What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop. I’ve always been fascinated by the huge spears and takeaway fairground style of eating. I reckon these are as near as your going to get to the Stockton real McCoys. Eat al fresco!
These are outrageously delicious. Serve warm as an hors d’oeuvre as finger food.
Most asparagus bruschetta recipes use goats cheese. I tried this and it was okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it was much better.
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Three asparagus and pastry recipes. Choose from goats cheese and spinach, taleggio and mushroom, or gruyere. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
This is not really a recipe, more a method for grilling or griddling your asparagus.
A great flavour combination and presented here as a main meal salad or antipasto.
I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop. I’ve always been fascinated by the huge spears and takeaway fairground style of eating. I reckon these are as near as your going to get to the Stockton real McCoys. Eat al fresco!
These are outrageously delicious. Serve warm as an hors d’oeuvre as finger food.
Most asparagus bruschetta recipes use goats cheese. I tried this and it was okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it was much better.
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Three asparagus and pastry recipes. Choose from goats cheese and spinach, taleggio and mushroom, or gruyere. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.
This is the dish you can find at Seins’ Kingston branch called: Schweinebraten mit Kartoffelknödel und Rotkraut. I had if for my birthday meal with family and friends: it was a perfeect meal, in wonderful company.
One source indicates there are at least 43 categories of German sausage – and who knows how many further vatiations… I’m familiar with about 5. One of these is new for me – weisswurst – and well worth seeking out at your local German deli.
Continuing our asparagus posts with another delicious recipe from dad! White Asparagus, Butter Sauce, and Prawns R… https://t.co/p6z3laOS7z
