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Garden Fresh Quiche

1 Shortcrust pastry (pâte brisée)

20g Butter

250g Fresh spinach

100g Peas (frozen or fresh)

10 Steamed green asparagus

2 Eggs

1 Yellow onion

20 cl Heavy cream

Salt and pepper

Olive oil


Preheat the oven to 180°C /350°F.  Finely dice the onion and caramelize it in a hot pan, drizzled with olive oil, until translucent.  Add the asparagus, cut into bite size pieces, and the peas.  Cook for 5 min on medium high heat and deglaze with water if needed.  Add the spinach and cook until reduced.  Roll out the dough, place in a greased pie dish and prick with a fork, sprinkle with thin butter slices.    Beat the eggs and cream in a bowl, salt and pepper to taste.  Spread the vegetable mix evenly over the pie crust and pour the cream mixture on top.  Bake for 30 to 40 mins until the crust is golden brown.


Roasted Lamb Roulade with Mint Pesto and Roasted Potatoes

1kg Butterflied leg of lamb

400g Potatoes

50g Mint pesto

Olive oil, salt and pepper

For the Marinade:

125 ml Pomegranate juice

125 ml Low sodium soy sauce

30 ml Nut oil

20 ml Apricot jam

2 Cloves of garlic

2 cm Minced ginger

1 tbs Honey

For the Mint Pesto

15g Fresh mint

1 Clove of garlic

2 tbs pine nut

50ml Olive oil

1/4 tsp Salt

1/4 tsp Pepper


Mix all marinade ingredients and coat the lamb with it, leave overnight.  Blend or chop the pesto ingredients into a creamy consistency.  Dry the meat with a paper towel, lay the lamb flat, fat side down, and spread with the pesto.  Roll the meat and secure with butchers twine.  Coat the potatoes with olive oil, salt and pepper and place in an ovenproof dish to surround the lamb.  Bake for 40 mins at 160°C/ 320°F.  Remove the lamb from the dish and leave to cool for 10 min before slicing.  Serve with mint leaves on top.


Apricot Clafouti

500g Fresh apricots,  rinsed and cut in half

50g Melted butter

4 Eggs

25 cl Milk

100g Flour

125g Sugar


1 Pack vanilla sugar


Preheat the oven to 180°C/ 350°F.  In a bowl, mix the eggs, sugar and a pinch of salt until a creamy color, slowly mix in the flour.  Mix in the melted butter and milk to form a smooth, creamy batter.  Grease an ovenproof dish with butter, place the apricots in the dish and pour the batter on top.  Bake for 35 min then sprinkle vanilla sugar on top and bake again for 10min.

First published in the May/June 2019 issue of The Local Buzz

Images: Mayana Elbaz and Shutterstock

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