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WHAT’S COOKING?
Early Spring Menu

by Cloudagh Mckenna 

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After the indulgence of Christmas there’s nothing like a meal that hits the perfect balance between healthy and hearty. Here’s what we like to call a capsule menu – staple dishes that work by themselves or as part a larger meal and best of all they great all year round.

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Use citrus, scallions & fresh dill
to bring out all the flavours.

FRESH CRAB TOASTS WITH SPICED YOGURT

This is a delicious healthy starter, canapé or light lunch. The fresh crab made more delicious with citrus, scallions and fresh dill, and the lovely silky spicy flavour of the spiced yogurt on top.

INGREDIENTS:

4 slices sourdough bread, toasted

For the crab
220g fresh cooked crabmeat
2 scallions, thinly sliced
2 tablespoons chopped fresh dill, plus more for serving
Juice and zest of 1 lemon

For the spiced yogurt
100ml plain yogurt
½ tsp crushed red pepper flakes
Sea salt and freshly ground black pepper

Serves 4

METHOD

1. Mix together the crabmeat, sliced scallions, chopped fresh dill, lemon juice and zest in a bowl. Season with sea salt and freshly ground black pepper.

2. Stir together the yogurt and crushed dried red pepper flakes in a small bowl and season with sea salt.

3. Slice the sourdough toasts into quarters, spoon the crabmeat mixture on the toasts and drizzle the spiced yogurt on top. Sprinkle the remaining fresh dill on top.

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Don’t use this as a substitute for food,
but rather a substitute for coffee.

GREEN GODDESS JUICE

Juice is a great way to give your body the vitamins it needs, especially when you’re lacking the luxury of time! The spirulina, although it doesn’t taste wonderful, l is packed with protein, vitamins and minerals. I double this recipe and make it every second day.

INGREDIENTS:

25g baby leaf spinach
20g kale
½ apple, quartered and cored
¼ cucumber
½ stick of celery
Juice of ½ lemon
¼ inch of fresh ginger
50ml water

To garnish
½ stick of celery

METHOD

1. Wash the spinach, celery, cucumber, apple & kale and chop.

2. Place all the ingredients in a juicer and blitz to a fine pulp, adding a little water to loosen if necessary.

3.Refrigerate until serving.

4.Garnish with a celery stick.


 

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Serve as a light lunch or as a starter for a bigger meal

GOUDA CHEESE POTATO DUMPLINGS WITH SAGE BUTTER

Quick and simple to make and the perfect way to use up leftover mashed potato.

INGREDIENTS:

For the potato dumplings
1 kg russet potatoes
250g gouda cheese, grated
1 egg yolk
320g plain flour
2 tsps sea salt

For the sauce
100g salted butter
2 tbsps fresh sage, finely chopped

Serves 4

 

METHOD:

For the potato dumplings:

1. Cook the potatoes, whole and unpeeled, in very little water. Once cooked, peel and mash them well or put through a potato ricer.

2. Mix in the flour, grated gouda cheese and egg yolk into the potatoes, season with sea salt and freshly ground black pepper. Tip the dough onto a lightly floured surface and knead lightly until well combined. Shape into three or four balls.

3. Dust the surface with more flour if necessary. Using your fingertips, roll the dough into a sausage about 2cm in diameter. Cut the dough into 2.5 cm pieces, then roll the dumplings against the front of a fork to create ridges. (This will help hold the sauce once cooked.)

4. For the sauce add all ingredients to a pan and simmer for 10 minutes.

5. Meanwhile bring a large saucepan of salted water to the boil and add the potato dumplings. When they have risen to the surface of the water they are cooked, so remove quickly and drain.
For the sage butter, place a frying pan over a medium heat and add the butter, when the butter has melted add the sage and cook until it is slightly crispy.

6. Tip the potato dumplings into a frying pan and mix them gently in sage butter sauce. Transfer to serving plates and serve.

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