Spring fever faves

Suddenly, I’m thinking salads for lunch instead of soup. It must be spring. The first spears of asparagus are thrusting up through the soil, my rhubarb is sprouting bright red stalks and our local hydroponic strawberries are in full blush. If you listen to what your body wants at any time of year, it’s usually in sync with what the earth is offering up

Why are strawberries called strawberries? It maybe due to the fact that in early days farmers took berries to the market threaded on straw. Today growers still put down layers of straw to cover and protect strawberry beds.

Choose brightly coloured, plump, even-sized berries that still have their green caps or calyxes attached. Do not wash until ready to use. Store — preferably in a single layer on a paper towel — in a moisture-proof container in the refrigerator for up to two to three days.

Though not often used today, the word "rhubarb" can also mean "a heated argument or dispute". Strictly speaking, rhubarb is a vegetable. However, it is nearly always used as a fruit. The new stems of rhubarb are very tender and do not require peeling. The older the stems the more woody they become. No matter how enticing, green and crisp rhubarb leaves look, they should always be discarded as they are quite toxic.

And why does eating asparagus make your pee smell? The veggie contains a sulphurous compound called mercaptan that is broken down by your digestive system. The by-products released cause the strange smell that often develops as quickly as 15 to 30 minutes after eating. However, only some people appear to have the enzyme that breaks down mercaptan or can actually smell it.

Don't be put off though: asparagus is high in antioxidants, vitamin B2 and folate; it has no fat or cholesterol; and is versatile and delicious.

Rhubarb custard cake

Serve with coffee or add extra rhubarb and whipped cream and serve as a dessert.

Roasted rhubarb
400g trimmed rhubarb
¼ cup caster sugar
Cake
½ cup thick custard
250g butter
¾ cup caster sugar
1 tsp each: finely grated orange rind, vanilla essence
4 large eggs
2 cups self-raising flour
½ tsp baking powder

1. Preheat the oven to 200C.
2. To roast the rhubarb, wash the rhubarb, shake off the excess water and cut into 5cm lengths. Place in a roasting pan just large enough to hold it in a single layer. Sprinkle with the caster sugar and toss to cover evenly. Cover with foil. Roast for about 20 minutes, remove the foil and continue cooking until the juices are syrupy. Cool.
3. To prepare the cake, first lightly grease a 23cm spring-form cake pan. Line with baking paper. Preheat the oven to 180C.
4. Place 3 tablespoons of the custard aside in a bowl.
5. Beat the butter, remaining custard, caster sugar, orange rind and vanilla essence, until smooth. Add the eggs one at a time beating well after each addition. Sift in the flour and baking powder and mix to combine.
6. Spoon one-third of the mixture into the cake pan then scatter with a thrid of the rhubarb. Repeat twice. Dot the tops with the reserved custard.
7. Bake for 40 minutes, cover with foil and continue baking for another 10-15 minutes, until a skewer inserted in then centre comes out clean. Cool in the pan.
8. Great served dusted with icing sugar.

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Strawberry pinwheels

Serves 4

These pinwheels may be reheated briefly in the microwave and served with whipped cream or yoghurt. For extra tang, drizzle with pomegranate syrup.

200g strawberries, hulled and sliced
3 Tbsp caster sugar
¾ cup self-raising flour
Finely grated rind 1 lemon
4-5 Tbsp plain yoghurt
1 Tbsp strawberry jam, warmed
Icing sugar and mint leaves to serve

1. Place the strawberries in a bowl and sprinkle with 1 tablespoon of the caster sugar.
2. Preheat the oven to 225C. Lightly grease four non-stick Texas muffin holes.
3. Sift the flour into a bowl. Add the remaining caster sugar and lemon rind. Add the yoghurt and mix to a soft dough. Turn onto a lightly floured surface and knead gently, until smooth. Roll into a 20cm square.
4. Brush with the jam. Place two-thirds of the strawberries in a single layer over the dough leaving a 2cm border at the top and bottom.
5. Roll up to form a log. Cut into 4 even pinwheels.
6. Place 1 pinwheel in each muffin hole, cut-side up. Press down gently.
7. Bake for 15 minutes or until lightly golden. Stand for 5 minutes then turn onto serving plates. Spoon the remaining strawberries and their juice on top. Dust with icing sugar, and garnish with mint leave.

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Smoked asparagus bruschetta with garlic cannellini

I used Earl Grey tea for smoking the asparagus but lap sang souchong tea or hickory chips are also good.

Makes 10

Garlic cannellini
1 cup frozen peas
400g can cannellini, drained and rinsed
2-3 cloves garlic, crushed
1 Tbsp each: olive oil, lemon juice
Salt and pepper to taste
Topping
10 medium asparagus spears
¼ cup tea for smoking
10 hearty slices ciabatta or similar, toasted
Herbs to garnish

1. Cook the peas, until soft. Mash together with the cannellini beans, garlic, olive oil, lemon juice and seasonings. Set aside.
   Makes about 1½ cups.
2. Trim the asparagus and place on a wire rack in a single layer. Sprinkle the tea into a wok. Place the rack about 4cm over the tea. Cover with foil. Place a lid on the wok and smoke the asparagus on low heat until it is crisp-tender, about 5 minutes. Don't over-smoke as the asparagus will become too strong. Cut into 1cm pieces.
3. Spread the ciabatta with the garlic cannellini then top with the asparagus. Garnish.

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Roasted asparagus with olive tapenade

Serves 4 as a starter or light meal.Also excellent garnished with shaved parmesan cheese.

Olive tapenade
¾ cup pitted black Kalamata olives
1 Tbsp capers, washed and drained
1 clove garlic, crushed
2 tsp extra virgin olive oil
Freshly ground black pepper to taste
Asparagus
500g asparagus
2-3 Tbsp olive oil
Freshly ground salt and pepper to taste

1. To make the tapenade, place the olives, capers, garlic, olive oil and pepper into a food processor or blender and process, until finely chopped.
2. Preheat the oven to 200C.
3. Snap the tough ends off the asparagus and trim the stalks if necessary. Place in a small roasting pan. Toss together with the olive oil. Season. Roast for 5 minutes, turn the spears over then continue roasting until crisp-tender, about 5-10 minutes, depending on the thickness.
4. Serve the asparagus hot or at room temperature topped with the tapenade. Great accompanied by French bread.

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