Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Asparagus & Egg EASTER Brunch

Asparagus and Egg Easter Brunch

This is an excellent Easter Brunch. Filling enough to get you through to the main meal ...

Remove the Puff Pastry from the freezer the night before and keep in the morning it will be ready for use, and within 30 minutes it's ready to feed six, or make double and there is enough for a crowd!

Quick and easy, not a lot of dirty dishes and you have the rest of the day to prepare the main meal for Easter. 

Asparagus & Egg EASTER Brunch

1 Frozen Puff Pastry, defrosted

2 TB Olive Oil
250g Asparagus {I used the smaller young Asparagus}
3 t Garlic, crushed
Salt & Black Pepper

6 Eggs
Salt & Black Pepper

100g Feta Cheese, crumbled or cubed
1/4 cup Fresh Parsley, chopped
6 slices Deli Meat  {Prosciutto or any shaved, smoked ham}

1.) Pre-heat the oven to 200 deg C (400 deg F) - Line a baking sheet with baking paper.
2.) Roll out the Puff Pastry - paste a little water on all the sides and fold over to form an edge - place on the baking sheet and prick several times with a fork - bake 10 minutes.
3.) Meanwhile, heat the Olive Oil in a pan - add the Asparagus and Garlic - cook and stir for 3 minutes - remove from heat and season with Salt & Black Pepper to taste.
4.) Remove the Puff Pastry from the oven {if it has puffed a lot - prick a few times and press gently in order for the air to escape}.
5.) Arrange the Asparagus on the Pastry, inside the edges - Break the Eggs one at a time and add onto the Pastry as well - season with Salt & Black Pepper to taste - bake another 10 - 15 minutes, depending on the way you like your Eggs cooked.
6.) Remove from the oven - sprinkle the Feta cheese and Parsley over and arrange the Deli meat on top.

Give it a minute or so to settle.  Slice and serve with fruit on the side.


Spicy Indian Chicken & Litchi Salad

Summer time calls for salads !  This salad, though, can be served warm or cold.  With all the spices this is actually perfect for Winter as it will warm you from the inside out.

Regardless of the season, this is a delicious, full flavored salad. I made the salad during the morning and kept everything in the refrigerator until it was time to serve - perfect for a hot day's late lunch/early dinner.

If you want to serve it warm, cook the ingredients as per the recipe, keep warm until all is done and then add the litchis when serving.

Spicy Indian Chicken & Litchi Salad

500g Chicken fillets, cut into chunks
2 TB Curry Powder
Salt & freshly ground Black Pepper, to taste
2 TB Vegetable Oil
1 t Black Mustard Seeds
1 t Cumin Seeds
6 Cardamom Pods, husks removed
12 Curry Leaves, fresh
1 t Garlic, crushed
2 t Ginger, crushed
1 Red Chilli, chopped
150g Mangetout {Snow Peas}
250g Asparagus, trimmed
Handful Coriander Leaves 
6 Curry Leaves/Mint Leaves, to garnish
10 - 12 Litchis, peeled, depipped and halved
Lime Juice, to taste

1.) Place the Chicken Fillet chunks in a bowl and cover with the Curry Powder - shake the bowl to get the powder all over the chicken - season to taste with Salt & Black Pepper.
2.) Heat the Oil in a large pan - add the Mustard Seeds, Cumin Seeds, Cardamom, Curry Leaves, Garlic, Ginger and Red Chilli - cook until the spices start to pop - remove from stove and pour Oil and Spices in a small bowl - keep aside.
3.) Heat the pan and cook the Chicken over high heat until done - remove and keep aside - add the Mangetout to the pan and cook until just tender {must still be crispy} - remove from pan and keep aside - add the Asparagus and cook until just starting to soften.
4.) Place the cooked Chicken, Mangetout and Asparagus on a serving plate - add the Litchis, Curry or Mint Leaves and Coriander - drizzle with Lime Juice and a little of the retained Oil and Spices, serve the remaining Oil/Spices on the side for each person to add to his/her liking.

Serve warm immediately, or chill in the refrigerator {not the bowl with the Oil/Spices} and serve later.  More Salt and Pepper can be added but I think that is each persons own decision.  I do not like something too salty and Roy prefers a lot of Salt again.

Hope you enjoy and if you really are not a salad person during Winter - pin this one for Summer ! Good and wholesome ...

Ciao for now,

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Chicken & Asparagus Bake

Chicken is one of the most versatile meats on the market. Also, one of the cheapest. Then there is Asparagus.. also versatile, but unfortunately not that cheap, unless you use canned Asparagus.  Fresh Asparagus is getting more expensive by the day.

For this dish, canned Asparagus is perfect. 

Pair up Chicken and Asparagus and you can only get a delicious result.

I always use this recipe from the cookbook GESINSKOS by Christelle Erasmus. I did however adapt it a little over time.

Chicken & Asparagus Bake


100g Savory Biscuits, crumbed     {I like to use TUC which is a cheesy kind of biscuit}
3 TB Butter, melted


2 TB Butter, melted
2 TB Flour
1 cup Milk
2 Extra-Large Eggs, separated   - yolks beaten lightly - whites beaten stiff
1 1/4 cups Chicken, cooked and shredded
1 can (410g) Asparagus, drained and chopped roughly
2 t Dried Parsley
1 small Onion, finely chopped
Salt and Pepper, to taste
Pinch Cayenne Pepper

Cheddar cheese, grated - to sprinkle on top

1.) Pre-heat oven to 180 deg C (350 deg F) - Spray a 20 x 20cm oven dish with Spray 'N Cook.
2.) Combine the Savory biscuit crumbs and the melted Butter - press into the bottom of the prepared oven dish - Bake 10 minutes.
3.)  Place the melted Butter into a microwave safe bowl - add the Flour and mix until a paste has formed - add the Milk a little at a time, mixing well and scraping the bottom and sides often.
4.) Microwave the Milk mixture on HIGH for 3 minutes, {stirring every 30 seconds} until a thick White sauce has formed, transfer to a medium mixing bowl - add a little of the White sauce to the Egg yolks, stir and repeat {to warm the yolks slowly} - add the Egg yolk to the White sauce in the mixing bowl and stir until well combined.
5.) Add the Chicken, Asparagus, Parsley, Onion, Salt/Pepper and Cayenne Pepper to the White sauce - mix well - Fold in the beaten Egg whites gently.
6.) Sprinkle the Cheddar over and bake 20 minutes or until nicely browned.

Remove from oven and leave to stand 5 minutes before serving.

I served this dish with some buttery corn and sweet carrots.


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