Panzanella Salad with Haloumi and Pomegranate Molasses

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Hello again. It’s been a long time between posts! Over 6 months I think! But don’t mistake this to mean that I haven’t been cooking, in fact, I’ve been cooking so much that I just haven’t had time to write down recipes or take photos of everything I’ve been doing. The best I’ve been able to manage lately is a quick snap on my phone and an upload to instagram (which I kinda love).
So much has happened over these last six months, the last time I posted was from a friends apartment in Amsterdam, just a couple of days before I flew to Mykonos to work for a month as a private chef in a Villa there. Oh how I wish I had sufficient words to describe that month. To keep it brief, it was one of the most challenging months of my life, physically, mentally and emotionally. I was struggling to figure out why life had sent me there, apart from learning that I never EVER want to be rich. It was an amazing (if not soul destroying) experience and I wouldn’t take back a second of it.

Then it was on to Turkey, one of my most favourite and cherished countries. The food, the people, the landscape, it’s incredible. I spent a couple of months slowly roaming around, a large chunk of which was spent in the crystal clear waters of the mediterranean sea, free diving with turtles and lying on the pebbly beaches. I met some beautiful people and had a beautiful time. I love that place.

After that came Indonesia, where I met up with some friends and also showed my Mum around Bali for her first ever trip overseas. We ate, drank, lay on the beach and hooned around on a scooter, she loved it.
Finally, after being away from my home town for over 12 months, it was time to head back. Fortunately I had already been contacted by a friend here in Aus that owns the cutest little fish restaurant right on the beach about doing some work for them upon my return. I took the job and we haven’t looked back! it’s been an amazing experience and I feel so fortunate to be working with such kind and generous people. I’m learning a lot and have the freedom to be as creative as I like.
This summer has been a total whirlwind of work, parties and beach time. It’s been totally amazing. I could go on and on about all that has happened over the last six months, but, I highly doubt anyone wants to know every detail, and to be honest I can’t even remember half of them. I just know that I’m happier than ever and so excited for everything to come.
Anyway, here is a quick and easy recipe for one of my most favourite types of salads, I absolutely love the way the bread soaks up the dressing, along with the pops of sweetness from the pomegranate, the saltiness of the haloumi and the freshness of the herbs. It’s perfect on it’s own or you could serve it alongside some grilled seafood or meat. The recipe simply lists the ingredients I used, without amounts, so you can adjust it to however many people you are catering for (and also because I can’t find the piece of paper I wrote the actual recipe down on….)DSC_0030DSC_0028DSC_0026DSC_0003

Recipe

Ingredients

Wholemeal sourdough, toasted and cut or torn into pieces

Heirloom cherry tomatoes, halved

Baby cucumbers, sliced

Red and green capsicum, sliced

Red onion, finely sliced

Kalamata olives

Rocket

Mint, leaves picked

Pomegranate seeds

Haloumi, sliced 1cm thick

Olive oil

Fresh lemon juice

Salt and pepper

Pomegranate molasses

Method

In a large bowl, gently toss together the sourdough, tomatoes, cucumber, capsicum, onion, olives, rocket, mint and half of the pomegranate seeds with the olive oil, lemon juice and salt and pepper. Leave to marinate and for the flavours to develop for about 15mins, tossing gently every 5mins.

Meanwhile, heat a grill pan or frying pan to medium/hot with a little olive oil. Fry the haloumi until golden. Set aside and keep warm.

Place the salad into serving bowls, top with the remaining pomegranate seeds, drizzle with the pomegranate molasses and place the haloumi on top.

Enjoy!

 

 

 

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Balsamic Fig and Lemon Cheesecake with Walnut Crust, Candied Walnuts and Fresh Figs

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These little organic figs I found in the local market on the weekend reminded me of a beautiful holiday to Lagos, Portugal, with one of my dearest friends. We would go for a jog along the harbour every morning and pick wild figs from the sides of the road on our way back to our hostel. They were small and dodgy looking and we had to be sure to cut them open and check for maggots before eating them (speaking from experience). But, the good ones were delicious and perfect with some greek yoghurt and berries before a day at the beach.

This is a different kind of baked cheesecake, not so heavy, creamy and cheesy, and a little lighter and fresher. It would be lovely served with some greek yogurt or vanilla ice-cream on the side. You could replace the figs with strawberries if you like.

