This is a quick and easy recipe that highlights the deliciousness of fresh vegetables. The eggs go very well with the scapes and asparagus, so although an unusual combination with pasta, it really works!
Add crispy bacon for even more flavour.
This Sunday, join us for a good old-fashioned MARKET IN THE PARK!
Jubilee Park, Claudelands
Parking at 64G Boundary Road (Waikato Migrant Ressource Centre)
Brew half a cup of strong coffee and divide into 2 cups. Dissolve 30 g of sugar (2 tbsp) in one cup and leave the other cup unsweetened. Let cool.
Preheat the oven to 180º C.
Grease or line a 20 cm cake tin with parchment paper.
Crack and chop walnuts.
Beat butter and 120 g of sugar until pale. Add one egg at a time while still beating.
Sprinkle mixture with walnuts (or beat 3 tbsp hazelnut butter into the mixture).
Sift flower and baking powder over the egg mixture and pour the unsweetened 1/4 cup coffee on top. Quickly fold everything together.
Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Meanwhile, beat whipping cream with maple syrup. Mix sour cream with the sweetened 1/4 cup coffee and combine both mixtures. Chill coffee cream in fridge while the baked cake is completely cooled.
Cut the cake lengthwise and spread half of the coffee cream onto the bottom half. Put other half back on and top with remaining coffee cream.
Preserving lemons with salt is an ancient technique from the Middle East that has become known all over the world. Still, preserved lemons are mostly used in the Middle East cuisine, but they are also great for all kinds of fish dishes, sauces, braised meats and desserts. The salt draws out the bitterness and what’s left is a fruity note that lifts heavy dishes and adds flavour.
Making preserved lemons is super easy and fast, but keep in mind that they should rest for at least one week to become soft.
Remember, you are going to use the peel, so make sure that your lemons are spray-free. If they are not your own, ask your source, or buy them at the farmers’ market and talk to your grower.
Rinse the lemons to remove the salt. You can only use the rind (cut away the flesh and pith) or the whole fruit, but be careful, the flesh tends to be quite salty. For most recipes, thinly slice the rind.
Store the jar in the refrigerator.
The left-over juice in a jar can be used to make salad dressings.
You can also preserve oranges, grapefruits and other citrus fruits in the same way.