Leek and asparagus puffs

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If you’re lucky you’ve stumbled across a wild patch of asparagus down by a creek somewhere. I haven’t yet but am always on the look out as they are in season right now. This asparagus grows in my garden and a pretty low maintenance once it gets going. ┬áJust add compost and water every now and then.

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It’s been a long time since I last grew leek. I’d forgotten about these ones, they were quite neglected and hidden by some overgrown rocket going to seed and some cabbages. To get the long white blanched stem you need to be a bit more proactive and either mound up the dirt around the stem, use some cut down pieces of old plumbing pipe or old 1L milk cartons to shade the stem.

Put these both together and you’ve got a tasty lunch or dinner. Don’t throw those leek tops out. They can be used in place of onions or roasted with a bit of salt and oil and added to other meals as a side. Or saved in the freezer to add to homemade stock.

2 puff pastry sheets

4 small leeks, sliced

1 bunch asparagus, chopped

1 clove garlic, crushed

olive oil

4 long strands of thyme, leaves

4 tablespoons chopped fresh parsley

1 egg

1/3 cup cashew cheese

1/3 cup nut milk

salt and pepper

Put the oven to 210C. Add some oil to a medium heat pan, add the leek, garlic and cook for about 10 minutes until soft. Add the chopped asparagus and herbs to the mix and cook for a few more minutes. You want the leek fairly caramelised.

Thaw the pastry or make your own pastry. Cut each sheet into four smaller squares. Fold the edges over about 1 cm on the edges to form a little ridge. Get your nails and press into the middle part to minimise the rise. Bake in oven for 10 minutes until just starting to puff up.

While the pastry is cooking in the oven mix whisk together the egg, cashew cheese, milk, salt and pepper to taste.

Pull the pastry out of oven and top with the leek mix. Spoon over about 1.5 dessert spoons of the egg mix over the leek mix until the centre part of the pastry is covered with the egg mix. Bake for about 20 minutes until golden brown. Makes 8.

Serve with a nice fresh green garden salad.

 

Dandelion

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Every part of the dandelion is edible, with supposedly more nutrition in one plant that in a whole week’s worth of supermarket food. These pop up in lawns and disturbed ground so like any foraged greens make sure they haven’t been sprayed. The leaves can be cooked or eaten raw in things like pestos or salads. The flowers make a nice addition to salads and the petals picked off and sprinkled on top of food as a pretty garnish. The flowers can be reduced into a syrup and used as a sugar substitute, or made into wine and beer. Leaves dried and drank as tea. The roots can be roasted into a coffee substitute or shredded and added to homemade sauerkraut mix.

The roots are better in winter as the sugars are pushed down into the root when the frosts kick in. It can regrow from a small part of the broken off root so don’t worry about depleting the stock if you pull out the plant. The plant is particularly high in minerals and is good for the body and garden – e.g. add it to weed tea fertiliser.┬áThe Latin name is Taraxacum officianale meaning the ‘the official remedy for all disorders’. It’s been used medicinally by many cultures for thousands of years. All round it’s a good plant to add to the diet.