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Recipe

Ingredients

Base

150g digestive biscuits

30g walnuts

1 tsp cinnamon

Big pinch of salt

80g butter, melted

Balsamic Fig Jam

12 small figs, roughly chopped

2 tbs balsamic glaze (click for recipe)

1/2-3/4 cup water

Filling

200g cream cheese

125g caster sugar

zest of 2 lemons

2 eggs

400g crème fraîche

4 tbs plain flour

To serve

4 fresh figs quartered

2 handfuls walnuts

3 tbs balsamic glaze

Extra balsamic glaze, to drizzle

Method

Pre-heat oven to 180 degrees celsius. Grease and line a spring form cake tin or slice tin.

Place the biscuits, walnuts, cinnamon and salt in a food processor. Process until fine crumbs. Add to a large bowl with the melted butter and mix to combine. Press into the base of the cake tin, using the back of a spoon to smooth it out. Place in the oven and bake for 10mins. Remove and allow to cool.

Meanwhile, for the balsamic fig jam, in a small saucepan, add the chopped figs, balsamic glaze and some of the water. Over medium heat, bring to the simmer, reduce to low and cook, stirring for about 20mins or until jam like in consistency, adding extra water if necessary. Remove from heat and allow to cool.

Meanwhile, in a large bowl, combine the cream cheese with the caster sugar and lemon zest. Use electric beaters to beat until combined and fluffy. Add the eggs, one at a time, beating after each addition, until combined. Add the crème fraîche and flour and continue to beat until combined and fluffy.

Spread the balsamic fig jam over the base. Top with the filling and spread out evenly. Place in the oven and cook, for 45-50mins. Until golden and firm on the edges.

Remove from oven and allow to cool. Place in the fridge and allow to cool for at least 4 hours.

To serve, heat the oven to 180 degrees celcius. Combine the walnuts with the balsamic glaze, spread onto a baking tray and bake, for about 10mins. Allow to cool.

Top the cheesecake with the balsamic walnuts, fresh figs and drizzle with extra balsamic glaze. Decorate with edible flowers if you like.

Enjoy!

 

Creamy Champagne Prawns with Leek and Thyme

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IMG_4163 IMG_4238 IMG_4250I made this dish while we were staying in a cute little apartment in the middle of Paris. I started the day wanting to make Champagne Mussels, a popular French dish, but couldn’t find mussels anywhere. In the end I was glad I ended up with these beautiful tiger prawns instead. The flavours in this dish are really delicious, and made even more perfect when soaked up with some fresh buttered baguette. People in France really do buy baguettes every single day! I found a new appreciation for fresh white bread and butter while we were there, a treat I decided to leave in Paris as my shorts are starting to feel a little tight…

Warning, this meal can get a bit messy. Either have some good napkins on hand, or, peel the prawns, leaving the tail on, before you cook them.

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Recipe

Serves 4 as an entree

Ingredients

500g raw tiger prawns

2 tbs olive oil

1 leek, thinly sliced

3 cloves garlic, finely chopped

Zest and juice of 1 lemon

1 tbs fresh thyme leaves

2 bay leaves

500ml champagne

1/2 tsp curry powder

1 tbs dijon mustard

200ml cream

salt and pepper

Handful fresh parsley, finely chopped

Fresh baguette and butter, to serve

Method

In a large, deep frying pan, heat the olive oil over medium heat. Add the leek and cook, stirring, for 5-10mins, until soft. Add the garlic and cook, stirring, for a further 2mins. Add the zest, juice, thyme, bay leaves, champagne, curry powder and mustard. Bring to the simmer and cook for about 10mins, or until thickened and reduced.

Add the prawns and cook, adding a little water if necessary, for about 3mins or until just cooked. Add the cream, salt, pepper and parsley and cook for a further 1min.

Serve with the baguette and butter.

Enjoy!

 

 

Baba Ghanoush with Pickled Apple, Walnuts, and Paprika Oil

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This weekend I am co-running a pop-up restaurant in Amsterdam! It’s going to be so much fun, I’m so excited to introduce some new flavours and concepts to the people of Amsterdam. We will be serving an eleven course, plant-based feast, with a little seafood and Kangaroo meat thrown in. We want to celebrate the vegetables though, using locally sourced, seasonal produce and some Australian bush spices. I can’t wait to start cooking!

In the meantime, here is a recipe for the most delicious babganoush you will ever taste. A result of some eggplant growing old on my friends sideboard, he told me to use them for something before they went bad. My specialty! I love having the skill to be able to use anything and make it into something, nothing ever gets wasted!

