Spring Inspired Recipes

Spring is officially upon us which means longer days, a little warmth in the sun, blooming flowers and fresh tasty food that makes you feel energised! Forget heavy winter meals that make you want to curl up in front of a fire – it’s time to put a spring in your step with healthy, fresh homemade food that makes you want to get up and go! The girls in the Shoetique office have put together a few recipes for you to try at home to get you inspired for spring 2016.


New Potato, Spring Onion and Cheddar Quiche
Ingredients for the Pastry
– 225g plain flour
– 140g cold butter, diced
– 1tsp icing sugar
– 1 egg yolk
Ingredients for the Filling
– 250g halved or quartered new potatoes, peeled and boiled
– 2 bunches spring onions, sliced
– 250g Montgomery cheddar, diced
– 3 eggs
– 100ml milk
– 300ml double cream
– Sift the flour and a pinch of salt into a large bowl, add in the butter gradually and rub together to form breadcrumbs
– Stir in the icing sugar, egg yolk and 3tbsp cold water and mix together to form firm dough. Wrap in cling film and allow to rest for 20 minutes in the fridge
– Heat the oven to 200C/180C Fan/ Gas6. Roll out the pastry on a floured surface and like a 23cm tart tin with it
– Cover pasty with baking parchment and fill with baking beans. Put this in the oven for around 20 minutes and then remove parchment and baking beans and cook for a further 5-10 until light golden brown
– Turn down the oven to 160C/140Fan/Gas2. Cover the base of the pastry with the potatoes, onions and cheddar
– Whisk the 3 eggs with the milk and cream along with any seasoning you want to add and pour in the tart case
– Cook for 40-45 minutes or until just set – remove, cool and enjoy!


Roast Salmon with Peas, Potatoes and Bacon
– 500g new potatoes, halved
– 2tsp olive oil
– 150g bacon, chopped
– Whole piece of skinless Salmon (about 700g
– 200g peas
– 4 spring onion, diced
– Splash white wine vinegar
– Small handful mint
– Heat the oven to 220C/200Fan/Gas7. Tip the potatoes into a large roasting pan and toss with olive oil and seasoning. Roast for 20 minutes and then scatter over the bacon pieces and return for around 10 minutes
– Take the tin out from the oven and push the bacon and potatoes to the side. Place the Salmon in the middle and brush with a little olive oil and season. Return to the oven for around 20 minutes until the Salmon is cooked through
– While the salmon is cooking, cook the peas in boiling water for around 2 minutes and drain
– Take the Salmon out the oven and add the peas, mint and spring onions to the dish – drizzling a little vinegar over – serve and enjoy!

Spring-Vegetable-PastaSpring Vegetable Pasta with Lemon and Chive sauce
– 450g mixed spring veg, EG. Green beans, asparagus, broad beans, peas
– 400g Tagliatelle (or any other pasta you prefer)
– 1 lemon
– 1tbsp Dijon Mustard
– 1tbsp olive oil
– 3tbsp snipped chives
– Grated parmesan to serve
– Cook the pasta in a large pan of boiling water for the time recommended on the packet. Cut up the veg how you like it and add to the boiling water for the final 5 minutes of cooking time
– Into a pan, grate the zest of half a lemon and add the juice of the whole lemon (removing any pips) Add in the mustard olive oil and a little black pepper and warm through until smooth
– Drain the pasta and vegetables adding 4tbsp of the cooking water to the lemon sauce
– Put the pasta in the pan and reheat the sauce, adding most of the chives! Add the sauce to the pasta and toss everything together well
– Divide the pasta between 4 bowls and serve with the remaining chives and parmesan!


Rhubarb Spice Cake
– 50z softened butter (plus a little extra for greasing)
– 300g self-raising flour
– 2tsp mixed spice
– 1 tsp ground ginger
– 100g dark muscovado sugar
– 250g golden syrup
– 1tsp bicarbonate soda
– 2 eggs, beaten
– 300g rhubarb, cut into chunks
– Icing sugar (for dusting)
– Heat the oven to 18-C/160Fan/Gas4 and put the kettle on. Butter and line a deep 20cm square cake tin.
– Sift the flour and spices into a bowl. In a separate bowl, beat together the butter and sugar until light and fluffy in a food processor – then beat in the golden syrup
– Dissolve the bicarbonate of soda in 150ml boiling water and gradually pour and mix this in with the butter, sugar and golden syrup
– Pulse in the flour and then add in the eggs, mixing briefly! Gently stir in the cut up rhubarb with a metal spoon
– Pour the mixture into the tin and bake for around 50-60 minutes until the cake feels firm to the touch and springs back when it is pressed. Cool for 5-10 minutes and turn the cake out. Dust with icing sugar and serve with a cup of tea!

What are you favourite spring recipes? Let us know on our Facebook or Twitter Page!


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