Rhubarb

Name: Recipe: Warm New Potato, Asparagus and Halloumi Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 500g/2 1/2 cups Jersey Royal new potatoes; 500g (2 bunches) fresh asparagus; 1 lemon; 250g/2 cups halloumi cheese, cubed; 1 red onion, peeled; 3 tbsp olive oil; 60g/one cup rocket leaves, rinsed, drained; 10g/2 tbsp fresh herbs, e.g. dill, mint; Sea salt and black pepper

July 26, 2017

Warm New Potato, Asparagus and Halloumi Salad

The asparagus season runs from April to June here in the UK. You can also use courgettes in place of asparagus.

1 vote

Recipe: Warm New Potato, Asparagus and Halloumi Salad

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Ren Behan

Yield 2

A simple, seasonal sheet pan supper with new potatoes, asparagus and halloumi cheese.

Ingredients

500g/2 1/2 cups Jersey Royal new potatoes
500g (2 bunches) fresh asparagus
1 lemon
250g/2 cups halloumi cheese, cubed
1 red onion, peeled
3 tbsp olive oil
60g/one cup rocket leaves, rinsed, drained
10g/2 tbsp fresh herbs, e.g. dill, mint
Sea salt and black pepper

Instructions

Preheat the oven to 180C/350F
Chop the new potatoes in half. Spread the potatoes out evenly on a large baking tray. Drizzle with olive oil, season with salt and pepper and grate over the zest of one lemon. Roast for 15 minutes in the oven.
In the meantime, snap the woody ends away from the asparagus spears, then chop into 1 inch pieces. Chop the onion into 8 pieces.
Remove the potatoes from the oven. Add the asparagus, cubed halloumi and onion to the tray. Mix together with the potatoes. Bake for a further 15 minutes.
Take the tray out of the oven. Arrange the rocket leaves onto a large platter. Scatter the roasted potatoes, asparagus and halloumi. Scatter over some fresh herbs and serve immediately.

Notes

You can also scatter over some shredded rotisserie chicken for a non-vegetarian version

Courses Lunch

Cuisine British

Nutrition Facts

Serving Size 2

Amount Per Serving
Calories 931
% Daily Value
Total Fat 61.6 g		95%
	Saturated Fat 30.9 g	155%
Sodium 475 mg		20%
Total Carbohydrates 57.5 g		19%
Protein 39.9 g		80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Simple and in Season May Round Up

Finally I’m back with a round up of all the lovely entries for Simple and in Season May/Spring. A new round is open now for June, with lots of inspiring entries coming in already. At 40 weeks pregnant, there’s now very little space between my bump and the laptop, so please forgive the efficient nature of this round up!

1. First past the post was Kellie from Food to Glow who sent across her delicious Deconstructed and Reconstructed Rhubarb and Fruit Crumble with the option of using spelt flour, wholemeal flour or a gluten-free mix along with oats.

2. Next, Sally from My Custard Pie in Dubai used bulbs of fennel and rocket from the last market of the season to make a Lentil, Fennel, Orange, Chicken and Rocket Salad.

3. Ceri from her blog Natural Kitchen Adventures made a Wild Garlic and Amaranth Tabbouleh – move over quinoa!

4. Ros from the More Than Occasional Baker used seasonal British asparagus to make Smoked Salmon and Asparagus Quiche.

5. Choclette from The Chocolate Log Blog used nettles to make some delicious Nettle, Lemon and White Chocolate Cupcakes.

6. And the team at Pro Ware Kitchen (helped by Luna the dog) made a wonderful Thai Red Curry Soup using up pak choi from their veg box.

7. Kellie from Food to Glow came back to us with a beautiful supper of Quick and Spicy Crab Parcels (with a vegan option) – using in-season crab.

8. Andrea from Shabby Chic paired two of my favourite things asparagus and halloumi cheese to create her dish of Grilled Asparagus with Halloumi and Myrtle Berry Oil.

9. Elizabeth over at Elizabeth’s Kitchen Diary made a super-comforting dish (which I could eat right now!) of Hidden Cauliflower Cheese Pasta Sauce, served with tagliatelle using cauliflower from her veg box.

10. Charlene at Food Glorious Food used Granny Smith’s apples to make her Pork Chop Bake.

11. Vanesther over at family food blog Bangers & Mash made a Wild Garlic Pesto Tear and Share Bread – perfect for the World Cup this weekend!

12. Whilst the very clever Laura from How to Cook Good Food made a stunning recipe of Spaghetti with Fresh Herbs using pea shoots, homegrown leaves and a selection of pretty, fresh herbs.

13. Camilla from Fab Food 4 All made a Slow Cooked Pulled Lamb with White Wine and Root Vegetables – gorgeous recipe.

14. Sudha at Spicy, Quirky and Serendipitous made Asparagus with Garlic and Soy Sauce.

15. Aniko at Multiculti Kitchen made a refreshing Peach, Rosemary Blossom and Rhubarb Iced Tea – perfect for our warmer weather.

