It's here! It's here! Spring! hooray for everybody! We've been out in the garden pulling out the weeds, mulching everything within an inch of it's life and finally bringing the pool back to life; pumping it with 1000ml of algae killer - CLEAR!. The place is finally starting to sparkle again after a very long and very dull Winter. I love this time of year. Sure, the magpies manage to swoop only me in a crowd of people and the August winds love to blow every little bit of debri from the air into our pool, including a lonely sock ( if you're missing one, we've got it!) otherwise, Spring is all good!
Spring Boats - serves 4 as a snack or serve as nibbles - makes 12
12 chat potatoes (try and buy thin longish ones)
extra virgin olive oil
salt and pepper
1 x 160g (4 x 40g) mini tubs philadelphia cream cheese (either plain or I love the sweet chilli one with this dish)
1/2 red capsicum
1/4 cup baby rocket leaves
1/4 cup coriander leaves
lemon juice from half a lemon
salt and pepper
How to make your Spring Boats
Pre heat oven to 240C. Pop the potatoes in a large pot, cover with water adding salt and bring to the boil. Boil for 15 mins. Drain well and place on a baking tray with baking paper and using a heavy spoon press down. Not too hard as you want them to hold together but squash them a bit so that you can pop the toppings on. Now drizzle with the extra virgin olive oil and bake for 25 mins.
Bring a small pot of water to the boil. When ready pop in the spears for a few minutes and then drain and refresh under cold water. Chop into 2cm lengths. ( You could also char grill the aspargus if you prefer) Dice capsicum. Chop up the baby rocket leaves and the coriander leaves roughly.
When the potatoes are ready take them out and leave to cool for a minute or 2. Meanwhile, dress the salad with the lemon juice and salt and pepper. Place potatoes on your serving dish, top with the cream cheese of your choice and then top with the salad and serve!