#tasteofspring

Delicate and delicious Madeleines with a hint of lemon zest, ideal for tea or a sweet treat!

Ingredients: 2/3 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. Zest of 1 lemon. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted and cooled.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the flour and baking powder together in a small bowl. Beat the eggs and sugar together in a different bowl until they are light and fluffy. In a separate bowl, mix the eggs with the salt, lemon zest, and vanilla extract. Mix the flour mixture into the wet ingredients slowly until they are just combined. Slowly add the melted butter while folding the batter in gently until it is smooth. Put the batter in the fridge for at least an hour with the lid on. If the madeleine molds don't already have it, grease and flour them. Fill up each mold about three quarters of the way to the top with the chilled batter. When you touch the middle, it should spring back after 10 to 12 minutes of baking. Grab the madeleines from the oven and let them cool for a while in their molds. Tap the molds gently to get the cookies out, then move them to a wire rack to cool completely. Before you serve, sprinkle with powdered sugar.

Prep Time: 15 minutes

Cook Time: 10 minutes

This delicious frittata has fresh bell peppers, zucchini, cherry tomatoes, spinach, and basil that taste like spring. This is a great way to show off your favorite spring vegetables!

Ingredients: 6 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced zucchini. 1/2 cup diced cherry tomatoes. 1/4 cup chopped fresh spinach. 1/4 cup chopped fresh basil. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup grated Parmesan cheese.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk the eggs and season with salt and pepper. Heat olive oil in an ovenproof skillet over medium heat. Add bell peppers, zucchini, and cherry tomatoes to the skillet. Saut for 3-4 minutes until they start to soften. Add chopped spinach and basil to the skillet. Stir for another 1-2 minutes until wilted. Pour the whisked eggs evenly over the vegetables in the skillet. Cook for 2-3 minutes, gently lifting the edges with a spatula to let the uncooked eggs flow to the bottom. Sprinkle grated Parmesan cheese evenly over the top of the frittata. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and slightly golden on top. Remove from the oven and let it cool for a few minutes. Slice and serve your delicious Spring Frittata!

Prep Time: 15 minutes

Cook Time: 15 minutes

PRESERVED LEMON & SWEET CORN SALAD

It's Spring! 🌷