Heirloom Radish and Garden herbs

After spending a week in the Blue Mountains I am starting to get back in the swing of things. I have been taking care of chickens, ducks and the most amazing garden, I defiantly miss it! This is a beautiful salad  I made from the garden and the local co op. I saw these heirloom radishes at the co op grown by local growers and I just had to buy them. I used fresh garden herbs and rocket and the combination is a perfect mix of bitter herbs. The slight bitterness of the salad help to digest fats and simulate digestion. Serve this with a fatty friend like meat or cheese and you will not feel bloated after.

Radishes are an undervalued vegetable in my eyes. This humble root veg is packet full of vitamin C and is a powerful anti congestive.  This means is helps with asthma and other respiratory conditions. It also improves metabolism and improves blood circulation. A fun fact is that it is a great breath freshener, so no need for nasty breath mints that are loaded with aspartame.I have always loved radishes, it bring back memories of my child hood. My mum used to make sandwiches with cottage cheese and radishes when I came home from school. Coming from europe  she grew up with it so she used to it all the time in her cooking. The nostalgia of them make my heart warm and fuzzy. Include a little radish into your life you will be delighted with the taste and health benefits.

Ingredients

2 large handfuls of rocket

1 handful of parsley

1 handful of mint

Handful of dandelions

Couple of butter head lettuce leaves  

1 bunch of heirloom radishes

Method

Pick herbs from garden :)

Cut radishes into thin slices.

Toss and serve with a drizzle of olive oil, salt and pepper.

Zucchini and Asparagus Cake

After finding some beautiful fresh ricotta and not knowing what to do with so much of it,I found this recipe and tweaked it slightly and added my own touch. This is a perfect little spring dinner idea. The freshness of the ricotta mixed in with fresh green flavours is refreshing. You can make this and eat it warm or cold the next day for lunch.

Ingredients

2 cups of fresh ricotta

2 cups of grated zucchini

1 bunch of asparagus

2 shallots, finely chopped

3 tsp of feta cheese

1 shallot

1/4 lemon

1 organic egg, beaten

Drizzle of olive oil

Fresh basil

Freshly ground salt and pepper

Method

1. Preheat the oven to 150 degrees.

2. Butter or oil a medium sized baking dish.

3. Grate 2 cups of zucchini(roughly three large ones) and finely chop asparagus. Add to a large bowl.

4. Beat egg and add to the mixture.

5. Add a squeeze of lemon, fresh basil, salt and pepper and mix well.

5. Sprinkle feta cheese and gently fold in the ricotta cheese till well combined.

6. Place in an oven proof tray and spread evenly. Cook for about 40 minutes, you will know it's ready when you shake the tin and the middle barely moves. Serve with a side of salad.

Spring Breaky

Ingredients

1 bunch asparagus

1 organic egg
Dash of olive oil
Salt and pepper to taste

Method

1. Bring water to the boil in a medium pot and cook eggs for 6 minutes. This will give you the perfect egg that is not to runny and not to hard. If you do like it more runny then cook on a rapid boil for 4 minutes.

2. In the same pot blanch asparagus for 5 minutes, till tender.
3. Plate it up with olive oil and some freshly cracked salt and pepper.If serving more then one, boil a few more eggs and another bunch of asparagus.