Spring Onions Recipes

Wild garlic, nettle and asparagus frittata with ricotta

Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you.

Prep 10 min
Cook 15 min
Serves 4

2 tbsp olive oil, or butter
1 handful wild garlic, or 1 garlic clove, peeled and finely chopped
1 small bunch spring onions
Salt and black pepper
2 x 250g bunches asparagus
2 big handfuls springtime greens – nettles, spinach, sorrel, watercress
Zest of 1 unwaxed lemon
8 eggs
100g ricotta

Put the grill on high. You will need an ovenproof frying pan about 25cm across.

Heat the oil (or melt the butter) in a pan. When warm, add the wild or chopped garlic and spring onions, and let them sizzle and soften. After two or three minutes, add the asparagus and cook for a further three or four minutes, until they have lost their rawness but are still crisp.

Add the greens (use tongs to protect your fingers if you are using nettles), allow everything to wilt for two minutes or so, season well, add the lemon zest and keep on a low heat.

Beat the eggs in a bowl and season well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rubber spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 seconds or so, then repeat three or four times. You are creating little layers of egg, which will mean a lighter frittata.

Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown on top.

Use an oven glove to take the pan out, then loosen the frittata by running a spatula around the edges. Turn out the frittata by flipping the pan over on to a large plate. Then turn the frittata back over on to another plate so the pretty brown top is showing. Cut it into slices and eat warm or cold.

Source: The Guardian

Spring Onion Pancakes Recipe

Ingredientsspring-onion-pancakes

2 cups all purpose flour

1 cup boiling water

1/2 cup sliced spring onions

1 tablespoon sesame oil

1/2 cup vegetable oil

Method

Sift flour in a bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed.

Roll the dough out on a lightly floured surface and knead them together.

Cover with a damp towel and let rise for 30 minutes.

On a floured surface, roll out dough into a rectangle. Cut into 8 smaller portions.

Roll out one portion (with the remaining in the bowl and covered) into a thin retangle.

Brush on oil mixture, cover with spring onion and season with salt and pepper.

Roll dough like a cigar and roll again into a spiral . Tuck end of dough underneath.

Roll dough again to make pancakes.

In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce:

1/4 cup soy sauce

1/4 cup vinegar

1/4 cup sliced spring onions

1 teaspoon minced ginger

1 teaspoon chillies

1 teaspoon sugar