16. Camilla over at Fab Food 4 All came back to us with her Quick One Punnet Strawberry Jam recipe.

17. Elizabeth at Elizabeth’s Kitchen Diary also came back with another impressive recipe for a Rhubarb and Saffron Yogurt Cake.

18. And Alida at My Little Italian Kitchen showed us her step-by-step Colourful Fruit Tart or Crostata Di Frutta.

19. Katie at Feeding Boys and a Firefighter is part way through her Weight Watchers Step into Summer Challenge and sent across her Creamy Tagliatelle with Bacon, Asparagus and Tomato – using British asparagus.

20. Vohn over at Vohn’s Vittle’s made a bright and colourful Wild Garlic and Hazelnut Pesto.

21. Anneli at Delicieux made a pretty Layered Chicken and Avocado Salad with Lime and Coriander.

22. Nadine at Juggle Mum made and sent in her Vegetable Ribbon 3 Cheese Pasta, also known as her Pasta Fakeaway.

23. Nazima at Franglaise Kitchen firstly sent in her Jasmine Rice Pannacotta and Rhubarb Cardomom Compote – well worth a visit.

24. Secondly, Nazima at Franglais Kitchen linked up her Spiced Apple and Rhubarb Hand Pies – for mini hands.

25. Mireille from Chef Mireille’s East West Realm in NYC made a Rajasthan Watermelon Curry – a great way to use up a big watermelon.

26. And Mayuri from Mayuri’s Jikoni joined in with her Garlic Chilli Mogo – using a vegetable I’ve never used before – fresh mogo.

27. To follow up, Mayuri from Mayuri’s Jikoni also send across her Eggless Upside Down Mango Cake – delicious!

All of which bring’s May’s Simple and Season to a bountiful close. I’m looking forward to visiting June’s entries already – baby permitting!

LINK UP HERE WITH YOUR POSTS FOR SIMPLE AND IN SEASON JUNE

A huge thank you to everyone for joining in!

March 4, 2014

Roasted Rhubarb and Ginger Curd Pancakes

It’s Pancake Day! Whilst today may be the perfect day to indulge, for the folks over at Abra-ca-Debora, everyday is Pancake Day! I was so pleased to see that my giveaway for an Abra-ca-Debora Pancake Day Hamper, filled to brim with goodies was so popular – thank you to everyone who entered to win. The winner has been announced on the giveaway post. I also received a hamper for review and couldn’t wait to try some of the pancakes and sweet treats buried within. For the grown-ups, I made some Maple Syrup Roasted Rhubarb and Ginger Curd Pancakes. I used the Abra-ca-Deborah Sweet Dutch Pancakes, along with some in-season British rhubarb and some of the luxury ginger curd within the hamper, made by The English Provender Co. If you can’t get your hands on any of the curd, some sweet lemon curd would work well, too, or simply a good splash of Maple syrup or honey.

The Diddy Dutch Pancakes were another story altogether! They were a huge hit with my kids, who gave them a big thumbs up! They are firmly on our menu for tonight. The Diddy pancakes are perfect size for little fingers to pick up and dip into some tasty pots; we tried melted chocolate, lemon curd, fruity coulis and some warmed maple syrup.

The Diddy pancakes can be warmed in the oven or just in the microwave for a few minutes, they are also quite sweet as a special little lunch box snack.

So. along with our Blueberry and Vanilla Cheesecake Pancakes, we’re in for quite a treat tonight. For a savoury treat, I’d recommend my Creamy Spinach and Chicken Pancakes, as featured on the Abra-ca-Debora website. Some of the most popular answers in the giveaway as to your favourite toppings included –

Classic lemon and sugar or golden syrup
Baked cinnamon apples
Banana and chocolate spread or Nutella
Fruit, such as strawberries and blueberries with cream
And one of the most intruiging suggestions by Adam; cream cheese and chestnut puree with sour cream

I wonder whether any of these toppings or one of my recipes will take your fancy?!

My Roasted Rhubarb and Ginger Curd Pancakes are my entry into this month’s Simple and in Season, now open for March. Please do link up your seasonal recipes, too.

Here’s the rhubarb and ginger curd recipe –

1 vote

Roasted Rhubarb and Ginger Curd Pancakes

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Ren Behan

Yield 6

Dutch pancakes topped with roasted seasonal rhubarb, a splash of maple syrup and a light touch of ginger curd

Ingredients

6 x Abra-ca-Debora or other pancakes or crepes
400g rhubarb, sliced into small pieces
50ml maple syrup (plus extra for drizzling)
2-3 tsp ginger or lemon curd
A little extra thick double cream, optional, to serve

Instructions

Preheat the oven to 190C/170C/gas 5. Place the washed and chopped rhubarb pieces into a baking tray and drizzle with maple syrup. Bake in the oven for fifteen minutes, until just soft.
Warm the pancakes and spread a little ginger or lemon curd onto each pancake. Top with the warm roasted rhubarb, an extra drizzle of maple syrup and some thick double cream. Eat straight away.

