Asparagus, mange tout and peas with champagne, Something classy with Spring Vegetables

Sauté one finely chopped shallot with a tbsp of extra virgin olive oil. Add the stalks, chopped, of a dozen asparagus, stir for a couple of minutes and then add a glass of leftover bubbly and an organic veggie cube (I only use Rapunzel). Let the wine evaporate then add two cups of frozen peas. Add more bubbly if liquid is needed. When the peas are cooked add the asparagus tips and some mange tout or sugar snap peas. Stir quickly to lightly blanch the asparagus tip and sugar snap peas (you still want them very green and crispy). A feast of different textures and greens, and a perfect side veg.

Photos and Recipes by Alessandra Zecchini ©

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How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

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Silver beet Paneer, a variation of Palak Paneer

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