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Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Quinoa with peas, beans, lemon and herb


This salad will keep well in the refrigerator if prepared a day ahead. The trick is drying out the quinoa after cooking to maintain the intensity of flavour; excess moisture will dilute the dressing.

You'll need

300 gm quinoa 300 gm baby green beans, trimmed 200 gm podded peas (about 520gm unpodded) 2 cups coarsely torn flat-leaf parsley 1 cup coarsely torn dill 1 cup each coarsely chopped mint and chervil ¼ cup coarsely torn tarragon 125 ml (½ cup) extra-virgin olive oil 80 ml (1/3 cup) lemon juice, or to taste Rind of ½ preserved lemon, rinsed, finely chopped 1 cup (loosely packed) each pea tendrils and baby English spinach To serve: edible petals such as nasturtium

Method

  • 01
  • Cook quinoa in a large saucepan of lightly salted boiling water until tender (13-15 minutes), drain well, then spread on a large tray to cool and dry (30 minutes).
  • 02
  • Meanwhile, blanch beans and peas until tender (2-3 minutes for beans, 3-4 minutes for peas). Drain and refresh (see cook’s notes), then drain well and transfer to a large bowl. Add herbs, oil, lemon juice, preserved lemon and quinoa, season generously to taste, toss to combine and refrigerate until required.
  • 03
  • Toss pea tendrils and spinach through salad, scatter with petals and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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