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Recipe

Ingredients

3 medium eggplants

1/2 cup tahini

1 tsp salt

Juice of 1 lemon

3 cloves garlic, finely grated

pinch chilli flakes, plus extra to serve

1/2 tsp ground cumin

2 tablespoon olive oil

1/2 tsp smoked paprika

1 green apple

1/4 cup white wine vinegar

1/2 cup roasted walnuts

Handful coriander leaves

Toasted pita bread to serve

Method

Pre-heat the oven to 200 degrees celsius.

Use a fork to pierce the eggplant all over a few times. Using metal tongs, hold them over an open flame for around 10 minutes, turning constantly, until the skin is charred. Place them in a baking dish and continue to cook for a further 20-30mins, until they are very soft and collapsed. (if you don’t have an open flame to char them first, you can do it under a grill or just cook them completely in the oven. You just won’t get the smoky flavour). Remove from the oven and allow to cool completely.

Cut the eggplants in half and scoop out the flesh into a large bowl. Add the tahini, salt, lemon juice, garlic, chilli flakes, cumin and some cracked pepper and using a fork, combine and mash the eggplant until a stringy paste forms. (you can also use a blender but I prefer to keep the texture of the eggplant, I find it goes a bit gluey when processed)

Peel and grate the apple. In a small bowl, combine the grated apple with the vinegar and a pinch of salt. Stir well and allow to sit for at least 10mins, stirring every so often.

Combine the olive oil and the paprika in a small bowl and stir well to combine.

To serve, place the eggplant mixture in a large shallow dish. Drain the apple from any excess liquid and place on top of the eggplant. Sprinkle with the walnuts, coriander leaves, and extra chilli flakes. Drizzle with the smoked paprika oil. Serve with some toasted bread and other mezze dishes if you wish.

 

Lemon, Thyme and Goat’s Milk Yoghurt Cake with Lemon Glaze, Golden Plums and Red Currants

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We’ve just returned to Amsterdam after a three week, whirlwind road trip through Germany, Austria, Italy, Spain and France. We were so lucky and grateful to be able to join our friends in their van for the amazing journey. As well as staying in a few funny little campgrounds along the way we were also able to find some free-camping spots in the most magical settings; amidst mossy pine forests, in the valleys of the snow capped Alps, next to rushing glacier rivers lined with wild thyme and oregano, and nestled (hidden) amongst the vineyards in Tuscany. We were also shown some beautiful hospitality by friends in Germany and Italy and stayed in some cute little apartments in Rome and Paris, where I was grateful to do some cooking on a real chopping board, with a real knife, rather than on a plank of wood with a pocket knife (although I do really love camping cooking).

After three weeks in the van, we arrived in Paris, in the midst of a heatwave, and in dire need of a good shower, a soft bed, and some clean clothes. It was too hot during the day to wander the streets of Paris for more than a couple of hours at a time so I resided in our tiny apartment’s kitchen and did some cooking. With a glass of wine and some french radio playing, I couldn’t help but feel I was getting a better Parisian experience than the hoards of people lined up to go up the Eiffel Tower.

If you can’t find goat’s milk yoghurt for this you can use regular natural yoghurt instead. You could also replace the lemon zest with orange or mandarin and change the plums and red currants to whatever fruit is in season in your area.

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Recipe (adapted from Delicious Magazine UK)

Ingredients

175g butter, softened

350g caster sugar

Seeds from 1 vanilla bean

Finely grated zest of 2 lemons

3 large free range eggs

350g plain flour

200g natural goats milk yoghurt, plus extra to serve

1 tbs baking powder

2 tbs fresh thyme leaves, roughly chopped

6 small golden plums

250g fresh red currants

Icing

175g icing sugar

1 tbsp lemon juice

2 tsp boiling hot water

1 tsp fresh thyme leaves

Method

Pre-heat oven to 160 degrees celsius. Grease a 24cm bundt or ring shaped cake tin with butter (use a regular cake tin if that’s all you have).

With electric beaters, cream the butter, sugar and vanilla together, for about 5mins, or until light and fluffy. Beat in the lemon zest and then beat in the eggs, one at a time, adding a tablespoon of flour with the second and third egg.

Spoon half the yoghurt into the mixture, sift over the baking powder with a pinch of salt, and half the remaining flour, then fold in. Repeat with the remaining yoghurt and flour, along with the thyme.

Spoon the mixture into the tin and bake, for about 50-55mins, or until golden brown and springs back to the touch. Leave to cool in the tin for 5mins and then turn out onto a wire rack over a baking tray.

