Using Season fresh produce from your own garden, makes the most beautiful meals
Food Lite Meals

Asparagus & Lemons from the Garden

The school holidays have started here in SA and on our first beautifully warm Spring day, I took my 3 children to visit our plot at the Community Garden.  It was lovely walking in the garden with them and drawing their attention to how the plants change with the new season.  They especially loved the espaliered apple trees as they were full of stunning blossoms.

We harvested a couple of our own radishes and some spinach leaves which were growing vigorously.  There are also shared areas in the garden and are available to all members which include an orchard, herbs, strawberry beds and an asparagus plot.  The strawberry plants are just beginning to flower, but the asparagus spears are shooting for the sky!  The kids and I collected some lemons and a handful of asparagus spears.  I will definitely be adding an asparagus plot to my own garden wish list.  They were amazing!

We kept the spinach and radishes for the next day and made a quiche using our beautiful asparagus spears and eggs from our chickens.  For something that I made up as I went along, it turned out pretty tasty.  Mr10 is showing an interest in baking and made a delicious lemon trickle cake using the fresh lemons.  To no real amount of surprise, the cake lasted less than 24 hours so an order has been filed for two of these scrumptious cakes to be made next time to keep the family happily fed.

Asparagus Quiche

2 sheets puff pastry
1 small onion, finely diced
1 clove garlic, diced
Handful asparagus spears
4 eggs
1 cup cream
parmesan cheese, grated

Preheat oven to 180°C.  Grease a 16x26cm baking tin/dish.  Line the tin with the pastry ensuring the pastry covers the edges, and press to seal where the pastry overlaps.

Finely dice a small onion, and sauté gently in a small frying pan with the garlic until soft.  Sprinkle it over the base of the pastry, and top with the asparagus spears.  Most of the asparagus we harvested were of a similar thickness, but a few larger spears I cut in half lengthways to ensure they cooked through.

In a small bowl, gently beat the eggs with the cream and season with salt and pepper.  Pour gently over the asparagus.  Top with grated cheese.  I added a few pepperoni slices as it was in the fridge and had to be used, but you can add anything you like or else omit it altogether.  Again, with all our recipes, please feel free to substitute ingredients wherever you like to suit your own tastes – it’s what we do!

Brush the pastry edges with milk and bake for 30 minutes or until cooked through.  Allow it to cool in the pan for 5 minutes before serving.

Lemon Trickle Cake

This recipe is from the River Cottage “Everyday” cookbook by Hugh Fearnley-Whittingstall, and was lovely and sticky.  The kids (and hubby) devoured this cake in a day.

175g unsalted butter, softened
175g caster sugar
finely grated zest of 3 lemons
3 eggs
175g self-raising flour
pinch salt
a splash of milk (optional)
200g icing sugar
75ml lemon juice

Preheat oven to 170°C.  Grease a loaf tin and line with baking paper.

Using an electric mixer, beat butter and sugar together for 5 minutes or until pale and fluffy.  Add the grated lemon zest and eggs, one at a time along with a spoonful of the flour (to help prevent the mixture curdling).

Sift the remaining flour and salt and fold in gently using a metal spoon.  Add a little milk if the mixture is too thick (Mr10 added a couple of tablespoons).  Pour into tin and bake for 45-50 minutes or until cooked through.

Put the icing sugar and lemon juice in a bowl and mix together until smooth.  Leaving the hot cake in its tin, use a fine skewer to make lots of holes all over the top of the cake, going quite deep but not right through to the bottom.  Spoon the lemon icing slowly over the cake so it all soaks in.  Leave it in the tin until cool, then serve in slices.

It was such an amazing experience to take the kids out, show them how their food grows and have them actively involved in harvesting and picking the produce, before turning it into such a tasty dinner and treats.  I hope you try it!

Asparagus Quiche Recipe

Fresh produce - A quick and easy quiche recipe that includes freshly picked homegrown asparagus
Prep Time10 mins
Cook Time30 mins
5 mins
Total Time40 mins
Course: Main Course
Cuisine: Australian
Keyword: Asparagus
Servings: 6 People
Author: Homebasics101

Ingredients

  • 2 Sheets Pastry
  • 1 Small Onion diced finely
  • 1 Garlic Clove diced
  • Handful of Asparagus Spears
  • 4 Eggs Beaten
  • 1 cup Cream
  • Shredded Cheese

Instructions

  • Preheat oven to 180°C. Grease a 16x26cm baking tin/dish.
  • Line the tin with the pastry ensuring the pastry covers the edges, and press to seal where the pastry overlaps.
  • Finely dice a small onion, and sauté gently in a small frying pan with the garlic until soft.
  • Sprinkle it over the base of the pastry, and top with the asparagus spears. Most of the asparagus we harvested were of a similar thickness, but a few larger spears I cut in half lengthways to ensure they cooked through
  • In a small bowl, gently beat the eggs with the cream and season with salt and pepper
  • Pour gently over the asparagus.  
  • Top with grated cheese
  • Brush the pastry edges with milk and bake for 30 minutes or until cooked through. Allow it to cool in the pan for 5 minutes before serving

Notes

I added a few pepperoni slices as it was in the fridge and had to be used, but you can add anything you like or else omit it altogether.  Again, with all our recipes, please feel free to substitute ingredients wherever you like to suit your own tastes – it’s what we do!

Lemon Trickle Cake Recipe

Tasty Lemon Trickle Cake, that uses fresh lemons from the garden
Prep Time10 mins
Cook Time50 mins
10 mins
Total Time1 hr
Course: Dessert
Cuisine: Australian
Keyword: Cake Recipe
Servings: 8
Author: Homebasics101

Ingredients

  • 175 g Unsalted Butter softened
  • 175 g Caster Suger
  • 3 Lemon Zest finely grated
  • 3 Eggs
  • 175 g Self-Raising Flour
  • Pinch Salt
  • Milk Splash (optional)
  • 200 g Icing Sugar
  • 75 ml Lemon Juice

Instructions

  • Preheat oven to 170°C. Grease a loaf tin and line with baking paper.
  • Using an electric mixer, beat butter and sugar together for 5 minutes or until pale and fluffy.
  • Add the grated lemon zest and eggs, one at a time along with a spoonful of the flour (to help prevent the mixture curdling)
  • Sift the remaining flour and salt and fold in gently using a metal spoon
  • Add a little milk if the mixture is too thick (Mr10 added a couple of tablespoons). 
  • Pour into tin and bake for 45-50 minutes or until cooked through.
  • Put the icing sugar and lemon juice in a bowl and mix together until smooth
  • Leaving the hot cake in its tin, use a fine skewer to make lots of holes all over the top of the cake, going quite deep but not right through to the bottom
  • Spoon the lemon icing slower over the cake so it all soaks in. Leave it in the tin until cool, then serve in slices.

Notes

This recipe is from the River Cottage “Everyday” cookbook by Hugh Fearnley-Whittingstall, and was lovely and sticky. The kids (and hubby) devoured this cake in a day.
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