Courses Dessert

Cuisine British

With many thanks to Abra-ca-Debora for sending me a hamper to review and also for providing a second hamper as a giveaway prize. I was not expected to write a positive post, nor was I paid to do so.

Happy Pancake Day!

May 24, 2013

Breakfast Club: Quick Rhubarb Muffins

A quick post to say that this month, I’m joining in with Fuss Free Helen’s Breakfast Club hosted this month by (BiB’s Finalist!) Katie over on her brilliant blog Feeding Boys and a Firefighter. I’ve had lots of rhubarb given to me recently, from friends and neighbours, who are reporting great crops! The theme is Breakfast Bakes and I fancied making some rhubarb muffins so I found a super-easy recipe on BBC’s Good Food for Rhubarb, Cinnamon and Brown Sugar Muffins. I made six large muffins rather than twelve small ones and as I wanted to make them for a quick grab-and-go breakfast, I used Agave Nectar in place of the sugar and added 50g of oats into the mixture as well a sprinkle of oats onto each muffin. Make them! Enjoy!

Linking up to Simple and in Season, too!

April 24, 2012

In Season: Easy Rhubarb Traybake

I made this rhubarb traybake in super-quick time and snapped a very quick photo on my iPhone – not thinking a great deal of it since I make it so often. The cake batter is made to a recipe given to me by my mother (on most occasions, over the phone) but this time I’ve made the effort to write it down and share it. It’s the kind of traybake that is so simple to make and can be adapted to use any fruit in season. I often add stewed apples with cinnamon, or ripe pears and you can even use berries or at a push, tinned fruit. Using vegetable oil or very light and mild olive oil and yogurt keeps this cake lovely and moist – it is perfect with a cup of tea!

…

February 24, 2012

In Season: Honey Roasted Rhubarb with Malted Milk Custard

I’ve had something of an experimental morning in the kitchen, realising that I was running out of time to join in with a new blog event over at Kavey Eats called Bloggers Scream for Ice-Cream. The challenge is to make an ice-cream from scratch using a custard based ice-cream. Hmn, I’ve never made home made ice-cream and I don’t really think I’ve made custard from scratch. I know I’ve wanted to, especially when Sally was hosting the Custard Monthly Mingle over at My Custard Pie, but time ran out before I got the chance. So, onto the custard ice-cream challenge instead.

In the process of deciding on flavours and looking for inspiration, I came across a recipe for Malt Chocolate Ice Cream on BBC Good Food, by Barney Dezmazery. Realising that you can flavour ice-cream with Horlicks, I was a convert. I didn’t want to go all out on the chocolate, so instead went for a creamier flavour, adding vanilla sugar instead of melted chocolate to the Horlicks. I also used Madagascan Vanilla Cream (from the supermarket) and added extra vanilla seeds to the custard. I used five large eggs yolks, instead of six and didn’t add the Irish cream liqueur.

In the process of doing this, I realised I’d made a beautiful creamy custard, ready to freeze.

I also had some fresh new season forced rhubarb to use up and since rhubarb and custard are a natural combination I decided to take out a cupful of the custard (kind of a cook’s treat!) before freezing it to pour over my simple honey roasted rhubarb. And this is how we ended up with Honey Roasted Rhubarb with Malted Milk Custard.

Rhubarb&Custard3 — Honey Roasted Rhubarb and Custard!

The rest is now in the freezer and I have a bit more waiting and mixing to do, so part two of the experiment to make my first ever home made custard based ice-cream will have to wait to tomorrow.

We’re still battling the pox, so please excuse the quick snapping by camera phone. Clearly, it didn’t stop those cute little hands (with felt tip pen all over them today) from having a dip!

[gmc_recipe 2754]

As forced rhubarb is in season and baking it is very simple, I’m linking this up to Simple and in Season here on Fabulicious Food!

Join me tomorrow for part two of the custard/ice-cream adventure! Will my no-churn ice-cream work?! It’s starting to look a little odd…

February 2, 2012

Simple and in Season: January Round-Up and Winner

Welcome to the Simple and in Season January Round-Up on Fabulicious Food! January seemed like a long month. I have no idea why, but it did. I’ve been longing for the weather to warm up, so we can walk/scoot to school instead of having to de-ice the car and avoid ice patches, but now snow is forecast! I’m sure this is why this month has been about comfort food and food that brightens up our day or keeps us warm!

…

Rhubarb

Recipe: Warm New Potato, Asparagus and Halloumi Salad

Ingredients

Instructions

Notes

Nutrition Facts

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