For the icing, sift the icing sugar into a bowl, add the lemon juice and water and mix until smooth. While the cake is still slightly warm, spoon over the icing, letting some run down the sides. Sprinkle with the time leaves and leave to set.

Slice the plums and fill the middle of the cake with them, allowing them to spill out and over. Add some currants on top and around the cake. Serve with the extra yoghurt.

Enjoy!

Spiced Eggplant with Savoy, Lentil and Pomegranate Salad

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It’s becoming more obvious everyday. I think I finally need to make the move, the one I planned to a couple of years ago but got sidetracked by other travels, it’s time to come and live in London for a while. It’s a weird thing, to want to come and live in one of the biggest and coldest cities I’ve ever been to, but I feel there is so much opportunity for me here, as well as one of my dearest friends, and, when it gets too cold, I’ll just shoot off down to Spain or Morocco and warm the cockles. Anyway, I’ve got a few more months here in Europe, I’m sure I’ll have more of an idea by the time we head back to Australia.

So, we finally got to catch up last night, my dear friend and I. The conversation did not have more than a two second gap in it for about five hours straight. I was so excited to cook for her and wanted to make something wholesome and delicious, but, as it is when travelling, I’m also restricted by the ingredients I can use. Luckily there were some spices in the cupboard here and I was able to find the rest of the ingredients in the endless Middle Eastern grocers lining the main street here. So much pita bread!

If large enough, the eggplants are sufficient on there own as a meal, but we ate them alongside some warmed pita bread, hummus and a quinoa salad. Find the recipe for my favourite creamy hummus here.

I adapted this recipe from Green Kitchen Stories, one of my favourite food blogs to turn to when I want some inspiration for a truly healthy and wholesome meal. I also made some little chocolate and almond cakes for dessert, completely sugar, dairy and gluten free. They were so delicious! Unfortunately we were too busy eating and talking to think to get any photos by the time dessert came around!

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Recipe

Serves 4

Ingredients

4 large eggplant

Olive oil

2 tbs garam masala

2 tbs curry powder

1 tsp cayenne pepper

salt and pepper

Salad

1 small savoy cabbage, finely sliced

400g can puy lentils, rinsed and drained well

Bunch parsley, finely chopped

1 pomegranate, arils (seeds) removed

1 tbs olive oil

Juice of 1 lemon

1 tbs maple syrup

salt and pepper

To serve, hummus, pita bread, quinoa salad (optional)

Method

Pre-heat oven to 200 degrees celsius. Line a large baking tray with baking paper.

Cut the eggplants in half lengthways and use the tip of a knife to cut a criss cross pattern, about 1cm deep, into the flesh. Drizzle well with olive oil, using fingers to rub all over. Sprinkle with the spices, salt and pepper, and use fingers to rub spices into the cuts. Drizzle with more olive oil if they feel too dry. Place in the oven and cook, for about 45-50mins, or until flesh is dark on top and soft in the centre.

Meanwhile, for the salad, bring a large pot of salted water to the boil. Blanch the cabbage, for 1min, drain and rinse under cold water. Leave to drain as much water out as possible. In a small jar, combine the olive oil, lemon juice, maple syrup, salt and pepper and shake well. In a large bowl, combine the cabbage, lentils, parsley and dressing and toss to combine.

To serve, place the eggplants on a large serving platter, scatter the salad over the tops and sprinkle with the pomegranate. Serve with sides such as hummus, pita bread and quinoa salad. Enjoy!

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Strawberry, Apple and Sour Cream Cake

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We’re off to Berlin tonight, an overnight bus that I hope I will get some sleep on as tomorrow we will be going to a music festival with a friend and I feel it might be a bit of a big day….

I made this cake the other day, with the abundance of strawberries we’ve been getting form the local farms here. I wanted to make something for the beautiful people we’ve been staying with, to say thank you. It’s really been so enjoyable and such a great insight into German life. There is nothing like staying with locals to really discover a place. I’m so appreciative and i can’t wait to have them stay with us one day in Australia.

My Mum used to make this cake all the time, in the form of a slice, and just with apples. It was the highest selling slice in the little cafe we owned and ran at the time. I don’t know what made me think of it the other day but I wanted to re-make it with the addition of strawberries. As you will see in the recipe, there is a bit of a shortcut. At first I wasn’t going to do it, but then I thought, hey, it was always so good when Mum made it, why change a good thing? In Australia we used to use the Homebrand Butter Cake Mix, but I couldn’t get that here in Germany so I had to tweak it a little by adding an egg and a little extra butter. The recipe here is how you would make it in Aus, but if you can’t get that Butter Cake Mix, then just use what you can find and add what you feel. You just want a kind of dry biscuit base dough, not a runny cake batter. Good luck!

