WITH CON FROM RICHMOND FRUIT MARKET
SPRING VEGETABLE , LENTIL & RICE SALAD
ASPARAGUS & ZUCCHINI QUICHE
Prep 30 mins | Cook 50 mins | Serves 6
2 sheets frozen ready-rolled shortcrust pastry 1 tbs olive oil 3 green onions ( shallots ), trimmed and thinly sliced 250g small zucchini , thinly sliced 1 bunch asparagus , trimmed and roughly chopped 4 free-range eggs ( at room temperature ) 1 cup cream Leafy green salad , to serve
STEP 1 Preheat oven to 200 ° C / 180 ° C fan-forced . Defrost pastry on a bench . Cut a 23cm circle from one sheet of pastry , place pastry in base of a 22cm spring-form pan . Cut 3 x 5cm wide strips from remaining pastry sheet and use to line the sides of the pan , pressing pastry to seal . Bake pastry for 20 minutes or until golden and just crisp .
STEP 2 Meanwhile , heat oil in a medium frying pan over medium heat . Add green onions , zucchini and asparagus and cook , stirring often , for 4-5 minutes until beginning to soften . Set aside to cool .
STEP 3 Whisk eggs and cream in a medium bowl until well combined . Stir in parmesan and season with salt and pepper .
STEP 4 Spoon cooled asparagus mixture into pastry case . Pour egg over asparagus mixture . Bake at 160 ° C for 40-45 minutes until set . Set aside for 10 minutes . Remove quiche from pan . Slice and serve with a leafy green salad .
Prep 25 mins | Cook 15 mins | Serves 4 This healthy salad is great for the school lunch box . 1 cup rice & barley * 2 tbs extra virgin olive oil 2 tbs lemon juice 1 bunch asparagus , trimmed 125g snow peas , trimmed 200g mini roma tomatoes , halved lengthways 1 Lebanese cucumber , quartered lengthways and diced 400g can lentils , drained and rinsed 2 tbs toasted seed mix cup flat-leaf parsley , chopped 75g feta cheese , crumbled
* Rice & barley is pre-mixed and available in the rice section in supermarkets .
STEP 1 Cook rice & barley following packet directions . Drain and place into a large bowl . Add oil and lemon juice . Stir with a fork to separate the grains . Set aside to cool .
STEP 2 Meanwhile , bring a frying pan of water to the boil over high heat . Add asparagus and cook for 1 minute . Add snow peas and cook for a further 1 minute . Drain , refresh vegetables in cold water and dry with paper towel .
STEP 3 Cut asparagus into 2-3cm pieces . Halve snow peas lengthways . Add asparagus , snow peas , tomatoes , cucumber , lentils , mixed seeds and parsley to rice & barley . Gently stir to combine . Toss through feta and serve .
RHUBARB & STRAWBERRY MERINGUE PUDDING
Prep 30 mins + cooling time | Cook 35 mins | Serves 8
1 large bunch rhubarb *, trimmed and cut into 1cm-thick slices
1 cup caster sugar
1 tsp finely grated lemon zest
500g strawberries , hulled and halved 1 tbs cornflour Butter , for greasing
1 x 16cm plain sponge cake , cut across into 1.5 cm-thick slices
3 free-range egg whites , at room temperature * You ’ ll need about 450g trimmed rhubarb
STEP 1 Place rhubarb , 1 ⁄ 2 cup sugar and lemon zest in a medium saucepan . Cover and bring to a simmer over medium heat . Cook , stirring occasionally , for 10-12 minutes until rhubarb is almost tender . Add strawberries and cook for 2-3 minutes until softening . Combine cornflour with 1 tbs water in a cup . Stir mixture into rhubarb and cook for 2 minutes . Set aside .
STEP 2 Preheat oven to 240 ° C / 220 ° C fan-forced . Grease a 6-cup ( about 5cm deep ) baking dish with butter . Line base with sponge cake . Pour warm rhubarb mixture over sponge and smooth top .
STEP 3 To make meringue , using an electric mixer , beat egg whites until soft peaks form . Gradually beat in the remaining 1 ⁄ 2 cup sugar until thick and glossy . Spoon meringue over rhubarb mixture . Bake for 10-12 minutes until just browning on meringue peaks . Stand for 10 minutes and serve .
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20 ISSUE 148 // SEPTEMBER 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT