Having realised there were fresh New Zealand-grown strawberries and asparagus on offer, NICOLA BROWN simply couldn't contain her excitement.
Did you happen to hear a barely muffled shriek in the produce section of the supermarket recently? I have to admit, it was me.
In my household we consume a lot of fresh produce, and by fresh I mean just that: as many different fruits and vegetables as we can find, which are ideally seasonal and locally grown (or at least New Zealand-grown).
Barring the occasional dinner-party emergency, we try to avoid those watery tomatoes, which seem to have been in storage for weeks, or mandarins with very little juice left after their international travels.
So my first spring sighting of New Zealand-grown asparagus and strawberries - on the same day - was magic!
These recipes let the freshness shine through. Buy the most vibrant-looking berries and asparagus spears that you can find. Treat them like gold, and if you want to make them even more delicious, serve with dips which bring out their beautiful flavours.
Some info about ingredients:
Garlic powder, coconut oil, almond butter and cacao powder are available in many larger supermarkets. Cacao butter is available from some health food stores and specialty food stores.
NIBL WORKSHOP
The next Nibl workshop, the Christmas Gift and Treat-Making Workshop, is on Sunday, November 15.
This is a hands-on workshop at which everyone will make, and take home, a selection of a selection of gorgeous Christmas treats (both edible and skincare).
For more information visit: www.nibl.co.nz
FRESH ASPARAGUS WITH CASHEW, LIME AND CORIANDER DIP
This dip has a lovely subtle taste which can be spiced up with a dash of chilli, if that's what rocks your boat.
With a little extra water added, it also makes a great sauce to drizzle over tacos or wraps.
Make the dip in advance, and cook the asparagus just before you want to serve it.
Ingredients
2 bunches fresh asparagus
Dip
1 cup cashew nuts, soaked at least 2 hours
zest and juice of 1 small lime
2 tsp apple cider vinegar cup water (approximately)
big handful of coriander leaves and stems, finely chopped
½ tsp garlic powder
dash of chilli powder, to taste
sea salt and black pepper
Method
Drain cashews, rinse and discard water.
Combine cashews, lime juice and zest, vinegar and half of the water in a blender. Process until smooth, adding small additional amounts of water until the consistency resembles that of sour cream.
Add coriander, garlic powder, chilli (if using) and seasoning to taste; blend until well combined.
Store dip in an airtight container in the fridge for 3 to 4 days. Can be frozen.
Asparagus
Snap off the lower portion of asparagus spears. These can be reserved for making stock.
Just prior to serving, cook the asparagus according to your favourite method.
I like to steam it briefly until it is just tender; some people prefer to drop the spears into boiling water for a very short time and then refresh under cold water.
STRAWBERRIES DIPPED IN RAW CHOCOLATE
This sauce also makes a great dipping sauce or fondue: roll out the '70s kitchen paraphernalia!
The almond butter is optional, but produces chocolate with a lovely texture, and substituting cacao butter for some of the coconut oil improves the smoothness even more.
Makes approximately 12
Ingredients
1 punnet fresh strawberries
¼ cup coconut oil (or approximately 1/8 cup each of coconut oil and cacao butter)
1 Tbsp maple syrup
1 Tbsp almond butter
¼ cup cacao powder or good quality cocoa powder, sifted to remove lumps
¼ teaspoon cinnamon
Method
Wash and thoroughly dry strawberries, leaving stems intact. Set aside until ready to use.
Gently melt coconut oil/cacao butter and maple syrup together over hot water. Stir in almond butter until it softens.
Add cacao powder and cinnamon; mix with a stick blender on low speed until well combined.
Allow mixture to sit at room temperature for a few minutes until it begins to thicken (this step isn't necessary on cooler days).
Holding berries by the stems, dip lower half of each strawberry into chocolate and place, upside down, in a mini-muffin tray or chocolate mould (or, at a pinch, on a lined tray). Place in fridge to set.
Alternatively, eat strawberries immediately after dipping, with gusto!