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Recipe

Ingredients

1 packet Butter Cake Mix

1 cup desiccated coconut

150g butter, melted, plus 25g

2 apples, peeled and chopped into 1cm cubes

750g strawberries, halved

2 tbs spiced rum (optional)

6 tbs caster sugar

400g sour cream

1 tsp ground cinnamon

Method

Pre-heat oven to 180 degrees celsius. Grease and line a spring form cake tin.

In a large bowl, combine the cake mix with the coconut and the 150g melted butter. Mix well to combine. Press mixture evenly into the base of the cake tin and place in the oven. Bake for 15-20mins or until lightly browned. Remove and set aside.

In a medium saucepan, over medium heat, melt the 25g butter and add the apples, along with 4 tbs of the caster sugar and the rum. Cook, stirring, for about 5mins or until just starting to soften. Add 500g of the strawberries and continue to cook, stirring, for a further 5 mins. Remove from heat.

Using a slotted spoon to leave the liquid behind, spoon the apple and strawberry mix on top of the cake. Evenly distribute the fruit and then top with the sour cream, smoothing with the back of a spoon.

Combine the remaining 2 tbs caster sugar with the cinnamon and sprinkle on top of the sour cream.

Return cake to the oven and cook for a further 25-30mins, or until sour cream has set.

Allow to cool in the pan.

Meanwhile, set the leftover fruit cooking liquid over medium heat. Bring to the simmer and turn heat to low. Simmer for 5mins or until reduced and thick. Allow to cool and then mix with the remaining 250g strawberries.

To serve, remove cake from pan and top with the strawberries and syrup.

Enjoy!

 

Strawberry, White Asparagus and Chèvre Bruschetta with Balsamic, Black Pepper and Basil

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After spending a week at our friend’s house here, in Germany, with a big comfy bed to sleep in, a kitchen to cook in, beautiful forest trails to explore, access to fresh, local produce and, of course, the amazing company, I’m not sure how I’m going to feel when we hit the road with our backpacks again. I could really get used to this life. Seriously, I’m typing this as I lay in the best bed I’ve slept in in nine months, sipping a coffee and waiting for the others to wake up so that we can jump in the car and head over to France…for lunch….

The bakeries here are amazing too. They don’t even sell white bread. Just brown, or dark brown, or dark brown with seeds, etc. The spelt and linseed bread I used for this bruschetta worked perfectly with the sweetness of the strawberries. Beautiful strawberries and asparagus from a farm down the road, and basil from the garden. JOY!

We ate this bruschetta for brunch, but you could also serve it as an appetiser on smaller pieces of bread. If you can’t find white asparagus, I wouldn’t recommend using green, just omit it and use more strawberries. Some walnuts sprinkled on top would also be nice.

Also, sorry for the ridiculous amount of photos, too hard too choose.

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Recipe

Ingredients

200ml balsamic vinegar
2 tbs caster sugar
8 slices dark spelt and linseed bread (or other dark bread such as rye), halved
3 tbs olive oil
200g chèvre (goats cheese)
1 clove garlic, halved
2 cups fresh strawberries, tops trimmed off and quartered
1 cup peeled and cooked white asparagus, cut into 3cm lengths
1/2 cup small fresh basil leaves
1/4 tsp ground black pepper, plus extra for sprinkling
Pinch salt

Method

In a small saucepan, over medium heat, add the balsamic vinegar and the sugar. Stir until sugar is dissolved, bring to the simmer and reduce heat to low. Simmer for about 10mins, or until reduced by half and is thick and syrupy. Remove from heat and allow to cool for 10mins.
Pre-heat oven to 200 degrees celsius. Line a baking tray and spread with the slices of bread. Place in the oven and toast, for 5mins. Turn the slices and drizzle with 2 tbs of the olive oil. Return to the oven and toast for a further 5mins or until lightly browned. Remove form oven and rub the toast with the halved garlic. Divide the chèvre among the slices of toast and return to the oven for 3 mins, or until cheese is starting to melt. Remove from the oven.
In a large bowl, combine the strawberries, asparagus, 2 tbs of the balsamic reduction, pepper and salt. Gently stir to combine.
Top the slices of toast with the strawberry mixture, top with the basil and sprinkle with a little extra pepper and a drizzle of the balsamic reduction.
Enjoy!

 

White Asparagus, Spring Onion and Chèvre Tart with Herb and Walnut Salad

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After six weeks in the craziness of Indonesia, landing in Europe has been an amazing experience. Coming from a place where the general hum is the sound of loud scooters and touting stallholders, we have found ourselves in a town so peaceful, even the church bells sound too loud. Although that could have something to do with it being next door….

We landed in Frankfurt and were immediately whisked away to this beautiful little town of Walldorf, the home of our amazing friend and her very generous family. I had to show our new friends here a youtube clip of the old children’s show, Postman Pat, as a way to explain how this town seems to me so far. Rolling green fields, farms selling seasonal produce, small pubs, fresh baked goods from the local bakery, old guys smoking and chatting on a park bench, and friendly ladies in the supermarket who were only too happy to help us choose between all of the different types of sour cream and milk.

It’s asparagus season here at the moment and the locals love it so much there is even an asparagus festival in a couple of weeks, I wish we were still going to be there for that, I could have entered the asparagus peeling contest!

White asparagus is favoured here and is sold in different grades, first grade being the straightest, whitest, not too thick and not too thin. This was, of course, what we bought from the farm that we visited, as well as some new season strawberries and radishes. We also got to go out into the field and have a go at picking some asparagus, it’s not an easy task and I can definitely appreciate why it is one of the more expensive vegetables. Mostly Polish people work the fields, backbreaking work for a couple of months a year, made worth it for them by the good pay. The lady that we met, and who showed us how to dig out the lovely white spears, has been coming here every year for twenty years!

After hardly getting the chance to cook while we were in Indonesia, I was jumping out of my skin with excitement to get back into the kitchen. And so excited to be able to cook for our generous hosts. I love making tarts and this one looked beautiful with the asparagus and the spring onions. You could use green asparagus if you can’t find white, just blanch it quickly rather than boiling it.

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Recipe

Ingredients

1 1/2 cups plain flour

150g cold butter, chopped

1/2 tsp salt

1 egg yolk

1 tbs cold water

400g white asparagus, peeled, ends trimmed off

100g white asparagus, peeled, ends trimmed off and shaved into ribbons

1 tbs white sugar

2 tbs salt

8 spring onions, peeled, cut to about 15cm lengths, and cut in half vertically

olive oil, for drizzling

100g gruyere cheese, finely grated

5 eggs

1 cup milk

100g chèvre (goats cheese), sliced into 5mm thick pieces

Bunch flat leaf parsley, leaves picked

Bunch dill, leaves picked

1/2 cup walnuts, roughly chopped

Juice of half a lemon

1 tbs olive oil

salt and pepper

Method

For the pastry, sift the flour and salt into a large bowl, add the butter and use fingertips to rub the butter into the flour until mixture resembles sand. Add the egg yolk and the water. Mix with a spoon until the dough comes together. Turn out onto a lightly floured surface and knead until just smooth, about 1min. Wrap in cling wrap and rest in the fridge for an hour.

Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick disc. Grease and line the base of a round, fluted tart tin, with removable base (or any tart tin that you have). Line with the pastry, trim most of the excess but leave about 1/2cm of overhang to allow for shrinkage. Prick the base with a fork. Place in freezer for 30 minutes to rest.

Preheat oven to 200°C. Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Set aside.

Place the spring onions on a lined baking tray, cut side up, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and cook, for about 20mins, or until golden and soft. Set aside.

Bring a large saucepan of water to the boil, add the sugar and salt. Add the 400g asparagus and cook for about 10-15mins, until just tender (time will depend on the thickness of the asparagus). Remove and set aside.

In a bowl, whisk together the eggs, gruyere, and milk with some salt and pepper. Pour mixture into tart case. Arrange the spring onions, boiled asparagus, and sliced goats cheese around the tart in a sort of clock design. Place in the oven and cook, for about 30mins, or until golden and firm in the middle. Remove and set aside for at least 10mins before serving.

While tart is cooking, prepare the salad.

In a bowl, place the 100g shaved asparagus and cover with boiling water. Allow to sit for a minute, strain, and refresh under cold water. Squeeze out excess water and return to the bowl along with the herbs. Add the lemon juice, olive oil and some salt and pepper. Toss to combine. Only add the walnuts just before serving.

To serve, add the walnuts to the salad and toss to combine. Top the tart with the salad if desired, or serve it alongside.

Enjoy!