As we’re heading into the tail end of spring, our tastebuds start to yearn for summer spreads as the weather warms up. But we’re not there just yet, so let’s soak up the last few weeks of Spring’s burst of flavours.
For your next weekend relaxing in your Adelaide Hills property, when you’re in the mood to cook, pull out a pen and paper to make a list of these ingredients. Get ready for an oh-so-spring dinner, with a dessert that’ll have you wishing it was this season all year.
Because the cheesecake needs to set overnight, let’s prepare the dessert first. Just try not to ‘taste test’ the whole time.
Rhubarb and Ginger Cheesecake
This Instagram-able dessert is as bright as your garden. It’s stunning to serve and will give your mouth its own Spring.
Grab these ingredients:
- 500g rhubarb
- 150 grams caster sugar
- 1 blood orange
- 1 vanilla pod
- 100 grams butter
- 200 grams gingernut biscuits
- 500 grams soft cheese
- 100 grams thick natural yoghurt
- 1 tbsp pistachios
Heat the oven to 200°C. Line a baking tray and place the rhubarb on top. Scatter over the sugar and orange zest and juice. Scrape the seeds from the vanilla pod. Cover with foil and roast for 20 minutes. Purée a third of the rhubarb and keep the rest to top with later.
Butter a cake tin and line it with non-stick paper. To make the base, put the biscuits in a bag and break them up with a rolling pin. Add crumbs into a mixing bowl with a pinch of sea salt and pour the butter over it. Mix well and tip it into the tin. Gently press down the crumbs with a large spoon until its packed in and holds together. Place in the fridge to chill.
For your filling, put the cheese and yoghurt into a bowl and mix together until thick. Place the rhubarb purée in and fold well. Pour the mixture on top of the biscuit base, smooth over, and cover with Gladwrap. You need to chill overnight until set.
The next day, boil the rhubarb for three to five minutes, until the syrup is concentrated. Cool, then carefully remove the cheesecake from its tin. Pile the rhubarb on top, drizzle with syrup, and toss on pistachios to serve.
Salmon with Roast Vegetables, with a side of Asparagus Cream Pasta
Roasts aren’t usually a lighter meal but with salmon, this dish is the perfect Spring variation. Here’s what you’re going to need:
- 400 grams potatoes
- 2 handfuls cherry tomatoes
- 2 handfuls green beans
- 3 carrots
- Handful basil leaves
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 salmon fillets
You can add any of your favourite veggies to roast. The more colour, the better. First, heat your oven to 220°C. Add the potatoes to an ovenproof dish and roast for 20 minutes until brown.
Toss the tomatoes, beans and sliced carrots in the pan, then place in the salmon. Drizzle with olive oil and balsamic vinegar. Return to the oven for 15 minutes, until the salmon is cooked. Scatter with basil leaves and let sit in off oven to keep warm.
For your side, you’ll need the following ingredients:
- 1 asparagus bunch
- 140ml tub double cream
- 50 grams parmesan
- 250mg pasta of your choice
- 2 garlic gloves
Take out the asparagus and cut off the ends and tips from the stalks (keep separate). In a small saucepan, bring the cream and garlic to the boil, then set the pan aside. In a second pan, add salt and water to boil the stalks for five minutes, until tender. Combine the asparagus, cream, garlic, stalks and grated parmesan into a bowl to blend.
Cook the pasta and throw the asparagus tips in, two minutes before the end. Gently reheat the cream mixture, drain the pasta and combine the two. Toss well, divide the pasta into bowls, and dress with parmesan shavings.
With a glass of rosé and good company, this is the perfect spring-time dinner. For all your real estate Adelaide Hills questions, we’re always here to help. Whether you’re looking for a house for sale in the Adelaide Hills or you’re starting to search for a house for rent, now or in the future, we’ll be ready to help.