Nigel Slater’s recipes for tenderstem with garlic hollandaise, and blueberry yoghurt cake
by The Guardian
The Guardian— Spring’s fresh new shoots deserve the very lightest touchThe tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both. Continue reading
The Guardian—Nigel Slater’s recipe for spelt, ricotta and basil patties. Little vegetarian savoury cakes to have with a tomato saladChewy, nutty textured little cakes. Pearled spelt is available from wholefood shops, major supermarkets and many grocers.Put a medium sized pan of water on to boil. Salt the water and pour in 250g of pearled spelt. Turn the water down to a spirited simmer, partially cover with a lid and cook for 20 minutes. Drain in a colander and set aside. Continue reading
The Guardian—Nigel Slater’s recipe for spring vegetables in miso broth. A bright and vibrant way with seasonal vegA bowl of steaming broth, swirls of miso paste and young spring vegetables.Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so). Continue reading
The Guardian—Nigel Slater’s recipes for green vegetable stew with basil pesto toasts, and asparagus with melted cheese. A vibrant soup-stew with croutes and a dish of cheesy asparagus to put a taste of spring on your plateThere’s a deep bowl of soup on the table, green as a summer lawn, chock-full of spring vegetables, waiting to be ladled out. There are leeks and courgettes, tiny green peas, spring onions and broad beans all jostling for attention. There are crusts of bread, toasted and piled with an emerald paste of basil and pine kernels, floating on the surface.The toasts, sliced from a baguette and slathered...