Spring Fling

Spring is a series of double edge swords. Sunny days are delightful but the horror of having to reveal legs that have been enjoying a fuzzy winter hibernation is enough to cancel out some of the magic.

Then there are the jolly little blossoms, bursting forth to declare good times ahead, seems such a shame that many of them make me sneeze and wheeze.

Mother Nature has a curious tendency to keep us on our toes.

Undeniably the best bit about spring is the reappearance of bright green veggies. I nearly wept with joy the other day when I spied iceberg lettuce at a reasonable price. However the poster girl for spring veg is unquestionably the asparagus.

The temperate crop only pops up its pointy head after the winter chills have passed. Its pencil thin spears require just a mere steam, and for my preference retain a subtle crunch. Only in season for a short window it creates a giddy sense of luxury to feast upon on it.

In the spirit of celebrating seasonality I can’t help but notice that the tomatoes haven’t quite hit their stride yet, still looking a tad pale and appley.  It seems a shame that these 2 splendid vegetables should not grown in greater unison.

I have taken it upon myself to bring them together and have employed a dash of perky piquancy from a jar of shop bought harrissa to make the whole thing sing.

This is the sort of lunch skinny people eat, and I can’t help but commend them for the restrained deliciousness a plate like this delivers. Yes indeed afew more days of lunches of this calibre and I may well be feeling fit and foxy enough to reveal my winter legs.

 

Harrissa tomatoes with Asparagus and Haloumi -

Serves 2 would be skinny ladies for a glorious sunny lunch.

 

I bunch of jolly spring asparagus

2 tomatoes

1 block of haloumi

A wedge or two of lemon

A teaspoon of harrissa paste

A glug or two of olive oil

1.        In a small bowl combine the harrisa, juice of ¼ lemon and a tsp of olive oil, whisk about then tumble through the chopped tomatoes.

2.       Snap off any woody bits from the base of the asparagus and pop the remaining stalks into a steamer and give them the sauna treatment for 4-6 min. They should remain firmish and definitely not droop.

3.       Whilst the asparagus is cooking fry the haloumi in a frying pan under a thin film of olive oil. Aim to have it beautifully brown and crunchy on both sides.

4.       Divide a slender bundle of asparagus, a hearty blob of tomato and pitched rooves of haloumi on each plate.

The case of the giant glad wrap rolls...

It is quite impossible not to be inspired by the temporary cathedral Christchurch has whipped up. Having lived here for a couple of months, I am somewhat qualified to say, that Cantabrians can be on the conservative side. Which is why something so whacky and irreverent as a paper house of worship pleases me to no end.

 

What I would give to have been a fly on the wall when the idea was first waivered. I am sure the bit where the clever architect explained that the walls would be made of giant glad wrap tubes would have been a highlight. You also simply have to adore the logic that in the event of more “rumbles” it would be one of the safest places to be. Add in the feel good factors of recycling, urban regeneration and you can see how this remarkable project gained momentum.

The contrast between the highly symbolic Neo Gothic ruins in the CBD and the cheeky optimistic pop up solution are stark. Perhaps it is the permission to be abit plucky and think outside the square that is the real blessing of a natural disaster.

I say Bravo to the Cardboard Cathedral and have noshed up a little something in it’s honour; I think you can see where I am heading with this one...

 

I have avoided the usual spinach and ricotta route, as this is meant to be a celebration of creative souls. Granted this isn’t hugely dissimilar, but it does have more playful flavours and textures going on. My kids happily chow into this, so variations are on regular rotation at our house.

Forgive my vague quantities, this is a quickly assembled up family dinner that doesn’t demand precision.

 Leek and Hazelnut cannelloni

First make the filling:

1 leek, afew garlic cloves, a nub of butter, thyme, oregano, loads of parsley, black pepper, salt, a handful of chopped hazelnuts, a handful of grated parmesan, a tub of ricotta.

In a large frypan slowly cook the leek and garlic in the butter until soft and tasty, cool slightly. Add in the herbs, nuts and parmesan mix well, and then stir through ricotta.

Into the constriction zone.

1 large jar of passata, 1 pack of fresh lasagne sheets, a pot of white sauce if you are feeling fancy and lashings of grated cheese.

Preheat oven to 180

Pour half the tomato passata into the base of a large baking dish. Add in ¼ or so of water and swish it about to make it ultra juicy.

Cut the lasagne sheets into same size rectangles, then working in a methodical fashion, dollop mixture along one side, then roll up to form a cheese filled log. Pop the log on the tomatoey base and get cracking with the rest of the batch.

Loosen the remaining half jar of tomato with ¼ cup more water then pour over the filled pasta tubes. If you are going down the path of a creamy white blanket – pour the sauce directly on to the tomato top. Either way dress the top of your dish with plenty of grated cheese.

Let it cook away and do its thing in the oven for 40- 45 mins or until pasta is beautifully soft and the top is irritably golden.