Whether you’re a cooking pro or you’ve found a new found love for it during lockdown, we’re always looking for new and tasty recipes to spice up our weekly meals, or, to change up our at-home menu depending on the seasons.
With spring on our doorstep, and daffodils starting to bloom we’re here to share some of our favourite light meals for families or couples, as well as some tasty Easter goods, because we all need a treat sometimes.
In this article will be:
Keep on reading to see what you’ll need in your shopping basket this Spring.
Parmesan Spring Chicken – BBC Good Food
Cook – 20 mins, Serves – 4, KCal – 339
Dish up an easy, delicious chicken dinner that’s full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender. This can also be a healthy nod to the North East loving parmo.
INGREDIENTS
1 egg white, 5 tbsp finely grated parmesan, 4 boneless, skinless chicken breasts, 400g new potatoes, cut into small cubes, 140g frozen peas, good handful baby spinach leaves, 1 tbsp white wine vinegar, 2 tsp olive oil
METHOD
- Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
- Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.
Pasta Primavera – Good House Keeping
Cook – 35 mins, Serves – 8, Kcal – 400
Loaded with asparagus, snap peas, carrots and a generous dollop of crème fraîche, this is the perfect veggie-heavy pasta to embrace the new season. This vegetarian main dish is easy enough to be a weeknight meal, but elegant enough to celebrate something special, whether it’s Easter, Mother’s Day or just making it to the weekend.
INGREDIENTS
2 tbsp. olive oil, 1 lb. asparagus, trimmed and cut into 11/2-in. pieces, 2 medium shallots, finely chopped, kosher salt and pepper, 1 lb. tagliatelle or pappardelle, 8 oz. sugar snap peas, cut into 11/2-inch pieces, 1/2 c. dry white wine, 1 c. crème fraîche, 2 large carrots shaved, 1 tbsp. grated lemon zest, 1 tbsp. fresh tarragon
METHOD
- Bring large pot of water to a boil. Heat 1 tablespoon oil in large skillet on medium-high. Add asparagus and cook until barely tender. Transfer to bowl.
- Add remaining tablespoon oil to skillet and return to medium-low. Add shallots and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes.
- While shallots are cooking, cook pasta per package directions. Using strainer, dunk snap peas in boiling pasta water 30 seconds, then remove and set aside.
- Add wine to shallots and simmer until reduced to 2 tablespoons, about 5 minutes. Turn heat to lowest setting.
- Add crème fraîche to skillet and stir until combined. Add carrots and lemon zest and simmer 3 minutes. Using tongs, transfer pasta from water to pan. Fold in asparagus, snap peas, tarragon, and 1/4 teaspoon salt, adding 1/4 to 1/3 cup pasta water if pasta seems dry.
Creme Egg Brownie Cake – Olive Magazine
Cook – 1 hour, Serves – 12, Kcal – 340
Try this Easter twist on a brownie including everyone’s favourite spring treat – a yummy crème egg. If they aren’t to your liking however, you can switch your toppings up with other Easter favourites such as mini eggs, or use your left-over Easter eggs once the holiday is over.
INGREDIENTS
Butter 250g, golden caster sugar 200g, light muscovado sugar 100g, self-raising flour 200g, cocoa 5 tbsp, baking powder a pinch, eggs 3, mini Cadbury’s Creme Eggs or other filled small chocolate eggs 3 x 89g bags, milk chocolate 100g
METHOD
- Heat the oven to 180C/ fan160C/gas 4. Put the butter and sugars in a pan and heat gently until the butter has melted. Take off the heat and stir in the flour, cocoa, baking powder and eggs to make a smooth batter.
- Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push half the mini Creme Eggs at intervals all over the batter. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.
- Decorate the top with the remaining creme eggs, halved, then melt the milk chocolate and drizzle it back and forth across the cake.
