3 spring-inspired recipes that colour your kitchen.

Nothing brings you out of your winter slump like a burst of spring flavours. Just like your garden comes to life with colours, your plates do too. Given you’ve likely been indoors more this winter, socially distancing, this spring menu will boost your cooking with a new seasonal style.

Date:

12-Aug-2020

Category:

Lifestyle

Tags:

Author:

Amanda Smith

3 spring-inspired recipes that colour your kitchen.

Nothing brings you out of your winter slump like a burst of spring flavours. Just like your garden comes to life with colours, your plates do too. Given you’ve likely been indoors more this winter, socially distancing, this spring menu will boost your cooking with a new seasonal style.

Spring brings about more of fun, experimental concoctions, with its refreshing, pre-summery energy. The next time you’re in the cooking mood, check back to these spring dinner menu ideas. You’ll probably see our real estate agents wander their local Adelaide Hills supermarket with this on their shopping list.

Beet & ricotta hummus

First up in your go-to spring appetiser recipe is the beet and ricotta hummus. The beet colour is oh-so-Instagrammable and it almost looks like a sweet treat (so the kids will eat it). You can even swap out the ricotta for Greek yogurt or soft goat cheese.

Here’s what you’ll need:

  • 1 beetroot
  • 1 can chickpeas
  • 1/3 cup tahini (mixed)
  • 1/4 cup fresh lemon juice
  • 1/4 cup ricotta (Greek yogurt or goat cheese)
  • 1 garlic clove (grated)
  • 1 teaspoon kosher salt
  • Dust with ground pepper
  • ¼ teaspoon ground coriander
  • To serve: Mint leaves, poppy seeds and olive oil.

This pre-meal snack won’t take long to prepare. Preheat the oven to 200°, wrap beet in foil and place on a baking sheet. Roast for one hour, until you can easily pierce it with a fork, then cool. In a blender, add chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper and coriander. Mix until smooth.

Use a paper towel to remove the skin of the beet and cut into eight pieces. Add to the blender, then mix for two minutes, until smooth. Do a salt taste test. Put the mixture in a bowl and top with mint, poppy seeds, and olive oil.

Grab some water or rice crackers and enjoy your first taste of spring.

Roast chicken thighs with peas & mint

Yes, this is as good as it sounds. Crispy chicken, infused in a bed of herby, zesty goodness, on a bed of spring peas. Talk about a turn of season! This is the ultimate spring chicken recipe.

Your ingredients list:

  • 6 chicken thighs (with skin)
  • 1 teaspoon ground coriander
  • Kosher salt, to taste
  • 2 teaspoons extra-virgin olive oil
  • 3 large leeks, sliced
  • 4 garlic cloves, sliced
  • Lemon zest
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 1 ½ cup chicken broth
  • 1 cup peas
  • 1 cup mint leaves.

First, preheat the oven to 175°, pat the chicken dry and sprinkle with coriander and salt. Heat oil in a pan and cook the chicken, skin side down. Cook until brown, for about five minutes, and transfer to a plate, skin facing up.

Drain most of the fat, leave approximately two tablespoons. Cook leeks and garlic, then add lemon zest and bay leaves. Stir until fragrant and pour in wine. Cook until liquid is almost evaporated. Add broth, simmer, then return the chicken (skin up). Transfer pan to oven and roast for 15-20 minutes.

Cook fresh peas until tender and add mint. Arrange all ingredients on a plate, with the chicken on top.

Rhubarb custard cake

This spread isn’t complete with a spring dessert (we’ll take a stab and guess that this recipe will be a favourite amongst our real estate agents – it just feels like the Adelaide Hills).

Here’s your shopping list:

  • 4 tablespoons melted butter
  • 1 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • Kosher salt, to taste
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ cups sugar
  • 1/4 cup sour cream
  • 2 tablespoons dark rum
  • 2 teaspoons lemon zest
  • 1 ½ cups rhubarb.

Preheat oven to 175°, add button and flour to pan. In a medium bowl, whisk baking powder, salt, and flour. In a second bowl, mix eggs and sugar, until thick. In a small bowl, combine melted butter, sour cream, rum, and lemon zest. Combine butter and egg mixture. Add the dry ingredients and work over until smooth. Transfer to a pan, chill for 10 minutes to let batter set.

Dress batter with rhubarb but don’t press into it. Sprinkle with sugar and cook until brown, approximately 45-55 minutes.

This cake will be a family favourite… spring might just rival summer for top position.