in a bowl, ready for dipping.
Fish cakes with pea purée
- 2 potatoes, peeled and cut into chunks
- 500g frozen peas
- 25g butter
- salt and pepper to taste
- 500g hake or Cape Whiting fillets, defrosted and flaked
- 1 spring onion, chopped
- 1 lemon (zest)
- 2 eggs, lightly whisked
- 2 tbsp Flour
- pinch of salt
- oil for frying
- For the pea purée, boil the potatoes in a little water till just soft. Add the peas and cook for a further 5 mins. Take it off the heat and stir in the butter, then mash with a potato masher. Keep some aside for your baby (for very young eaters strain through a sieve), then flavour the rest with salt and pepper to taste
- To make the fish cakes, put all the ingredients in a food processor and pulse till just blended
- Heat the oil in saucepan (oil should be about 1cm deep) and fry spoonfuls of the fish cake mixture. Turn when first side is golden. When both sides are golden brown, remove from oil and drain on kitchen paper
- Reheat the pea purée if necessary and serve with the fish cakes.